基于相关性分析和主成分分析的米豆腐品质评价  

Evaluation of Rice Tofu Quality Based on Correlation Analysis and Principal Component Analysis

作　　者：蔡方圆 王沛[1] 王智婷 刘婧 姜梅[1] CAI Fang-yuan;WANG Pei;WANG Zhi-ting;LIU Jing;JIANG Mei(College of Food Science and Technology of Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2018年第17期33-39,45,共8页Science and Technology of Food Industry

基　　金：苏州市农业科技创新项目(SNG2017070);江苏省科技支撑计划(BE2016373)

摘　　要：以10种市售米豆腐为研究对象,对其化学成分、质构和色值指标进行分析。结合感官评定,利用相关性分析、主成分分析和聚类分析的方法,旨在分析指标间的相关性,筛选评价米豆腐品质特征的指标。结果表明,化学成分与米豆腐的质构和色值间有显著的相关性,进而决定米豆腐的质地、口感以及外观品质。主成分分析确定水分、淀粉、蛋白质、p H、粘附性、咀嚼性和L*值这7个品质指标代表原有的16项指标,其主成分的累积贡献率达84.94%,说明它们能够反映大部分所需要的关于米豆腐品质的信息。同时,结合聚类分析,将10种米豆腐样品分为鲜食型和烹饪型两大类。本文的研究结果为米豆腐评价方法和指标的建立提供理论基础。Chemical constituents,texture and color indices of ten commercially available rice tofu samples were determined in this paper. Based on the sensory evaluation, the method combined correlation analysis （CA）, principal component analysis （PCA） and hierarchical cluster analysis（HCA） were performed to analyze the correlation between indicators and screen out the indicators to evaluate the quality of rice tofu.These results indicated that chemical composition was not only related to texture of rice tofu, but also had a significant correlation with color.Therefore, the taste and appearance of rice tofu were determined by chemical composition.The PCA results screened out the seven quality indicators to replace the original sixteen indices. Seven quality indicators included the moisture content, starch content ,protein content ,pH ,adhesiveness, chewiness and L ＊ .The PCA results showed that the accumulated contribution rate of principle components was 84.94% ,which could reflect almost all the needed information of the quality on rice tofu. Meanwhile, HCA showed that the ten rice tofu samples were clustered into two categories including fresh varieties and cooking varieties. These methods and results provided the theoretical basis for the establishment of evaluation indices on rice tofu.

关 键 词：米豆腐 品质评价 相关性分析 主成分分析 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]