基于主成分和聚类分析评价山东地区生姜品质  

Quality Evaluation of Ginger Varieties Produced in Shandong by Principal Component and Cluster Analysis

作　　者：谭金霞 李萌[1] 韩太利 孙继峰[1] 宋银行 周陆红 AN Jin-xia;LI Meng;HAN Tai-li;SUN Ji-feng;SONG Yin-hang;ZHOU Lu-hong(Weifang Academy of Agricultural Sciences,Weifang 261071,Shandong,China)

机构地区：[1]潍坊市农业科学院,山东潍坊261071

出　　处：《食品研究与开发》2021年第14期14-20,共7页Food Research and Development

基　　金：财政部和农业农村部:国家现代农业产业技术体系建设专项(CARS-23-G13);山东省农业重大应用技术创新项目(SF1805301301);潍坊市科学技术发展计划(2020ZJ1135)。

摘　　要：为研究生姜不同品种间成分差异,以山东地区主栽的12个生姜品种为研究对象,分析9种营养成分的差异性,并利用主成分与聚类分析对生姜品质进行综合评价。结果表明,不同的生姜品种间的辣味差别较为显著;9个反映生姜品种综合品质的指标可以用3个主成分(贡献率达88.32%)表示,昌邑生姜、莱芜娃娃姜和安丘大姜综合品质较好;3个主成分的聚类分析表明,昌邑生姜适用于提取特征活性成分和用于鲜食、调味等用途,昌邑黄姜则适于加工糖姜、姜片以及腌渍姜等产品。To characterize differences in the main nutrient composition of different ginger varieties,12 prominent ginger varieties were obtained from Shandong Province as the research objects,and 9 component nutrients were assessed as representative indicators by principal component analysis and cluster analysis. The results showed that spiciness was the most significant difference among the 12 ginger varieties. Principal component analysis showed that the 9 quality indicators represented principal components,comprising an 88.32% cumulative contribution to total variance. Among the 12 ginger varieties,the comprehensive qualities of Changyi ginger,Laiwu baby ginger,and Anqu ginger were best. Cluster analysis of the three principal components showed that Changyi ginger was suitable for extracting characteristic ingredients for consumption or flavoring of other foods. Changyi turmeric was suitable for processing sugar ginger,ginger slices,and pickled ginger.

关 键 词：生姜 营养成分 主成分分析 聚类分析 综合评价 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]