食品与机械2017，Vol.33Issue(4)：44-48,53,6.DOI:10.13652/j.issn.1003-5788.2017.04.009
西北地区馒头老酵子中氨基酸主成分分析及综合评价
Principal Component Analysis and Comprehensive Evaluation of Amino Acids in Chinese traditional dough fermentation starter from Northwest of China
摘要
Abstract
To study the difference of the comprehensive quality of amino acids in different regions of the Chinese traditional dough fermentation starter,10 Chinese traditional dough fermentation starter samples collected from 10 regions in northwestern China were used as the research object.Content and categories of amino acids in 10 Chinese traditional dough fermentation starter samples were determined by automatic amino acids analyzer,and the principal component analysis and cluster analysis were applied to the statics in order to evaluate these starter samples.Content of Glu was 66.91 g/kg,and was the highest among that of 16 amino acids.Coment of Phe was 27.60 g/kg,and was the highest among that of essential amino acids.Two principal components were extracted by principal component analysis and the comprehensive evaluation model F =0.827 4F1 +0.089 7F2 was established.Comprehensive scores and clustering analysis showed that there were regional differences in amino acid contents of the Chinese traditional dough fermentation starter in different regions,and the samples collected from Gansu Dingxi have the highest quality,while the lowest was Shaanxi Wugong samples.关键词
老酵子/氨基酸/主成分分析/聚类分析/综合评价Key words
Chinese traditional dough fermentation starter/amino acid/principal component analysis/cluster analysis/comprehensive evaluation引用本文复制引用
康佳木,李倩倩,刘柳,胡新中,李小平,马蓁..西北地区馒头老酵子中氨基酸主成分分析及综合评价[J].食品与机械,2017,33(4):44-48,53,6.基金项目
陕西省科技统筹项目(编号:2015KTZDNY01-07) （编号:2015KTZDNY01-07）
