多元统计分析综合评价松江大米的食味营养品质

Multivariate statistical analysis and comprehensive evaluation of taste and nutritional quality of Songjiang rice

中文关键词:  松江大米  食用品质  营养品质  综合评价  多元统计分析

英文关键词:Songjiang rice  taste quality  nutritional quality  comprehensive evaluation  multivariate statistical analysis

中文摘要:

      目的 利用多元统计方法, 综合评价松江大米的食味营养品质。方法 本研究以松江大米的两个品种和其他3种大米为研究对象, 分析水分、蛋白质、脂肪、直链淀粉、胶稠度、钙、铁、锌、硒指标含量, 通过变异系数分析、相关性分析、主成分分析、聚类分析, 对大米食味营养品质进行综合评价。结果 大米品质指标含量变异系数在5.24%~49.90%, 其中硒含量的变异系数最大, 水分的变异系数最小。相关性分析表明, 直链淀粉与胶稠度呈显著中等强度负相关, 钙与铁、锌与蛋白质呈显著中等强度正相关(P<0.05, 相关系数|r|>0.5), 品质指标之间存在信息重叠。主成分分析将9个品质指标简化为3个主成分, 累计方差贡献率为71.04%。食味营养品质评价综合得分按大小排序依次为松香粳1013、崇明大米、松香粳1018、射阳大米、五常大米, 其中松香粳1013大米综合品质较为优异。聚类分析将大米的品种和产地进行了正确划分, 品质分类与主成分分析一致。结论 本研究有效体现不同产地不同品种大米的食味营养品质差异性, 为松江大米的品质评价提供数据基础, 为优质大米品种的筛选、推广及种植区域规划提供了理论参考。

英文摘要:

      Objective To evaluate the taste and nutritional quality of Songjiang rice by multivariate statistical methods. Methods This study focused on 2 varieties of Songjiang rice and 3 kinds of other types of rice from distinct geographical origins. Quality indicators including moisture, protein, fat, amylose content, gel consistency, calcium, iron, zinc and selenium were analyzed. Coefficient of variation analysis, correlation analysis, principal component analysis and cluster analysis were employed for a comprehensive evaluation of the rice’s taste and nutritional quality. Results The coefficients of variation for quality indicators of the rice ranged from 5.24% to 49.90%. Among these indices, selenium content displayed the greatest variability, while moisture content exhibited the least. Correlation analysis revealed that amylose content showed a significantly, moderately strong negative correlation with gel consistency. Meanwhile, calcium and iron were significantly and moderately strong positive correlated, as were zinc and protein (P<0.05, correlation coefficient |r|>0.5), indicating information overlap among the quality indicators. Principal component analysis reduced 9 indicators into 3 independent principal components, which together accounted for 71.04% of the cumulative variance. The comprehensive scores for taste and nutritional quality were ranked in descending order as follows: Songxiangjing 1013, Chongming rice, Songxiangjing 1018, Sheyang rice and Wuchang rice. Among these, the Songxiangjing 1013 rice showed outstanding overall quality performance. Conclusion The study effectively demonstrates the variations in taste and nutritional quality of rice from different producing regions and different varieties. It establishes a data foundation for the quality evaluation of Songjiang rice and provides theoretical references for rice variety selection, promotion and regional cultivation planning.