基于主成分和隶属函数法的马铃薯蒸制品质分析

Analysis of Potato Steaming Quality Based on Principal Component and Membership Function Method

摘要

马铃薯的食味品质是其综合性状的重要表现。为优化蒸制后感官食味品质，以鲜食型和加工型马铃薯为研究对象，分析不同蒸制时间下各类型马铃薯感官品质变化并进行相关性分析，利用主成分分析和隶属函数分析法确定最佳蒸制时间。不同类型马铃薯感官评价随蒸制时间的延长均呈显著性变化，但变化趋势各不相同，鲜食型品种的外观品质表现优于加工型品种。各类品种感官评价与蒸制时间存在一定相关性。利用主成分分析从9个感官评价指标里提取出可以解释大部分信息的前2个主成分，隶属函数分析综合得分表明，鲜食型品种在蒸制30 min时感官食味品质最佳，加工型品种在蒸制35 min时感官食味品质最佳。淀粉含量和直链淀粉含量会影响各类型马铃薯的整体感受评价。试验研究方法和成果可为客观进行食味评价提供参考依据。

Abstract

The sensory taste quality of potatoes is an important performance of their comprehensive traits. In order to optimize the sensory taste quality after steaming, the study, using table and processing potato varieties as test materials, analyzed the changes in the sensory taste quality of each type of potato under different steaming times and carried out correlation analysis, and determined the optimal steaming time by using the principal component analysis and the membership function analysis method. The sensory evaluation of different types of potatoes significantly varied with the increase in steaming time, but the trends of change varied, with the appearance quality of table potato varieties being superior to that of processing potato varieties. There was a certain correlation between the sensory evaluation and the steaming time of various types of varieties. The principal component analysis extracted the first two principal components that could explain most of the information from the nine sensory evaluation indices. Based on the comprehensive score from the membership function analysis, the sensory taste quality of table potato varieties was optimal when steamed for 30 minutes, while the sensory taste quality of processing potato varieties was optimal when steamed for 35 minutes. The starch content and amylose content affected the overall sensory evaluation of each type of potato. The experimental research methods and findings could provide references for conducting objective sensory taste evaluations.

关键词

马铃薯 / 蒸制 / 食味品质 / 主成分分析 / 隶属函数分析

Key words

potato / steaming / sensory taste quality / principal component analysis (PCA) / membership function analysis

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基金资助

黑龙江省“揭榜挂帅”科技攻关项目(2022ZXJ06B02)