小麦主要品质性状相关性及主成分分析

The Main Quality Traits of Wheat:Correlation Analysis and Principal Components Analysis

为了评价小麦主要品质性状对小麦品质贡献关系,本研究以219份小麦品系为研究对象,通过多种粉质仪和近红外谷物分析仪,并依据国家粮食检验标准对小麦多个品质性状进行检验,并进行相关性和主成分分析。结果表明:容重和最大拉伸阻力具有较大的变异幅度,而湿面筋含量和吸水率变异幅度较小;稳定时间变异系数最大(41.85%);容重与硬度,蛋白质含量和湿面筋含量呈极显著负相关;硬度与吸水率和延展性相关性最高;除了容重,沉降值与其他品质呈极显著正相关;蛋白质含量和湿面筋含量与容重呈极显著负相关;吸水率与延展性和最大拉伸阻力呈现极显著正相关,与稳定时间呈极显著负相关;稳定时间与拉伸面积、延展性和最大拉伸阻力呈极显著正相关;拉伸面积与延展性和最大拉伸阻力呈极显著正相关。通过主成分分析,小麦主要品质性状可综合为沉降因子、面团因子和容重因子,累积贡献率达到93.54%,基本反映小麦品质性状的全面信息。研究结果将为小麦加工品质预测及优质小麦品种选育提供理论基础和参考依据。

To evaluate the contribution relationship of main quality traits to wheat quality,219 accessions of wheat lines were used as materials,the quality traits of wheat were tested through many types farinographs,near infrared grain analyzer according to the National Grain quality Testing Standards.Meanwhile,the correlation analysis and principal components analysis were conducted.The results showed that:the volume weight and the maximum tensile resistance had larger variation range,while the wet gluten content and water absorption displayed lower variation range.The variation coefficient of stability time was the highest(41.85%).The volume weight showed an extremely and significantly negative correlation with kernel hardness,protein content and wet gluten content.The kernel hardness had the highest correlation with water absorption and ductility.Except the volume weight,sedimentation value had an extremely and significantly positive correlation with other quality traits.Protein content and wet gluten content exhibited a significantly negative correlation with volume weight.Water absorption showed an extremely and significantly positive correlation with extensibility area and the maximum tensile resistance,but an extremely and significantly negative correlation with stability time.Stability time showed an extremely and significantly positive correlation with extensibility area,ductility and maximum tensile resistance.Extensibility area displayed an extremely and significantly positive correlation with ductility and the maximum tensile resistance.By the principal component analysis,the wheat quality traits could be integrated into sedimentation factor,dough factor and volume weight factor with the total cumulative contribution rate reaching to 93.54%,which basically reflects the comprehensive information of the wheat quality traits.The results could provide references for the prediction of wheat processing quality and the breeding of wheat varieties with high quality.