燕麦品种的品质性状及聚类分析

Quality Characteristics of Oat Cultivars and Cluster Analysis

收集我国2012年31个裸燕麦品种,对燕麦品种间营养与加工品质的差异进行分析;通过聚类分析初步筛选出营养品质较高的燕麦品种,并对糊化特性为主的加工品质进行品种分类。结果表明:营养品质中直链淀粉、粗脂肪、β-葡聚糖、总酚等营养指标品种变异性较大(CV>15%)。加工品质中脂肪酶活(CV:32.56%)和糊化特性(CV>15%)品种变异性较大,白度差异较小(CV:4.57%)。通过聚类分析最终初步筛选出甘肃定莜5号(高蛋白)、吉林白燕2号(高β-葡聚糖)、山西晋燕8号(高赖氨酸)及山西坝莜3号(高亚油酸)等营养品质较高的燕麦品种。按糊化特性初步将燕麦品种分为3类,适宜不同类型燕麦产品加工。相关研究旨在为燕麦育种和加工人员提供燕麦品质的基础理论数据。

We collected 31 samples of hull - less oat cultivars from major production areas in China, which were harvested in 2012. The difference between oat cultivars in nutritional compositions and processing quality was analyzed and compared among cuhivars ; Oat cultivars of high nutritional quality were preliminarily selected by cluster analysis, and processing quality was classified by pasting properties. The results indicate that amylose, crude fat, -glucan and total phenols have the larger variation among cuhivars with the variation coefficient more than 15.00%. The lipase activity（ CV： 32.56% ） and pasting properties（ CV： 〉 15% ） of oat flour have the larger variation among cuhivars, while whiteness has the less variation coefficient, which was 4.57%. Gan Su Dingyou -5 （high content of crude protein）, Ji Lin Baiyan - 2 （ high content of β - glucan）, Shan Xi Pin Zhi Jinyan - 8 （ high content of lysine） and Shan Xi Bayou -3 （high content of linoleic acid） were preliminarily selected due to theirs higher nutritional quality. The oat cultivars were divided into three groups by pasting properties, which were suitable for different types of oat products. The research provides the basic data of oat quality for oat breeding and processing researcher.