基于熵权的TOPSIS法在芽苗菜品质综合评价中的应用

Application of TOPSIS method based on coefficient of entropy to evaluation of sprouts

对18种芽苗菜的感官品质、生物产量和食用品质进行比较分析,然后应用熵权法确定权重,采用TOPSIS多目标决策法对18种芽苗菜进行综合评价。结果表明,黑豆和黄豆的长势较好;西蓝花和鸡毛菜的生物产量位居前列;甜荞麦的食用品质最好,其甜度、风味和综合分别高达7.3、7.0和7.7分;其次为红萝卜,其脆度最高为6.6分,多汁度和综合也达到6.0和6.8分;食用品质较差的是鸡毛菜、大麦和小麦。TOPSIS结果显示,红萝卜的综合品质最好,小麦最差,具体排名为红萝卜>黑豆>秋葵>白萝卜>松柳>黄豆>香草>甜荞麦>西蓝花>麻豌豆>大麦>空心菜>爬豆>彩豌豆>香椿>相思豆>鸡毛菜>小麦。试验结果可为芽苗菜品质评价提供新的思路和方法。

Sensory quality, yield and quality of 18 sprouts were analyzed, and then TOPSIS multi-objective decision method based on coefficient of entropy was used to comprehensively evaluate the different sprouts. The results showed that black bean and soybean were the highest sprouts. Broccoli and Chinese baby green sprouts were highest for yield. The quality of sweet buckwheat sprouts was the best, followed by red radish, and the worst sprouts were from Chinese baby greens,barley and wheat. The sweetness, flavor and overall scores of sweet buckwheat were the best and were 7.3, 7.0 and 7.7,respectively. The crispness, juiciness and overall rating of red radish sprouts were 6.6, 6.0 and 6.8, respectively. Considering all indexes of sensory quality, eating quality and yield, red radish sprout was the best species, while wheat sprout was the worst. The quality of sprouts from good to bad was red radish > black bean > okra > white radish > pine willow >soybean > vanilla > sweet buckwheat > broccoli > spotted colored pea > barley > water spinach > climbing bean >colored pea > Chinese toon > jequirity bean > Chinese baby greens > wheat. This study provided a new method for quality evaluation of sprouts.