长江中下游地区小麦品种籽粒和面条品质分析

doi:10.3864/j.issn.0578-1752.2019.13.001

摘要/Abstract

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。

关键词: 小麦, 品质, 主成分分析, 正交偏最小二乘法判别分析, 通径分析

Abstract:

【Objective】 The present study was conducted to analyze the quality differences of tested wheat varieties in the middle and lower reaches of Yangtze River, including Jiangsu, Anhui and Hubei Provinces. The important factors influencing the noodle quality was assessed in providing theoretical basis for the wheat quality evaluation, variety selection with high-quality, and regional distribution of wheat quality. 【Method】 Based on the variance analysis of quality properties, principal component analysis was carried out in 25 quality traits of 13 wheat varieties planted in 6 pilot sites from 3 provinces, so as to evaluate and screen the important quality properties in this area. Then, partial least square analysis was used to distinguish the quality variation among provinces. Finally, the factors affecting the quality of noodle were analyzed by path analysis. 【Result】 Principal component analysis classified all quality traits into starch gelatinization index, flour water absorption index, flour quality index, protein index, flour color index, glutenin index and starch breakdown index and their cumulative contribution value reached 81.250% covering the vast majority of quality indexes. In the middle and lower reaches wheat areas of the Yangtze River, starch gelatinization index was the leading factor in quality evaluation, followed by flour water absorption index and flour quality index. The results of orthogonal partial least squares discriminant analysis (OPLS-DA) showed that the specific quality differences among the three provinces in this region were manifested in the gelatinization characteristics of starch, such as final viscosity and setback. From the results of path analysis, sodium carbonate solvent retention capacity could be seen as the largest directly positive effect on the sensory evaluation of noodles, while the disintegrating value of starch gelatinization and gluten performance index had relatively great negative effect on noodle quality. 【Conclusion】 Wheat quality in the middle and lower reaches of the Yangtze River is a complex integrative character, and there are significant differences in quality traits among different cultivars and planting areas. Starch gelatinization index and other quality traits are all easily affected by the environment. The great quality variation among the three provinces is setback and final viscosity of starch. With the increase of Trough, final viscosity and setback in starch, the quality of noodle enhance. Damaged starch content is the main factor that affects the quality of noodles based on the sensory evaluation. The wheat flour with high damaged starch content could be used to produce the high-quality noodle.

Key words: wheat, quality, principal component analysis, orthogonal partial least squares discriminant analysis, path analysis

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.

图/表 10

表1

主要品质性状方差分析"

品质性状 Quality property	F值 F value
品质性状 Quality property	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1

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

表2

图1

图2

图3

图4

图5

图6

图7

表3

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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