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科技创新与白酒产业高质量发展耦合协调研究

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基于2011-2021年多个白酒生产省份面板数据,构建白酒产业高质量发展和科技创新(STI)评价指标体系,选用定基极差法、基于指标客观性的权重赋权法(CRITIC)进行综合指数测度分析;借助耦合协调度模型挖掘科技创新和白酒产业高质量发展系统的协调关系及演变趋势;并通过马尔可夫链探讨其转移规律。结果表明,科技创新与白酒产业高质量发展的耦合协调度波动上升,呈现东西高、南北偏低的空间分布特征,形成了长江流域沿线白酒省份优质发展的格局;耦合协调类型从严重失调逐渐转向优质协调;耦合协调进程存在不稳定现象且难以实现跨越式发展。研究结果对于科技创新与白酒产业高质量发展的协同共进具有一定的理论和现实意义。
Coupling coordination of scientific and technological innovation and high-quality development of Baijiu industry
Based on the panel data of several Baijiu production provinces from 2011 to 2021,the evaluation index system of scientific and technological innovation(STI)and high-quality development of Baijiu industry was constructed.The comprehensive index measurement was analyzed by fixed-base polar deviation method and critical method improved by criteria importance through intercriteria correlation(CRITIC),the coordination relationships and evolution trends of the system of STI and high-quality development of Baijiu industry were explored using the coupling coordination degree model,and the transfer rule was further explored through Markov chain.The results showed that the degree of coupling coordination between STI and the high-quality development of Baijiu industry fluctuated and rose,presenting the spatial distribution characteristics of high in the east and west and low in the north and south,and forming the pattern of high-quality development of Baijiu provinces along the Yangtze River Basin.The type of coupling coordination gradually shifted from serious dysfunctions to high-quality coordination,but the coupling coordination process was unstable and difficult to achieve leapfrog development.The results had a certain theoretical and practical significance for the synergy of STI and high-quality development of Baijiu industry.

Baijiu industryscientific and technological innovationcoupling coordinationimproved CRITIC methodMarkov chain

武志霞、郑霞忠、陈一君、黄山、胡文莉、段晨斐

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四川轻化工大学管理学院,四川自贡 643000

川酒发展研究中心,四川 宜宾 644000

三峡大学水利与环境学院,湖北宜昌 443002

宜宾市翠屏区市政建设工程中心,四川宜宾 644000

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白酒产业 科技创新 耦合协调 改进CRITIC法 马尔可夫链

四川省哲学社会科学重点研究基地资助项目成渝地区双城经济圈川南发展研究院项目川酒发展研究中心项目

SC23E044CYQCNY20223CJY23-12

2024

中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子:0.759
ISSN:0254-5071
年,卷(期):2024.43(9)