基于主成分及聚类分析的板栗品质综合评价  

Comprehensive Evaluation of Chestnut Quality Based on Principal Component and Cluster Analysis

作　　者：于艳奇 杨明源 吕春茂[1] 白绍赐 张群芳 邹晨阳 姜晗 YU Yanqi;YANG Mingyuan;LU Chunmao;BAI Shaoci;ZHANG Qunfang;ZOU Chenyang;JIANG Han(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品工业科技》2025年第2期280-291,共12页Science and Technology of Food Industry

基　　金：国家重点研发计划项目(2023YFD2100400)。

摘　　要：为建立一种适宜的板栗资源果实品质评价方法,本研究以25个板栗品种为研究对象,选取21项品质指标进行测定,通过主成分分析结合相关性分析、描述性统计分析的方法筛选影响板栗品质的核心评价指标,基于熵权法对核心指标赋予权重,并建立灰色关联度评价模型。结果表明,不同品种板栗多项指标存在显著差异(P<0.05),且多个指标间存在显著相关性,主成分分析确立了水分、直链淀粉与支链淀粉含量的比值(Ratio of amylose to amylopectin,AA)、总黄酮、好果率、果形指数、硬度、可溶性糖和还原糖为核心指标,熵权法计算核心指标的权重分别为14.08%、14.64%、15.64%、7.74%、9.41%、9.11%、18.90%、10.48%。灰色关联度分析结果表明,丹栗1号、丹东9113和qX-005综合品质列前三位。经聚类分析将25个品种板栗分为4类,第一类板栗适宜开发功能性饮品;第二类板栗适合取仁加工,制作罐头、果脯等产品,或加工成板栗粉用于面包、饼干等产品的制作;第三类板栗可作为优质的食品原料;第四类板栗适宜炒食,也适宜作为直售坚果。本研究结果为板栗优质资源筛选及品种的选育提供参考,也为各品种的综合利用提供了理论依据。To develop an appropriate method for evaluating the quality of chestnut resources.The 21 quality indicators of 25 chestnut varieties were detected and analyzed.The key indicators of affecting the quality of chestnut were selected through principal component analysis(PCA)coupled with correlation analysis and descriptive statistical analysis.The weights of these key indicators were calculated based on the entropy weight method to construct the gray correlation evaluation model.Our findings revealed notable differences(P<0.05)in various quality indicators among the different chestnut varieties and observed significant correlations among several of these indicators.The key indicators identified by PCA included moisture,the ratio of amylose to amylopectin(AA),total flavonoids,good fruiting rate,fruit shape index,hardness,soluble sugar,and reducing sugar.The weights of these key indicators obtained by entropy weighting methods were 14.08%,14.64%,15.64%,7.74%,9.41%,9.11%,18.90%,and 10.48%,respectively.The gray correlation analysis indicated that the overall qualities of the varieties Danli No.1,Dandong 9113,and qX-005 ranked among the top three.The 25 chestnut varieties were categorized into four groups by cluster analysis.The first group was ideal for developing functional beverages,the second was suited for kernel processing into canned food,preserved fruit,or chestnut powder for baked goods.The third group served as a high-quality food ingredient and the fourth group was best for frying and as a direct-sale nut.This study provides valuable insights for selecting superior resources and breeding high-quality chestnut varieties,while also laying a theoretical foundation for the comprehensive utilization of each type of chestnut.

关 键 词：板栗 主成分分析 熵权法 灰色关联度分析 聚类分析 

分 类 号：S664.2[农业科学—果树学]