Comprehensive Evaluation of Fatty Acids in Peanut Varieties Based on Principal Component Analysis and Cluster Analysis
In order to promote the selection and breeding of high-quality peanut varieties,12 new peanut varieties of self-cultivated were used as experimental materials to determine their fatty acid composition and content,and a comprehensive evaluation model of peanut fatty acids was established through correlation analysis,principal component analysis and cluster analysis.The results showed that 15 kinds of fatty acids were detected in 12 peanut varieties.There were some differences in the contents of each fatty acid.Corre-lation analysis showed that there was a highly significant negative correlation between the content of oleic acid(C18:1n9c)and linoleic acid(C18:2n6c)(r=-0.98,P＜0.01).After dimension reduction by principal component analysis,four principal components with a cu-mulative contribution of 80.883%were extracted.A comprehensive evaluation function of peanut fatty acids was established.Accord-ing to this function,the scores and rankings were calculated,and it was concluded that the comprehensive evaluation rankings of fatty acids of Select No.10,Select No.77,Select No.2 and Select No.108 were 1,2,3,4,respectively.12 peanut varieties were divided into five groups by cluster analysis,among which Select No.10,Select No.77,Select No.2 and Select No.108 were divided into one group,which was mutually confirmed with the results of principal component analysis.The study provides a reference for the subsequent breeding of peanut varieties.
万方数据
维普
