长江中下游地区小麦品种籽粒和面条品质分析

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

Comprehensive Analysis on Grain and Processing Quality of Several Wheat Varieties in the Middle and Lower Reaches of Yangtze River

Hao WU,YuanYuan HUANG,Hui WANG,Yu ZHOU,JiaCheng SHEN,Can ZHANG,JinFeng DING,Juan ZOU,ShangYu MA,WenShan GUO,WenYin ZHENG,DaNian YAO

表2 主成分特征向量与贡献率

Table 2 Eigenvalue and contribution rate of correlation matrix

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