摘要
为探讨品种和地域因素对小米营养品质的影响程度,对7个不同小米品种在我国5个地区,分别是河北石家庄、河北武安、河南郑州、河南安阳和山东济南进行了多点试验,经过多因素方差分析和主成分分析,结果表明,地域因素相对品种因素对小米营养品质的影响作用更大,地域因素主要对小米中的蛋白质、脂肪、膳食纤维和灰分含量影响显著,而品种因素主要对蛋白质和脂肪含量的影响显著。通过主成分分析结果表明蛋白质和脂肪是对小米营养品质最重要的两个选择依据。试验为小米品种的选育及功能食品研发提供数据支撑。
In order to investigate the effect of variety and regional factors on the nutrient quality of millet, the experiment involving seven varieties were conducted in five regions （Shijiazhuang, Wuan, Zhenzhou, Anyang and Jinan city）. The results showed that contents of protein and fat were affected significantly by regional factor, and the protein, fat, dietary fiber and ash content were affected by variety factor. The results of the principal component analysis showed that protein and fat could be used as indicator for selecting nutritional quality.
出处
《食品工业》
CAS
北大核心
2017年第4期192-196,共5页
The Food Industry
基金
中国农业科学院2016年创新工程项目
国家农产品质量安全风险评估重大专项子项目(GJFP201500203)
关键词
小米
营养品质
品种因素
产地因素
millet
nutrient quality
variety factor
regional factor
