氨基酸成分聚类分析应用于鉴别真假酿造酱油的研究  

Study on Application of Clustering Analysis of Amino Acids to Identify True and False Fermented Soy Sauce

作　　者：周芳梅 林丹 李春荣 何翠萍 朱小梅 

机构地区：[1]广东省食品质量监督检验站,广州510308 [2]广东省食品添加剂重点实验室,广州510308 [3]广东省食品工业研究所,广州510308

出　　处：《食品工业》2015年第4期148-153,共6页The Food Industry

基　　金：广东省科技计划项目(2010A010500009);佛山市科技创新专项资金项目(2013HT100044)

摘　　要：运用全自动氨基酸分析仪测定酿造酱油、配制酱油和酸水解植物蛋白调味液中的氨基酸含量,同时利用SAS聚类分析法对各类酱油中18种特征氨基酸成分进行聚类分析。结果表明,通过聚类分析方法,形成各类酱油距离矩阵D,进行了初步分类,再标准化处理后进行主成分分析,形成了主成分投影图,并采用聚类空间距离判别法进行判别,从而建立了区分真假酿造酱油的识别模型,为建立真假酿造酱油鉴伪技术打下较好的基础。By automatic amino acid analyzer for amino acid in soy sauce was analyzed, and cluster analysis was performed on 18 kinds of amino in soy sauce by SAS. The results showed that through cluster analysis method, the formation of various types of soy sauce distance matrix D, has carried on the preliminary classification, principal component analysis was then normalized, forming the principal component projection map, and use the cluster space distance discrimination, to build up the model of discriminating among true and false fermented soy sauce. The results laid a solid foundation for discrimination between true and false fennented soy sauce.

关 键 词：聚类分析 氨基酸 酿造酱油 配制酱油 酸水解植物蛋白调味液 

分 类 号：TS264.21[轻工技术与工程—发酵工程]