中国农业科学 ›› 2019, Vol. 52 ›› Issue (13): 2193-2207.doi: 10.3864/j.issn.0578-1752.2019.13.001
吴豪1,黄园园1,汪辉1,周玉1,沈家成1,张璨1,丁锦锋2,邹娟3,马尚宇1,郭文善2,郑文寅1(),姚大年1()
收稿日期:
2019-03-05
接受日期:
2019-04-18
出版日期:
2019-07-01
发布日期:
2019-07-11
通讯作者:
郑文寅,姚大年
作者简介:
吴豪,E-mail:18297929133@163.com。
基金资助:
WU Hao1,HUANG YuanYuan1,WANG Hui1,ZHOU Yu1,SHEN JiaCheng1,ZHANG Can1,DING JinFeng2,ZOU Juan3,MA ShangYu1,GUO WenShan2,ZHENG WenYin1(),YAO DaNian1()
Received:
2019-03-05
Accepted:
2019-04-18
Online:
2019-07-01
Published:
2019-07-11
Contact:
WenYin ZHENG,DaNian YAO
摘要:
【目的】分析长江中下游麦区江苏省、安徽省和湖北省等3个省份间小麦品种的品质性状差异,选出重要品质性状指标,以及对面条等加工品质产生重要影响的因素,为长江中下游地区小麦品种品质评价、优质专用小麦品种选育和品质区划等提供理论依据。【方法】在对各品质性状进行方差分析的基础上,对种植于3个省份6个试点13个小麦品种的25个品质性状进行主成分分析,筛选和评价该地区小麦品种重要品质性状;采用正交偏最小二乘法判别分析区分省份间品质性状的差异;对影响面条品质的因素作通径分析。【结果】供试材料所有品质性状在地点、品种、品种×地点间差异均达到极显著水平;主成分分析将所有品质性状分为淀粉糊化指数、面粉吸水指数、粉质仪指数、蛋白质指数、面粉色泽指数、麦谷蛋白指数、淀粉崩解值指数7个主成分,其累计贡献值达81.250%,涵盖绝大多数的品质性状;对总体的品质评价起第一主导作用的是淀粉糊化指数,其次是面粉吸水指数和粉质仪指数;正交偏最小二乘法判别分析结果表明,该麦区3个省份间品质性状差异表现在反弹值、最终黏度、低谷黏度和峰值黏度等淀粉糊化特性上;通径分析结果显示碳酸钠溶剂保持力对面条感官评价的直接正向效应最大,而淀粉糊化的崩解值和面筋表现指数对面条感官评价的负向作用较大。【结论】长江中下游地区的小麦品质在不同品种间和不同种植区间的品质性状存在着极显著差异;淀粉糊化特性指数等品质性状表现易受环境的影响,且是影响该区总体品质评价的第一主导因子;江苏省、安徽省和湖北省等3个省份间小麦品种在反弹值、最终黏度、低谷黏度和峰值黏度等淀粉糊化特性的差异最大,在选育该区中弱筋小麦品种和评价其品质时,应加强对低谷黏度、最终黏度、峰值黏度等淀粉糊特性的重视;影响面条品质(感官评价)的主要因素是破损淀粉率,破损淀粉率高的面粉,适合制作优质面条。
吴豪,黄园园,汪辉,周玉,沈家成,张璨,丁锦锋,邹娟,马尚宇,郭文善,郑文寅,姚大年. 长江中下游地区小麦品种籽粒和面条品质分析[J]. 中国农业科学, 2019, 52(13): 2193-2207.
WU Hao,HUANG YuanYuan,WANG Hui,ZHOU Yu,SHEN JiaCheng,ZHANG Can,DING JinFeng,ZOU Juan,MA ShangYu,GUO WenShan,ZHENG WenYin,YAO DaNian. Comprehensive Analysis on Grain and Processing Quality of Several Wheat Varieties in the Middle and Lower Reaches of Yangtze River[J]. Scientia Agricultura Sinica, 2019, 52(13): 2193-2207.
