基于主成分分析法对不同温度处理下杏鲍菇的品质评价  

Quality evaluation of Pleurotus eryngii under different temperatures based on principal component analysis

作　　者：谢丽源[1] 郑林用[1] 彭卫红[1] 唐杰[1] 黄忠乾[1] 谭伟[1] 甘炳成[1] 

机构地区：[1]四川省农业科学院土壤肥料研究所,四川成都610066

出　　处：《食品与发酵工业》2016年第6期80-85,共6页Food and Fermentation Industries

基　　金：国家科技支撑计划课题(2013BAD16B00);省财政现代农业技术创新与示范专项(2014CXSF-029)

摘　　要：不同温度处理对杏鲍菇品质的影响进行主成分分析与综合评价。结果表明:9个生理生化检测指标进行主成分分析可简化为2个主成分,累积方差贡献率为89.308%,能够较好地反映原始数据的信息;综合主成分分析显示,不同温度贮藏杏鲍菇综合品质从高到低的排列顺序为2℃>4℃>6℃>8℃>10℃>12℃,由此可见,低温处理有利于杏鲍菇贮藏保鲜,而文中所建立的综合评价方法可以用于食用菌产品品质的量化和排序。Effect of temperature on the quality was analyzed by using SPSS software. The results showed that 9traits were simplified into 2 principal components,which accounted for 89. 308% of total variation. Comprehensive principal component analysis showed that the order of comprehensive quality of P. eryngii under different temperature storage was 2 ℃ 4 ℃ 6 ℃ 8 ℃ 10 ℃ 12 ℃. Therefore,the low temperature helps the storage and preservation. The method established in this paper could provide a scientific and intuitive evaluation on the quantify of mushroom product.

关 键 词：杏鲍菇 温度处理 主成分分析 品质 综合评价 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]