利用因子分析综合评价9个西藏农家青稞品种的品质

随着青稞加工产业的发展,筛选西藏优质种质资源将有助于培育适宜加工的青稞品种。选取9个西藏农家青稞品种,以藏青25为对照,通过测定31项化学特性指标,建立品质综合评价体系。结果表明:经因子分析提取出6个特征值大于1的主成分,累积方差贡献率为94.65%,其中第1主成分的贡献率为49.81%,主要包含蛋白质及苏氨酸（THR）、脯氨酸（PRO）、丙氨酸（ALA）、缬氨酸（VAC）、亮氨酸（LEU）、苯丙氨酸（PHE）、组氨酸（HIS）、赖氨酸（LYS）、清蛋白、总氨基酸含量等指标;第2主成分的贡献率为13.85%,其中粗脂肪、直链淀粉、膳食纤维、γ-V_E、磷含量具有较大的载荷值。根据建立的品质综合评价模型,优良度得分排序为:藏青25>青21>隆子黑>拉萨长黑>联嘎木>拉萨短白>彭乃嘎布>江热俄久>直孔嘎夏>联木白稞。

Comprehensive Evaluation of Quality of Nine Tibetan Barley Landlaces by Factor Analysis

With the rising of highland barley processing industry, it is contributive to cultivate highland barley varieties suitable for processing by screening high quality germplasm of Tibetan resources. Zangqing 25 was used as the control, 31 quality traits of 9 Tibetan barley rarieties were comprehensively evaluated to determine the quality. The results indicated that 6 common factors with an eigenvalue greater than 1 were extracted, cumulatively contributing to 94.65% of the total variance. The first principal component including protein, threonine, proline, alanine, valine, leucine, phenylalanine, histidine, lysine, albumin, and total content of amino acids contents was 49.81%. The contribution rate of the second common factor including fat, amylose, dietary fiber, γ-V_E, P contents was 13.85%. On the basis of the model of comprehensive evaluation, the score consequence is: Zangqing25>Qing21>Longzihei>Lhasa changhei>Liangamu>Lhasa duanbai>Pengnaigabu>Jiangre’ejiu>Zhikonggaxia>Lianmubaike.