| 应用灰色关联分析法综合评估小麦高分子量麦谷蛋白亚基的研究 |
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| 引用本文： | 许自成,牛本永.应用灰色关联分析法综合评估小麦高分子量麦谷蛋白亚基的研究[J].粮食储藏,1993,22(1):18-24. |
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| 作者姓名： | 许自成 牛本永 |
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| 作者单位： | 河南农业大学农学系育种教研室 450002(许自成)，河南省开封市农科所 475000(牛本永) |
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| 摘 要： | 本文利用在河南种植的72个小麦品种面包烘烤品质指标的试验资料,借助于灰色关联分析法,对11种高分子量麦谷蛋白亚基进行了综合评估.结果表明:等权关联度与加权关联度分析结果基本吻合;Glu-1D5+10亚基对小麦烘烤品质的贡献最大;各亚基的关联度排序与其实际烘焙功能相一致.同时认为,采用多个品质指标的综合评估结果制定HMW麦谷蛋白亚基的评分系统,可能比用单一指标制定的评分方法更可靠.
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| 关 键 词： | 小麦 麦谷蛋白 关联度 综合评估 |
STUDY ON MULTIFACTORY EVALUATION OF HMW GLUTENIN SUBUNITS OF WHEAT VARIETIES BY GREY RELATIONAL GRADE ANALYSIS METHOD |
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| Xu Zicheng.STUDY ON MULTIFACTORY EVALUATION OF HMW GLUTENIN SUBUNITS OF WHEAT VARIETIES BY GREY RELATIONAL GRADE ANALYSIS METHOD[J].Grain Storage,1993,22(1):18-24. |
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| Authors: | Xu Zicheng |
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| Abstract: | Mathematical method of the relational grade analysis of the grey system theory and its application in assessing eleven kinds of HMW glutenin subunits were studied with a set of data from indexes of bread baking quality of 72 wheat cultivars grown in Henan Province.The results indicated that the equal relational grade analysis was similar to the weighted relational grade analysis in assessing the actual expression of the baking function of HMW glutenin subunits,and Glu-1D5+10 subunits had the biggest contribution to bread making quality.For working out the score system of HMW glutenin subunits,the evaluation by multiple quality indexes may be more reliable than that by a single index. |
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| Keywords: | wheat baking quality glutenin relational grade analysis multifactory evaluation |
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