不同品种亚麻籽营养成分分析与品质综合评价

Comprehensive quality evaluation and analysis of nutrition components of various flaxseed

目的:研究不同品种亚麻籽综合营养品质的差异。方法:以来源于6个产地的12个品种亚麻籽为研究对象,以α-亚麻酸等8个营养成分作为品质评价指标,利用主成分分析法和隶属函数法对12个品种亚麻籽进行品质综合评价,同时利用聚类分析法将其归类。结果:对8个指标进行主成分分析,从中提取出3个主成分,累计贡献率达到87.608%,可较好反映出12个品种亚麻籽营养成分的综合信息,综合分析得出粗蛋白质、总氨基酸、铁和α-亚麻酸含量可以作为12个品种亚麻籽营养品质的综合评价指标。隶属函数法评价出12个品种亚麻籽综合品质优劣。聚类分析将其划分为四大类,其营养品质依次降低。第Ⅰ类包括晋亚8和坝亚11;第Ⅱ类包括晋亚7、坝亚9和轮选2;第Ⅲ类包括轮选1、伊亚4、宁亚17和宁亚16;第Ⅳ类包括伊亚3、陇亚8和陇亚10。结论:综合营养品质最佳亚麻籽品种为晋亚7,最差亚麻籽品种为陇亚10,综合评价将亚麻籽品种划分为四大类。

Objective:To study the difference of comprehensive nutrition quality,different flaxseed varieties were investigated.Methods:12 flaxseed varieties from 6 producing areas were used as research objects,eight nutrition components,including alpha-linolenic acid,were used evaluation index,12 flaxseed varieties were evaluated by subordinate function methods and principal component analysis classified by clustering methodology.Results:Three principal components were extracted from 8 indexes by principal component analysis,and their cumulative contribution rate reaches 87.608%,reflecting better the comprehensive information of 12 flaxseed varieties.Crude protein,total amino acid,iron,and alpha-linolenic acid contents can be a comprehensive evaluation index of 12 flaxseed varieties by comprehensive analysis.Subordinate function methods assessed the quality of 12 flaxseed varieties.Twelve flaxseed varieties were clustered into four groups by clustering analysis,and their nutrition quality reduces in sequence.Group I includes Jinya8 and Baya11,and GroupⅡincludes Jinya7,Baya9 and Lunxuan2;GroupⅢincludes Lunxuan1,Yiya4,Ningya17 and Ningya16,and GroupⅣincludes Yiya3,Longya8 and Longya10.Conclusion:Jinya7 is the best variety and Longya10 is the worst variety in comprehensive nutrition quality;flaxseed varieties were divided into four groups by comprehensive assessment.