基于主成分与聚类分析法的制备豆浆用大豆的品质指标综合评价

doi:10.7506/spkx1002-6630-20190809-105

食品科学 ›› 2020, Vol. 41 ›› Issue (15): 64-71.doi: 10.7506/spkx1002-6630-20190809-105

基于主成分与聚类分析法的制备豆浆用大豆的品质指标综合评价

李笑梅，邢竺静，赵廉诚，石彦国，陈璐，闫怡宏，张娜

（哈尔滨商业大学食品工程学院，黑龙江省食品科学与工程重点实验室，黑龙江哈尔滨 150076）

出版日期:2020-08-15 发布日期:2020-08-19
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0400402）；国家自然科学基金面上项目（31871747）

Comprehensive Quality Evaluation of Soybean Varieties for Their Suitability for Soybean Milk Production Based on Principal Component Analysis and Cluster Analysis

LI Xiaomei, XING Zhujing, ZHAO Liancheng, SHI Yanguo, CHEN Lu, YAN Yihong, ZHANG Na

(Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150076, China)

Online:2020-08-15 Published:2020-08-19

摘要/Abstract

摘要： 为了获得专门用于制备豆浆的大豆品种，采用主成分因子分析与聚类分析方法对黑龙江地区29 个大豆品种进行筛选。首先测定29 种大豆理化指标（水分、脂肪、可溶性糖、蛋白质、钙、7S蛋白亚基、11S蛋白亚基质量分数及11S/7S）及其所制备豆浆的品质指标（蛋白质量分数、稳定性、豆浆得率、粒径、蛋白质转移率、感官评分）；然后采集这些数据进行主成分因子分析，结果得到6 个主成分（综合指标），其累计方差贡献率达84.97%，综合得分前三的品种为‘黑农85’、‘黑农66’和‘黑农71’，其综合得分显著高于其他品种（P＜0.05）；再经聚类分析可知：29 种豆浆可分为I、II、III、IV类，每类所含品种分别为14、11、3、1 种。主成分因子分析所筛选出的3 个品种均在II类中，该类豆浆具有蛋白质量分数、蛋白质转移率、感官评分高，豆浆得率中等的特点，符合豆浆类产品技术指标要求。综上，‘黑农85’、‘黑农66’和‘黑农71’可作为制备豆浆专用大豆品种；主成分与聚类分析方法非常适用于对多样品、多指标的筛选及综合评价。

关键词: 豆浆, 主成分分析, 聚类分析, 品质评价

Abstract: In order to obtain soybean varieties than can be specially used for soybean milk production, principal component analysis (PCA) and cluster analysis (CA) were used to screen 29 soybean varieties in Heilongjiang. Firstly, the physicochemical properties (contents of water, fat, soluble sugar, protein, calcium and protein subunit 7S and 11S, and 11S/7S ratio) of soybean and the quality indexes of soybean milk (protein content, stability, yield, particle size, protein transfer rate, and sensory score) were analyzed. Then, by analyzing the obtained data using PCA, the first six principal components (comprehensive evaluation indicators) were selected, explaining 84.97% of the total variance. The top three varieties with the highest comprehensive scores were ‘Heinong 85’, ‘Heinong 66’ and ‘Heinong 71’, whose comprehensive scores were significantly higher than those of other varieties (P < 0.05). Finally, the results of cluster analysis showed that the 29 varieties of soybean milk were divided into categories I, II, III and IV, consisting of 14, 11, 3 and 1 varieties, respectively. The three varieties selected by PCA were all in category II, which had the characteristics of high protein content, protein transfer rate, and sensory score as well as medium soymilk yield, meeting the technical requirements of soymilk products. In conclusion, ‘Heinong 85’, ‘Heinong 66’ and ‘Heinong 71’ can be specially used for soybean milk production, and PCA and CA are suitable for screening and comprehensive evaluation of multiple samples and multiple indicators.

Key words: soybean milk, principal component analysis, cluster analysis, quality evaluation

中图分类号:

TS214.2

李笑梅, 邢竺静, 赵廉诚, 石彦国, 陈璐, 闫怡宏, 张娜. 基于主成分与聚类分析法的制备豆浆用大豆的品质指标综合评价[J]. 食品科学, 2020, 41(15): 64-71.

