不同品种红小豆的品质评价研究  

Study on Quality Evaluation of Different Adzuki Beans

作　　者：武晓娟[1] 薛文通[1] 张惠[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国粮油学报》2011年第9期20-24,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家现代农业(食用豆)产业技术体系建设专项(nycytx-18-G15-01)

摘　　要：以北京、河北、东北3个红小豆主产区的15个有代表性的红小豆品种为试验材料,对其10个品质性状进行主成分分析和综合评判。结果表明:主成分分析提取出3个主成分,累计贡献率已高达84.252%,可以反映红小豆品质的绝大部分信息。籽粒明度值L*、百粒重、蛋白质、出沙率、砂质感、淀粉粒径为影响小豆品质的最主要因子。用这3个主成分代替原来的10个品质因子对小豆进行综合评判,筛选出外观品质好的品种为日本红、农安红、保红947、中农科2号,加工品质和综合品质好的品种为中农科3号、保8824-17、保876-16、京农8号。In this paper,the quality traits of 15 representative Adzuki beans from three main producing areas, namely Beijing, Hebei and Northeast, were studied and the principal component analysis and comprehensive evaluation were performed. The results showed that： cumulative contribution rate of three principal components extracted from PCA on the bean quality was as high as 84. 252% and could reflect most of the quality information of Adzuki bean. Grain lightness value L＊ , hundred grain weight, protein, the rate of dry paste out of bean, the feel of texture of dry bean paste, and starch particle size were the most important factors affecting the quality of adzuki bean. With the three principal components instead of the original 10 quality factors to evaluate overall quality of adzuki bean, the varieties selected with good exterior quality were Japanese Red Bean, Nongan Red Bean, Baoding Red Bean 947, zhongnongke 2, and the varieties of good processing and overall quality were zhongnongke 3, Beijing Agriculture 8, Baoding Red Bean 8824 -17 and 876 -16.

关 键 词：红小豆 品质性状 主成分分析 综合评判 

分 类 号：TS202.1[轻工技术与工程—食品科学]