表1
主要品质性状方差分析"
品质性状 Quality property | F值 F value | |||
---|---|---|---|---|
区组间 Block | 地点间 Location | 品种间 Variety | 品种×地点间 Variety×Location | |
蛋白质Protein (%) | 0.0539 | 9.0487** | 6.7494** | 1.0793** |
降落值Falling number (sec) | 328.1474 | 22247.6218** | 19926.625** | 2567.5301** |
面粉亮度Flour luminance | 0.0065 | 9.0074** | 6.8634** | 0.4539** |
面粉白度Flour whiteness | 0.0205 | 10.6391** | 21.7507** | 1.0101** |
湿面筋 Wet gluten (%) | 0.4220 | 89.4197** | 83.8889** | 13.1562** |
面筋指数Gluten index | 3.9610 | 1812.2815** | 1469.8901** | 161.3336** |
水溶剂保持力Water solvent retention capacity | 5.1580 | 95.2930** | 153.6895** | 23.5004** |
乳酸溶剂保持力Lactic acid solvent retention capacity | 3.6162 | 331.2689** | 967.0910** | 90.7725** |
碳酸钠溶剂保持力Sodium carbonate solvent retention capacity | 1.0222 | 135.0994** | 187.8755** | 46.2986** |
蔗糖溶剂保持力Sucrose solvent retention capacity | 13.5631 | 62.6446** | 226.8113** | 58.2454** |
面筋表现指数Gluten performance index | 0.0004 | 0.0149** | 0.0340** | 0.0029** |
峰值黏度Peak 1 (cp) | 4426 | 1209124** | 1924377** | 111601** |
低谷黏度Trough 1 (cp) | 4939 | 2487849** | 668651** | 68371** |
崩解值 Breakdown (cp) | 1978 | 308051** | 725426** | 28413** |
最终黏度Final visc (cp) | 5871 | 2298276** | 1323089** | 134582** |
反弹值 Setback (cp) | 943 | 809361** | 135667** | 19857** |
峰值时间Peak time (min) | 0.0039 | 1.9072** | 0.1921** | 0.0254** |
糊化温度Pasting temp (℃) | 24.4025 | 201.4817** | 675.2045** | 84.4338** |
形成时间Development time (min) | 1.5124 | 71.7727** | 379.1786** | 44.1352** |
稳定时间Stabilization time (min) | 1.5124 | 71.7727** | 379.1786** | 44.1352** |
吸水率Water absorption (%) | 2.1264 | 190.9412** | 215.9343** | 19.0714** |
粉质参数Farinograph quality number | 2.3491 | 323.6375** | 375.1552** | 93.5419** |
弱化度 Degree of softening | 3.5808 | 487.2625** | 73.0302** | 31.9312** |
破损淀粉率 Damage starch(UCDc) | 1.6864 | 122.9761** | 135.9707** | 19.9380** |
籽粒硬度 Grain hardness | 1.3699 | 821.9943** | 9 693.4730** | 448.1408** |
面条感官评价Sensory evaluation of noodles | 17.9359 | 216.8043** | 291.8426** | 47.2469** |
表2
主成分特征向量与贡献率"
性状 Characters | 成分1 Component1 | 成分2 Component2 | 成分3 Component3 | 成分4 Component4 | 成分5 Component5 | 成分6 Component6 | 成分7 Component7 |
---|---|---|---|---|---|---|---|
水溶剂保持力Water solvent retention capacity | -0.109 | 0.856 | 0.007 | 0.106 | 0.030 | 0.169 | -0.033 |
乳酸溶剂保持力Lactic acid solvent retention capacity | -0.007 | 0.312 | 0.284 | -0.001 | 0.143 | 0.816 | 0.082 |
碳酸钠溶剂保持力Sodium carbonate solvent retention capacity | -0.111 | 0.904 | 0.085 | -0.054 | 0.109 | -0.102 | -0.006 |
蔗糖溶剂保持力Sucrose solvent retention capacity | -0.050 | 0.310 | 0.324 | -0.079 | 0.129 | -0.593 | 0.230 |
面筋表现指数Gluten performance index | 0.048 | -0.051 | 0.142 | 0.045 | 0.070 | 0.968 | 0.007 |
湿面筋Wet gluten | -0.229 | 0.206 | 0.188 | 0.764 | -0.255 | 0.165 | 0.177 |
面筋指数Gluten index | 0.088 | -0.032 | 0.293 | -0.816 | 0.127 | 0.179 | 0.128 |
峰值黏度Peak 1 (cp) | 0.838 | -0.089 | 0.106 | -0.111 | 0.058 | 0.004 | 0.490 |
