小麦主要品质性状相关性及主成分分析

为了评价小麦主要品质性状对小麦品质贡献关系，对219份小麦品系品质性状进行相关性和主成分分析。本研究主要通过多种粉质仪和近红外谷物分析仪依并依据国家粮食检验标准对小麦多个品质性状进行检验。结果表明：变幅较大的是容重和最大拉伸阻力，变幅较小的是湿面筋含量和吸水率；稳定时间变异系数最大，为41.85%。容重与硬度，蛋白质含量和湿面筋含量呈极显著负相关；硬度与吸水率和延展性相关性最高；除了容重，沉降值与其它品质呈极显著正相关；蛋白质含量和湿面筋含量与容重呈极显著负相关；吸水率与延展性和最大拉伸阻力呈现极显著正相关，与稳定时间呈极显著负相关；稳定时间与拉伸面积、延展性和最大拉伸阻力呈极显著正相关；拉伸面积与延展性和最大拉伸阻力皆呈极显著正相关。主成分分析可将小麦主要品质性状综合为沉降因子、面团因子和容重因子，累积贡献率达到93.54%，基本反映小麦品质性状的全面信息。研究结果将为小麦品质性状的有效改良及优良品质小麦品种选育提供理论基础和参考依据。研究结果将为小麦加工品质的预测及小麦优质品种选育提供理论基础和参考依据。

The Main Quality Traits of Wheat: Correlation Analysis and Principal Components Analysis

In order to evaluate the contribution of main quality traits to wheat quality, the correlation and principal components of main quality traits were analyzed comprehensively in 219 wheat cultivars. According to the National Grain Quality Testing standards, several quality traits of wheat were tested by farinograph and near infrared grain analyzer. The results showed that: the test weight and max resistance had larger variation range, while the wet gluten and water absorption displayed lower variation range. The variation coefficient of stability time was the highest (up to 41.85%). The test weight showed extremely significant negative correlation with grain hardness, protein and wet gluten. The correlation coefficient between water absorption and ductility was highest. Excluding from test weight, sedimentation value had an extremely significant positive correlation with other quality traits. Protein and wet gluten content exhibited significant negative correlation with test weight. Water absorption showed extremely significant positive correlation with extensibility area and max resistance, but extremely significant negative correlation with stability time. Stability time showed an extremely significant positive correlation with extensibility area, ductility and max resistance. Extensibility displayed extremely significant positive correlation with ductility and max resistance. By the principal component analysis, the wheat quality traits could be integrated into sedimentation, dough and test weight factors, with the total cumulative contribution rate reached to 93.54%, which basically reflects the comprehensive information of the quality traits in wheat. The results will provide theoretical basis and reference for the prediction of wheat processing quality and the breeding of wheat varieties with high quality.