马玲薯全粉品质特性的主成分分析与综合评价

Principal Component Analysis and Comprehensive Evaluation on Quality Characteristics of Potato Flour

为了确定马铃薯全粉品质评价指标,测定了22个不同品种马铃薯全粉的理化指标(水分、灰分、粗蛋白、粗脂肪、粗纤维和碳水化合物)和功能性指标(吸水指数、乳化活性、乳化稳定性、持油性和溶解度),并利用主成分分析和聚类分析对马铃薯全粉的品质进行综合评价。主成分分析结果表明,将11个品质特性综合成为3个主成分因子,可代表马铃薯全粉92.97%的原始数据信息量,筛选出马铃薯全粉品质评价指标为乳化稳定性、乳化活性、溶解度和粗纤维;聚类分析结果表明,22个马铃薯品种可划分成4类,各类别间马铃薯全粉品质及其遗传距离有较大的差异。本研究可为马铃薯全粉加工专用品种遴造,产品品质提高提供理论指导。

The present study aimed to determine the quality evaluation index of potato flour. The physicochemical indexes（ moisture,ash,crude protein,crude fat,crude fiber,and carbohydrate） and functional indexes（ water absorption index,emulsifying activity,emulsifying stability,oil-binding capacity and solubility） of potato flour made from 22 cultivars were determined by commonly used methods such as national standard methods,and the quality of potato flour was evaluated comprehensively by principal component analysis and cluster analysis. The result showed that the 11 quality characteristics were consolidated into 3 principal components which accounted for 92. 97% of total variation. The quality evaluation indexes of potato flour were emulsifying stability,emulsifying activity,solubility and crude fiber content. 22 potato cultivars were devided into 4 categories by cluster analysis,and there was a wide genetic distance and quality difference between different categories. The present study can provide theoretical introduction for the development and utilization of the potato flour and improve the product quality.