基于主成分分析法的复合营养米评价模型的建立  

Assessment Model of Compound Nutritional Rice Based on Principal Component Analysis

作　　者：贾喜午 周坚[1] 吕庆云[1] 沈汪洋[1] 郭吉[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院农产品加工湖北省协同创新中心,武汉430023

出　　处：《中国粮油学报》2015年第7期123-127,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2012BAD37B03);粮食公益性行业科研专项(201313011-5)

摘　　要：为了指导复合营养米品质改良和新产品开发,本研究主要以物性特性为自变量,通过主成分分析法建立了复合营养米食用品质评价模型。结果表明:所选取的20项指标可归纳为4个主成分,分别反映复合营养米的适口性、冷饭特性、挤压过程中的降解程度和糊化程度。以复合营养米的感官评价结果对建立的模型进行检验,2种方法具有很好的一致性,因此,主成分分析法可作为评价复合营养米食用品质的方法 。For guiding the quality improvement and new products development of the compound nutritional rice, the research was aimed to establish a quality assessment model of compound nutritional rice based on its physi- cal features with principal component analysis. The main results showed that 20 selected indicators could be grouped into four main components to reflect the palatability, cold - properties, degree of degradation and gelatinization within extrusion in respective steps. The assessment model was also tested through sensory evaluation, which proved a well consistency of the two methods. Principal component analysis could be used as a method for quality evaluation of component nutritional rice.

关 键 词：复合营养米 主成分分析 感官评价 评价模型 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]