基于主成分与聚类分析的菜用大豆品质综合评价

doi:10.7506/spkx1002-6630-201513003

食品科学

基于主成分与聚类分析的菜用大豆品质综合评价

宋江峰1,2，刘春泉1,2,*，姜晓青3，李大婧1

1.江苏省农业科学院农产品加工研究所，江苏南京 210014；2.国家蔬菜加工技术研发分中心，江苏南京 210014；
3.南京农业大学食品科技学院，江苏南京 210095

出版日期:2015-07-15 发布日期:2015-07-08

Comprehensive Evaluation of Vegetable Soybean Quality by Principal Component Analysis and Cluster Analysis

SONG Jiangfeng1,2, LIU Chunquan1,2,*, JIANG Xiaoqing3, LI Dajing1

1. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
2. National Research and Development Sub-center for Vegetable Processing, Nanjing 210014, China;
3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Online:2015-07-15 Published:2015-07-08

摘要/Abstract

摘要：

为提高菜用大豆品种品质性状的选择效率，优化菜用大豆品质评价体系，以江苏省主栽的18 个菜用大豆品种为试材，分析其物理特性指标（荚长、荚宽、荚厚、百荚质量、百粒质量、L*、a*、b*、硬度、水分含量）和化学特性指标（VC、叶绿素、粗脂肪、淀粉、可溶性糖、可溶性蛋白、异黄酮含量，脂氧合酶（lipoxygenase，LOX）活力）。结果表明：品质特性中叶绿素和异黄酮含量、LOX活力、淀粉含量、百粒质量、百荚质量、a*在品种间变异系数较大，而L*和水分含量变异系数较小，其余指标变化均不显著。主成分分析表明18 项指标反映的菜用大豆品质可用7 个主成分来表示（累计贡献率达92.332 9%）。进一步根据聚类分析结果，筛选出百粒质量以及叶绿素、VC、可溶性糖、粗脂肪、异黄酮含量，硬度和a*这8 个品质指标代替原有的18 项指标，为品质评价指标体系的简化提供了可能。18 个菜用大豆品种中，徐豆17号综合品质最好，其次是区凡2号和新大粒1号，苏豆8号综合品质最差。

关键词: 菜用大豆, 品质性状, 主成分分析, 聚类分析

Abstract:

In order to improve the selection efficiency of vegetable soybean and optimize the quality evaluation system,
eighteen leading cultivars of vegetable soybean in Jiangsu province were tested for their physical indexes (pod length, pod
width, pod thick, hundred pods weight, kernel weight, L*, a*, b*, hardness, and moisture content) and chemical indexes
(VC, chlorophyll, crude fat, starch, soluble sugar, soluble protein, isoflavone, and LOX activity). The results showed
that chlorophyll content, LOX activity, isoflavone content, starch content, kernel weight, hundred-pod weight and a* had
greater coefficients of variation among species, while L* and moisture content had smaller coefficients of variation, and
the remaining parameters were not significant. Principal component analysis showed that eighteen indicators reflecting the
quality of vegetable soybean might be represented by seven principal components (cumulative contribution rate of 92.332 9%).
According to the clustering results, eight quality parameters including kernel weight, chlorophyll, VC, soluble sugar, crude
fat, isoflavone, hardness and a* selected from seven categories of principal components could substitute the original eighteen
indicators so as to simplify the evaluation indicator system. Among eighteen soybean varieties, the comprehensive quality of
Xudou No.17 was the best, closely followed by Qufan No. 2 and Xindali No. 1, while Sudou No. 8 was the worst.

Key words: vegetable soybean, quality trait, principal component analysis, cluster analysis

中图分类号:

TS255.2

宋江峰1,2，刘春泉1,2,*，姜晓青3，李大婧1. 基于主成分与聚类分析的菜用大豆品质综合评价[J]. 食品科学, doi: 10.7506/spkx1002-6630-201513003.

SONG Jiangfeng1,2, LIU Chunquan1,2,*, JIANG Xiaoqing3, LI Dajing1. Comprehensive Evaluation of Vegetable Soybean Quality by Principal Component Analysis and Cluster Analysis[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201513003.

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基于主成分与聚类分析的菜用大豆品质综合评价

Comprehensive Evaluation of Vegetable Soybean Quality by Principal Component Analysis and Cluster Analysis

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