为了探明如何利用流变学特性指标对搅打奶油稳定性进行准确、快速的判断分析，本文通过相关性分析选取了8个与稳定性显著相关（p<0.05）的流变学特性指标针对10种稳定性存在显著差异的市售搅打奶油进行了因子分析(FA)和聚类分析(CA)。因子分析表明：存在三个主因子“主要稳定因子”、“触变环因子”和“平衡形变因子”；由载荷分析可知时间扫描G’、触变环面积S和平衡形变r是影响搅打奶油稳定性的关键流变学指标；总因子得分表达式为TFS=f1×0.38476+f2×0.25671+f3×0.22858,总因子得分排名可以反映出不同搅打奶油稳定性之间的差异。聚类分析表明：10种搅打奶油可以分成3类，第一类聚集了7个搅打奶油样品，即5号、6号、1号、10号、8号、9号和2号；第二类聚集了2个搅打奶油样品，即3号和4号搅打奶油样品；7号搅打奶油自成一类。

To study how to use rheological properties to quickly and accurately determine the stability of whipped cream, eight rheological parameters that were significantly correlated to stability (P < 0.05) were selected by the correlation analysis in this paper, to conduct factor analysis (FA) and cluster analysis (CA) on ten commercially available whipped creams with significant differences in stability. The FA results showed that there were three main factors in stability: "main stability factor", "thixotropic loop factor", and "strain equilibrium factors". The loading analysis suggested that time scanning G', the area of thixotropic loop S, and the strain equilibrium r were the key rheological indicators affecting whipped cream stability. In addition, the total factor score (TFS) expression was TFS = f1 × 0.38476 + f2 × 0.25671 + f3 × 0.22858. The TFS ranking reflected differences in the stability of whipped cream. The CA results showed that the ten whipped creams examined could be classified into three clusters. The first kind included seven samples: samples 5, 6, 1, 8, 9, 10, and 2. Samples 3 and 4 were classified into the second cluster and sample 7 was classified into another cluster.

国家自然科学基金（31571883）