小米中类胡萝卜素含量与食味品质的相关性分析

Correlation analysis of carotenoid content in millet and eating quality

本试验选取46种小米测定其米色、类胡萝卜素含量及食味品质指标,并通过相关性及聚类分析研究了小米中类胡萝卜素含量与食味品质的关系。结果表明:食味品质、类胡萝卜素含量和b*值的相关性达到极显著水平;第二类谷子品种类胡萝卜素含量较高及食味品质较好,第四类(九谷25)类胡萝卜素含量较低、食味品质较差;小米中类胡萝卜素含量对于食味品质的影响比米色b*值大,两者与食味品质皆呈正相关线性关系。小米中类胡萝卜素含量直接影响其食味品质,类胡萝卜素含量越高,小米食味品质越好,两者具有显著相关性。

In this experiment, 46 kinds of millet were selected to determine the rice color, carotenoid content and eating quality index, the relationship between carotenoid content and eating quality was studied by correlation and cluster analysis as well. The results showed that the correlation between taste quality, carotenoid content and b * value reached a very significant level. The second category millet varieties had higher carotenoid content and better taste quality, the fourth category( Jiugu 25) had lower carotenoid content and poorer taste quality;the effect of carotenoid content in millet on eating quality was greater than that of beige b * value, both of which were positively correlated with eating quality. The carotenoid content of the millet is higther, the eating quality is better, the better the eating quality of millet, and there is a significant correlation between them.