该试验以13种小麦粉为原料，将面絮分成7种不同的粒度，使用主成分分析法将7种面絮的含量转变成一个综合数值，探讨面絮分布与面条品质的关系，研究建立使用面絮评价面条的方法。研究结果表明：提取两个主成分，累计方差贡献达到92.42%；主成分分析模型结果与感官评价的色泽、表观状态、适口性、韧性评分都呈现显著负相关，相关系数分别为-0.572、-0.627、-0.671、-0.613；与感官评价总分呈极显著负相关，相关系数r=-0.723。得出面絮粒径（d＜0.336、0.336~0.75、0.75~1.5 mm）含量高有利于提高面条品质，面絮粒径（1.5~2、2~3、3~4、d＞4 mm）的含量高不利于提高面条品质；主成分分析模型对于使用面絮评价面条品质有很好的效果，可以作为一种新的评价方法。%Thirteen kindsof wheat were selected to sieve the dough pieces to 7 kindsof particle size.Principalcomponent analysis was used to transform thecontentof 7 kindsof dough pieces into a numerical.The relationship between thecontentof particle size and the qualityof noodle was discussed,and a new evaluation methodof noodles quality was researched to build.The results showed that 2 maincompositions were extracted by principalcomponent analysis,and accumulative variance contribution was 92.42%.The principalcomponent analysis evaluation modelhad significantly negative correlation withcolour,the apparent state,palatability and toughness,and thecorrelationcoefficient was -0.572,-0.627,-0.671,-0.613 respectively.The principalcomponent analysis evaluation model hadhighly significant negativecorrelation with sensory evaluation,thecorrelationcoefficient was r=-0.723.Thehighcontentof dough pieces(d4 mm) is not conducive to the qualityof noodle.The principalcomponent analysis evaluation modelcan be used to as a new evaluation method,because it is effective.
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