• Scopus
  • CA
  • DOAJ
  • FSTA
  • JST
  • 北大核心期刊
  • 中国科技核心期刊CSTPCD
  • 中国精品科技期刊
  • RCCSE中国核心学术期刊
  • 中国农业核心期刊
  • 中国生物医学文献服务系统SinoMed收录期刊
中国精品科技期刊2020

基于熵权法和灰色关联度法的鲜食糯玉米品质评价

轩瑞瑞 陈艳萍 刘春菊 汪丽霞 袁建华

轩瑞瑞,陈艳萍,刘春菊,等. 基于熵权法和灰色关联度法的鲜食糯玉米品质评价[J]. 食品工业科技,2021,42(14):241−248. doi:  10.13386/j.jssn1002-0306.2020090072
引用本文: 轩瑞瑞,陈艳萍,刘春菊,等. 基于熵权法和灰色关联度法的鲜食糯玉米品质评价[J]. 食品工业科技,2021,42(14):241−248. doi:  10.13386/j.jssn1002-0306.2020090072
XUAN Ruirui, CHEN Yanping, LIU Chunju, et al. Quality Evaluation of Different Varieties of Fresh-edible Waxy Corns Based on Entropy Weight Method and Grey Interconnect Degree Analysis[J]. Science and Technology of Food Industry, 2021, 42(14): 241−248. (in Chinese with English abstract). doi:  10.13386/j.jssn1002-0306.2020090072
Citation: XUAN Ruirui, CHEN Yanping, LIU Chunju, et al. Quality Evaluation of Different Varieties of Fresh-edible Waxy Corns Based on Entropy Weight Method and Grey Interconnect Degree Analysis[J]. Science and Technology of Food Industry, 2021, 42(14): 241−248. (in Chinese with English abstract). doi:  10.13386/j.jssn1002-0306.2020090072

基于熵权法和灰色关联度法的鲜食糯玉米品质评价

doi: 10.13386/j.jssn1002-0306.2020090072
基金项目: 江苏省自主创新项目(CX(19)3056);江苏省农业重大新品种创制项目(PZCZ201710);江苏省“六大人才高峰”项目(NY-020);江苏省现代作物生产协同创新中心(JCIC-MCP)
详细信息
    作者简介:

    轩瑞瑞(1994−),女,硕士研究生,研究方向:鲜食糯玉米品质评价,E-mail:2778762515@qq.com

    通讯作者:

    袁建华(1963−),男,博士,研究员,研究方向:玉米遗传育种,E-mail:yuanjh@jaas.ac.cn

  • 中图分类号: S513

Quality Evaluation of Different Varieties of Fresh-edible Waxy Corns Based on Entropy Weight Method and Grey Interconnect Degree Analysis

  • 摘要: 为了研究不同品种鲜食糯玉米的品质特性,对17个不同品种鲜食糯玉米籽粒中的8个内在品质指标(水分、总淀粉、直链淀粉、支链淀粉、总糖、膳食纤维、粗蛋白、粗脂肪)含量和5项主要质构指标(硬度、弹性、内聚性、胶着性、咀嚼性)参数进行测定。通过相关性分析和主成分分析筛选出核心评价指标,在此基础上运用熵权法赋予各指标权重,最后采用灰色关联度法对鲜食糯玉米品质进行综合评价。结果显示,不同鲜食糯玉米品质存在一定差异性,质构指标与内在品质指标中的直链淀粉/支链淀粉含量均呈现较好的相关性;利用主成分分析筛选出4个核心评价指标,分别是支链淀粉含量、总糖含量、水分含量和粗脂肪含量。通过熵权法得到各核心指标的权重,其中支链淀粉含量的权重值最大。灰色关联度分析得出,综合品质较好的品种为万糯2000、苏科糯1702和苏科糯1505。此结果将为鲜食糯玉品质综合评价和品种筛选提供理论支持。
  • 表  1  鲜食糯玉米品种信息

