主成分分析在超声催陈食醋综合评定中的应用  

Application of Principal Component Analysis in Comprehensive Assessment of Ultrasound Treatment on Vinegar

作　　者：王振斌[1] 邵淑萍[1] 赵帅[1] 马海乐[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品与生物技术学报》2015年第6期627-633,共7页Journal of Food Science and Biotechnology

基　　金：国家级星火计划项目(2013GA690310);江苏省科技计划项目(BK2008239;BE2013404);江苏省高校优势学科建设工程资助项目;镇江市科技支撑计划项目(GY2012021;NY2012013)

摘　　要：为了建立合理的食醋品质评价方法,以超声波催陈的食醋与新醋、1年陈、2年陈、3年陈、4年陈、5年陈、6年陈的8种醋样为研究对象,以总酯、总酸、还原糖、醇类、酮类、酯类、总氨基酸等7项检测指标作为变量,基于主成分分析法筛选主成分,并建立其综合评估模型,利用该模型确定指标权重及样本分布图,同时采用香醋感官评价法对样品进行得分排序,对醋的品质进行归类评价。结果表明,2个主成分可以表示原始各指标对样品品质87.24%的信息,所建立的综合评估模型对超声催陈效果定位与感官评价结果一致。样品分布图显示,超声处理过的香醋的位置出现在4年陈醋附近,表明超声催陈醋的综合指标与自然陈放4年的香醋相近。A reasonable evaluation method for vinegar quality was established in this study. Eight samples of sonication aging vinegar, fresh fermented vinegar, and natural aging vinegar of 1 year, 2 year, 3 year, 4 year, 5 year, 6 year were used as the research objects. Seven measurements including the total esters, total acid, reducing sugars, alcohols, ketones, esters, total amino acids were used as variables. Principal Component Analysis was used to filter the main ingredients. Comprehensive evaluation model was established based on PCA, which was used to determine the index weights and sample distribution diagram. The conventional sensory evaluation method was used to assess and classify the quality of vinegar. The results showed that the frontal 2 principal factors contained 87.24% information about organic variable contents in the 8 kinds of vinegar samples, and the test result indicated that the model evaluation result was consistent with conventional sensory evaluation. The sample distribution diagram showed that sonication vinegar was located near the 4 year vinegar,which indicated that the comprehensive index of sonication vinegar was similar to natural aging 4 years vinegar.

关 键 词：超声波 主成分分析 香醋 模型 感官评价 

分 类 号：TS264.22[轻工技术与工程—发酵工程]