基于熵权的TOPSIS和聚类分析评价方法的发酵辣椒品种适用性研究

Study on applicability of fermented pepper varieties based on entropy weight TOPSIS and cluster analysis

中文关键词:  辣椒  发酵  熵权  TOPSIS法  聚类分析

英文关键词:Capsicum annuum  ferment  entropy weight  TOPSIS  cluster analysis

中文摘要:

      目的 通过对不同品种辣椒品质差异的研究, 构建发酵辣椒原料加工适应性综合评价方法。方法 选取46个不同品种辣椒, 测定了农艺性状、色泽、质构特性和辣度等指标, 通过TOPSIS法和聚类分析对不同辣椒的品质指标进行分析, 并评判辣椒品种的加工适应性。结果 不同品种辣椒果实重量、色泽、硬度、辣度差异较大; 根据生产用发酵辣椒原料特性, 通过熵权TOPSIS法对不同品种辣椒进行评价, 综合得分显示朝天椒相似接近度最大的品种是23号万家红, 为0.8200; 小米辣相似接近度最大的品种是15号云南小米辣10号, 为0.7322; 是适宜工业化使用的发酵辣椒品种; 聚类分析将46种辣椒分为4类, 各类别间的差异与辣椒的加工适应性相关。结论 建立发酵辣椒原料综合评价方法, 为选择发酵用辣椒品种提供理论依据, 助力发酵辣椒加工产业发展。

英文摘要:

      Objective To explore differences in quality amongst Capsicum annuum varieties and develop a comprehensive evaluation method for processing fermented Capsicum annuum materials. Methods A total of 46 different Capsicum annuum varieties were selected and their agronomic characters, color, texture and spiciness were measured. The quality indexes of different peppers were analyzed by TOPSIS method and cluster analysis, and the processing adaptability of pepper varieties was evaluated. Results There were significant differences in fruit weight, color, hardness and spiciness amongst Capsicum annuum varieties. The entropy weight TOPSIS method was used to evaluate fermented raw material of Capsicum annuum varieties. According to the characteristics of fermented pepper raw materials for production, the entropy weight TOPSIS method was used to evaluate different varieties of pepper. The comprehensive score showed that the largest similarity of Chaotian pepper was 23 Wanjiahong (0.8200); the greatest similarity between millet and chili was No.15 Yunnan millet and chili No.10 (0.7322). It was a kind of fermented pepper suitable for industrial use. The 46 pepper species were divided into 4 groups by cluster analysis, and the differences among the groups were related to the processing adaptability of pepper. Conclusion The comprehensive evaluation method of fermented pepper raw materials is established to provide a theoretical basis for the selection of fermented pepper varieties and help the development of fermented pepper processing industry.