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Position: Home > Articles > 基于主成分与聚类分析的柿子开发利用预判分析 Northern Horticulture 2019 (11) 104-111

基于主成分与聚类分析的柿子开发利用预判分析

作  者：
李慧;张军;汪玉芬;王猛;孙婉婷;周泉城
关键词：
柿子;描述性统计;主成分分析;聚类分析;加工方式
摘  要：
为建立不同柿子品种间的关系,依据品种类型选择相应加工处理方式,从而更好的确定不同类型柿子用途,以期得到具有高附加值的柿子产品.该研究测定了柿子中单宁、黄酮、绿原酸、水分及灰分含量,对成分指标进行了描述性统计、主成分分析、聚类分析.描述性统计结果表明,测定数据具有一定全面性与代表性.结果表明:提取出的3个主成分,方差累计贡献率为81.28%,包含了绝大多数测定指标所具有的信息.聚类分析结果表明,38个柿子品种可分为两大类,其中,"盖柿""满堂红""胎里红"为第一大类;其它35个柿子品种为第二大类.分成2类的柿子品种中,第一类各成分含量普遍偏低,此种类型的柿子可用于初等柿产品如柿饼的加工生产;第二类柿子各成分含量相对较高,此种类型的柿子可用作后续加工生产,如提取其中的活性物质后,依据其性质相应加入到产品中.该研究为柿子品种资源的科学规范利用,为更好地选择柿子相应加工方式提供理论依据.
作  者：
LI Hui;ZHANG Jun;WANG Yufen;WANG Meng;SUN Wanting;ZHOU Quancheng;School of Agricultural Engineering and Food Science,Shandong University of Science and Technology;Key Laboratory of Shandong Provincial Universities for Technologies in Functional Agricultural Products;Tie Shan Forest Farm;
关键词：
persimmon;;descriptive statistics;;principal component analysis;;cluster analysis;;processing methods
摘  要：
In order to establish the relationship between different persimmon varieties,corresponding processing methods were selected according to variety,the use of different types of persimmon was better determine,in order to obtain persimmon products with high added value.The contents of tannin,flavonoids,chlorogenic acid,water and ash in persimmon were measured.The descriptive statistics and principal component cluster analysis were used for the components index.Descriptive statistics showed that the measured data were comprehensive and representative.The results of principal component analysis showed that the cumulative contribution rate of variance extracted from the three principal components was 81.28%,which contained the information of most of the measurement indicators.The results of cluster analysis showed that 38 persimmon varieties could be divided into 2 categories,of which,‘Cover Persimmon’‘Full Red’‘Fetal Red’ were merged into the first category,and the other 35 persimmon varieties were merged into the second category.Among the two kinds of persimmon varieties,the content of all components in the first category was generally low.This type could be used in the processing of primary persimmon,such as persimmon cake;the content of second types was relatively high,and this type of persimmons could be used for subsequent processing,for example,the active substances were extracted to add to the products according to their properyies.It provides a theoretical basis for the scientific and standardized utilization of persimmon germplasm resources and better selection of corresponding processing methods of persimmon.

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