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基于7个品质性状对50份谷子品种利用SAS9.3软件进行了聚类和相关系分析,结果表明,V_(B1)含量和胶稠度的均值较高分别为0.48 mg/100 g和112.41 mm,蛋白质含量、V_(B2)含量和硒含量分别为7.69%、0.07 mg/100 g和11.69μg/kg。16份品种的胶稠度大于120 mm,糯质、低直链淀粉和非糯类型频率分别为6%、76%和8%。品种间品质性状变异程度依次为V_(B2)含量>硒>糊化温度>直链淀粉含量>胶稠度>V_(B1)含量>蛋白质含量。采用最小距离法以阈值为10,将供试材料聚为9大类,其中第一、二、三类群分别包括7份、4份、33份品种,第四至第九类群各为1份品种;第一类群V_(B2)含量和胶稠度较大,第二类蛋白质含量、硒含量和胶稠度较大,第五类(公谷68)V_(B1)含量和胶稠度较大;第九类(大同34)蛋白质含量、V_(B1)含量、V_(B2)含量、硒含量和胶稠度最低,糊化温度和直链淀粉含量最高,品质较差。相关性分析表明,V_(B1)含量与V_(B2)含量和胶稠度分别呈极显著和显著正相关,相关系数分别为0.496**和0.283*;直链淀粉含量与糊化温度和蛋白质含量分别呈显著正相关和极显著负相关,相关系数依次分别为0.313*和-0.443**。
Based on the seven quality traits, SAS9.3 software was used to cluster and analyze 50 grain millet varieties. The results showed that the average values of V B1 and Glue consistency were 0.48 mg / 100 g and 112.41 mm, respectively, The protein content, V B2 content and selenium content were 7.69%, 0.07 mg / 100 g and 11.69 μg / kg, respectively. The gel consistency of the 16 cultivars was greater than 120 mm and the waxy, low amylose and non-waxy types were 6%, 76% and 8%, respectively. Variation in quality traits among varieties was V B2 content> selenium> gelatinization temperature> amylose content> gel consistency> V B1 content> protein content. The minimum distance method was used to set the threshold value at 10, and the tested materials were grouped into 9 categories. Among them, the first, second and third groups included 7, 4 and 33 varieties, respectively, and the fourth to ninth groups were 1 varieties ; The V B2 content and gel consistency of the first group were larger, the second protein content, selenium content and gel consistency were larger, the V_ (B1) content and glue consistency of the fifth category (Gongu 68) were larger, and the ninth The contents of V_ (B1), V_ (B2), selenium and gum consistency were the lowest in the category (Datong 34), with the highest gelatinization temperature and amylose content. Correlation analysis showed that there was a significant and significant positive correlation between content of V_ (B1) and content of V_ (B2) and gel consistency, the correlation coefficients were 0.496 ** and 0.283 *, respectively. Amylose content and gelatinization temperature and protein content Respectively, significant positive correlation and very significant negative correlation, the correlation coefficients were 0.313 * and -0.443 ** respectively.