基于主成分分析和聚类分析对不同品种甘薯淀粉与粉条品质的综合评价  

Comprehensive Evaluation of Starch and Noodles Quality of Different Sweet Potato Varieties Based on Principal Component Analysis and Cluster Analysis

作　　者：罗密 尹旺 邓仁菊 关郁芳[1,2,3] 潘牧[1,2,3] 吴巧玉 付梅 LUO Mi;YIN Wang;DENG Renju;GUAN Yufang;PAN Mu;WU Qiaoyu;FU Mei(Biological Technology Institute of Guizhou Academy of Agricultural Sciences,Guiyang 550009,China;Guizhou Key Laboratory of Agricultural Biotechnology,Guiyang 550009,China;Ministry of Agriculture and Rural Affairs Key Laboratory of Crop Cenetic Resources and Germplasm Innovation in Karst Region,Guiyang 550009,China;Guizhou Provincial Crop Technology Extension Station,Guiyang 550000,China)

机构地区：[1]贵州省农业科学院生物技术研究所,贵州贵阳550009 [2]贵州省农业生物技术重点实验室,贵州贵阳550009 [3]农业农村部喀斯特山区作物基因资源与种质创新重点实验室,贵州贵阳550009 [4]贵州省农作物技术推广总站,贵州贵阳550000

出　　处：《食品工业科技》2025年第4期246-257,共12页Science and Technology of Food Industry

基　　金：贵州省科技计划项目(黔科合基础-ZK[2022]一般280);贵州省科技计划项目(黔科合支撑[2023]一般024);贵州省育种科研基础平台创新能力建设(黔科合服企[2022]014);贵州喀斯特山区重要作物生物育种平台建设(黔科合中引地[2023]033)。

摘　　要：为科学评价不同品种甘薯淀粉品质,并建立甘薯淀粉品质评价体系,以10个淀粉型甘薯品种为试验材料,对其淀粉组成、粒径、分子聚合度、热力学特性、糊化特性和粉条品质指标进行测定分析,研究不同甘薯品种淀粉性质的差异,并且运用相关性分析、主成分分析和聚类分析对淀粉品质进行综合评价。结果表明,不同品种之间淀粉各项品质指标存在显著性差异(P<0.05),由相关性分析发现各淀粉性质指标之间有不同程度的相关性,并且粉条品质主要与淀粉组成、粒径以及分子聚合度密切相关。通过主成分分析从28个指标中提取了7个主成分,累计方差贡献率为96.761%,能够反映原指标的大部分信息。10个甘薯品种淀粉品质指标综合得分从高到低依次为:渝薯198、商薯19、渝薯50、渝薯15、齐宁19、黔薯11、徐薯22、苏薯28、徐薯37、鄂薯6号。聚类分析将10个甘薯品种分为五类,其中第Ⅲ类的商薯19,淀粉粒径较大,回生值较高,粉条断条率较低,弹性较好,该品种适宜用作粉条加工。渝薯198综合得分最高,粉条咀嚼性较好,但是烹煮损失较高、硬度较大;鄂薯6号、苏薯28和徐薯37综合得分较低,粉条品质较差,不适宜用作粉条加工。To scientifically evaluate the starch quality of different sweet potato varieties and establish the sweet potato starch quality evaluation system,10 starchy sweet potato varieties were used as experimental materials.Their starch composition,particle size,molecular polymerization,thermodynamic characteristics,gelatinization properties,and noodles quality indexes were determined and analyzed.The differences in starch properties among different sweet potato varieties were thoroughly investigated.Furthermore,the quality of starch was evaluated using correlation analysis,principal component analysis(PCA),and cluster analysis.Results exhibited significant variations in starch quality indexes among different varieties(P<0.05).Correlation analysis revealed varying degrees of association among the starch property indexes,with noodles quality primarily influenced by starch composition,particle size and molecular polymerization.By principal component analysis,28 quality indicators were simplified into 7 principal components,and the cumulative variance contribution rate was 96.761%,which could reflect most of the information of the original indicators.The comprehensive scores of starch quality indexes of 10 sweet potato varieties were ranked as Yushu 198,Shangshu 19,Yushu 50,Yushu 15,Qining 19,Qianshu 11,Xushu 22,Sushu 28,Xushu 37,Eshu 6.The 10 sweet potato varieties were classified into five categories through cluster analysis.Among them,Shangshu 19 in the third category exhibits larger starch particle size and higher setback value,a low noodles breaking rate and excellent elasticity,which was suitable for noodle processing.Yushu 198 has the highest score,with better noodles mastication,but higher cooking loss and greater hardness.Eshu 6,Sushu 28 and Xushu 37 received low comprehensive scores indicating poor noodles quality and unsuitability for noodles processing.

关 键 词：甘薯 淀粉品质 粉条 主成分分析 聚类分析 

分 类 号：S531[农业科学—作物学]