新疆春小麦品种品质性状主成分及聚类分析

摘要

[目的]选择不同筋力新疆自育和引进的春小麦品种,分析其磨粉品质、蛋白质品质性状和淀粉品质性状等指标,为育种家进一步开展品种选育和品质改良提供参考依据.[方法]选择30个春小麦品种,分析23个品种性状指标,采用主成分分析.把23个品质性状归于8个主成分,分别是淀粉糊化特性、粉质参数、蛋白质含量、降落数值、直链淀粉含量、面筋指数、峰值时间和Zeleny沉淀值,以品质因子进行聚类分析.[结果]经主成分分析,8个主成分其分别决定总变异量的44.00％、14.49％、8.52％、8.25％、5.46％、4.07％、3.30％和2.74％.把30个春小麦品种聚成4类:第一类小麦品种的面粉L*、面团形成时间、稳定时间和评价值等粉质参数上表现突出,面筋指数和淀粉糊化特性表现较好,而籽粒蛋白含量、湿面筋含量和面粉吸水率偏低.第二类小麦品种中的淀粉糊化特性好,湿面筋含量、籽粒蛋白质、面粉b*含量高,但面筋指数含量低.第三类小麦品种在面粉L*、面团稳定时间和评价值表现差.第四类小麦品种的灰分含量、面粉吸水率偏高,而形成时间较短,淀粉糊化特性表现较差.[结论]通过对新疆自育和引进的30个春小麦品种的23个品质性状的主成分和聚类分类分析,筛选出了影响春小麦品质的8个主成分,对这8个品质指标的选择有利于小麦品质育种和改良效率的提高.%[ Objective ] Gluten spring wheat of 30 different self - fertile or introduced varieties in Xinjiang were chosen to conduct principal component and cluster analyses of 23 indexes such as their flour quality, protein quality traits and starch quality traits. [Method] By the principal component analysis, the 23 quality characters belong to 8 principal components; starch gelatinization characteristics, silty parameters, protein content, falling number, amylose content, gluten index, peak time and Zeleny sedimentation value and percentage of each component in the total variance was determined respectively, that is, 44.00% , 14.49% , 8.52% , 8.25% , 5.46% , 4.07% , 3.30% and 2.74%. [Result]By cluster analysis of the quality factor, 30 wheat varieties were clustered into 4 categories: the first kind of wheat variety in parameters such as flour L * , dough forming time, stability time and evaluation value was remarkable, and its gluten index and starch gelatinization property were good, but its grain protein content, wet gluten content and the water absorption were low. Starch gelatinization property of the second type of wheat variety was good and its wet gluten content, grain protein and flour b* content were high, but gluten index content was low. The third kind of wheat variety in flour L* , dough stability time, evaluation value was bad. The fourth class of wheat variety was high in ash content and water absorption, but dough forming time was short and starch gelatinization property was bad. [ Conclusion] Principal component and cluster analyses of their quality and characteristics of several wheat varieties offer references for further breeding of better varieties in the future.