    Table  1.   Information of different kinds of fresh-edible waxy corn

    编号品种名称类型颜色
    1苏玉糯5号
    2苏科糯8号甜糯
    3苏科糯9号
    4苏科糯10号红花
    5苏科糯11
    6苏科糯12红花
    7明玉1203甜糯
    8苏科糯1501红花
    9苏科糯1505甜糯
    10苏科糯1601
    11苏科糯1602红花
    12苏科糯1701红花
    13苏科糯1702甜糯
    14苏科糯1704
    15苏科糯1705
    16万糯2000
    17苏科花糯2008紫花
    下载: 导出CSV

    表  2  鲜食糯玉米品质指标

    Table  2.   Analysis of nutritional components of different kinds of fresh-edible waxy corn

    品种名称水分含量(%)淀粉膳食纤维
    (g/100 g)
    总糖
    (g/100 g)
    粗蛋白
    (g/100 g)
    粗脂肪
    (g/100 g)
    硬度
    (g)
    弹性内聚性胶着性
    (g·s)
    咀嚼性
    (g)
    总淀粉
    (g/100 g)
    直链淀粉
    含量(%)
    支链淀粉
    含量(%)
    苏玉糯5号53.36±0.51a33.92±4.92a4.1495.8615.72±0.63c8.55±0.36a6.73±0.38b5.22±0.17l2166.54±2166.54h1.11±0.05a0.22±0.06bc353.19±63.26e4.67±0.49g
    苏科糯8号61.33±1.85def43.69±1.61e3.9396.0715.36±0.45b13.26±0.17m7.97±0.76h5.02±0.09k1974.66±99.36f1.14±0.49a0.19±0.06abc392.92±80.31g4.25±0.93e
    苏科糯9号62.73±0.77ef44.97±1.75g4.8195.1917.58±0.52fg11.75±0.38h7.45±0.53cd4.65±0.12j2606.37±473.61l1.04±0.17a0.23±0.05bc316.76±40.16bc6.07±0.31j
    苏科糯10号55.11±0.74ab47.22±1.73i4.8695.1416.60±0.82d9.77±0.77d9.21±0.72l4.67±0.14j2629.33±398.92m1.02±0.23a0.24±0.04bc305.43±32.42b6.14±0.75j
    苏科糯1160.37±1.66cde48.02±2.29j3.2896.7218.24±0.51hi9.55±0.13c7.85±0.67fg4.34±0.11g1614.00±188.55c1.20±0.02a0.17±0.03ab486.37±26.58j3.61±0.72bc
    苏科糯1260.11±1.74cde45.73±1.59h4.9395.0717.34±0.64ef11.90±0.12i8.13±0.92ij3.96±0.08d2819.19±170.29n0.97±0.06a0.27±0.02c241.68±14.50a6.17±0.35j
    明玉120358.33±0.34bcd52.52±4.51l4.7695.2415.38±0.32b13.84±0.66n7.89±0.41gh3.92±0.07c2411.33±545.75k1.06±0.14a0.23±0.02bc331.27±46.23d5.26±0.51i
    苏科糯150155.92±2.25ab55.45±1.91m3.7696.2414.82±0.39a12.71±0.13k8.03±0.66hi3.92±0.16c1826.06±357.41e1.16±0.20a0.19±0.06abc402.35±60.85h4.18±0.51e
    苏科糯150563.73±2.55efg47.14±3.26i2.4497.5618.69±0.52i14.27±0.38o12.73±0.82n3.11±0.13a1478.57±237.74a1.22±0.10a0.14±0.04bc551.64±58.18k3.56±0.61b
    苏科糯160163.05±2.22efg41.28±4.06c3.5796.4315.83±0.46c10.22±0.19f7.69±0.71ef4.12±0.08e1635.45±175.38c1.19±0.07a0.18±0.07ab413.05±24.58i3.74±0.50c
    苏科糯160257.14±1.73bc49.46±2.32k2.5097.5014.86±0.43a8.99±0.24b8.23±0.59j4.12±0.13e1517.08±125.08b1.21±0.06a0.17±0.01ab549.16±82.37k3.60±0.44b
    苏科糯170158.58±0.33bcd39.34±3.55b4.3195.6917.22±0.59ef10.02±0.13e9.05±0.83k4.16±0.14f2194.00±348.26i1.10±0.17a0.23±0.10bc350.10±29.82e4.85±0.65h
    苏科糯170264.44±0.61fg55.83±3.41m4.6895.3220.01±0.45j14.46±0.35p7.53±0.61de4.35±0.15i2283.21±346.54j1.09±0.1a0.23±0.05bc331.40±46.52d5.14±0.57i
    苏科糯170458.61±0.93bcd49.83±1.60k3.7496.2617.28±0.26de12.33±0.34j6.17±0.43a4.38±0.06h1733.35±131.34d1.18±0.13a0.18±0.04ab403.70±30.68hi3.94±1.47d
    苏科糯170555.93±0.55ab42.35±1.73d4.0695.9418.53±0.67i9.58±0.24c7.36±0.59c3.96±0.12d2037.63±92.52g1.12±0.10a0.22±0.04bc369.35±28.87f4.58±0.60g
    万糯200066.21±0.33g44.41±2.93f3.9496.0615.97±0.56c13.04±0.34l6.65±0.54b5.28±0.17m2028.67±129.41g1.13±0.02a0.21±0.09bc380.71±81.38g4.40±1.14f
    苏科花糯200861.47±1.07def52.72±2.22l2.2497.7617.80±0.48gh11.49±0.21g9.85±0.73m3.84±0.10b1472.67±79.08a1.22±0.06a0.11±0.02a567.65±79.90l3.43±0.67a
    注:结果被表示为平均值±标准差;同列均值有不同上标字母者表示差异显著(P<0.05);水分含量%为占鲜重百分比,直/支链淀粉含量%为占总淀粉的百分比。
    下载: 导出CSV

