基于主成分和聚类分析的安徽大豆品种与豆腐加工特性研究  

Anhui Soybean Varieties and Processing Characteristics of Tofu Based on Principal Component and Cluster Analysis

作　　者：高越 杨雪飞[1,2] 麻志刚 杜世州[4] 黄志平[4] 季一顺 姜绍通[1,2] 郑志[1,2] Gao Yue;Yang Xuefei;Ma Zhigang;Du Shizhou;Huang Zhiping;Ji Yishun;Jiang Shaotong;Zheng Zhi(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009;Key Laboratory for Agricultural Products Processing of Anhui Province,Hefei University of Technology,Hefei 230009;Jincaidi Food Co.,Ltd.,Maanshan 243000;Crop Research Institute,Anhui Academy of Agricultural Sciences,Hefei 230601;Anhui Grain and Oil Products Quality Supervision and Testing Station,Hefei 230031)

机构地区：[1]合肥工业大学食品与生物工程学院,合肥230009 [2]合肥工业大学安徽省农产品加工重点实验室,合肥230009 [3]金菜地食品股份有限公司,马鞍山243000 [4]安徽省农业科学院作物研究所,合肥230601 [5]安徽省粮油产品质量监督检测站,合肥230031

出　　处：《中国粮油学报》2024年第4期59-67,共9页Journal of the Chinese Cereals and Oils Association

基　　金：安徽省重大科技计划项目(202103b06020009)。

摘　　要：以安徽省20个大豆品种为研究对象,测定大豆主要理化成分(粗蛋白、可溶性蛋白质、粗脂肪、水分等)及制备豆腐品质参数(湿基得率、含水量、保水性、硬度等),采用相关性分析、主成分分析及聚类分析方法对大豆品种进行综合品质评价。结果表明:大豆主要理化成分与豆腐加工品质存在一定的相关性。主成分分析得到4个主成分因子,其累计方差贡献率达72.783%,综合得分前三的品种为涡豆5、皖豆21551和皖宿1019。聚类分析将20种大豆分为Ⅰ、Ⅱ、Ⅲ、Ⅳ、Ⅴ、Ⅵ类,每类所含品种分别为7、3、1、7、1、1种。主成分分析得到的3个品种被归为第Ⅱ类,这类大豆粗蛋白含量高、豆腐湿基得率高。涡豆5、皖豆21551和皖宿1019这3个品种适宜豆腐的加工。Twenty soybean varieties from Anhui province were selected as the research objects,the main physical and chemical components(crude protein,soluble protein,crude fat,moisture,etc.)of soybeans and the quality parameters(wet base yield,water content,water retention,hardness,etc.)of tofu were determined,and the comprehensive quality of soybeans was evaluated by correlation analysis,principal component analysis and cluster analysis.The results iindicated that there was a certain correlation between the physical and chemical components of soybean and the quality parameters of tofu.Four principal component factors were obtained by principal component analysis,and the cumulative variance contribution rate was 72.783%.The top three varieties with the highest scores were Guodou 5,Wandou 21551 and Wansu 1019.By cluster analysis,the 20 soybeans were divided into classⅠ,Ⅱ,Ⅲ,Ⅳ,ⅤandⅥ,with 7,3,1,7,1 and 1 varieties,respectively.The three varieties obtained by principal component analysis were categorized as classⅡ.All of them had the characteristics of high crude protein content,high yield of tofu.Guodou 5,Wandou 21551 and Wansu1019 can be used as special soybean varieties for tofu.

关 键 词：主成分分析 聚类分析 大豆 豆腐 品质评价 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]