基于主成分分析和Q型聚类分析的玉米品种特性研究  

Characteristics of Corn Variety Using Principal Components Analysis and Q-type Cluster Analysis

作　　者：曾洁[1] 孙俊良[1] 李光磊[1] 高海燕[1] 李新华[2] 

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]沈阳农业大学食品学院,沈阳110161

出　　处：《沈阳农业大学学报》2009年第1期53-57,共5页Journal of Shenyang Agricultural University

基　　金：辽宁省自然科学基金项目(20032083)

摘　　要：探讨主成分分析和聚类分析在研究不同玉米品种特性中的应用,筛选玉米加工特性的有效指标。选取辽宁地区26个主栽玉米品种,采用湿磨工艺制备玉米粉,测定了玉米粉的主要成分和理化性质,并对各指标进行基本参数估计、主成分分析和聚类分析。结果表明:不同品种玉米湿磨粉的成分和理化性质具有明显差异;主成分分析表明玉米粉品质由6个主成分构成,其中淀粉品质对玉米湿磨粉品质的贡献率最大,占44.69%;Q型聚类分析按照淀粉品质将供试品种分为4类。主成分分析和Q型聚类分析在结果上的一致性说明多因素分析技术在不同玉米品种特性中的研究是可行的。The contents of chemical components and physicochemical properties of 26 corn flours processed by wet milling were determined and the basic parameter estimation, principal component analysis and cluster analysis were applied in data analysis. The results showed that the chemical components and physicochemical properties were significantly different among 26 corn vari- eties. The corn flour quality included six principal components from principal component analysis and the contribution rate of starch quality was important, accounted for 44.69%. 26 corn varieties were classified into four groups according to starch quality by Q-type cluster analysis. Consistency between principal components analysis and Q-type cluster analysis indicated that multivariate analyses was feasible in the study of corn variety properties.

关 键 词：玉米 品种 理化性质 主成分分析 聚类分析 

分 类 号：S513[农业科学—作物学] TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]