| 聚类分析在酱油和食醋质量研究中的应用 |
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| 引用本文： | 付大友,袁东. 聚类分析在酱油和食醋质量研究中的应用[J]. 四川理工学院学报(自然科学版), 2005, 18(3): 39-42 |
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| 作者姓名： | 付大友 袁东 |
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| 作者单位： | 四川理工学院材料与化学工程系,四川,自贡,643000;四川理工学院材料与化学工程系,四川,自贡,643000 |
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| 摘 要： | 通过测定酱油中的总酸、还原糖、总氮、氨基氮、氯化钠、无盐固形物和总固形物,食醋中的总酸、总酯、总糖、还原糖、总氮、氨基氮和固形物的含量,再分别以此数据对酱油和食醋进行聚类分析,得出质量相近的物质聚为一类,为研究各种食品质量提供了一种新途径。
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| 关 键 词： | 聚类分析 酱油 食醋 |
| 文章编号： | 1673-1549(2005)03-0039-04 |
| 修稿时间： | 2005-03-30 |
Application of Cluster Analysis in Studing Quality of Sauce and Vinegar |
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| FU Da-you,YUAN Dong. Application of Cluster Analysis in Studing Quality of Sauce and Vinegar[J]. Journal of Sichuan University of Science & Engineering(Natural Science Editton), 2005, 18(3): 39-42 |
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| Authors: | FU Da-you YUAN Dong |
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| Abstract: | In this paper, determined the components of sauce ( total acid, nitrogen of ammonia, reduction sugar, sodium chloride, inorganic solid status substance and total solid status substance ) and vinegar(total acid, total ester, total sugar, reduction sugar, total nitrogen, nitrogen of ammonia ,solid status substance) in this experiment by means of routine analysis methods. And clastering by it , the conclusion is that substance of quality closed is clastered together. It is a good and new method for studing food quality. |
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| Keywords: | cluster analysis sauce vinegar |
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