基于灰色关联度和层次分析法的油桃果汁品质评价  

Quality Evaluation of Nectarine Juice Based on Grey Interconnect Degree Analysis and Analytic Hierarchy Process

作　　者：焦艺[1] 刘璇[1] 毕金峰[1] 陈芹芹[1] 吴昕烨[1] 阮卫红[1] 

机构地区：[1]中国农业科学院农产品加工研究所 农业部农产品加工综合性重点实验室,北京100193

出　　处：《中国食品学报》2014年第12期154-163,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划课题项目(2012BAD29B03)

摘　　要：为了研究不同品种油桃的制汁特性,对北京平谷地区10个品种油桃果汁的理化与营养指标(p H、总糖、总酚、抗坏血酸、可溶性固形物、可滴定酸、糖酸比、蛋白质)和加工指标(果汁色泽、粘度、褐变度、出汁率)进行测定。首先利用相关性分析、主成分分析和聚类分析法筛选核心指标,然后运用层次分析法确定指标的权重,最后采用灰色关联度分析法建立油桃品种制汁适宜性综合评价模型。结果表明:糖酸比、出汁率、L*值、黏度和总酚是油桃果汁品质评价的核心指标。通过灰色关联度分析,综合制汁品质较好的品种有瑞光51号、瑞光29号、瑞光18号等,而意大利5号的制汁品质最差,此结果可为油桃的育种和生产加工提供科学的依据。In order to study the quality of juice from different nectarine cultivars, 14 indicators of the juices of nectarine peach including total sugars, total phenolics, ascorbic acid, proteins, CIE L^＊, a^＊, b^＊, pH, viscosity, browning index, juice yield, soluble sugar content （SSC）, titratable acidity （TA）, soluble sugar content/titratable acidity（SSC/TA） were determined. The result of Correlation Analysis indicated that there was close correspondence among the characteris- tics indicators of the juices, and then the core indices were identified by Principal Component Analysis（PCA） and Clus- ter Analysis while the weights of core indices were estimated by Analytic Hierarchy Proeess（AHP）. Therefore, the quality evaluation model of the juices from nectarine with different cultivars was established by Grey Interconnect Degree Analy- sis（GIDA）. According to the results, the ratio of SSC/TA, juice yield, L^＊ value, viscosity and total phenolic were the core indices which were used to evaluate of the juice quality, and the quality of the “Ruiguang 51” is the most proper and the “Italy 5” is the least one for juice production among the 10 cuhivars.

关 键 词：油桃果汁 品质评价 评价因子 层次分析 灰色关联度分析 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]