학술논문
基于主成分分析法综合评价即食米饭品质特性 / Comprehensive Evaluation of Quality Characteristics of Instant Rice Based on Principal Component Analysis
Document Type
Academic Journal
Author
Source
中国调味品 / China Condiment. 49(1):1-7
Subject
Language
Chinese
ISSN
1000-9973
Abstract
为探讨即食米饭的品质并建立评价体系,该研究选取8种不同品种的大米制备即食米饭,并对包含理化性质、蒸煮特性和质构特性的15个指标进行测定分析,考察不同品种大米制得的即食米饭各项品质指标之间的差异性和相关性.同时采用主成分分析法对即食米饭品质进行综合评价并建立即食米饭品质评价模型.结果表明,8种原料米各指标变异系数范围为1.64％～28.74％,咀嚼性、碘值受品种的影响最大,且咀嚼性与碘值呈显著负相关(P＜0.05).主成分分析共提取了3个主成分,3个主成分方差贡献率分别为45.508％、29.235％、13.583％,累计方差贡献率达88.326％.评价模型为F=-0.100x1+0.127x2-0.084x3+0.140x4+0.064x 5+0.091x 6-0.093x7-0.059x8+0.144x9.该模型与感官评分之间存在良好线性关系,决定系数R2为0.878 8,说明该模型能较全面、客观地反映即食米饭的优劣程度.
In order to explore the quality of instant rice and establish an evaluation system,eight different varieties of rice are selected to prepare instant rice,and fifteen indexes of physicochemical properties,cooking characteristics and texture characteristics are determined and analyzed.The differences and correlations among various quality indexes of instant rice prepared from different varieties of rice are investigated.At the same time,principal component analysis is used to comprehensively evaluate the quality of instant rice and establish a quality evaluation model for instant rice.The results show that the variation coefficient of each index for the eight raw materials of rice ranges from 1.64％to 28.74％.The chewiness and iodine value are most affected by the varieties,and there is a significant negative correlation between chewiness and iodine value(P＜0.05).A total of three principal components are extracted by principal component analysis,and the variance contribution rates of the three principal components are 45.508％,29.235％and 13.583％respectively,with the cumulative variance contribution rate reaching 88.326％.The evaluation model is F=-0.100x1+0.127x2-0.084x3+0.140x4+0.064x5+0.091x6-0.093x7-0.059x8+0.144x9.There is a good linear relationship between this model and sensory score,and the determination coefficient R is 0.878 8,indicating that this model can reflect the advantages and disadvantages of instant rice comprehensively and objectively.
In order to explore the quality of instant rice and establish an evaluation system,eight different varieties of rice are selected to prepare instant rice,and fifteen indexes of physicochemical properties,cooking characteristics and texture characteristics are determined and analyzed.The differences and correlations among various quality indexes of instant rice prepared from different varieties of rice are investigated.At the same time,principal component analysis is used to comprehensively evaluate the quality of instant rice and establish a quality evaluation model for instant rice.The results show that the variation coefficient of each index for the eight raw materials of rice ranges from 1.64％to 28.74％.The chewiness and iodine value are most affected by the varieties,and there is a significant negative correlation between chewiness and iodine value(P＜0.05).A total of three principal components are extracted by principal component analysis,and the variance contribution rates of the three principal components are 45.508％,29.235％and 13.583％respectively,with the cumulative variance contribution rate reaching 88.326％.The evaluation model is F=-0.100x1+0.127x2-0.084x3+0.140x4+0.064x5+0.091x6-0.093x7-0.059x8+0.144x9.There is a good linear relationship between this model and sensory score,and the determination coefficient R is 0.878 8,indicating that this model can reflect the advantages and disadvantages of instant rice comprehensively and objectively.