    表  3  营养品质、质构特性各因素间皮尔森相关系数

    Table  3.   Pearson correlation coefficient among nutritional quality and texture characteristics

    指标水分总淀粉直链淀粉支链淀粉膳食纤维总糖粗蛋白粗脂肪硬度弹性内聚性胶着性咀嚼性
    水分1
    总淀粉0.1941
    直链淀粉−0.140−0.1531
    支链淀粉0.1440.155−0.989**1
    膳食纤维0.307*0.1660.123−0.1181
    总糖0.601*0.556**0.101−0.0940.131
    粗蛋白0.1530.161−0.461*0.471**0.0860.2091
    粗脂肪−0.370−0.417**−0.403**−0.390**−0.190−0.207−0.664**1
    硬度−0.145−0.1490.927**−0.927**0.1170.069−0.2750.316*1
    弹性0.1250.109−0.674**0.711-**0.700−0.0350.203−0.204−0.766**1
    内聚性−0.205−0.2410.925**−0.921**−0.780−0.030−0.424**0.352**0.899**−0.671**1
    胶着性0.1560.228−0.977*0.978**−0.085−0.0670.479**−0.392**−0.924**0.707**−0.930**1
    咀嚼性−0.146−0.0960.896**−0.888**0.1480.060−0.1970.2610.984**−0.738**0.870**−0.881**1
    注:*表示在P<0.05水平显著相关,**表示在P<0.01水平显著相关。
    下载: 导出CSV

    表  4  主成分的特征值、贡献率和权重

    Table  4.   Characteristic values, contributions and weight coefficient of principal components

    主成分特征值贡献率(%)累计贡献率(%)
    PC17.03954.14354.143
    PC22.33717.97572.118
    PC31.2969.97282.090
    下载: 导出CSV

    表  5  主成分分析因子载荷矩阵

    Table  5.   Component load matrix after principal component analysis

    指标PC1PC2PC3
    水分−0.2030.5950.563
    总淀粉−0.2400.6230.124
    直链淀粉−0.8800.0970.051
    支链淀粉0.980−0.097−0.051
    膳食纤维−0.0340.588−0.170
    总糖−0.0100.8040.414
    粗蛋白−0.4660.458−0.576
    粗脂肪0.456−0.5230.584
    硬度0.9630.162−0.125
    弹性−0.952−0.1680.168
    内聚性0.9660.001−0.075
    胶着性−0.780−0.050−0.035
    咀嚼性0.9310.207−0.188
    下载: 导出CSV

    表  6  指标的信息熵、效用值、指标权重

    Table  6.   Information entropy, utility value and index weight of indicators

    指标信息熵效用值指标权重
    支链淀粉0.87850.12150.3907
    总糖0.91700.08300.2670
    水分0.93690.06310.2028
    粗脂肪0.95660.04330.1395
    下载: 导出CSV

