不同品种小米淀粉理化特性的主成分分析与聚类分析  

Principal Components Analysis and Cluster Analysis of Physicochemical Properties of Starch from Different Cultivars of Millet

作　　者：张桂英[1] 张喜文[1] 杨斌[1] 张国权[2] 李萍[1] 杜文娟[1] 姜龙波[1] 

机构地区：[1]山西省农业科学院谷子研究所,山西长治046011 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《现代食品科技》2017年第11期224-229,共6页Modern Food Science and Technology

基　　金：国家现代农业产业技术体系建设专项基金资助项目(nycytx-13)

摘　　要：以17个小米品种为材料,对其淀粉颗粒大小、化学组成、透光率、碘蓝值、糊化特性进行分析,利用主成分分析和聚类分析对小米淀粉特性进行评价。结果表明小米淀粉特性指标间的相关性显著,79%的数据绝对值大于0.30,适宜用主成分分析研究变量的关系,采用主成分分析进行综合评价,通过主成分解释总变量提取了2个主成分反映原变量的82.976%的信息,根据主成分的综合得分,大同29、A3、豫谷9、豫谷1和晋谷36这5个小米品种综合主成分得分排在前5名,淀粉品质较好,济谷11、晋谷41、夏1、冀谷21和A2这5个品种综合得分低,淀粉品质差。聚类分析将17个小米品种分为3类,聚类分析结果与综合得分结果较为一致,小米淀粉特性之间相关性较为显著,为小米进一步的深加工提供理论依据。The size, ehemical composition, iodine blue value, light transmittance and pasting properties of starch granules were analyzed with 17 cultivars of starch, and principal components analysis and cluster analysis were used to evaluate the millet starch properties. The results showed that the correlation between the millet starch properties indicators was significant, and the absolute values of 79% were more than 0.30The relationship between indicators was analyzed by principal components analysis and the comprehensive evaluation of millet starch properties were investigated by analysis of principal components. Two obtained components reflected 86.976% information of the original variability based on the total variance by principal components analysis. According to the comprehensive scores of principal components, Datong 29, A3, A1, Yugul and Yugu9 were in the top five by comprehensive principal components score, and the starch quality was better; comprehensive score of Jingu21, Jigul 1, Xial, JiGu21 and A2 was low, and the starch quality was poor. 17 millet varieties were divided into 3 groups by cluster analysis, the results of cluster analysis were consistent with comprehensive scores, and the correlation between millet starch characteristics was significant. These results could provide theoretical basis for further processing of millet.

关 键 词：小米 淀粉 理化特性 主成分分析 聚类分析 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]