摘要
选择不同地区香糯米、上林香米、越南糯米、圆糯米4种米作为研究对象,分别测定其燃烧热、热重参数,及其中的脂肪、灰分含量,从熵值法和聚类分析方法对米进行质量评价与分类,构建米燃烧热、燃烧稳定性、脂肪、灰分多指标综合评价体系。结果表明:4种米燃烧热大小顺序为:上林香米>香糯米>圆糯米>越南糯米;脂肪含量(%)大小顺序为:香糯米>越南糯米>上林香米>圆糯米;灰分含量大小顺序为:上林香米>香糯米>越南糯米>圆糯米;从热重分析结果、米燃烧性方面分析,根据灰色关联度计算4种米燃烧稳定性排序为:香糯米>上林香米>圆糯米>越南糯米。4种米多指标(燃烧热、燃烧稳定性、脂肪含量、灰分含量)的综合评价分析结果得到,熵值法多指标排序为:上林香米>越南糯米>香糯米>圆糯米。从综合评价结果看,上林香米最好,越南糯米、香糯米次之,圆糯米最次。根据脂肪、燃烧热、灰分、热重参数构建的多指标聚类分析结果,可把不同产地香糯米、上林香米、越南糯米、圆糯米4种米分为三大类:上林香米为一类,越南糯米、香糯米为一类,圆糯米为一类。这与多指标综合评价熵值法结果一致。
Four kinds of rice from different areas,namely Xiangnuo Rice,Shanglinxiang Rice,Vietnamese glutinous rice and round glutinous rice,were chosen as the research objects,based on the evaluation and classification of rice quality by entropy method and cluster analysis,a multi-index comprehensive evaluation system of rice combustion heat,combustion stability,fat and ash content was established.The results showed that the order of the heat of combustion of Xiangnuo Rice,Shanglinxiang rice,Vietnamese glutinous rice and round glutinous rice was Shanglinxiang rice>Xiangnuo Rice>round glutinous rice>Vietnamese glutinous rice;The sequence of fat content(%)was:fragrant glutinous rice>Vietnamese glutinous Rice>Shanglin Xiang Rice>round glutinous rice;The sequence of ash content was:Shanglin Xiangmi>Xiangnuo Rice>Vietnamese glutinous rice>round glutinous rice;According to the results of thermogravimetric analysis and the combustibility of rice,the order of the combustion stability of four kinds of rice is:Xiangnuo Rice>Shanglinxiang Rice>Yuannuo Rice>Vietnam glutinous rice.The results of comprehensive evaluation and analysis of four kinds of rice,namely,fragrant glutinous rice,Shanglinxiang Rice,Vietnamese glutinous rice and round glutinous rice,were obtained,the order of entropy method was Shanglin Xiangmi>Vietnamese glutinous Rice>Xiangnuo Rice>round glutinous rice.From the comprehensive evaluation results,Shanglin Xiang Rice is the best,Vietnamese glutinous rice,fragrant glutinous rice are the second,round glutinous rice is the third.According to the results of multi-index cluster analysis based on fat,heat of combustion,ash and thermogravimetric parameters,four kinds of rice from different producing areas can be classified into three categories:Shanglin Xiang Rice,Shanglin Xiang Rice,Vietnamese glutinous rice and round glutinous rice,vietnamese glutinous rice,fragrant glutinous rice for a class,round glutinous rice for a class.This is consistent with the result of entropy method of multi-index comprehensive evaluation.
作者
卢翠文
周利兵
张远佳
蒋才云
LU Cui-wen;ZHOU Li-bing;ZHANG Yuan-jia;JIANG Cai-yun(Guangxi Science&Technology Normal University,Laibin Guangxi 546199,China)
出处
《北方水稻》
CAS
2023年第4期1-9,共9页
North Rice
基金
广西科技师范学院重点科研项目资助(GXKS2021ZD004)
广西科技师范学院高等教育本科教学改革工程项目(2021GKSYGA04)
广西科技师范学院高层次人才项目(GXKS2020GKY006)
广西科技师范学院校级一流本科课程《物理化学》(燃烧热研究阶段性成果)
广西科技师范学院功能性食品配料工程技术研究中心(KJ5CSH000008)。
关键词
灰色关联度
熵值法
热重分析
燃烧热
聚类分析
Grey correlation degree
Entropy method
Thermogravimetric analysis
Combustion heat
Cluster analysis
