基于秩相关和聚类分析的小麦品质分析

探讨小麦品质之间的差异,以期为培育小麦品质和小麦加工提供理论支持。以23个小麦品种为实验材料,用相关分析、聚类分析等对小麦品质进行分析,测得小麦质量、蛋白质含量、稳定时间等8项品质指标,研究8个品质指标之间的相互关系,并且对23个品种进行聚类分析。结果表明,面团稳定时间变异系数最大,其值为60%;通过秩相关处理后进行相关分析,更能够反映参数之间的相关性,蛋白质含量与湿面筋相关系数为0.8,拉伸阻力与稳定时间的相关系数为0.85,延展性与湿面筋相关系数为0.68,稳定时间与沉降值相关系数为0.67;小麦品种聚类后分为5类,品种15为第1类,品种14为第2类,品种1、9、16、10为第3类,品种2、8、5、21、17、18为第4类,其他品种为第5类。

Quality Analysis of Wheat Based on Rank Correlation and Cluster Analysis

This study explored the differences in wheat quality in order to provide theoretical support for wheat quality improvement and wheat processing. Using 23 wheat varieties as experimental materials, the quality of wheat were analyzed by correlation analysis and cluster analysis. Eight quality indexes such as wheat quality, protein content and stability time were measured, and the relationship among eight quality indexes were studied. The results showed that the variation coefficient of dough stability time was the largest, and its value was 60%. The correlation analysis was carried out after the rank correlation treatment, which could reflect the correlation among the parameters. The correlation coefficient between protein content and wet gluten was 0.8, the correlation coefficient between tensile resistance and stability time was 0.85, the correlation coefficient between ductility and wet gluten was 0.68, and the correlation coefficient between stability time and settlement value was 0.67. The wheat varieties were divided into 5 categories after clustering, and the 15^th variety belonged to the first category, the 14^th variety belonged to the second category, the 1^st, 9^th, 16^th, and 10^th varieties belonged to the third category, the 2^nd, 8^th, 5^th, 21^st, 17^th, and 18^th varieties belonged to the fourth category, and the other varieties were in the fifth category.