    表  7  指标的灰色关联度系数

    Table  7.   Grey correlation coefficient of indexes

    品种支链淀粉总糖水分粗脂肪
    苏玉糯5号0.96860.59500.75570.9814
    苏科糯8号0.97200.87860.89070.9242
    苏科糯9号0.95810.76210.91950.8234
    苏科糯10号0.95730.64930.78170.8387
    苏科糯110.98260.63880.87190.7713
    苏科糯120.95620.77230.86700.7061
    明玉12030.95880.93340.83460.6998
    苏科糯15010.97480.83230.79440.6998
    苏科糯15050.99660.97860.94130.5937
    苏科糯16010.97780.67190.92640.7321
    苏科糯16020.99560.61350.81430.7321
    苏科糯17010.96590.66170.83900.7390
    苏科糯17020.96011.00000.95740.7732
    苏科糯17040.97510.80300.83950.7789
    苏科糯17050.96990.64020.79460.7061
    万糯20000.97190.85951.00001.0000
    苏科花糯20081.00000.74510.89350.6877
    下载: 导出CSV

    表  8  不同品种糯玉米的加权关联度及综合排名

    Table  8.   Weighted correlation degree and comprehensive ranking of different kinds of fresh-edible waxy corn

    品种类型加权关联度综合排名
    苏玉糯5号0.827513
    苏科糯8号甜糯0.92394
    苏科糯9号0.87926
    苏科糯10号0.822915
    苏科糯110.838912
    苏科糯120.854110
    明玉1203甜糯0.89075
    苏科糯15010.86189
    苏科糯1505甜糯0.92443
    苏科糯16010.851511
    苏科糯16020.820116
    苏科糯17010.827314
    苏科糯1702甜糯0.94412
    苏科糯17040.87437
    苏科糯17050.809517
    万糯20000.95151
    苏科花糯20080.86688
    下载: 导出CSV
  • [1] 姚坚强, 鲍坚东, 朱金庆, 等. 中国糯玉米wx基因种质资源遗传多样性[J]. 作物学报,2013,39(1):43−49.
    [2] Fedoroff N V, Wessler S R, Shure M, et al. Isolation of the transposable maize controlling elements Ac and Ds[J]. Cell,1983,35:235−242.
    [3] 李兰青, 时成俏, 邓鹏, 等. 糯玉米品种玉农科糯1号的选育及栽培技术[J]. 中国种业,2020(9):74−75. doi:  10.3969/j.issn.1671-895X.2020.09.024
    [4] 杨书超. SSR标记对糯玉米自交系群体划分与杂种优势的分析[D]. 吉林: 吉林农业大学, 2012.
    [5] 陆大雷, 孙世贤, 陈国清, 等. 国家鲜食糯玉米区域试验品种产量和品质性状分析[J]. 玉米科学,2016,24(3):62−68, 77.
    [6] 史振声, 钟雪梅. 鲜食玉米新品种选育原理与技术技巧[J]. 玉米科学,2016,24(2):1−5.
    [7] 陈闯, 许立娜, 蔚荣海. 30份糯玉米杂交组合主要品质性状综合评价[J]. 分子植物育种,2018,16(13):4460−4465.
    [8] 张振良, 陆虎华, 黄小兰, 等. 江苏省糯玉米育种研究进展及产业发展趋势[J]. 金陵科技学院学报,2020,36(2):65−69.
    [9] 李跃红, 冉茂乾, 徐孟怀, 等. 不同品种猕猴桃果实品质比较与综合评价[J/OL]. 食品与发酵工业: 1−7[2020-07-28]. https://doi.org/10.13995/j.cnki.11-1802/ts.024429.
    [10] 张迟, 黄戎婕, 曾金祥, 等. 不同产地桔梗HPLC指纹图谱及化学模式识别研究[J/OL]. 天然产物研究与开发: 1−21[2020-08-24]. http://kns.cnki.net/kcms/detail/51.1335.Q.20200709.1537.010.html.
    [11] 公丽艳, 孟宪军, 刘乃侨, 等. 基于主成分与聚类分析的苹果加工品质评价[J]. 农业工程学报,2014,30(13):276−285. doi:  10.3969/j.issn.1002-6819.2014.13.034
    [12] Zou J Q, Li P F. Modelling of litchi shelf life based on the entropy weight method[J]. Food Packaging and Shelf Life,2020,25:100509. doi:  10.1016/j.fpsl.2020.100509
    [13] 李慧峰, 卢森权, 李彦青, 等. 灰色关联度分析在食饲兼用型甘薯新品种评价中的应用[J]. 广西农业科学,2009,40(10):1300−1304.
    [14] 李迪秦, 刘伊芸, 胡亚杰, 等. 不同基因型烤烟农艺性状与质量指标评价及灰色关联分析[J]. 云南农业大学学报(自然科学),2020,35(04):643−650.
