薏苡种质的主要营养组分特征及综合评价

doi:10.3864/j.issn.0578-1752.2018.05.003

Abstract

Abstract: 【Objective】Nutritional quality analysis and evaluation is a significant procedure of adlay breeding and comprehensive utilization. In order to providing the base materials for quality improvement breeding, methods for quality evaluation, which can be a essential process in product chain, would be built, the superior adlay landraces were discovered and selected as well.【Method】The indices of nutritional quality were determined and a comprehensive evaluation on nutritional quality of Job’s Tears was obtained with correlation analysis, subordinate function and factor analysis in all 86 landraces.【Result】The results showed that there were differences and rich diversities in contents of starch, fat, protein and amino acid among all of the 86 adlay landraces, with a variable coefficient rate ranged from 5.01%-116.90%. Average contents of 8 essential amino-acid components ranged from 0.33%-2.47%, which leucine possessing a maximum content and lysine was first restricted one. There were 35 waxy accessions with a percentage of 40.70%, 34 accessions with a fat content more than 8%, and 8 accessions with a protein more≥20%, respectively. ‘Changliyimi’ and ‘Changliheichuangu’ accessions had a relatively higher total amino-acid contents as well. Total starch related positively to amylose and negatively related to amylopectin at significant level, while amylopectin significantly related to fat positively, fat positively related to protein, total amino-acid and serine contents. Most of 8 essential amino-acids also related to each other at significant levels, which revealed by correlation analysis. Four principal factors were extracted from the 14 nutritional factors, which contributed 48.333%, 16.571%, 16.011% and 6.146% to all date information, respectively, with a cumulative percentage of 87.061%, while the protein, total amino-acid and five essential amino-acids decided the first principal factor and methionine, lysine, serine decided the second principal factor; the second principal factor was decided by amylase, amylopectin and fat, while total starch decided the fourth principal factor. According to weight index and subordinate function value of five principal factors, the comprehensive evaluation of nutritional quality scores were calculated for ranking. The results also showed that factor analysis is a good statistical method for evaluating nutritional quality by simplifying the some correlated variables to minority ones.【Conclusion】It was concluded that the tested adlay landraces had a various diversity, and was full of essential amino acids; the type of waxy in endosperm, higher protein and higher fat were also discovered. Most of indices were related to each other revealed by correlation analysis. Several landraces with a higher score were selected, which were ‘Changliyimi’, ‘Changliheichuangu’, ‘Yixiannongjiazhong’, ‘Taiwahuake’, ‘Guizhouyiyi’, ‘Anguowugu’, ‘Liaoningbendiyiyi’, ‘Chengdeyimi’, ‘Panxianwugu’ and ‘Huajialiugu’, providing fundamental materials for quality improvement and breeding process. Most of indices were related to each other revealed by correlation analysis.

Key words: adlay, nutritional component, principal component analysis, comprehensive evaluation

LI XiangDong, PAN Hong, LU XiuJuan, WEI XinYuan, LU Ping, SHI Ming, QIN LiKang. Characteristics and Comprehensive Assessment of Principal Nutritional Components in Adlay Landraces[J].Scientia Agricultura Sinica, 2018, 51(5): 835-842.

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