|Table of Contents|

Preprocessing Analysis of Persimmon Processing Based on Principal Component Analysis and Cluster Analysis

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年11
Page:
104-111
Research Field:
Publishing date:

Info

Title:
Preprocessing Analysis of Persimmon Processing Based on Principal Component Analysis and Cluster Analysis
Author(s):
LI Hui1; 2; ZHANG Jun3; WANG Yufen1; 2; WANG Meng1; 2; SUN Wanting1; 2; ZHOU Quancheng1; 2
(1.School of Agricultural Engineering and Food Science,Shandong University of Science and Technology,Zibo,Shandong 255049；2.Key Laboratory of Shandong Provincial Universities for Technologies in Functional Agricultural Products,Zibo,Shandong 255049;3.Tie Shan Forest Farm,Shandong Province,Zibo,Shandong 255000)
Keywords:
persimmon; descriptive statistics; principal component analysis; cluster analysis; processing methods
PACS:
-
DOI:
10.11937/bfyy.20183180
Abstract:
In order to establish the relationship between different persimmon varieties,corresponding processing methods were selected according to variety,the use of different types of persimmon was better determine,in order to obtain persimmon products with high added value.The contents of tannin,flavonoids,chlorogenic acid,water and ash in persimmon were measured.The descriptive statistics and principal component cluster analysis were used for the components index.Descriptive statistics showed that the measured data were comprehensive and representative.The results of principal component analysis showed that the cumulative contribution rate of variance extracted from the three principal components was 81.28%,which contained the information of most of the measurement indicators.The results of cluster analysis showed that 38 persimmon varieties could be divided into 2 categories,of which,‘Cover Persimmon’ ‘Full Red’ ‘Fetal Red’ were merged into the first category,and the other 35 persimmon varieties were merged into the second category.Among the two kinds of persimmon varieties,the content of all components in the first category was generally low.This type could be used in the processing of primary persimmon,such as persimmon cake;the content of second types was relatively high,and this type of persimmons could be used for subsequent processing,for example,the active substances were extracted to add to the products according to their properyies.It provides a theoretical basis for the scientific and standardized utilization of persimmon germplasm resources and better selection of corresponding processing methods of persimmon.

References:

[1]王恒超,严静,陈锦屏.微波辅助法提取柿子黄酮及抗氧化活性研究[J].食品工业科技,2012,33(18):232-235.[2]ZHOU Z,HUANG Y,LIANG J.Extraction,purification and anti-radiation activity of persimmon tannin from Diospyros kaki L.[J].Journal of Environmental Radioactivity,2016,162-163:182-188.[3]韩丙军,彭黎旭.植物多酚提取技术及其开发应用现状[J].热带生物学报,2005,11(1):21-26.[4]顾海峰,李春美,徐玉娟.柿子单宁的制备及其抗氧化活性研究[J].农业工程学报,2007,23(5):241-245.[5]MAEDA H,AKAGI T,TAO R.Quantitative characterization of fruit shape and its differentiation pattern in diverse persimmon (Diospyros kaki) cultivars[J].Scientia Horticulturae,2018,228:41-48.[6]扈惠灵,刘遵春,苗卫东.柿树种质资源叶片形态多样性研究及聚类分析[J].河南农业科学,2012,41(6):137-139.[7]赵献民.浙江省农家柿品种资源多样性与分类研究[D].北京:中国林业科学研究院,2012.[8]杨秀平,尉芹,辛转霞.单宁提取与测定实验的改进[J].科教文汇,2007,2(5):100.[9]王新红,李雪梅,蔡晨.离子液体提取山楂绿原酸的工艺优化[J].农业工程学报,2014,30(10):270-276.[10]曹建康，姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007.[11]GB 5009.4-2016.食品安全国家标准 食品中灰分的测定[S].北京:中华人民共和国国家卫生和计划生育委员会,2016.[12]白伟华.浅谈主成分分析[J].数码世界,2017(7):235-235.[13]公丽艳,孟宪军,刘乃侨.基于主成分与聚类分析的苹果加工品质评价[J].农业工程学报,2014,30(13):276-285.[14]宋江峰,刘春泉,姜晓青.基于主成分与聚类分析的菜用大豆品质综合评价[J].食品科学,2015,36(13):12-17.[15]高惠璇.应用多元统计分析[M].北京:北京大学出版社出,2005.[16]唐启义.DPS数据处理系统:实验设计、统计分析与数据挖掘[M].北京:科学出版社,2010:280-285.[17]DUTTA R,KUMAR A,CHANDRA S,et al.Genetic diver-gence,path coefficient,principal component and cluster analyses of maize genotypes in the mid-altitudes of Me-ghalaya[J].Maydica,2016,62(1):62-67.[18]朱琦,朱正键,刘肖.基于聚类分析运营商流量精准营销研究[J].电信工程技术与标准化,2019,32(3):34-37.

Memo

Memo:
-
Last Update: 2019-07-09