贵州11种酸汤品质特性分析

为比较贵州11种酸汤样品（编号为S1～S11）的综合品质特性，测定其营养成分及抗氧化性，采用相关性分析、主成分分析（PCA）和聚类分析（CA）对酸汤的品质特性进行分析。结果表明，11种酸汤营养成分种类一致，含量存在差异。其中酸汤中脂肪含量最高的是样品S11，为10.58 g/100 g，维生素含量最高的是样品S6，为7.83 mg/100 g；11种酸汤的总糖和蛋白含量均较低，总糖含量样品S8最低为0.01 g/100 g，蛋白含量样品S5最低为0.025 g/100 g；DPPH自由基清除率样品S9最强达95.348%，羟自由基清除率S5最强达3.165%；总还原力样品S6最高为1.039。主成分分析（PCA）及聚类分析（CA）结果表明，样品S9和S6这两种酸汤营养成分含量较高，抗氧化能力较强。

Analysis of quality characteristics of 11 kinds of sour soup in Guizhou

In order to compare comprehensive quality characteristics of 11 kinds of sour soup samples (number as S1-S11) from Guizhou, their nutritional component and antioxidant activity were determined. The quality characteristics of the sour soup were analyzed by correlation analysis, principal component analysis (PCA) and cluster analysis (CA). The results showed that the types of nutrient composition in 11 kinds of acid soup were consistent, but the contents were different. Among them, the fat content of sour soup sample S11 was the highest, which was 10.58 g/100 g, the vitamin content of sour soup sample S6 was the highest, which was 7.83 mg/100 g. The total sugar and protein contents of the 11 kinds of sour soup were lower. The total sugar content of sour soup sample S8 was the lowest, which was 0.01 g/100 g. The protein content of sour soup sample S9 was the highest, which was 0.107 g/100 g. In terms of antioxidant indexes, the DPPH radical scavenging rate of sour soup sample S9 was the strongest, which reached 95.348%, the hydroxyl radical scavenging ability of sample S5 was the strongest, which reached 3.17%, the total reducing power of sour soup sample S6 was the highest, which was 1.039. The results of principle component analysis (PCA) and cluster analysis (CA) showed that the nutritional components contents of sour soup sample S9 and S6 were the highest, the antioxidant ability was the strongest.