不同品种大米营养成分测定及主成分分析  

Determination of nutrient components and principal component analysis of different varieties of rice

作　　者：张美[1] 杨登想[2] 张丛兰[2] 杨芳[2,3] 

机构地区：[1]武汉工程大学绿色化工过程省部共建教育部重点实验室,武汉430073 [2]湖北大学知行学院,武汉430011 [3]肯塔基大学动物和食品科学系,美国肯塔基州列克星敦40546

出　　处：《食品科技》2014年第8期147-152,共6页Food Science and Technology

基　　金：湖北省教育厅科学技术研究计划优秀中青年人才项目(Q20121511);广东省农业攻关项目(2012B020418003);清远市产学研合作项目(2011D021113007)

摘　　要：以8个品种大米为实验材料,对其基础营养成分和活性成分进行测定,并对结果进行主成分分析。结果显示:8个品种大米的化学成分有一些显著的关联。红米的灰分、铁、锌、γ-氨基丁酸以及黄酮类物质的含量较高,是一种优良的γ-氨基丁酸来源,还可作为活性大米进行开发。第一主成分(PC1)体现的是品种特性,而第二主成分(PC2)体现的是产地特性,大米的产地和品种均影响大米的营养成分和活性成分。The nutrient and active components of eight varieties of rice were analyzed and principal component analysis was used for data analysis. The results show that chemical compositions of eight varieties of rice have some significant association. Red rice has a higher content of ash, iron, zinc, γ-aminobutyric acid and flavonoids. Red rice is an excellent source of γ-aminobutyric acid, and is also as active rice for development. The first principal component（PC1） reflects variety feature, and the second principal component（PC2） reflects origin feature. The nutrient and active components are related to both the origin and variety of rice.

关 键 词：大米 品种 营养成分 主成分分析 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]