摘要
以安徽省20个大豆品种为研究对象,测定大豆主要理化成分(粗蛋白、可溶性蛋白质、粗脂肪、水分等)及制备豆腐品质参数(湿基得率、含水量、保水性、硬度等),采用相关性分析、主成分分析及聚类分析方法对大豆品种进行综合品质评价.结果表明:大豆主要理化成分与豆腐加工品质存在一定的相关性.主成分分析得到4个主成分因子,其累计方差贡献率达72.783％,综合得分前三的品种为涡豆5、皖豆21551和皖宿1019.聚类分析将20种大豆分为Ⅰ、Ⅱ、Ⅲ、Ⅳ、V、Ⅵ类,每类所含品种分别为7、3、1、7、1、1种.主成分分析得到的3个品种被归为第Ⅱ类,这类大豆粗蛋白含量高、豆腐湿基得率高.涡豆5、皖豆21551和皖宿1019这3个品种适宜豆腐的加工.
Abstract
Twenty soybean varieties from Anhui province were selected as the research objects,the main physi-cal and chemical components(crude protein,soluble protein,crude fat,moisture,etc.)of soybeans and the quality parameters(wet base yield,water content,water retention,hardness,etc.)of tofu were determined,and the com-prehensive quality of soybeans was evaluated by correlation analysis,principal component analysis and cluster analy-sis.The results iindicated that there was a certain correlation between the physical and chemical components of soybean and the quality parameters of tofu.Four principal component factors were obtained by principal component analysis,and the cumulative variance contribution rate was 72.783％.The top three varieties with the highest scores were Guodou 5,Wandou 21551 and Wansu 1019.By cluster analysis,the 20 soybeans were divided into class Ⅰ,Ⅱ,Ⅲ,Ⅳ,Ⅴand Ⅵ,with 7,3,1,7,1 and 1 varieties,respectively.The three varieties obtained by principal component analysis were categorized as class Ⅱ.All of them had the characteristics of high crude protein content,high yield of tofu.Guodou 5,Wandou 21551 and Wansu1019 can be used as special soybean varieties for tofu.
基金项目
安徽省重大科技计划项目(202103b06020009)
NETL
NSTL
万方数据