4种米多指标的灰色模式识别和灰色关联系数聚类分析  

Grey Pattern Recognition and Grey Clustering Analysis of Multiple Indexes of Four Grain Products

作　　者：卢翠文[1] 周利兵 侯守芳 蒋才云[1] 蓝峻峰[1] LU Cuiwen;ZHOU Libing*;HOU Shoufang;JIANG Caiyun;LAN Junfeng(Guangxi Science&Technology Normal University,Laibin 546199,Guangxi,China)

机构地区：[1]广西科技师范学院,广西来宾546199

出　　处：《食品研究与开发》2023年第24期137-143,共7页Food Research and Development

基　　金：广西科技师范学院重点科研项目(GXKS2021ZD004);广西科技师范学院高等教育本科教学改革工程项目(2023GKSYGB18);广西科技师范学院高层次人才项目(GXKS2020GKY006);2018-2020年广西本科高校食品科学与工程特色专业及实验实训教学基地(中心)建设项目(桂教高教[2018]52号);广西科技师范学院功能性食品配料工程技术研究中心建设项目(KJ5CSH000008)。

摘　　要：以不同地区西米、糯白玉米、红米、圆糯米为研究对象,进行多指标测定与综合评价,测定4种米燃烧热、燃烧稳定性、脂肪及灰分含量,并用化学计量方法从食品营养方面进行质量评价与分类。结果表明,4种米燃烧热大小依次为圆糯米>红米>糯白玉米>西米,燃烧稳定性大小依次为糯白玉米>西米>红米>圆糯米,脂肪含量大小依次为西米>红米>糯白玉米>圆糯米,灰分含量大小依次为红米>糯白玉米>圆糯米>西米,多指标化学计量分析大小依次为红米>西米>糯白玉米>圆糯米。This paper aimed to compare and evaluate sago,waxy white corn,red rice,and round glutinous rice from different areas based on multiple indexes.To be specific,the combustion heat,combustion stability,and content of fat and ash of them were determined.Moreover,they were assessed and classified from the perspective of food nutrition with stoichiometric method.The results showed that the combustion heat was in the order of round glutinous rice>red rice>waxy white corn>sago,and combustion stability was sequenced as waxy white corn>sago>red rice>round glutinous rice.In addition,the order of fat content was sago>red rice>waxy white corn>round glutinous rice,and that of ash content was red rice>waxy white corn>round glutinous rice>sago.According to the stoichiometric analysis,the four grain products were in the order of red rice>sago>waxy white corn>round glutinous rice.

关 键 词：食品营养 熵值法 热重分析 燃烧热 灰色模式识别 灰色关联系数聚类分析 

分 类 号：TS201.4[轻工技术与工程—食品科学]