主成分分析法评价市售芝麻酱产品品质.PDF

310? 2017, Vol.38, No.06 食品科学 ※安全检测 主成分分析法评价市售芝麻酱产品品质 王颖颖，侯利霞*，胡爱鹏，汪学德 （河南工业大学粮油食品学院，河南 郑州 450001） 摘? 要：对市场销售的35 个芝麻酱产品，进行感官评价及粗脂肪、粗蛋白、木酚素、VE、甾醇、钙、磷等14 个理 化品质指标测定，并进行主成分分析，得到产品的综合得分，结合感官评价对芝麻酱品质进行综合评判。结果表 明，白芝麻酱和黑芝麻酱感官评分均受色泽和组织状态影响较大，总体而言，白芝麻酱感官评分高于黑芝麻酱；各 理化指标间差异性不同，水分、酸价变异系数较大，粗脂肪、粗蛋白等指标变异系数较小。根据主成分解释总变量 提取了矿物质、木酚素、粗蛋白、酸价、VE、甾醇6 个主成分，这6 个主成分的累计方差贡献率达75.33%。同时对 样品主成分综合得分排序，排序结果与感官评价结果基本一致。35 个受测样品中，有6 个产品不合格，样品不合格 率达17.14%，不合格项目主要为酸价、水分含量和粗脂肪含量。 关键词：芝麻酱；品质；主成分分析；综合评价 Comprehensive Quality Assessment of Marketed Sesame Paste Using Principal Component Analysis WANG Yingying, HOU Lixia*, HU Aipeng, WANG Xuede (College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China) Abstract: Sensory evaluation of thirty-five sesame pastes in the market was carried out. Their chemical components including crude fat, crude protein, crude ?ber, VE, sterolin, calcium, and phosphorus contents were determined as well. Principal component analysis (PCA) was used for comprehensive assessment. A comprehensive score for each sample was obtained by PCA and sensory evaluation. The results showed that color and texture had signi?cant effects on sensory scores for both white and black sesame pastes. In general, white sesame paste had higher sensory scores than black sesame paste. The chemical components of sesame pastes showed different degrees of variation. While water content and acid value showed bigger degrees of variation, the variations in crude fat and crude protein contents were smaller. The ?rst six principal components identi?ed based on PCA were mineral, lignan, crude protein, acid value, VE and sterol, accounting for 75.33%