摘要:
本文采用主成分分析法对青藏高原不同地区56种青稞的11个营养品质指标进行综合分析,为筛选青稞优良种质资源提供依据。研究结果表明,不同青稞品种间各个品质指标均存在很大的差异,其中总黄酮含量变异系数最高,为30.05%,直链淀粉含量变异系数最小,为7.86%;通过相关性分析,表明测定的11项指标间均存在不同程度的相关性。在主成分分析时提取了6个公因子,分别为青稞的储能因子、功能活性因子、功能辅助因子;累积方差贡献率达到81.156%。经综合评价模型得出,得分前十的品种分别是:青永13、藏青148、藏青690、藏青28、青永1476、藏青27、迪庆1号、藏青320、藏青16、藏青85。
关键词:
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青稞
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营养品质
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综合评价
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因子分析
Abstract:
In order to provide evidence for the selection of fine cultivars,factor analysis method was applied to comprehensively evaluate the nutritional quality of 56 highland barleys from Tibetan plateau. Results showed that 11nutrients in granules from 56 highland barleys were obviously different;The highest difference was observed for total flavonoids,amylose contents relatively least. Through correlation analysis,different correlations among all quality indexes were found depending on cultivar. By factor analysis,6 common factors were extracted,cumulatively contributing to 81.156% of the total variance. Results showed that Qingyong13,Zangqing148,Zangqing690,Zangqing28,Qingyong1476,Zangqing27,Diqing1,Zangqing320,Zangqing16,and Zangqing85 were ranked as the top ten respectively based on comprehensive evaluation of the nutritional quality of highland barleys.
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