基于主成分分析的21种粳性黄米品质评价  

Quality evaluation of 21 kinds of non-waxy proso millet based on principal component analysis

作　　者：赵宁 解菲 梁鸡保 冯佰利[4] 杜双奎[1,2] ZHAO Ning;XIE Fei;LIANG Ji-bao;FENG Bai-li;DU Shuang-kui(College of Food Science and Engineering,Northwest A&F University,Xianyang,Shaanxi 712100,China;Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province,Xianyang,Shaanxi 712100,China;Agro-Technical Promotion Center,Yulin,Shaanxi 719000,China;College of Agronomy,Northwest A&F University,Xianyang,Shaanxi 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西咸阳712100 [2]粮油功能化加工陕西省高校工程研究中心,陕西咸阳712100 [3]神木市农业技术推广中心,陕西榆林719000 [4]西北农林科技大学农学院,陕西咸阳712100

出　　处：《食品与机械》2022年第8期22-27,33,共7页Food and Machinery

基　　金：陕西省重点研发计划项目(编号:2021NY-155);榆林市科技计划项目(编号:2018-20)。

摘　　要：目的:对不同粳性黄米品种的品质进行评价。方法:以21个粳性黄米品种为试验材料,测定其营养成分、糊化特性、蒸煮特性及质构特性,分析品质差异及指标相关性,运用主成分分析进行综合评价。结果:质构特性、粗脂肪含量、回生值、破损值、最终黏度在品种间差异较大,起糊温度和淀粉含量的变异系数较小,是较为稳定的指标。主成分分析结果显示前3个主成分反映了原变量72.04%的信息,筛选出最终黏度、回生值、硬度和黏附性为关键指标,根据综合得分评价出粳性黄米品种的综合品质优劣。结论:陇糜10号、内糜9号、陇糜8号、榆糜3号、宁糜13号的综合品质最优,最终黏度、回生值、硬度和黏附性可作为粳性黄米品质的代表性指标,用于指导黄米品种筛选。Objective:This study aimed to evaluate the quality of different non-waxy proso millet varieties.Methods:21 non-waxy proso millet varieties were selected as experimental materials,and their nutritional composition,pasting characteristics,cooking characteristics and texture characteristics were measured.The quality difference and index correlations between different non-waxy proso millet varieties were analyzed and compared.Principal component analysis was used to evaluate their quality.Results:The texture characteristics,crude fat content,setback,breakdown and final viscosity had great differences among the tested varieties,and the variation coefficient of pasting temperature and starch content was small,which were relatively stable indexes.The results of principal component analysis showed that the first three principal components reflected 72.04%of the information of the original variable.The final viscosity,setback,hardness and gumminess were selected as the key indexes.The comprehensive quality of non-waxy proso millet varieties was evaluated according to the comprehensive score.Conclusion:Longmi 10,Neimi 9,Longmi 8,Yumi 3 and Ningmi 13 had the best comprehensive quality.The final viscosity,setback,hardness and gumminess could be used as representative indexes of quality of non-waxy proso millet to guide the selection of proso millet varieties.

关 键 词：粳性黄米 品质特性 主成分分析 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]