《食品工业科技》F5000论文展播：主成分分析和隶属函数法综合评价15种（系）马铃薯的营养品质- 大数跨境

《食品工业科技》F5000论文展播：主成分分析和隶属函数法综合评价15种（系）马铃薯的营养品质

食品工业科技编辑部

2022-09-05

主成分分析和隶属函数法综合评价15种（系）马铃薯的营养品质

目的：马铃薯是世界四大粮食作物之一，由于块茎富含淀粉，与其它三种主粮作物一样适合做主食，它具有广适性、丰产性、全营养、效益高等特点，在我国大部分地区都有种植。随着社会发展和人们生活水平的提高，消费者对马铃薯的营养品质要求也在不断提高，因此对于马铃薯的营养品质研究得到极大关注，然而单一指标分析无法准确地评价马铃薯营养品质，将主成分分析和隶属函数分析法用于农产品综合评价具有一定的客观性和准确性，避免了单一指标的片面性，因为它是在多指标测定基础上进行的综合评价。采用主成分和隶属函数相结合的分析方法，对产自东乡县15个品种（系）马铃薯块茎的主要营养品质进行了综合评价。

方法：首先采用主成分分析方法，将不同马铃薯品种（系）块茎的干物质、粗淀粉、粗蛋白、还原糖、维生素 C、钾和锌共7项测定指标进行简化，然后根据各成分贡献率大小确定其相对重要性，提取主要成分因子，筛选出4项主要指标来代表马铃薯块茎的营养品质，最后采用隶属函数法，对筛选出的主要指标进行综合分析评价，首先需要计算出每个品种（系）其中一个营养品质指标的隶属函数值，然后再计算出每个品种（系）的平均隶属函数值，其数值越大，则说明该品种（系）马铃薯块茎的营养品质越好，通过该方法进一步评价所有参试马铃薯品种（系）块茎的营养品质。

结果：研究发现，不同品种（系）马铃薯块茎的单个营养品质指标间存在较大差异，其中还原糖含量的变异系数最大为55.5%，钾含量的变异系数最小为7.5%，所有参试品种（系）的粗淀粉含量均小于18%，不适宜进行淀粉加工，庄薯3号、天薯12号和天薯13号的还原糖含量均低于0.3%，适宜进行薯条、薯片加工；主成分分析表明，参试马铃薯品种（系）的营养品质指标可以用4个主成分（累积贡献率达89.592%）来表示，第一主成分为锌含量因子、第二主成分为粗淀粉含量因子、第三主成分为钾含量因子、第四主成分为粗蛋白含量因子，这4 项主要指标基本包含了参试马铃薯块茎营养品质指标的全部信息；采用隶属函数分析法，得到参试马铃薯品种（系）的综合营养品质从好到差依次为：陇薯14号>庄薯3号>陇薯11号>天薯13号>L08104-12>天薯11号>定薯4号>定薯3号>定扶引4号>民薯2号>天薯12号>L0529-2>青薯9号>陇薯10号>L0109-4。

结论：以马铃薯块茎的7项营养指标做为评价15个品种（系）马铃薯块茎营养品质优劣的指标，首先采用主成分分析法将多个测定指标进行简化，然后提取主要成分因子，最后再采用隶属函数分析法对不同品种（系）马铃薯块茎营养品质进行综合评价。研究得到15个参试马铃薯品种（系）的主要营养品质从好到差的排列顺序，所有参试的马铃薯品种（系）均不适宜进行淀粉加工，以及适宜进行薯条、薯片加工的马铃薯品种，从所有参试品种（系）中筛选出一个综合营养品质最佳的陇薯14号以供消费者选择。该评价方法科学合理，减少了人为因素的影响，该评价结果不但较好地反映了马铃薯块茎的主要营养品质，也为消费者选择所需的马铃薯品种提供指导。

