基于主成分分析的红枣有机酸含量差异性分析-《中国调味品》

文章信息/Info

Title:: Difference Analysis of Organic Acid Content in Jujube Based on Principal Component Analysis

摘要:: 本文利用氨基酸自动分析测试仪，对红枣进行氨基酸测定，获取不同品种和产地的红枣中氨基酸种类和含量的差异性，通过主成分分析法将红枣中氨基酸种类划分为三个不同等级的主成分，并采用聚类分析和综合评价函数计算的方式，进行红枣氨基酸综合评价。通过对红枣发酵和再加工过程中有机酸的变化过程进行监测，并对红枣发酵前后的氨基酸变化数据进行对比。试验测定及综合评价结果表明，不同产地和品种红枣的氨基酸种类和含量具有明显的差异性，通过氨基酸综合评价可有效地进行红枣品质评价。红枣发酵前后的氨基酸种类和含量对红枣深加工产物的风味品质具有明显地改善作用。

Abstract:: In this paper, amino acids in jujube were determined by automatic amino acid analyzer, and the differences of amino acids in jujube from different varieties and producing areas were obtained. The amino acids in jujube were divided into three different grades of principal components by principal component analysis, and the comprehensive evaluation of amino acids in jujube was carried out by cluster analysis and comprehensive evaluation function calculation. By monitoring the changes of organic acids in the process of Jujube Fermentation, and comparing the changes of amino acids before and after jujube fermentation. The results of determination and comprehensive evaluation showed that the kinds and contents of amino acids of jujube from different producing areas and varieties were significantly different, and the comprehensive evaluation of amino acids could effectively evaluate the quality of jujube. The kinds and contents of amino acids before and after fermentation can significantly improve the flavor quality of deep processed jujube products.