基于主成分分析法分析面絮与面条品质的关系.pdfVIP

0614ls10-06 2014 年第 27 卷第 10 期 粮食与油脂 21 基于主成分分析法分析面絮与面条品质的关系 荆　鹏，郑学玲，杨力会，刘　翀，李明菲，何慧慧 （河南工业大学粮油食品学院，　河南郑州　450001 ） 摘　要：该试验以 13 种小麦粉为原料，将面絮分成 7 种不同的粒度，使用主成分分析法将 7 种面 絮的含量转变成一个综合数值，探讨面絮分布与面条品质的关系，研究建立使用面絮评价面条的 方法。研究结果表明：提取两个主成分，累计方差贡献达到 92.42%；主成分分析模型结果与感 官评价的色泽、表观状态、适口性、韧性评分都呈现显著负相关，相关系数分别为 –0.572、–0.627、– 0.671、–0.613 ；与感官评价总分呈极显著负相关，相关系数r –0.723。得出面絮粒径（d ＜0.336、 0.336~0.75、0.75~1.5 mm ）含量高有利于提高面条品质，面絮粒径（1.5~2、2~3、3~4、d ＞4 mm ） 的含量高不利于提高面条品质；主成分分析模型对于使用面絮评价面条品质有很好的效果，可以 作为一种新的评价方法。 关键词：主成分分析；面絮；面条；品质；评价 The relationship of dough pieces and the quality of noodle based on principal component analysis JING Peng ，ZHENG Xue-ling ，YANG Li-hui ，LIU Chong ，LI Ming-fei ，HE Hui-hui （College of Food Science and Technology ，Henan University of Technology ，Zhengzhou 450001 ，Henan ，China ） Abstract ：Thirteen kinds of wheat were selected to sieve the dough pieces to 7 kinds of particle size. Principal component analysis was used to transform the content of 7 kinds of dough pieces into a numerical. The relationship between the content of particle size and the quality of noodle was discussed ，and a new evaluation method of noodles quality was researched to build. The results showed that 2 main compositions were extracted by principal component analysis ，and accumulative variance contribution was 92.42%. The principal component analysis evaluation model had significantly negative correlation with colour ，the apparent state ，palatability and toughness ，and the correlation coefficient was –0.572 ，–0.627 ，–0.671 ，–0.613 respectively. The principal component analysis evaluation model had highly significant negative correl