图片购买于壹图网。

Objectives: Potato is one of the four major food crops in the world. Potato tubers are starchy and good as staple food like wheat, rice and corn. Potatoes are widely adaptable to planting, rich in yield, comprehensive in nutrients and high in economic benefits, and are grown in most areas of China. With the changing of feeding habits and the improvement of people's living standards, consumers' requirements for the nutritional quality of potatoes are also increasing, so the research on the nutritional quality of potatoes has attracted more and more attention. However, one index cannot accurately evaluate the nutritional quality of potato, so using principal component analysis and membership function analysis method for potato comprehensive evaluation has better objectivity and accuracy, because it is a comprehensive evaluation based on multi-index measurement. In this study, a combination of principal components and membership functions was used to comprehensively evaluate the main nutritional qualities of potato tubers of 15 different varieties from Dongxiang County.

Methods: The dry matter, starch, protein, reducing sugar, vitamin C, potassium and zinc contents of tubers of different potato varieties were determined by principal component analysis, and their importance was determined according to the contribution rate of each component. The four most important indicators were selected from the above seven items to represent the nutritional quality of potato tubers, and then the membership function method was used for comprehensive analysis and evaluation. This requires calculating the membership function value of each nutritional quality index for each variety and then calculating the average membership function value for each variety. The larger the value of the average membership function, the better the nutritional quality of the potato variety. Using this method, the nutritional quality of all potato varieties can be further evaluated.

Results: The results showed that there were large differences in individual nutritional quality indicators of different varieties of potato tubers, among which the coefficient of variation of reducing sugar content was the largest, which was 55.5%, and the coefficient of variation of potassium content was the smallest, which was 7.5%. The crude starch content of all experimental varieties was less than 18%, which was not suitable for starch production. The reducing sugar content of Zhuangshu 3, Tianshu 12 and Tianshu 13 are all lower than 0.3%, which are suitable for producing French fries and potato chips. Principal component analysis showed that zinc content, starch content, potassium content and protein content were the most important components of the nutritional quality indicators of experimental potato varieties, with a cumulative contribution rate of 89.592%. These four indicators included all the nutritional quality indicators of experimental potato tubers' information. Using the membership function analysis method, the comprehensive nutritional quality of the experimental potato varieties was obtained in the following order: Longshu 14>Zhuangshu 3>Longshu 11>Tianshu 13>L08104-12>Tianshu 11>Dingshu 4>Dingshu3>Ding Fuyin 4> Minshu 2> Tianshu 12> L0529-2> Qingshu 9> Longshu 10> L0109-4.

Conclusions: The nutritional quality of potato tubers of 15 varieties was evaluated by 7 nutritional indicators of potato tubers. Firstly, the principal component analysis method was used to simplify the multiple measurement indicators, and then the main component factors were extracted. Finally, the membership function analysis method was used to comprehensively evaluate the nutritional quality of different varieties of potato tubers. In this study, the order of nutritional quality of 15 experimental potato varieties was obtained, and the potato varieties suitable for processing french fries and potato chips were obtained. The best comprehensive nutritional quality was Longshu 14, and all the experimental potato varieties were not suitable for starch processing. The evaluation method is scientific and reasonable and reduces the influence of human factors. The evaluation results not only better reflect the main nutritional quality of potato tubers, but also provide guidance for consumers to choose the desired potato varieties.

图表赏析

作者简介

李守强

副研究员

李守强，男，1979年11月生，中共党员，副研究员，国家马铃薯产业技术体系贮藏保鲜技术岗位骨干成员，目前主要从事马铃薯贮藏保鲜与设施建造技术的研究与示范推广工作。近年来，先后主持和参加国家自然科学基金、公益性行业专项、省重点研发计划和重大专项等科研项目共20余项，获得甘肃省科技进步二、三等奖各1项、甘肃省专利二等奖1项、全国农牧渔业丰收农业技术推广合作奖1项，授权国家专利12项，制定农业行业标准、甘肃省地方标准和企业标准共8项，发表学术论文50多篇。