新疆野生苹果回交群体酿酒适宜性评价  

Suitability Evaluation of Wine Brewing about Wild Apples Backcross Population in Xinjiang

作　　者：左卫芳 许琳 许海峰[1] 陈学森[1] ZUO Wei-fang;XU Lin;XU Hai-feng;CHEN Xue-sen(State Key Laboratory of Crop Biology,College of Horticulture Sciences,Shandong Agricultural University,Tai＇an 271000,China)

机构地区：[1]山东农业大学作物生物学重点实验室,山东泰安271000

出　　处：《食品工业科技》2018年第18期64-69,98,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金(31572091)

摘　　要：对课题组通过杂交育种培育出的新疆野苹果回交群体酿酒适宜性进行评价,筛选出适于酿酒的新疆野苹果回交株系。测定新疆野生苹果回交群体红心系列苹果的144个株系的可溶性糖,可滴定酸和可溶性固形物等指标。运用相关分析、判别分析、因子分析、K-均值聚类分析和层次分析建立苹果品种酿酒适宜性评价技术。确定可溶性固形物、可滴定酸、总酚、类黄酮4项指标为苹果品种酿酒适宜性评价指标。4项指标均服从正态分布的低、中、高3级。根据指标权重及指标分级标准建立4项指标的评分标准。建立的苹果品种酿酒适宜性判别函数有极高的判别准确性,建模样本正确判别率达到92.35%,检验样本正确判别率为93.41%。通过因子分析、层次分析、判别分析发现在红心系列苹果的144个株系中有27个株系较适于酿酒。The research group had bred the hybrid offspring of Xinjiang wild apples and the Gala apples by crossbreeding,and then obtained the red-heart series functional applethrough further backcross. The soluble sugar,titratable acid and soluble solids in 144 strains of wild apple backcross population in Xinjiang were determined.Using the correlation analysis,discriminant analysis,factor analysis,k-means clustering analysis and hierarchical analysis to establish the apple varieties brewing suitability evaluation technology.The content of soluble solid content,titration,cyanin,total phenol content and other four indexes were identified as an indicator of the suitability evaluation of apple varieties.All four indicators were divided into three levels,namely,low,medium and high,which were submissive or approximate to the normal distribution.The score standard of the 4 indexes was based on the index weight and the index grading standard.The accuracy of the discriminant which was about the suitability of wine making was very high,and the correct rate was 92.35%（ model sample） and 93.41%（ test sample）.Through factor analysis,level analysis and discriminant analysis,27 plants in 144 plants of red-heart series apple were found to be more suitable for wine making.

关 键 词：新疆野生苹果 因子分析 层次分析 判别分析 酿酒适宜性 

分 类 号：TS201.4[轻工技术与工程—食品科学]