黑龙江稻米品质的主成分分析和聚类分析  

Principal component analysis and cluster analysis on quality characters of rice in Heilongjiang

作　　者：吕海峰[1] 钱丽丽[2] 张东杰[2] 徐炳政[1] 

机构地区：[1]黑龙江八一农垦大学研究生学院,黑龙江大庆163319 [2]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《粮食与饲料工业》2014年第10期1-3,共3页Cereal & Feed Industry

基　　金：黑龙江省青年科学基金项目(QC2013C030);国家科技支撑计划项目(2012BAD34B0205-01);黑龙江省高等学校科技创新团队建设计划项目

摘　　要：为了了解黑龙江省不同稻米品种各品质性状之间的相互关系,采用主成分分析和聚类分析对黑龙江省19个品种水稻品质性状进行相关性分析,得出长宽比与整精米率呈极显著负相关关系,垩白粒率与垩白度和直链淀粉含量呈极显著正相关关系,垩白度与胶稠度和直链淀粉含量分别呈极显著负相关关系和极显著正相关关系,胶稠度与直链淀粉含量呈极显著负相关关系。对各品种水稻的品质性状进行主成分分析,得到了2个代表外观品质和食味品质的主成分,其累计贡献率达到90.968%。对各品种进行聚类分析,稻米品种分为6类,其中以第1、第4、第5、第6类的品质性状表现最好,第2类次之,第3类最差。This research was established to have better understand the inter-relationship among rice quality characters of different varieties in Heilongjiang province, China. 19 rice varieties, in this region, were chosen to analyze their quality characteristics. The principal component analysis and cluster analysis were applied for finding their correlations. Given the result, it was concluded that the ratio of length and width was significantly negatively correlative to the head rice yield; chalky rice rate and chalkness degree were remarkably positive correlative with the amylose content; the correlation between the chalkness degree and the gel consistency was negatively significant; the correlation between the chalkness degree and the gel consistency was positively significant; and a negatively correlation existed between the gel consistency and the amylose content. The data of rice quality characters were processed by the principal component analysis. Based on it, 2 principal components were founded to de fine the appearance and taste quality respectively. 90. 968% cumulative contribution of these 2 components was to be provided. 19 rice cultivars were divided into 6 groups according to the cluster analysis, from which group 1, 4, 5 and 6 had the best quality characters, group 2 took the second place and group 3 was the last on the list.

关 键 词：黑龙江 稻米 品质性状 相关性分析 主成分分析 聚类分析 

分 类 号：TS212.2[轻工技术与工程—粮食、油脂及植物蛋白工程]