LI Xiaomei, XING Zhujing, ZHAO Liancheng, SHI Yanguo, CHEN Lu, YAN Yihong, ZHANG Na. Comprehensive Quality Evaluation of Soybean Varieties for Their Suitability for Soybean Milk Production Based on Principal Component Analysis and Cluster Analysis[J]. FOOD SCIENCE, 2020, 41(15): 64-71.

[1]	蔡玮琦，左雯雯，陆杨，黄胜良，李存玉，郑云枫，彭国平. 红糖、白砂糖、赤砂糖与黑糖的HPLC指纹图谱与化学模式识别[J]. 食品科学, 2021, 42(6): 250-255.
[2]	梁慧珍，许兰杰，余永亮，谭政委，杨红旗，董薇，李磊，李春明，刘新梅，张收良. 红花籽油中脂肪酸组成评价与分析[J]. 食品科学, 2021, 42(6): 244-249.
[3]	周慧敏，张顺亮，郝艳芳，陈松，潘晓倩，吴倩蓉，李素，朱宁，乔晓玲，赵冰. HS-SPME-GC-MS-O结合电子鼻对坨坨猪肉主体风味评价分析[J]. 食品科学, 2021, 42(2): 218-226.
[4]	王贺，赵玉红，杨凯. HS-SPME-GC-MS结合电子鼻对10 个品系红松籽油挥发性物质分析比较[J]. 食品科学, 2021, 42(18): 178-184.
[5]	王丽艳，荆瑞勇，郭永霞，王鑫淼，赵行健，宋维民，杨佳霓，卫佳琪. 基于氨基酸含量的市售14 种食用蘑菇的综合评价[J]. 食品科学, 2021, 42(16): 203-208.
[6]	符成刚，刘文玉，陈友志，李玉梅，李欢康，周靖，张孔雀，魏长庆. 加热温度对新疆马脂理化性质、脂肪酸及挥发性风味化合物的影响[J]. 食品科学, 2021, 42(16): 54-60.
[7]	李欢康，杨佳玮，刘文玉，魏长庆. 不同工艺核桃油挥发性物质比对及关键香气成分表征[J]. 食品科学, 2021, 42(16): 185-192.
[8]	王华杰，滑金杰，余勤艳，江用文，王近近，杨艳芹，邓余良，袁海波. 基于IRAE-HS-SPME/GC-MS分析杀青方式对绿茶栗香形成的影响[J]. 食品科学, 2021, 42(14): 209-217.
[9]	刘盼盼，郑鹏程，龚自明，叶飞，冯琳，高士伟，王雪萍，王胜鹏，滕靖，郑琳，桂安辉. 工夫红茶品质分析与综合评价[J]. 食品科学, 2021, 42(12): 195-205.
[10]	孔滢，王欢，郎利新，窦晓莹，白锦荣. 不同百合样品中13 种内源性游离糖的含量分析[J]. 食品科学, 2021, 42(10): 249-254.
[11]	陈思睿，唐莹，董丹，蒋莹，何红英，王金玲. 红树莓果汁降酸发酵过程中活性成分的变化[J]. 食品科学, 2021, 42(10): 241-248.
[12]	周颖，潘海坤，范志红，武艺雪. 坚果油籽浆的抗氧化性与餐后血糖平缓作用[J]. 食品科学, 2020, 41(9): 113-118.
[13]	倪德让，叶兴乾，林琳，孙崇德，孔祥礼，王和玉，王莉. 基于多酚类化合物HPLC指纹图谱在红缨子高粱原料品质监控中的应用[J]. 食品科学, 2020, 41(8): 250-255.
[14]	方冠宇，蒋予箭，穆晓静，施思. 浙江玫瑰醋不同发酵阶段特征性香气成分的确定[J]. 食品科学, 2020, 41(8): 234-242.
[15]	张建萍，解春芝. 不同腐乳酱营养、功能及呈味氨基酸量化表征[J]. 食品科学, 2020, 41(6): 246-251.

基于主成分与聚类分析法的制备豆浆用大豆的品质指标综合评价

Comprehensive Quality Evaluation of Soybean Varieties for Their Suitability for Soybean Milk Production Based on Principal Component Analysis and Cluster Analysis

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价