低谷黏度Trough 1 (cp) | 0.955 | 0.051 | 0.214 | -0.090 | 0.062 | 0.028 | -0.022 |
崩解值Breakdown (cp) | 0.077 | -0.231 | -0.128 | -0.065 | 0.011 | -0.033 | 0.897 |
最终粘度Final Visc (cp) | 0.858 | 0.121 | 0.182 | -0.353 | -0.065 | 0.014 | 0.207 |
反弹值Setback (cp) | 0.111 | 0.178 | 0 | -0.631 | -0.268 | -0.022 | 0.514 |
峰值时间Peak time (min) | 0.837 | 0.040 | 0.191 | 0.210 | 0.179 | 0.040 | -0.347 |
糊化温度Pasting temp (℃) | -0.020 | 0.045 | 0.014 | 0.445 | 0.318 | 0.207 | -0.168 |
降落值Falling number (sec) | 0.229 | 0.668 | -0.151 | -0.118 | 0.079 | -0.001 | -0.132 |
面粉白度Flour whiteness | 0.090 | 0.033 | -0.145 | -0.081 | 0.920 | 0.097 | -0.021 |
面粉亮度Flour luminance | 0.113 | 0.137 | -0.100 | 0.035 | 0.906 | -0.013 | -0.053 |
蛋白质Protein (%) | -0.156 | -0.441 | 0.365 | 0.499 | -0.120 | 0.246 | 0.250 |
破损淀粉率 Damage starch (UCDc) | 0.070 | 0.500 | 0.164 | 0.112 | -0.516 | 0.010 | -0.285 |
籽粒硬度Grain hardness | 0.148 | 0.553 | 0.203 | 0.372 | -0.455 | -0.026 | -0.010 |
吸水率 Water absorption | 0.116 | 0.684 | 0.151 | 0.587 | -0.142 | -0.029 | 0.032 |
形成时间Development time (min) | 0.043 | 0.127 | 0.814 | 0.148 | -0.231 | 0.069 | 0.115 |
稳定时间Stabilization time (min) | 0.270 | -0.042 | 0.891 | -0.093 | -0.033 | 0.131 | -0.117 |
弱化度Degree of softening | -0.486 | 0.042 | -0.620 | 0.167 | 0.087 | -0.026 | 0.367 |
粉质参数Farinograph quality number | 0.210 | 0.028 | 0.911 | 0.020 | -0.102 | 0.032 | -0.070 |
特征值Eigen value | 5.130 | 4.246 | 3.148 | 2.690 | 1.974 | 1.726 | 1.399 |
贡献率Contribution rate (%) | 20.519 | 16.985 | 12.592 | 10.760 | 7.896 | 6.903 | 5.595 |
累计百分比Cumulative percentage (%) | 20.519 | 37.504 | 50.097 | 60.856 | 68.753 | 75.656 | 81.250 |
图3
湖北省、安徽省品质性状VIP预测值分布图 Setback:反弹值;FN:降落值Falling number;Final Visc:最终黏度;LASRC:乳酸溶剂保持力Lactic acid solvent retention capacity;Breakdown:崩解值;DS:弱化度Degree of softening;Peak 1:峰值黏度;WA:吸水率 Water absorption;WSRC:水溶剂保持力Water solvent retention capacity;Pasting Te:糊化温度Pasting temp;SCSRC:碳酸钠溶剂保持力Sodium carbonate solvent retention capacity;damage sta:破损淀粉率Damage starch;Glu In:面筋指数Gluten index;Wet Glu:湿面筋Wet gluten;FQN:粉质参数Farinograph quality number;SUSRC:蔗糖溶剂保持力Sucrose solvent retention capacity;DT:形成时间Development time;FW:面粉白度Flour whiteness;ST:稳定时间Stabilization time;GPI:面筋形成指数Gluten performance index;Trough 1:低谷黏度;Peak time:峰值时间;FL:面粉亮度Flour luminance;Protein:蛋白;GH:籽粒硬度Grain hardness。下同The same as below"
表3
面条品质的通径分析"
通径系数 Path coefficient | X1-Y | X2-Y | X3-Y | X4-Y | X5-Y | X6-Y | X7-Y |
---|---|---|---|---|---|---|---|
X1 | 0.0777 | -0.0005 | 0.0195 | -0.0106 | 0.0044 | -0.0425 | 0.0868 |
X2 | -0.0002 | 0.1784 | 0.0028 | -0.0067 | 0.0756 | -0.0018 | 0.0140 |
X3 | 0.0284 | 0.0092 | 0.0533 | 0.0162 | 0.0422 | -0.0352 | -0.0228 |
X4 | 0.0088 | 0.0128 | -0.0092 | -0.0936 | -0.0074 | -0.0291 | 0.1135 |
X5 | -0.0010 | -0.0409 | -0.0068 | -0.0021 | -0.3292 | -0.0220 | -0.0087 |
X6 | 0.0186 | 0.0018 | 0.0105 | -0.0153 | -0.0406 | -0.1779 | 0.0694 |
X7 | -0.0291 | -0.0108 | 0.0053 | 0.0459 | -0.0123 | 0.0533 | -0.2315 |
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