12个品种小米氨基酸含量测定及品质综合评价  

Quality comprehensive assessment and measurement amino acid content of 12 varieties of millet

作　　者：孙强[1] 郭永霞[1,2] SUN Qiang;GUO Yong-xia(Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China;National Research Center for Miscellaneous Grain Engineering Technology,Daqing,Heilongjiang 163319,China)

机构地区：[1]黑龙江八一农垦大学,黑龙江大庆163319 [2]国家杂粮工程技术研究中心,黑龙江大庆163319

出　　处：《食品与机械》2022年第8期34-39,共6页Food and Machinery

基　　金：黑龙江省自然科学基金面上项目(编号:C2018046);黑龙江八一农垦大学博士启动基金项目(编号:XDB2013-04)。

摘　　要：目的:为小米的种质资源鉴定与筛选、品质育种及综合加工利用提供依据。方法:以12个小米品种为研究对象,测定小米中的氨基酸含量,并以小米中所含的17种氨基酸含量作为评价指标,进行主成分分析和品质综合评价,同时对小米品种进行聚类分析。结果:小米品种对17种氨基酸含量的影响顺序为Ser>Lys>Arg>His>Met>Ile>Thr>Gly>Pro>Tyr>Phe>Asp>Cys>Glu>Leu>Val>Ala。主成分分析可提取出2个主成分,累计方差贡献率达到88.329%,Glu、Pro、Leu、Phe、Ile、Lys、Thr、His和Tyr可以作为小米品种的综合评价指标。通过隶属函数法评价出了12个小米品种的品质优劣顺序,聚类分析可以将12个小米品种划分为三大类。结论:晋谷61的综合品质最好,张杂谷13品质最差。Objective:This study aimed to provide the basis for selection and identification,quality breeding and comprehensive processing and utilization of millet germplasm resources.Methods:12 varieties of millet were used to be tested objects,amino acid content of millet were measured,and then the content of 17 kinds of amino acids in millet were used to be evaluation index and applied to principal component analysis and comprehensive evaluation of quality.Millet varieties were clustered by clustering analysis.Results:The affected order of millet varieties on the content of 17 kinds of amino acids was Ser>Lys>Arg>His>Met>Ile>Thr>Gly>Pro>Tyr>Phe>Asp>Cys>Glu>Leu>Val>Ala.2 principal components were extracted by principal component analysis,and the accumulative variance contribution rate reached 88.329%.Glu,Pro,Leu,Phe,Ile,Lys,Thr,His and Tyr could be used to comprehensive assessment index of millet varieties.Quality merits order of the 12 millet varieties were obtained by subordinate function methods,and they could be divided into three groups by clustering.Conclusion:Comprehensive quality of Jingu61 is the best,and that of Zhangzagu13 is the worst.

关 键 词：小米 氨基酸含量 主成分分析 品质评价 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]