基于雷达图分析法初步评价稻米食味品质的研究  

Study on Rice Sensory Quality Evaluation Based on Radar Chart Analysis Method

作　　者：方长云[1] 胡贤巧[1] 邵雅芳[1] 扈战强[1] 卢林[1] 段彬伍[1] 

机构地区：[1]中国水稻研究所,杭州310006

出　　处：《中国稻米》2017年第2期13-17,共5页China Rice

摘　　要：本研究建立了一种基于雷达图分析稻米食味评价的新方法。该方法选择胶稠度、碱消值、粒型、直链淀粉含量和蛋白质含量等5个对稻米食味品质影响较大的理化指标作为雷达图分析的评价指标。各个评价指标经无量纲化处理后用于绘制雷达图。为消除指标排列顺序不同引起的差异,本文采用雷达图的平均周长和平均面积作为特征向量构建评价参数,并对10个参试样品的食味品质进行综合评价。结果表明,采用本文建立的雷达图分析法得到的食味评价排序与常规感官评价法的排序基本一致,表明本文建立的雷达图分析法适用于稻米食味品质的初步评价。A new method for rice sensory quality assessment was developed by using radar chart analysis method in this paper. Gel consistency, alkali spreading value, aspect ratio, amylose content and protein content were selected as evaluating indicators in the radar chart analysis due to their relatively important influence on rice sensory quality. The radar chart was drawn with the five evaluat-ing indicators after dimensionless processed. In order to eliminate the differences caused by the arrangement of evaluating indicators,average area and average perimeter of radar map were chosen as the feature vectors for constructing final evaluation function. The de-veloped method was applied to assess sensory quality of 10 rice samples and compared to traditional sensory evaluation. The sensory quality ranking obtained with developed method was consistent with the traditional sensory evaluation, which indicated that the devel-oped method is a useful method for preliminary assessment of rice sensory quality.

关 键 词：水稻 雷达图 稻米食味 评价指标 综合评价 

分 类 号：S511[农业科学—作物学]