    [15] 杨丽娟, 付亮, 蒋志凯, 等. 2016-2018年度国家区试小麦品种品质性状灰色关联度分析与评价[J]. 中国农学通报,2020,36(19):135−140.
    [16] 魏常敏, 周文伟, 许卫猛, 等. 基于主成分和灰色关联度分析的鲜食糯玉米组合综合评价[J]. 贵州农业科学,2020,48(7):9−13. doi:  10.3969/j.issn.1001-3601.2020.07.003
    [17] 郭金龙, 陈有君, 孙国琴, 等. 苯酚-硫酸法测定杏鲍菇多糖方法的研究[J]. 食品科学,2008,29(12):555−558. doi:  10.3321/j.issn:1002-6630.2008.12.129
    [18] 牛丽影, 沈凌雁, 刘春菊, 等. 鲜食玉米质构特性分析[J]. 食品研究与开发,2020,41(12):48−53. doi:  10.12161/j.issn.1005-6521.2020.12.009
    [19] 马宁, 刘艳霞, 李想, 等. 基于熵权法综合评价不同PGPR菌株对烟草的促生作用[J/OL]. 南京农业大学学报: 1−10[2020-08-24]. http://kns.cnki.net/kcms/detail/32.1148.S.20200807.0901.004.html.
    [20] 张艳艳. 基于熵权与灰色关联融合分析的模拟电路故障诊断研究[D]. 北京: 北京交通大学, 2019.
    [21] 邓健康, 刘璇, 吴昕烨, 等. 基于层次分析和灰色关联度法的苹果(等外果)汁品质评价[J]. 中国食品学报,2017,17(4):197−208.
    [22] 高伦江, 赵国华, 赵小皖, 等. 采收期对渝糯系列鲜食糯玉米品质的影响研究[J]. 食品工业科技,2015,36(8):148−151.
    [23] Klaochanpong N, Puttanlek C, Rungsardthong V, et al. Physicochemical and structural properties of debranched waxy rice, waxy corn and waxy potato starches[J]. Food Hydrocolloids,2015,45:218−226. doi:  10.1016/j.foodhyd.2014.11.010
    [24] 宋雪皎, 马兴林, 关义新, 等. 影响糯玉米鲜食品质因素的研究[J]. 玉米科学,2005(1):115−118. doi:  10.3969/j.issn.1005-0906.2005.01.035
    [25] 林丹琼. 不同方法提取的芝麻分离蛋白对面包品质比较[J]. 现代食品科技,2020,36(5):261−266.
    [26] Brownlee I. The impact of dietary fibre intake on the physiology and health of the stomach and upper gastrointestinal tract[J]. Bioactive Carbohydrates and Dirtaey Fibre,2014,4:155−169. doi:  10.1016/j.bcdf.2014.09.005
    [27] 史振声, 李昆, 朱敏. 鲜食糯玉米的果皮性状研究[J]. 玉米科学,2014,22(5):47−51. doi:  10.3969/j.issn.1005-0906.2014.05.009
    [28] Jiang S L, Wu J G, Feng Y, et al. Correlation analysis of mineral element contents and quality traits in milled rice[J]. Journal of Agricultural and Food Chemistry,2007,55(23):9608−9613. doi:  10.1021/jf071785w
    [29] 陆大雷, 王鑫, 闫发宝, 等. 鲜食糯玉米籽粒物性差异与主成分分析[J]. 食品科学,2013,34(21):16−19.
    [30] 许金芳, 贾世锋, 刘志先, 等. 糯玉米杂交种选育和加工利用的研究[J]. 玉米科学,1993(4):8−10.
    [31] 许永亮, 程科, 赵思明, 等. 大米淀粉的分子量分布及其与粘性的相关性研究[J]. 中国农业科学,2007,40(10):566−572.
    [32] 卢毅, 路兴花, 张青峰, 等. 稻米直链淀粉与米饭物性及食味品质的关联特征研究[J]. 食品科技,2018,43(10):219−223.
    [33] Dunja Šamec, Marina Maretić, Ivana Lugarić, et al. Assessment of the differences in the physical, chemical and phytochemical properties of four strawberry cultivars using principal component analysis[J]. Food Chemistry,2016,194:828−834. doi:  10.1016/j.foodchem.2015.08.095
    [34] Rodriguez-Delgado M A, Gonzalez-Hernandez G, Conde-Gonzalez J E. Principal component analysis of the polyphenol content in young red wines[J]. Food Chemistry,2002,78(4):523−532. doi:  10.1016/S0308-8146(02)00206-6
