摘要
为了研究燕麦的品质并建立其评价体系,本文选取了10个燕麦品种测定其9项营养成分含量。分析了燕麦品种间各个营养指标的变异性,通过主成分分析法和聚类分析法对燕麦的品质做出综合性评价,并建立燕麦品质评价模型。结果表明,不同品种燕麦之间,“花早2号”的油酸含量与其他品种具有显著性差异(P<0.05),剩余8种脂肪酸不存在显著性差异(P>0.05),多不饱和脂肪酸无显著性差异(P>0.05),β-葡聚糖含量、总酚含量、黄酮含量、水分含量、淀粉含量、脂肪含量等指标上存在明显差异,除了水分含量和多不饱和脂肪酸含量,其他营养成分指标变异系数都大于10%。其中“花早2号”富含亚油酸,“GL380”的β-葡聚糖含量高达4.10%,“张莜14号”富含黄酮,其含量为4.14 mg RE·g FW-1,“花早2号”蛋白质含量最高为24.42%。对各品质指标进行主成分分析,提取的4个主成分累计方差贡献率达80.006%,反映了原指标的大部分信息。在所有样品中,主成分分析综合得分较高的品种为“026”、“H44”、“张莜14号”,表明这三个品种第一主成分即总酚和多不饱和脂肪酸含量相对较高,综合品质较好。为了量化样本间的相似性,减少偏离样本的干扰,在主成分分析法的基础上进行了聚类分析,聚类分析按照变量重要性(黄酮>脂肪>淀粉>总糖>水分>β-葡聚糖>蛋白质>多不饱和脂肪酸>总酚)将10种燕麦分为3类,第一类有“026”、“花早2号”、“坝莜1号”、“1048-109”、“花晚6号”;第二类有“张莜14号”、“029”、“张莜13号”、“H44”;第三类有“GL380”。本研究结果可为不同品种燕麦的品质评价提供借鉴,并为燕麦的育种及开发提供理论依据。
In order to study the nutritional value of oats and establish an oat quality evaluation system,10 oat varieties were selected to determine contents of 9 nutritional components.The variability of various nutritional indexes among oat varieties was analyzed.The quality of oats was comprehensively evaluated by principal component analysis and cluster analysis,and the evaluation model of oat quality was established.The results showed that the oleic acid content of“Huazao No.2”was significantly different from that of other varieties(P<0.05),there was no significant difference between the remaining 8 fatty acids(P>0.05),there was no significant difference in polyunsaturated fatty acids(P>0.05),and there were significant differences in β-glucan content,total phenol content,flavonoid content,water content,starch content and fat content among different oats.Except for water and polysaturated fatty acids content,the coefficient of variation of other nutritional components was more than 10%.“Huazao No.2”was rich in linoleic acid,β-glucan content of“GL380”was up to 4.10%,“Zhang No.14”was rich in flavonoids,containing 4.14 mg RE·g FW-1,and“Huazao No.2”had the highest protein content of 24.42%.Principal component analysis was conducted for each quality index,and the cumulative variance contribution rate of the four extracted principal components reached 80.006%,reflecting most of the information of the original index.Among all the samples,the varieties with high comprehensive scores in principal component analysis were“026”,“H44”and“Zhang 14”,indicating that the contents of the first principal components,namely total phenols and polyunsaturated fatty acids,were relatively high and the comprehensive quality was relatively good.In order to quantify the similarity between samples and reduce the interference of deviation samples,cluster analysis was conducted on the basis of principal component analysis.According to the importance of variables(flavonoids>fat>starch>total sugar>water>β-glucan>protein>polyunsaturated fatty acid>total phenol),10 kinds of oats were divided into 3 categories,the first category included“026”,“Huazao No.2”,“Bayou No.1”,“1048-109”and“Huawan No.6”,the second category included“Zhang No.14”,“029”,“Zhang No.13”and“H44”and the third category was“GL380”.The results of this study can provide reference for the quality evaluation of different varieties of oats,and provide theoretical basis for the breeding and development of oats.
作者
王建芳
高山
牟德华
WANG Jian-fang;GAO Shan;MOU De-hua(College of Bioscience and Bioengineering,Hebei University of Science and Technology,Shijiazhuang 050018,China;Hebei Baked Food Processing Technology Innovation Center,Shijiazhuang 051130,China)
出处
《食品工业科技》
CAS
北大核心
2020年第13期85-91,共7页
Science and Technology of Food Industry
关键词
燕麦
品质评价
主成分分析
聚类分析
oat
quality evaluation
principal component analysis
cluster analysis