科协双语工程论文展播：基于主成分分析和聚类分析综合评价蒸谷米的品质特性- 大数跨境

食品工业科技编辑部

2022-12-22

基于主成分分析和聚类分析综合评价蒸谷米的品质特性

摘要：为探讨蒸谷米的品质并建立其评价体系，本试验选取12个不同品种的稻谷原料制备蒸谷米，并对其碾磨品质、外观品质、营养品质、食味品质和糊化特性的品质指标进行测定分析，考察不同品种稻谷制得的蒸谷米各项品质指标之间的差异性。同时，采用主成分分析法和聚类分析法对蒸谷米的品质进行综合性评价并建立蒸谷米品质评价模型。结果表明，不同品种稻谷制得的蒸谷米各项品质指标之间均存在差异性（P<0.05），且品质指标间变异系数各不相同，说明蒸谷米在不同品质性状之间呈现不同程度的变化。由主成分分析发现23个反映不同品种稻谷制得的蒸谷米品质的指标可以用6个主成分表示，其累积方差贡献率为91.083%；根据聚类分析结果可知，爆腰率、黄米粒、外观、蛋白质、崩解值、峰值黏度、最终黏度和回生值8个品质指标可以用来综合评价蒸谷米品质的优劣。12个不同品种稻谷制得的蒸谷米中，“玉针香”的品质最佳，“大粒香”的品质最差，其次为“粤丰B”。主成分分析结合聚类分析综合评价方法可为不同品种稻谷制备蒸谷米的品质评价提供参考，并为蒸谷米专用稻的选育及蒸谷米资源的开发应用奠定理论依据。

关键词: 蒸谷米，主成分分析，聚类分析，品质评价

图片来源于图司机

Comprehensive Evaluation of Quality Characteristics of Parboiled Rice Based on Principal Component Analysis and Cluster Analysis

Abstract: In order to explore the nutritional value of parboiled rice and establish a parboiled rice quality evaluation system, 12 rice varieties were selected to prepare the parboiled rice. The quality attributes of parboiled rice were analyzed for milling quality, appearance quality, nutritional quality, taste quality and gelatinization properties, and the differences of the quality indexes in parboiled rice prepared by different rice cultivars were investigated. The quality of parboiled rice was comprehensively evaluated by principal component analysis (PCA) and cluster analysis (CA), and the evaluation model of parboiled rice quality was established. The results showed that there were significant differences in quality indexes among parboiled rice (P<0.05), and the coefficient of variation of the quality indexes were different, indicating that the parboiled rice presented varieties between different quality attributes. PCA showed that six principal components represented the 23 quality indicators parboiled rice, making 91.083% cumulative contribution to the total variance. According to the cluster analysis, eight quality indexes including the crack ratio, yellow rice, appearance, protein, the breakdown, the peak viscosity, the final viscosity and setback first were sufficient to evaluate the quality of parboiled rice. Among the parboiled rice prepared by 12 rice cultivars, the parboiled rice of ‘Yuzhenxiang’ had the best quality, and that of ‘Dalixiang’ had the worst quality, followed by ‘Yuefeng B’. The comprehensive evaluation method of principal component analysis and cluster analysis can provide reference for the quality evaluation of parboiled rice prepared by different rice varieties, and provide theoretical basis for the breeding of special rice for parboiled rice, and the development and utilization of the germplasm resources of parboiled rice.

Key words: parboiled rice; principal component analysis; cluster analysis; quality evaluation

图表赏析

表1 不同品种蒸谷米品质指标描述性分析

Table 1 Descriptive statistics of quality indexes of parboiled rice by different rice cultivars

表2 不同品种蒸谷米糊化特性分析

Table 2 Gelatinization properties of different kinds of parboiled rice

表3 蒸谷米品质指标间的相关性分析

Table 3 Correlation analysis between quality indexes of parboiled rice

注:*:在0.05水平(双侧)上显著相关,**:在0.01水平(双侧)上显著相关。

图1 主成分分析碎石图

Fig.1 Screen plot of PCA

表4 主成分特征值、方差贡献率和累积贡献率

Table 4 Eigenvalues, variance contribution rates and cumulative contribution rates of principal components

表5 旋转后成分荷载矩阵

Table 5 Component loading matrix after rotation

表6 因子得分系数矩阵表

Table 6 Rotated factor loading matrix

表7 因子得分与综合得分

Table 7 Factor scores and comprehensive scores

图2 蒸谷米品质指标的R型聚类

Fig.2 R-type cluster analysis of quality indexes of parboiled rice

图3 蒸谷米品质指标的Q型聚类

Fig.3 Q-type cluster analysis of quality indexes of parboiled rice

作者简介

雷月

助理研究员

雷月，女，毕业于沈阳农业大学，获农学硕士学位。现就职于贵州省水稻研究所，助理研究员，主要从事于稻米品质鉴定、稻米精深加工及功能性成分分析等方面的研究。先后主持或参与各类省部级项目10余项，以第一作者在中文核心期刊发表学术论文10余篇，以第二作者发表SCI 2篇，申请发明专利1项。

宫彦龙

副研究员

宫彦龙，男，毕业于沈阳农业大学，获农学博士学位。现就职于贵州省水稻研究所，副研究员，主要从事水稻遗传育种及稻米加工研发应用等方面的研究。先后主持国家重点研发计划项目、贵州省科技计划支撑项目、贵州省农业科学院青年基金项目，参与完成各类省部级项目15余项。以第一作者或通讯作者发表学术论文10余篇，其中SCI 1篇。

朱速松

研究员

朱速松，男，博士，研究员，硕士生导师。现任贵州省水稻研究所所长、中国作物协会理事、国家农业农村部水稻专家指导组成员、贵州省第八批优秀青年科技人才培养对象、贵州省第七届优秀科技工作者和贵州省水稻现代农业产业技术体系首席科学家。先后主持完成省部级及以上项目多项，发表学术论文50余篇，作为副主编出版专著2部，参与编写出版专著1部，获教育部科技进步二等奖一项、贵州省科技进步四等奖一项、贵州省科技进步三等奖一项。