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当前位置: 首页 > 文章 > 利用近红外技术分析与评价花生资源的品质性状 花生学报 2013,42 (2) 21-27
Position: Home > Articles > Analysis and Evaluation of Quality Characters of Peanut Varieties with Near Infra-red Spectroscopy Technology Journal of Peanut Science 2013,42 (2) 21-27

利用近红外技术分析与评价花生资源的品质性状

作  者：
刘永惠;沈一;陈志德
单  位：
江苏省农科院粮食作物研究所
关键词：
花生;品质性状;近红外光谱技术;主成分分析
摘  要：
本研究借助近红外光谱分析技术,对293份花生种质资源进行了粗脂肪含量、蛋白质含量、脂肪酸含量、氨基酸含量等多项品质性状的分析。结果表明,不同花生种质资源的粗脂肪含量平均为51.44%,蛋白质含量为25.73%,总氨基酸含量为27.01%,油亚比(O/L)变幅在0.56～5.26之间。利用主成分分析技术,将21项品质性状综合成5个主成分因子,分别为蛋白质和氨基酸因子、饱和脂肪酸负因子、不饱和脂肪酸因子、饱和脂肪酸正因子及粗脂肪因子,这5个因子反映了原始数据信息量的87.34%,可用于花生品质的综合评价。不同地理来源花生资源品质性状差异明显,其中,南方花生区资源具有较高的蛋白质和氨基酸含量,北方花生区资源具有较高的粗脂肪含量,而江苏资源与南北方区资源间差异不显著。
译  名：
Analysis and Evaluation of Quality Characters of Peanut Varieties with Near Infra-red Spectroscopy Technology
作  者：
LIU Yong-hui,SHEN Yi,CHEN Zhi-de(Institute of Food Crops,Jiangsu Academy of Agricultural Sciences,Nanjing210014,China)
关键词：
peanut;quality characters;NIRS;principal component analysis
摘  要：
The quality characters of 293peanut varieties,including contents of crude fat,protein,fatty acids and amino acids,were analyzed using near infra-red spectroscopy technology in this study.The results showed that the contents of crude fat,protein and total amino acid were 51.44%,25.73% and 27.01%in average respectively;the O/L ratio was distributed from 0.56to 5.26.Meanwhile,principal component analysis showed that 21quality traits can be integrated into 5principal component factors,including protein and amino acid factor(PC1),saturated fatty acid negative factor(PC2),unsaturated fatty acid factor(PC3),saturated fatty acid positive factor(PC4)and crude fat factor(PC5).Reflecting 87.34% of all original information,these five factors can be used for comprehensive evaluation of peanut quality.In addition,we found there were significant differences in quality characters among varieties from different geographical origins:peanuts from southern districts had higher protein and amino acid contents and the northern varieties had higher crude fat content;Jiangsu peanuts had no significant differences compared with varieties from both south and north.

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