| 基于主成分分析的鲜食花生品质评价 |
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| 引用本文： | 尹欣幸,杨伟波,金龙飞,符海泉,李东霞.基于主成分分析的鲜食花生品质评价[J].热带作物学报,2021,42(10):3001-3007. |
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| 作者姓名： | 尹欣幸 杨伟波 金龙飞 符海泉 李东霞 |
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| 作者单位： | 中国热带农业科学院椰子研究所/海南省热带油料作物生物学重点实验室/国家花生工程技术研究中心海南花生科研工作站,海南文昌 571339 |
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| 基金项目： | 海南省自然科学基金项目(318QN276);海南省自然科学基金项目(317285);海南省重点研发计划项目(ZDYF2020073) |
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| 摘 要： | 为筛选适合鲜食的花生品种,建立鲜食花生品质评价方法,引进14个花生品种在海南种植,并以本地‘东方’种为对照,比较各品种可溶性糖、蛋白质、粗脂肪、油酸及亚油酸含量,并进行感官评价。通过相关性分析和主成分分析筛选鲜花生品质的关键指标,对供试花生品质进行评价。相关性分析表明,百果鲜重与百仁鲜重呈显著正相关,百果鲜重与亚油酸含量呈显著负相关,粗脂肪含量与甜度、油酸与亚油酸含量呈极显著负相关,香味与甜度、细腻度呈极显著正相关。通过主成分分析得到4个主成分因子,分别为感官因子、不饱和脂肪酸因子、蛋白质因子、产量因子,这4个因子反映了原始数据信息量的80.601%。通过综合主成分得分,得出供试花生鲜食品质排名依次是‘四粒红’、本地‘东方’种、‘桂花黑1号’‘桂花红132’‘中花12号’‘中花16号’‘桂花36号’‘桂花56号’‘桂花红198’‘桂花771’‘中号21号’‘中花26号’‘中花9号’‘中花24号’‘中花6号’。综合评价,‘四粒红’较适应海南环境,推荐作为鲜食花生,其次是‘桂花黑1号’‘桂花红132’。
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| 关 键 词： | 鲜食花生 品质评价 主成分分析 综合评价 |
| 收稿时间： | 2020-09-16 |
Quality Evaluation of Fresh Eating Peanut Based on Principal Component Analysis |
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| YIN Xinxing,YANG Weibo,JIN Longfei,FU Haiquan,LI Dongxia.Quality Evaluation of Fresh Eating Peanut Based on Principal Component Analysis[J].Chinese Journal of Tropical Crops,2021,42(10):3001-3007. |
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| Authors: | YIN Xinxing YANG Weibo JIN Longfei FU Haiquan LI Dongxia |
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| Institution: | Coconut Research Institute, China Academy of Tropical Agricultural Sciences / Hainan Key Biological Laboratory of Tropical Oil Crops / Peanut Research Station in Hainan, National Engineering Research Center of Peanut, Wenchang, Hainan 571339, China |
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| Abstract: | In order to select peanut varieties suitable for fresh eating and establish a quality evaluation method, 14 peanut varieties were introduced and planted in Hainan, the content of the soluble sugar, protein, fat, oleic acid and linoleic acid, and conduct sensory evaluation were detected by comparison with ‘Dongfang’ (CK), and the quality of different peanut varieties were comprehensively evaluated by correlation analysis and principal component analysis. Correlation analysis showed that the fresh weight of 100-pod was significantly positively correlated with the fresh weight of 100-kernel, the fresh weight of 100-pod was significantly negatively correlated with the content of linoleic acid, and the content of fat was extremely significant negative correlated with sweetness as well as the content of oleic acid and linoleic acid, and the aroma was positively correlated with sweetness and fineness. We got four principal component factors namely sensory factor, unsaturated fatty acid factor, protein factor, and yield factor, and the cumulative variance contribution rate was 80.601%. According to the comprehensive principal component scores, the fresh eating quality ranking of the tested peanut were ‘Silihong’ ‘Dongfang’ ‘Guihuahei 1’ ‘Guihuahong 132’ ‘Zhonghua 12’ ‘Zhonghua 16’ ‘Guihua 36’ ‘Guihua 56’ ‘Guihuahong 198’ ‘Guihua 771’ ‘Zhonghua 21’ ‘Zhonghua 26’ ‘Zhonghua 9’ ‘Zhonghua 24’ and ‘Zhonghua 6’. Comprehensive evaluation showed that ‘Silihong’ was more suitable for the Hainan environment and recommended as fresh eating peanut, followed by ‘Guihuahei 1’ and ‘Guihuahong 132’. |
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| Keywords: | fresh eating peanut quality evaluation principal component analysis comprehensive evaluation |
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