摘要
探讨主成分分析在即食玉米加工用品种筛选中的应用,筛选甜糯玉米加工品质的有效指标。选取11个甜糯玉米品种,测定影响即食玉米加工的主要营养成分,并对各指标进行主成分分析。主成分分析结果表明即食玉米加工品质由3个主成分构成,其中支链淀粉对即食玉米加工品质的贡献率最大,占43.232%,筛选出可作即食玉米加工用的品种为苏试80618和京甜紫花糯2号。
Principal component analysis（PCA） was exploited in variety screening for instant corn,and the effective indicators for its processing quality were examined.Among selected 11 sweet-waxy corn varieties,major nutritional components affecting instant corn processing were determined.Results showed that the processing quality of instant corn was constituted by 3 principal components.Amylopectin exhibited the biggest contribution to processing quality of instant corn,which was account for 43.232%.Sushi 80618 and Jingtianzihuanuo No.2 were selected and could be used for the preparation of instant corn.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第9期71-73,共3页
Food Science
基金
江苏省农业科技自主创新资金项目(CX(08)611)
关键词
即食玉米
加工品质
筛选
instant corn
processing quality
variety screening
