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。
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.
出处
《四川理工学院学报（自然科学版）》
CAS
2005年第3期39-42,共4页
Journal of Sichuan University of Science & Engineering(Natural Science Edition)
关键词
聚类分析
酱油
食醋
cluster analysis
sauce
vinegar
