不同强筋小麦粉品质的主成分分析与聚类分析  

Principal Component Analysis and Cluster Analysis of Different Strong Gluten Wheat Flour Qualities

作　　者：高晓燕 龚魁杰[2] 孙琳琳 陈利容[2] 王兴亚 郭玉秋[2] 马朋涛 刘开昌[3] GAO Xiaoyan;GONG Kuijie;SUN Linlin;CHEN Lirong;WANG Xingya;GUO Yuqiu;MA Pengtao;LIU Kaichang(College of Life Sciences,Yantai University,Yantai 264005,China;Crop Research Institute,Shandong Academy of Agricultural Sciences,Jinan 250100,China;Shandong Academy of Agricultural Sciences,Jinan 250100,China)

机构地区：[1]烟台大学生命科学学院,山东烟台264005 [2]山东省农业科学院作物研究所,山东济南250100 [3]山东省农业科学院,山东济南250100

出　　处：《食品科技》2024年第6期166-173,共8页Food Science and Technology

基　　金：山东省重点研发计划项目(重大科技创新工程)(2020CXGC0108053);山东省农业科学院农业科技创新工程项目(CXGC2023A39)。

摘　　要：选取20种市售强筋小麦粉对其进行基本理化指标及面团流变学特性等共12项指标的测定,通过运用相关性分析、主成分分析和聚类分析进行分析与评价,筛选出强筋小麦粉品质评价的关键指标。结果表明,12个品质性状变异系数为1.97%~40.41%,最大拉伸比例的变异系数最高,而白度的变异系数最低。相关性研究表明,蛋白质含量、白度和稳定时间可为进一步评估小麦粉品质提供重要参考。将12个指标进行主成分分析后提取出3个主成分,累计贡献率达到81.726%,根据综合得分,前5名为ZY、FLM、HT、JX、JZ,其品质较佳;XL、BDY、QHY、FZ、WDL排名靠后,其品质较差。聚类分析将20种不同强筋小麦粉分为三类,FLM、JX、HT、CY、BDH、ZY分为一类,聚类结果与主成分分析的综合得分结果基本一致。蛋白质因子、面团因子是影响强筋小麦粉品质的主要指标,对小麦粉生产和产品开发具有重要的参考价值。A total of 20 commercially available strong gluten wheat flours were selected for the determination of 12 basic physicochemical indicators and dough rheological properties.Through the application of correlation analysis,principal component analysis,and cluster analysis,these indicators were comprehensively analyzed and evaluated to identify key indicators for quality assessment of strong gluten wheat flour.The results revealed that the coefficient of variation for the 12 quality characteristics ranged from 1.97%to 40.41%,with the highest variation observed in the maximum elongation ratio and the lowest in whiteness.The correlation study indicated that protein content,whiteness and stabilization time provide important references for further assessment of wheat flour quality.After conducting principal component analysis on the 12 selected indicators,three principal components were extracted,with a cumulative contribution rate reaching 81.726%.According to the comprehensive scores,the top five positions for better quality were occupied by ZY,FLM,HT,JX,and JZ,while XL,BDY,QHY,FZ,and WDL were ranked lower,indicating relatively lower quality.Cluster analysis divided the 20 different types of strong gluten wheat flour samples into three groups,with FLM,JX,HT,CY,BDH,and ZY forming one group.The clustering results were largely consistent with the comprehensive scores obtained from principal component analysis.Protein factor and dough factor are the main indexes affecting the quality of strong gluten wheat flour,which have important reference value for wheat flour production and product development.

关 键 词：强筋小麦粉 主成分分析 聚类分析 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]