Analysis of soy sauce color based on chemometrics
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摘要: 酱油是烹调过程中必不可少的调味品之一,起着调味与着色作用,其色泽是一项重要评价指标。实验以10种市售酱油(生抽)色泽为研究对象,通过测定密度(ρ)、白利度(B)、明度指数(L*)、红绿指数(a*)、黄蓝指数(b*)、色率(CI)、红色(RI)和黄色指数(YI),采用主成分分析(PCA)、聚类分析(CA)和判别分析(DA)三种化学计量学方法对不同品牌酱油按色泽进行区分。结果表明:10种酱油按色泽差异可分为4组,第一组为1、2、4号(厨邦、海天、淘大),第二组为3、5、6、7、10号(东古、味事达、千和、加加、三不加)、第三组为8号(中坝)、第四组为9号(瓦岗)。研究结果可为酱油的色泽评价区分提供一定的理论与方法支撑。Abstract: Soy sauce is one of the indispensable condiments in cooking process for its flavoring and coloring,and color is an important indicator of evaluation.In this study,the density( ρ),Brix( B),light index( L*),red and green index( a*),yellow and blue index( b*),color ratio( CI),red( RI) and yellow index( YI) of 10 brands of commercial light soy sauce were measured,combined with three kinds of chemometric methods( principal component analysis( PCA),cluster analysis( CA) and discriminant analysis( DA)),used to distinguish different brands of soy sauce.Results showed that 10 kinds of soy sauce were divided into four groups,the first group was numbers 1,2 and 4( Chubang,Haitian,Taoda),the second group was numbers 3,5,6,7 and 10( Donggu,Weishida,Qianhe,Jiajia,Sanbujia),the third group was number 8( Zhongba),and the fourth group was number 9( Wagang).The results could provide theoretical and methodological support for the distinction of different soy sauce at color.
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Keywords:
- soy sauce /
- color /
- chemometrics /
- distinction
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