Anhui Soybean Varieties and Processing Characteristics of Tofu Based on Principal Component and Cluster Analysis
Twenty soybean varieties from Anhui province were selected as the research objects,the main physi-cal and chemical components(crude protein,soluble protein,crude fat,moisture,etc.)of soybeans and the quality parameters(wet base yield,water content,water retention,hardness,etc.)of tofu were determined,and the com-prehensive quality of soybeans was evaluated by correlation analysis,principal component analysis and cluster analy-sis.The results iindicated that there was a certain correlation between the physical and chemical components of soybean and the quality parameters of tofu.Four principal component factors were obtained by principal component analysis,and the cumulative variance contribution rate was 72.783％.The top three varieties with the highest scores were Guodou 5,Wandou 21551 and Wansu 1019.By cluster analysis,the 20 soybeans were divided into class Ⅰ,Ⅱ,Ⅲ,Ⅳ,Ⅴand Ⅵ,with 7,3,1,7,1 and 1 varieties,respectively.The three varieties obtained by principal component analysis were categorized as class Ⅱ.All of them had the characteristics of high crude protein content,high yield of tofu.Guodou 5,Wandou 21551 and Wansu1019 can be used as special soybean varieties for tofu.
principal component analysiscluster analysissoybeantofuquality evaluation
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