基于数学统计分析的红枣主要评价指标选择

Selection of Jujube Evaluation Indexes Based on Mathematical Statistic

为探讨不同品种红枣间的品质差异,确定红枣的核心品质评价指标。以宁夏和陕西地区7个品种的红枣为原料,测定了总糖、总酸、可溶性固形物、VC、制干率、复水性、褐变度、叶绿素含量等14个品质指标,并对其感官性状和品质指标进行分析比较,运用主成分分析和聚类分析的方法对各指标进行分析。结果表明,不同品种的红枣感官性状和品质指标的差异程度较大,其中果胶的变异最大,变异系数为60.6%,复水性的变异最小,变异系数为8.19%;主成分分析提取了前4项主成分,方差累积贡献率达到94.972%;通过系统聚类分析将14个指标聚为4类,最终筛选出总糖、叶绿素含量、复水性和枣核所占比例4个核心指标。

Seven varieties of jujubes from Shaanxi and Ningxia province were chosen as materials to study quality differences between different varieties and determine the quality evaluation indexes of jujube.The main evaluation indexes including total sugar,total acid,soluble solid,VC content,yield rate,reconstitution properties,browning degree and chlorophyll content etc were measured.Then sensory properties and quality indicators were analyzed.Using principal component analysis and cluster analysis method to analyze each index.The results showed that different exist in these indexes.Pectin has the biggest variation and coefficient of variation was 60.6%,while reconstitution properties has the smallest variation and the coefficient of variation was 8.19%.Four main composition were extracted by principal component analysis,accumulative variance contribution was 94.972%.According to the cluster analysis,14 indexes were divided into 4 types.Finally,total sugar,chlorophyll content,reconstitution properties and date pit ratio were chosen as the core indexes of jujube.