基于主成分分析和质构分析的甘薯泥品质综合评价  

Comprehensive evaluation of sweet potato mud quality based on principal component analysis and texture analysis

作　　者：朱红[1] 孙健[1] 钮福祥[1] 徐飞[1] 岳瑞雪[1] 张毅[1] 张文婷 马晨 王洪云[1] ZHU Hong;SUN Jian;NIU Fu-Xiang;XU Fei;YUE Rui-Xue;ZHANG Yi;ZHANG Wen-Ting;MA Chen;WANG Hong-Yun(Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District,Sweet Potato Research Institute of Chinese Academy of Agricultural Sciences,Xuzhou 221131,China)

机构地区：[1]江苏徐淮地区徐州农业科学研究所,中国农业科学院甘薯研究所,徐州221131

出　　处：《食品安全质量检测学报》2022年第1期134-140,共7页Journal of Food Safety and Quality

基　　金：财政部和农业农村部资助国家现代农业产业技术体系项目(CARS-10-B22);国家重点研发计划项目(2019YFD1001300、2019YFD1001302);江苏省苏北专项(XZ-SZ202152);徐州市科技项目(KC19243)。

摘　　要：目的利用主成分分析和综合评价建立方便、快捷的甘薯泥加工品质综合评价方法。方法采用质构分析和多元统计学方法相结合,对7个甘薯泥的基本成分和质构品质进行了相关性和主成分分析,并进行综合评价。结果不同品种甘薯泥的基本成分在淀粉含量和水分含量上都有显著差异(P<0.05)。甘薯泥的基本成分、感官评分和质构品质指标间有部分指标呈极显著的相关性,其中淀粉含量与灰分含量呈极显著正相关,与水分含量呈极显著负相关;灰分含量与水分含量呈极显著负相关,与胶粘性和咀嚼性呈极显著正相关;水分含量与硬度、胶粘性和咀嚼性都呈显著负相关;硬度与弹性、胶粘性和咀嚼性都呈极显著正相关;感官评分与硬度、弹性、胶粘性和咀嚼性都呈极显著正相关。采用主成分分析法建立综合得分数学模型对不同品种甘薯泥品质进行综合评价,甘薯泥品质得分由高到低依次是:徐紫薯8号>湛紫薯2号>烟薯25>浙薯132>宁紫薯7号>徐薯34>普薯32。结论基于主成分分析的综合评价是对甘薯泥的各种品质指标进行统计分析,进而得到最佳的品质指标。因此该方法可以客观地反映甘薯泥的品质,可用于不同品种甘薯泥加工适应性评价。Objective To use principal component analysis and comprehensive evaluation to establish a convenient and fast comprehensive evaluation method for processing quality of sweet potato mud.Methods The correlation and principal component analysis of basic components and texture quality of 7 sweet potato mud were carried out by using texture analysis and principal component analysis method.Results There were significant differences in starch content and water content among different varieties of sweet potato mud(P<0.05),and significant correlation among basic components,sensory score and texture quality of sweet potato mud.There was an extremely significant correlation among the indexes,starch content was significantly positively correlated with ash content and negatively correlated with water content,ash content was negatively correlated with water content,positively correlated with adhesiveness and chewiness;the moisture content was negatively correlated with hardness,adhesiveness and chewiness;and hardness was positively correlated with elasticity,adhesiveness and chewiness.Sensory score was positively correlated with hardness,elasticity,adhesiveness and chewiness.The comprehensive score mathematical model was established by principal component analysis to comprehensively evaluate the quality of different varieties of sweet potato mud,the scores of sweet potato mud quality from high to low were:Xuzishu8>Zhanzishu2>Yanshu25>Zheshu132>Ninzishu7>Xushu34>Pushu32.Conclusion The comprehensive evaluation based on principal component analysis is to make statistical analysis of various quality indexes of sweet potato mud,and then get the best.Therefore,this method can objectively reflect the quality of sweet potato mud,and can be used to evaluate the processing adaptability of different varieties of sweet potato mud.

关 键 词：甘薯泥 质构分析 相关性 主成分分析 综合评价 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]