基于主成分分析的鲜食花生品质评价

尹欣幸，杨伟波，金龙飞，符海泉，李东霞

摘  要：为筛选适合鲜食的花生品种，建立鲜食花生品质评价方法，引进14个花生品种在海南种植，并以本地‘东方种为对照，比较各品种可溶性糖、蛋白质、粗脂肪、油酸及亚油酸含量，并进行感官评价。通过相关性分析和主成分分析筛选鲜花生品质的关键指标，对供试花生品质进行评价。相关性分析表明，百果鲜重与百仁鲜重呈显著正相关，百果鲜重与亚油酸含量呈显著负相关，粗脂肪含量与甜度、油酸与亚油酸含量呈极显著负相关，香味与甜度、细腻度呈极显著正相关。通过主成分分析得到4个主成分因子，分別为感官因子、不饱和脂肪酸因子、蛋白质因子、产量因子，这4个因子反映了原始数据信息量的80.601%。通过综合主成分得分，得出供试花生鲜食品质排名依次是‘四粒红、本地‘东方种、‘桂花黑1号‘桂花红132‘中花12号‘中花16号‘桂花36号‘桂花56号‘桂花红198‘桂花771‘中号21号‘中花26号‘中花9号‘中花24号‘中花6号。综合评价，‘四粒红较适应海南环境，推荐作为鲜食花生，其次是‘桂花黑1号‘桂花红132。

关键词：鲜食花生;品质评价;主成分分析;综合评价

中图分类号：S565.2      文献标识码：A

Quality Evaluation of Fresh Eating Peanut Based on Principal Component Analysis

YIN Xinxing， YANG Weibo*， JIN Longfei， FU Haiquan， LI Dongxia

Coconut Research Institute， China Academy of Tropical Agricultural Sciences / Hainan Key Biological Laboratory of Tropical Oil Crops / Peanut Research Station in Hainan， National Engineering Research Center of Peanut， Wenchang， Hainan 571339， China

Abstract： In order to select peanut varieties suitable for fresh eating and establish a quality evaluation method， 14 peanut varieties were introduced and planted in Hainan， the content of the soluble sugar， protein， fat， oleic acid and linoleic acid， and conduct sensory evaluation were detected by comparison with ‘Dongfang （CK）， and the quality of different peanut varieties were comprehensively evaluated by correlation analysis and principal component analysis. Correlation analysis showed that the fresh weight of 100-pod was significantly positively correlated with the fresh weight of 100-kernel， the fresh weight of 100-pod was significantly negatively correlated with the content of linoleic acid， and the content of fat was extremely significant negative correlated with sweetness as well as the content of oleic acid and linoleic acid， and the aroma was positively correlated with sweetness and fineness. We got four principal component factors namely sensory factor， unsaturated fatty acid factor， protein factor， and yield factor， and the cumulative variance contribution rate was 80.601%. According to the comprehensive principal component scores， the fresh eating quality ranking of the tested peanut were ‘Silihong ‘Dongfang ‘Guihuahei 1 ‘Guihuahong 132 ‘Zhonghua 12 ‘Zhonghua 16 ‘Guihua 36 ‘Guihua 56 ‘Guihuahong 198 ‘Guihua 771 ‘Zhonghua 21 ‘Zhonghua 26 ‘Zhonghua 9 ‘Zhonghua 24 and ‘Zhonghua 6. Comprehensive evaluation showed that ‘Silihong was more suitable for the Hainan environment and recommended as fresh eating peanut， followed by ‘Guihuahei 1 and ‘Guihuahong 132.

Keywords： fresh eating peanut; quality evaluation; principal component analysis; comprehensive evaluation

DOI： 10.3969/j.issn.1000-2561.2021.10.034

鲜食花生是指在收获后不经晾晒直接食用或煮熟食用的花生[1]。鲜食花生的食用方式避免了因加工工艺造成的营养流失和破坏，最大限度保留其营养和保健功能，符合人们对健康饮食和生活方式的需求，因此具有十分广阔的市场前景[2]。花生一直以来主要是油用为主，科研育种工作者重点在高含油量、高油酸、低黄曲霉素等的品种研究，鲜食花生的研究时间较短，专用品种少，栽培技术不够成熟[3]。……