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【目的】针对国内研究人员使用期刊自引率时出现的混乱现象,帮助研究人员正确地区分与使用期刊的自引证率与自被引率。【方法】以2014年JCR收录的119种食品科技类SCI来源期刊为例,分别计算其自引证率与自被引率,进行比较与相关性分析,并考察自引证率、自被引率与影响因子的相关性。【结果】研究表明:期刊的自引证率与自被引率的相关系数为0.362,P=0.000,两者的相关性较弱;自引证率与影响因子的相关系数为0.202,P=0.027,两者具有非常弱的正相关性;自被引率与影响因子的相关系数为-0.183,P=0.046,两者具有极弱的负相关性。【结论】在进行期刊自引率研究时要严格区分学术期刊的自引证率与自被引率,两者不能相互替代。不同自引证率、自被引率的期刊具有不同的特征,高自引证率、低自被引率是优秀期刊具有的特征,是办刊人心目中的好期刊。
【Objective】 In order to help researchers to distinguish and use the self-citation rate and self-citation rate of journals correctly, the confusion appeared when domestic researchers used journals self-citing rate. 【Method】 A total of 119 SCI source journals cited by JCR in 2014 were used as examples to calculate the self-cited rate and self-directed rate respectively. The comparison and correlation analysis were conducted. The self-cited rate, self-cited rate and influencing factor Relevance. 【Results】 The results show that the correlation coefficient between self-cited rate and self-cited rate is 0.362, P = 0.000, the correlation between the two is weak; the correlation coefficient between self-citation rate and influencing factor is 0.202, P = 0.027, Who had a very weak positive correlation; the correlation coefficient between the lead rate and the impact factor was -0.183, P = 0.046, both of which had very weak negative correlation. 【Conclusion】 The self-cited rate and self-cited rate of academic journals must be strictly distinguished when conducting self-citation rate study of journals, and the two can not substitute each other. Different self-cited rate and self-cited periodicals have different characteristics. High self-citation rate and low self-cited rate are the characteristics that outstanding journals have, and they are good periodicals in the journalist’s mind.