统计分析方法在食品品质评价中的应用

Application of statistical analysis methods in food quality evaluation

统计分析作为一种新兴的数据处理方法,在工业和农业等方面得到了广泛的应用和研究。该方法具有方便快捷、科学可靠、全面系统等优点,满足了食品品质评价分析客观、可靠、科学等要求。因此,统计分析的方法正在被越来越多地应用到食品中优质品种的筛选和相关品质指标的评价等领域,并取得了显著的成效。本文对食品品质评价的概念及意义进行了简要阐述,介绍了主成分分析法、灰色关联度分析法、聚类分析法、层次分析法、模糊综合评判法、人工神经网络法、因子分析法以及合理-满意度和多维价值理论法等统计分析方法在食品品质评价中的应用,分析了各方法的特点和适用范围,并对食品品质评价方法的发展趋势进行了展望。

As a new method of data processing, statistical analysis has been widely used and studied in industry, agriculture and so on. With the characteristics of being convenient, quick, scientific, reliable, comprehensive and systematic, statistical analysis can meet the requirements of the food quality assessment, such as objectivity, reliability and scientificity. Therefore statistical analysis is being increasingly applied in the area of screening of high quality varieties of food and related evaluation of quality indexes, and has obtained the remarkable results. The concept of food quality evaluation and its significance were briefly expounded in this paper, then the applications of principal components analysis（PCA）, grey system connection method（GSCM）, cluster analysis（CA）, analytic hierarchy process（AHP）, fuzzy comprehensive evaluation（FCE）, artificial neural network（ANN）, factor analysis（FA）, reasonable satisfaction（RS） and multi-value theory（MVT） were introduced. The characteristics and applicable scopes of the methods were also analyzed, and then the development trends of food quality evaluation methods were prospected.