基于主成分分析和聚类分析的不同水稻品种营养品质评价研究
收稿日期: 2022-07-24
网络出版日期: 2022-11-17
基金资助
国家自然科学基金青年科学基金项目(31901453);中国农业科学院科技创新工程协同创新任务(CAAS-XTCX2019024);浙江省科技计划项目(2022C02011);农产品营养品质分等分级项目(14205023);中央级公益性行业科研院所基本科研业务费专项(CPSIBRF-CNRRI-202125)
Nutritional Quality Evaluation of Different Rice Varieties Based on Principal Component Analysis and Cluster Analysis
Received date: 2022-07-24
Online published: 2022-11-17
为了评价不同颜色糙米品种的营养品质，以3个红米品种、8个黑米品种和8个普通糙米品种为材料，对其5项基本营养成分、13种矿质元素含量和9项活性物质含量等27项营养品质指标进行比较分析，并采用主成分分析和聚类分析对不同水稻品种进行营养品质评价。结果表明，不同品种稻米的总淀粉、膳食纤维和脂肪含量在较小范围内波动；有色米品种的矿质元素含量变化范围较大，普通糙米品种的变化范围较小；总酚、总黄酮、ABTS和DPPH抗氧化活性间存在极显著的相关性，其在有色米品种中的含量显著高于普通糙米品种，且大多数黑米品种的含量显著高于红米品种；总花色苷、矢车菊素-3-O-葡萄糖苷、芍药素-3-O-葡萄糖苷在黑米品种中含量比较高。对稻米基本营养成分和矿物质元素等指标进行主成分分析，提取了6个主成分，其累积方差贡献率达80%左右，可以较好反映稻米的营养品质。对19个水稻品种稻米的所有营养品质参数进行聚类分析，可以将水稻品种分为有色米类和普通糙米类；将所有品质指标分为五类，其两类主要是矿质元素，一类主要是活性物质，两类主要是基本营养成分。该研究结果可为稻米营养品质的评价提供科学依据，也可为生产功能性稻米新产品提供新思路。
徐清宇, 余静, 朱大伟, 郑小龙, 孟令启, 朱智伟, 邵雅芳 . 基于主成分分析和聚类分析的不同水稻品种营养品质评价研究[J]. 中国稻米, 2022 , 28(6) : 1 -8 . DOI: 10.3969/j.issn.1006-8082.2022.06.001
In order to evaluate the nutritional quality of different colored whole rice grains, 3 red, 8 black and 8 non-pigmented rice grains were selected, 5 basic nutritional parameters, 13 elements and 9 bioactive components were detected, and principal component and cluster analysis were used as data analysis and quality evaluation methods. The results showed that the contents of total starch, dietary fiber and fat of different rice varieties fluctuated in a small range. The range of element contents of colored rice was larger than that of non-pigmented rice. There was a very significant correlation among total phenolic, flavonoid content, ABTS and DPH antioxidant activity, the contents of total phenolic and flavonoid in colored rice were significantly higher than in non-pigmented rice, and the contents in most black rice were significantly higher than those in red rice. The contents of total anthocyanin, cyaidin-3-O-glucoside and peonidin-3-O-glucoside in black rice were higher. The principal component analysis of basic nutritional parameters and elements divided all the nutritional quality into six components which could explain about 80% of the total variances. The cluster analysis of all the tested parameters in 19 samples divided all the samples into colored rice and non-pigmented brown rice. It also divided all the parameters into 5 categories as two categories of elements, one category of bioactive compounds and two categories of basic nutritional parameters. The results of this study can provide a scientific basis for evaluating the nutritional quality of rice, and also provide new ideas for the production of new functional rice products.
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