中国食品学报2013，Vol.13Issue(1)：158-164,7.
荔枝干品质评价指标体系的建立
Establishment of Quality Evaluation Index System for Dehydrated Litchi
摘要
Abstract
Qualities of dehydrated litchi were analyzed to determine the influences of various potential processing characteristics on quality of dehydrated litchi, and provide the theoretical basis for the selection of evaluation index on processing quality. Thus, cultivars suitable for processing were selected according to the evaluation model. The processing quality indices of 33 dehydrated litchi cultivars, which include single fruit weight, edible ratio, color, total sugar, total acid, were analyzed and determined. The principal component analysis and cluster analysis were performed on these indices and cultivars. Relative independence or high relativity were found among these quality indices of dehydrated litchi. The principle component analysis showed that the accumulated contribution rate of 6 principle components was 88.80%, which reflected almost all the needed information of the quality on dehydrated litchi; Meanwhile, The cluster analysis showed that the 11 major quality indices were clustered into 6 categories. Therefore, the quality indices were simplified to 6 indexes as follows:sugar to acid ratio, edible ratio, V of skin, extractable juice percentage, single fruit weight and proteins content. Consequently,model of evaluation on litchi processing was established, and cultivars which exhibited good qualities such as 'Jizui', 'Nuomici' and 'Xianjinfeng' were selected using this index system.关键词
荔枝干/品质/评价指标/主成分分析/聚类分析Key words
dehydrated litchi/ quality/ evaluation indices/ principal component analysis/ cluster analysis引用本文复制引用
符勇,陶菲,郜海燕,曹颖,陈杭君,林河通..荔枝干品质评价指标体系的建立[J].中国食品学报,2013,13(1):158-164,7.基金项目
国家公益性行业(农业)科研专项经费项目(No.200903043) （农业）
