食品工业科技2017，Vol.38Issue(1)：278-280,286,4.DOI:10.13386/j.issn1002-0306.2017.01.047
基于聚类分析和主成分分析法的杨梅营养品质评价研究
Evaluation of nutritional quality of red bayberry based on cluster analysis and principal component
摘要
Abstract
46 Dongkui red mature bayberry samples from 7 areas of Wenzhou were collected,and ten nutritional parameters were measured.Cluster analysis and principal component analysis were used to investigate the nutritional parameters results,the respective correlation among the ten nutritional parameters were attained,and indicators influencing quality of red bayberry fruit was oxalic acid,glucose and fructose components.The contribution ratios of the principal components were 59.6％,23.5％ and 15.4％,respectively.Based on the ratio of sugar and acid,5 kinds of quality characteristics were obtained.The results of the study were helpful on the rapid evaluation of the quality and guide the cultivation of red bayberry.关键词
聚类分析/主成分分析/杨梅/品质评价Key words
cluster analysis/principal component analysis/red bayberry/quality evaluation分类
轻工纺织引用本文复制引用
王伟,吕旭健,张玉,王强,邵歆,王君虹,朱作艺,李雪,胡桂仙..基于聚类分析和主成分分析法的杨梅营养品质评价研究[J].食品工业科技,2017,38(1):278-280,286,4.基金项目
浙江省自然科学基金(LY13C200015、LY15C200010、LQ13C200005) （LY13C200015、LY15C200010、LQ13C200005）
国家自然科学基金(31401495) （31401495）
浙江省公益性项目(2014C32093) （2014C32093）
温州地方科技合作项目(WZ20130004). （WZ20130004）
