中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2015年
4期
50-55
,共6页
于寒松%李松%王玉华%朴春红%刘俊梅%任大勇%代伟长%胡耀辉
于寒鬆%李鬆%王玉華%樸春紅%劉俊梅%任大勇%代偉長%鬍耀輝
우한송%리송%왕옥화%박춘홍%류준매%임대용%대위장%호요휘
酱油%理化特性%主成分分析%聚类分析%判别分析
醬油%理化特性%主成分分析%聚類分析%判彆分析
장유%이화특성%주성분분석%취류분석%판별분석
soy sauce%physicochemical properties%principal component analysis%cluster analysis%discrimination analysis
检测了25种市售酱油的7项理化指标，根据检测结果分析了酱油的理化特性，并进行酱油的模式识别研究，结果将25种酱油聚类为品质较好、品质一般和老抽酱油3个子类，依据7个理化指标建立了3个主成分模型，并得到了酱油的2个典型判别方程：D1＝－1．465X1＋0．426X2－2．706X3＋0．254X4＋0．055X5＋0．516X6＋0．129X7－4．486，D2＝1．804X1＋0．468X2－2．197X3＋0．088X4＋0．024X5＋0．046X6－0．024X7－7．325，总判别正确率为100％，为酱油品质的控制和改进提供了理论基础和参考方法。
檢測瞭25種市售醬油的7項理化指標，根據檢測結果分析瞭醬油的理化特性，併進行醬油的模式識彆研究，結果將25種醬油聚類為品質較好、品質一般和老抽醬油3箇子類，依據7箇理化指標建立瞭3箇主成分模型，併得到瞭醬油的2箇典型判彆方程：D1＝－1．465X1＋0．426X2－2．706X3＋0．254X4＋0．055X5＋0．516X6＋0．129X7－4．486，D2＝1．804X1＋0．468X2－2．197X3＋0．088X4＋0．024X5＋0．046X6－0．024X7－7．325，總判彆正確率為100％，為醬油品質的控製和改進提供瞭理論基礎和參攷方法。
검측료25충시수장유적7항이화지표，근거검측결과분석료장유적이화특성，병진행장유적모식식별연구，결과장25충장유취류위품질교호、품질일반화로추장유3개자류，의거7개이화지표건립료3개주성분모형，병득도료장유적2개전형판별방정：D1＝－1．465X1＋0．426X2－2．706X3＋0．254X4＋0．055X5＋0．516X6＋0．129X7－4．486，D2＝1．804X1＋0．468X2－2．197X3＋0．088X4＋0．024X5＋0．046X6－0．024X7－7．325，총판별정학솔위100％，위장유품질적공제화개진제공료이론기출화삼고방법。
Seven Physicochemical indexes are determined in 25 kinds of soy sauce.The physicochemical properties are analyzed depend on the detection results.Then 25 kinds of soy sauce is classified into three groups:better quality soy sauce,general quality soy sauce and dark soy sauce by pattern recognition method. Three principal component models are gotten according to seven physicochemical indexes,and two typical discrimination equations of soy sauce are written as D1 = -1.465X1 +0.426X2-2.706X3+0.254X4+0.055X5+0.516X6+0.129X7-4.486 and D2= 1.804X1+0.468X2-2.197X3+0.088X4+0.024X5+0.046X6-0.024X7-7.325,with the total accurate rate of 100%.The equation could be used as a tool and useful method for quality control and improvement of soy sauce.
