即食玉米加工用品种筛选的主成分分析法  

Principal Component Analysis during Variety Screening for Instant Corn

作　　者：刘玉花[1,2,3] 宋江峰[2,3] 李大婧[2,3] 刘春泉[2,3] 金邦荃[1] 

机构地区：[1]南京师范大学金陵女子学院,江苏南京210097 [2]江苏省农业科学院农产品加工研究所,江苏南京210014 [3]国家农业科技华东(江苏)创新中心农产品加工工程技术研究中心,江苏南京210014

出　　处：《食品科学》2010年第9期71-73,共3页Food Science

基　　金：江苏省农业科技自主创新资金项目(CX(08)611)

摘　　要：探讨主成分分析在即食玉米加工用品种筛选中的应用,筛选甜糯玉米加工品质的有效指标。选取11个甜糯玉米品种,测定影响即食玉米加工的主要营养成分,并对各指标进行主成分分析。主成分分析结果表明即食玉米加工品质由3个主成分构成,其中支链淀粉对即食玉米加工品质的贡献率最大,占43.232%,筛选出可作即食玉米加工用的品种为苏试80618和京甜紫花糯2号。Principal component analysis（PCA） was exploited in variety screening for instant corn,and the effective indicators for its processing quality were examined.Among selected 11 sweet-waxy corn varieties,major nutritional components affecting instant corn processing were determined.Results showed that the processing quality of instant corn was constituted by 3 principal components.Amylopectin exhibited the biggest contribution to processing quality of instant corn,which was account for 43.232%.Sushi 80618 and Jingtianzihuanuo No.2 were selected and could be used for the preparation of instant corn.

关 键 词：即食玉米 加工品质 筛选 

分 类 号：S513[农业科学—作物学] TS295.09[轻工技术与工程—农产品加工及贮藏工程]