基于主成分和聚类分析的加工辣椒品质特性及相关性分析

Quality Characteristics and Correlation Analysis of Processed Peppers Based on Principal Component Analysis and Cluster Analysis

为探究不同加工辣椒品质的差异,以16个加工辣椒品种为试验材料,对其外观品质、色泽品质、质构特性、营养品质等指标进行测定,并进行相关性、主成分和聚类分析。结果表明,不同加工辣椒品种在外观品质、色泽品质、质构特性、营养品质方面均存在显著差异。果长、果肩宽和果肉厚度等外观品质指标主要决定果实质量,其与色泽、营养品质有较大相关性,其中籽肉质量比是衡量辣椒加工特性的一个重要指标;色差分析发现L*值、a*值、b*值、E*ab值、辣椒红素及色价均存在显著差异,色价为4.12~18.78,其变化与L*值、b*值呈负相关,与a*值和辣椒红素含量呈正相关;质构特性与水分、可溶性糖存在较大关联,黏附性、胶着性、咀嚼性、硬度变异系数相对较高;VC含量与外观品质指标密切相关,为0.28~3.38 g/100 g;果肉辣椒碱含量为33.46~62.42μg/g,11个品种的果肉辣椒碱含量显著高于籽辣椒碱含量。研究结果说明水分含量、色价、辣椒碱、咀嚼性为辣椒加工特性的主要评价指标。

To explore the quality differences of different processed peppers(Capsicum annuum L.),sixteen processed pepper varieties were used as experimental materials to measure indicators such as appearance quality,color quality,texture characteristics,and nutritional quality.Correlation analysis,principal component analysis,and cluster analysis were also performed.The results showed that there were significant differences in appearance quality,color quality,texture characteristics,and nutritional quality among different processed pepper varieties.Fruit length,fruit shoulder width,and flesh thickness are key appearance quality indicators that primarily determine the quality of the fruit.These indicators are significantly correlated with color quality and nutritional quality.Among these,the seed-to-flesh ratio is an important measure for evaluating the processing characteristics of peppers.Color difference analysis found that there were differences in L*,a*,b*,E*ab,capsanthin and color value.The color value was between 4.12-18.78,which was negatively correlated with L*and b*,and positively correlated with a*and capsanthin.Texture characteristics are closely related to water content and soluble sugar,and the variation coefficients of adhesiveness,adhesiveness,chewiness,and hardness are relatively high.The content of VC was 0.28-3.38 g/100 g,which is closely related to the appearance quality index.The content of capsaicin in pulp was 33.46-62.42μg/g,and the content of capsaicin in pulp of 11 varieties was significantly higher than that in seed.The results showed that water content,color value,capsaicin,and chewiness are the main evaluation indicators for the processing characteristics of peppers.