不同品种马铃薯淀粉功能性质的相关性及主成分分析  

Correlation and Principal Component Analysis of Potato Starch Quality Physicochemical Properties of Different Varieties

作　　者：王丽[1] 邓志峰[1] 汪长钢[1] 田文静 王烁 李淑荣[1] Wang Li;Deng Zhifeng;Wang Changgang;Tian Wenjing;Wang Shuo;Li Shurong(College of Food and Bioengineering,Beijing Vocational College of Agriculture ,Beijing 102442;Shenyang Institute for Food and Drug Control ,Shenyang 110000)

机构地区：[1]北京农业职业学院食品与生物工程学院,北京102442 [2]沈阳市食品药品检验所,沈阳110000

出　　处：《中国粮油学报》2024年第1期83-90,共8页Journal of the Chinese Cereals and Oils Association

基　　金：北京市职业院校教师素质提高计划优秀青年骨干教师培育项目(202277)。

摘　　要：分析黑龙江、甘肃、北京3个地区的11个马铃薯品种制备得到淀粉的水分含量、色泽、直链淀粉含量、透光率、碘蓝值、溶解度、膨胀度、胶稠度、质构特性。结果显示,不同品种各指标差异显著,直链淀粉质量分数的变化范围是10.96%~16.64%;相关性分析发现不同品种的各品质指标间存在显著的相关性,直链淀粉与淀粉提取率(r=0.4683)、膨胀度(r=0.5209)、硬度(r=-0.4721)、咀嚼性(r=-0.4496)分别呈显著的相关性。主成分分析结果显示,前4个主成分的特征根大于1,可以解释原有数据的信息,综合主成分得分,陇薯9号的综合值排名第一,荷兰薯的综合值最低。The moisture content,color,amylopectin content,light transmittance,iodine blue value,solubility,dilatability,gum consistency and texture characteristics of starch prepared from 11 potato varieties from Heilongjiang,Gansu and Beijing were analyzed.The results indicated that there were significant differences among different varieties,and the variation range of amylose content was 10.96%-16.64%.Correlation analysis indicated that there was significant correlation between the quality indexes of different varieties,amylose and starch extraction yield(r=0.4683),expansion degree(r=0.5209),hardness(r=-0.4721),chewability(r=-0.4496)were significantly correlated.The results of principal component analysis revealed that the characteristic roots of the first four principal components were greater than 1,which could explain the information of the original data.According to the comprehensive principal component score,the comprehensive value of Long potato 9 ranked the first,and the comprehensive value of Dutch potato was the lowest.

关 键 词：马铃薯淀粉 品质特性 相关性分析 主成分分析 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]