基于秩相关和聚类分析的小麦品质分析

doi:10.11924/j.issn.1000-6850.casb19030110

中国农学通报 ›› 2020, Vol. 36 ›› Issue (19): 141-144.doi: 10.11924/j.issn.1000-6850.casb19030110

所属专题：小麦

• 食品·营养·检测·安全 • 上一篇下一篇

基于秩相关和聚类分析的小麦品质分析

李晓航¹^,², 王映红¹()

¹河南省新乡市农业科学院,河南新乡 453000
²中国农业科学院农田灌溉研究所,河南新乡 453000

收稿日期:2019-03-26 修回日期:2019-04-24 出版日期:2020-07-05 发布日期:2020-07-08
通讯作者: 王映红
作者简介:李晓航,女,1987年出生,河南安阳人,助理研究员,硕士研究生,主要从事小麦育种节水栽培研究。通信地址：453000 河南省新乡市红旗区新二街518号,Tel：0373-6202008,E-mail：li.xiaohang@163.com。
基金资助:
国家现代农业产业技术体系建设专项(CRAS-3-2-35);2018年河南省重大科技专项“优质专用小麦新品种选育与示范”(18110011020)

Quality Analysis of Wheat Based on Rank Correlation and Cluster Analysis

Li Xiaohang¹^,², Wang Yinghong¹()

¹Xinxiang Academy of Agricultural Sciences, Henan Province, Xinxiang Henan 453000
²Institute of Farmland Irrigation, Chinese Academy of Agricultural Sciences, Xinxiang Henan 453000

Received:2019-03-26 Revised:2019-04-24 Online:2020-07-05 Published:2020-07-08
Contact: Wang Yinghong

摘要/Abstract

摘要：

探讨小麦品质之间的差异,以期为培育小麦品质和小麦加工提供理论支持。以23个小麦品种为实验材料,用相关分析、聚类分析等对小麦品质进行分析,测得小麦质量、蛋白质含量、稳定时间等8项品质指标,研究8个品质指标之间的相互关系,并且对23个品种进行聚类分析。结果表明,面团稳定时间变异系数最大,其值为60%;通过秩相关处理后进行相关分析,更能够反映参数之间的相关性,蛋白质含量与湿面筋相关系数为0.8,拉伸阻力与稳定时间的相关系数为0.85,延展性与湿面筋相关系数为0.68,稳定时间与沉降值相关系数为0.67;小麦品种聚类后分为5类,品种15为第1类,品种14为第2类,品种1、9、16、10为第3类,品种2、8、5、21、17、18为第4类,其他品种为第5类。

关键词: 小麦, 品质, 秩相关, 聚类, 综合评价

Abstract:

This study explored the differences in wheat quality in order to provide theoretical support for wheat quality improvement and wheat processing. Using 23 wheat varieties as experimental materials, the quality of wheat were analyzed by correlation analysis and cluster analysis. Eight quality indexes such as wheat quality, protein content and stability time were measured, and the relationship among eight quality indexes were studied. The results showed that the variation coefficient of dough stability time was the largest, and its value was 60%. The correlation analysis was carried out after the rank correlation treatment, which could reflect the correlation among the parameters. The correlation coefficient between protein content and wet gluten was 0.8, the correlation coefficient between tensile resistance and stability time was 0.85, the correlation coefficient between ductility and wet gluten was 0.68, and the correlation coefficient between stability time and settlement value was 0.67. The wheat varieties were divided into 5 categories after clustering, and the 15^th variety belonged to the first category, the 14^th variety belonged to the second category, the 1^st, 9^th, 16^th, and 10^th varieties belonged to the third category, the 2^nd, 8^th, 5^th, 21^st, 17^th, and 18^th varieties belonged to the fourth category, and the other varieties were in the fifth category.

Key words: wheat, quality, rank correlation, clustering, comprehensive evaluation

中图分类号:

S512.1+1

李晓航, 王映红. 基于秩相关和聚类分析的小麦品质分析[J]. 中国农学通报, 2020, 36(19): 141-144.

Li Xiaohang, Wang Yinghong. Quality Analysis of Wheat Based on Rank Correlation and Cluster Analysis[J]. Chinese Agricultural Science Bulletin, 2020, 36(19): 141-144.

图/表 3

参考文献 25

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性状	最小值	最大值	标准差	平均值	变异系数/%
籽粒容重/(g/L)	807	931	24.5	825.6	3
蛋白质含量/%	12.8	16.6	0.91	14	7
拉伸阻力/EU	112	654	119	283.3	42
延展性/mm	119	185	15.4	148	5.4就
稳定时间/min	1.1	14.5	3.07	5.11	60
吸水量/(mL/100 g)	23.6	63.6	9.60	57	16.8
沉降值/mL	19.5	61.1	9.38	32.1	29.2
湿面筋/%	26.2	33	2.16	29.3	7.4

性状	最小值	最大值	标准差	平均值	变异系数/%
籽粒容重/(g/L)	807	931	24.5	825.6	3
蛋白质含量/%	12.8	16.6	0.91	14	7
拉伸阻力/EU	112	654	119	283.3	42
延展性/mm	119	185	15.4	148	5.4就
稳定时间/min	1.1	14.5	3.07	5.11	60
吸水量/(mL/100 g)	23.6	63.6	9.60	57	16.8
沉降值/mL	19.5	61.1	9.38	32.1	29.2
湿面筋/%	26.2	33	2.16	29.3	7.4

	籽粒容重	蛋白质含量	拉伸阻力	延展性	稳定时间	吸水量	沉降值	湿面筋
籽粒容重	1	0.36	-0.2	0.27	-0.07	0.23	-0.18	0.52
蛋白质含量	0.36	1	-0.11	0.78	-0.17	0.46	0.05	0.8
拉伸阻力	-0.2	-0.11	1	-0.02	0.85	-0.13	0.68	-0.21
延展性	0.27	0.78	-0.02	1	-0.08	0.18	0.13	0.68
稳定时间	-0.07	-0.17	0.85	-0.08	1	-0.29	0.67	-0.3
吸水量	0.23	0.46	-0.13	0.18	-0.29	1	-0.11	0.58
沉降值	-0.18	0.05	0.68	0.13	0.67	-0.11	1	-0.3
湿面筋	0.52	0.8	-0.21	0.68	-0.3	0.58	-0.3	1

	籽粒容重	蛋白质含量	拉伸阻力	延展性	稳定时间	吸水量	沉降值	湿面筋
籽粒容重	1	0.36	-0.2	0.27	-0.07	0.23	-0.18	0.52
蛋白质含量	0.36	1	-0.11	0.78	-0.17	0.46	0.05	0.8
拉伸阻力	-0.2	-0.11	1	-0.02	0.85	-0.13	0.68	-0.21
延展性	0.27	0.78	-0.02	1	-0.08	0.18	0.13	0.68
稳定时间	-0.07	-0.17	0.85	-0.08	1	-0.29	0.67	-0.3
吸水量	0.23	0.46	-0.13	0.18	-0.29	1	-0.11	0.58
沉降值	-0.18	0.05	0.68	0.13	0.67	-0.11	1	-0.3
湿面筋	0.52	0.8	-0.21	0.68	-0.3	0.58	-0.3	1

基于秩相关和聚类分析的小麦品质分析

Quality Analysis of Wheat Based on Rank Correlation and Cluster Analysis

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