4种薯类食品多项指标的灰色模式识别分析  

Grey pattern recognition analysis of multiple indexes offour kinds of potato food

作　　者：周利兵 侯守芳 ZHOU Li-bing;HOU Shou-fang(College of Food and Biochemical Engineering,Guangxi Science&Technology Normal University,Laibin 546199,China)

机构地区：[1]广西科技师范学院食品与生化工程学院,广西来宾546199

出　　处：《云南民族大学学报（自然科学版）》2024年第1期56-62,共7页Journal of Yunnan Minzu University:Natural Sciences Edition

基　　金：广西科技师范学院重点科研资助项目(GXKS2021ZD004);广西科技师范学院高等教育本科教学改革工程项目(2021GKSYGA04);广西科技师范学院高层次人才项目(GXKS2020GKY006);广西科技师范学院校级《物理化学》课程思政(教务发〔2020〕76号);广西科技师范学院校级一流本科课程《物理化学》(科师政发〔2020〕68号).

摘　　要：选择我国不同地区红薯、山药、葛根、紫薯4种薯类食品作为研究对象,对食品多指标测定与综合评价.从燃烧热、燃烧稳定性、脂肪、灰分、粗纤维含量方面评价食品营养.测定4种食品燃烧热、燃烧稳定性、脂肪、灰分及粗纤维含量,并从食品营养方面用化学计量方法进行质量评价与分类.结果表明,4种薯类食品燃烧热大小顺序为:葛根>红薯>山药>紫薯,燃烧稳定性排序为:山药>葛根>紫薯>红薯,脂肪含量顺序为:葛根>紫薯>红薯>山药,灰分含量顺序为:葛根>山药>红薯>紫薯,粗纤维含量顺序为:紫薯>山药>葛根>红薯,多指标化学计量分析顺序为:山药>葛根>紫薯>红薯.这项研究为热重分析方法研究食品燃烧稳定性评价与研究提供理论支持,这项研究建立的多指标综合评价体系为食品营养评价提供一种新思路,这项研究为大规模开发食品资源以及食品分类研究提供有力地科学依据.Four kinds of potato food including sweet potato,Chinese potato,kudzu root,purple potato in different regions of China were selected as the research objects for multi-index determination and comprehensive evaluation.The food nutrition was evaluated from the aspects of combustion heat,combustion stability,fat,ash and crude fiber contents.The combustion heat,combustion stability,fat,ash and crude fiber contents of four kinds of food were determined,and the quality evaluation and classification were carried out by stoichiometric method from the aspect of food nutrition.The results showed that the order of combustion heat of 4 kinds of potato food was kudzu root>sweet potato>Chinese potato>purple potato,the order of combustion stability was Chinese potato>kudzu root>purple potato>sweet potato,the order of fat content was kudzu root>purple potato>sweet potato>Chinese potato,the order of ash content was kudzu root>Chinese potato>sweet potato>purple potato,the order of crude fiber content was purple potato>Chinese potato>kudzu root>sweet potato,the order of multi-index stoichiometric analysis was Chinese potato>kudzu root>purple potato>sweet potato.This study provides theoretical support for the evaluation and research of food combustion stability by thermogravimetric analysis.The multi-index comprehensive evaluation system established in this study provides a new idea for food nutrition evaluation,and provides a strong scientific basis for large-scale development of food resources and food classification research.

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：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]