基于主成分和聚类分析的不同品种淮山淀粉品质评价

Quality Evaluation of Different Cultivars of Yam Starches Based on Principal Component Analysis and Cluster Analysis

对9种淮山淀粉的直链淀粉含量、粒径、冻融稳定性、糊化特性以及质构特性进行了分析,并利用主成分分析和聚类分析对淮山淀粉品质进行了综合评价。结果表明:淮山淀粉品种对其品质指标的影响大小为咀嚼性>回复性>硬度>内聚性>回生值>崩解值>直链淀粉>最终黏度>谷值黏度>峰值黏度>弹性>析水率>粒径>糊化温度。品种对淮山淀粉的凝胶质构特性的影响较大。通过主成分分析提取了4个主成分,累计贡献率达到94.806%,可以反映前述14个品质指标的大部分信息。MPY(2.80)、ASY(0.55)、SFY(0.27)的综合主成分得分排前3名,说明此3种淮山淀粉的综合品质较好。聚类分析将9种淮山淀粉聚集成了3类。第Ⅰ类淮山淀粉(GY11、GY2、LCY、MPY)的凝胶性能最好,第Ⅱ类淮山淀粉(GY5、GXPY、SFY、ASY)的凝胶性能次之,第Ⅲ类淮山淀粉(SYPY)的凝胶性弱且凝胶较软。

The amylose content,particle size,freeze-thaw stability,pasting characteristics and texture characteristics of nine cultivars of yam starches were analyzed.The quality of yam starch was comprehensively evaluated by principal component analysis(PCA)and cluster analysis.The results indicated that the influences of yam starch cultivars on its quality indexes were chewiness>resilience>hardness>cohesiveness>setback>breakdown>amylose>final viscosity>trough viscosity>peak viscosity>springiness>syneresis>particle size>pasting temperature.The cultivars had the greatest influence on the gel texture properties of yam starch.Four principal components were extracted through principal component analysis,and the cumulative contribution rate reached 94.806%,reflecting most of the information of the original 14 quality indicators.The comprehensive principal component scores of MPY(2.80),ASY(0.55)and SFY(0.27)ranked in the top 3,and the comprehensive quality of these yam starches were better than other yam starches.Cluster analysis clustered 9 kinds of yam starch into 3 categories.TypeⅠyam starch(GY11,GY2,LCY and MPY)had the best gel properties.TypeⅡyam starch(GY5,GXPY,SFY and ASY)had the second-best gel properties.TypeⅢyam starch(SYPY)had weak gel properties and soft gel.