主成分分析和隶属函数法综合评价15种(系)马铃薯的营养品质

Comprehensive Evaluation of the Nutrition Quality of 15 Varieties of Potatoes by Principal Component Analysis and Subordinate Function Method

为了分析东乡族自治县15个马铃薯品种(系)的主要营养品质,对该地区马铃薯块茎的干物质、粗淀粉、粗蛋白、还原糖、维生素C、钾和锌含量进行了测定和相关性分析,并采用主成分分析和隶属函数法对各品种(系)马铃薯块茎主要营养品质进行了综合评价。结果表明,马铃薯块茎营养品质在不同品种(系)间存在较大的差异,其中还原糖含量的变异系数最大为55.5%,钾含量的变异系数最小为7.5%;主成分分析表明参试马铃薯品种(系)的营养品质指标可以用4个主成分(累积贡献率达89.592%)来表示;根据隶属函数分析法得到参试马铃薯品种(系)的主要营养品质从好到差依次为:陇薯14号>庄薯3号>陇薯11号>天薯13号>L08104-12>天薯11号>定薯4号>定薯3号>定扶引4号>民薯2号>天薯12号>L0529-2>青薯9号>陇薯10号>L0109-4。本研究结果不仅为后期开展马铃薯加工提供科学依据,也为消费者选择所需的马铃薯品种提供指导。

To analyze the main nutrition quality of potato varieties( lines),the contents of dry matter,crude starch,crude protein,reducing sugar,vitamin C,potassium,zinc in tuber of 15 potato varieties( lines) produced in Dongxiang county were determined.And the comprehensive appraisal of nutritional quality were analyzed respectively by the methods of correlation analysis and the subordinate function.The results showed that the main nutrition quality in tuber of potato differed significantly among varieties( lines).Among the seven main quality traits,the highest and the smallest variation coefficient were observed in content of reducing sugar and potassium with the variation coefficient of 55.5% and 7.5%,respectively.The principal component analysis showed that four principal components represented the nutritional quality of potato varieties( lines),making89.592% cumulative contribution to the total variance.According to the subordinate function method,the nutritional quality of potato varieties( lines) from good to bad were Longshu No.14 > Zhuangshu No.3 > Longshu No.11 > Tianshu No.13 > L08104-12> Tianshu No.11 > Dingshu N0.4 > Dingshu No.3 > Dingfuyin No.4 > Minshu No.2 > Tianshu No.12 > L0529-2 > Qingshu No.9> Longshu No.10 > L0109-4.This study would not only provide a scientific basis for potato processing in the later,but also provide guidance for consumers to choose the potato varieties they needed.