    [35] Shin E C, Craft B D, Pegg R B, et al. Chemometric approach to fatty acid profiles in Runner-type peanut cultivars by principal component analysis (PCA)[J]. Food Chemistry,2010,119(3):1262−1270. doi:  10.1016/j.foodchem.2009.07.058
    [36] Kara D. Evaluation of trace metal concentrations in some herbs and herbal teas by principal component analysis[J]. Food Chemistry,2009,114(1):347−354. doi:  10.1016/j.foodchem.2008.09.054
    [37] 周国燕, 胡琦玮, 李红卫, 等. 水分含量对淀粉糊化和老化特性影响的差示扫描量热法研究[J]. 食品科学,2009,30(19):89−92. doi:  10.3321/j.issn:1002-6630.2009.19.018
    [38] Sutadian A D, Muttil N, Yilmaz A G, et al. Using the Analytic Hierarchy Process to identify parameter weights for developing a water quality index-ScienceDirect[J]. Ecological Indicators,2017,75:220−233. doi:  10.1016/j.ecolind.2016.12.043
    [39] Strand J, Carson R T, Navrud S, et al. Using the Delphi method to value protection of the Amazon rainforest[J]. Ecological Economics,2017,131:475−484. doi:  10.1016/j.ecolecon.2016.09.028
    [40] Cui X, Wu X, He X, et al. Regional suitability of virtual water strategy: Evaluating with an integrated water-ecosystem-economy index[J]. Journal of Cleaner Production,2018,199:659−667. doi:  10.1016/j.jclepro.2018.07.192
    [41] Cheng W J, Xi H Y, Sindikubwabo C, et al. Ecosystem health assessment of desert nature reserve with entropy weight and fuzzy mathematics methods: A case study of Badain Jaran Desert[J]. Ecological Indicators,2020,119:106843. doi:  10.1016/j.ecolind.2020.106843
    [42] Huang L, Hou J J, Liu Y, et al. Algorithm of selecting optimal test point for analog circuit based on grey relational entropy[J]. Journal of Electronic Measurement and Instrument,2009,2009(9):27−32. doi:  10.3724/SP.J.1187.2009.09027
    [43] Wang X N, Yang W C, Ge Y, et al. The influence of shrinkage-reducing agent solution properties on shrinkage of cementitious composite using grey correlation analysis[J]. Construction and Building Materials,2020,264:120194. doi:  10.1016/j.conbuildmat.2020.120194
    [44] Wu G D, Duan K F, Zou J, et al. Integrated sustainability assessment of public rental housing community based on a hybrid method of AHP-entropy weight and cloud model[J]. Sustainability,2017,9(4):603. doi:  10.3390/su9040603
    [45] Xia X F, Sun Y, Wu K, et al. Optimization of a straw ring-die briquetting process combined analytic hierarchy process and grey correlation analysis method[J]. Fuel Processing Technology,2016,152:303−309. doi:  10.1016/j.fuproc.2016.06.018
  • 加载中
计量
  • 文章访问数:  127
  • HTML全文浏览量:  59
  • PDF下载量:  18
  • 被引次数: 0
出版历程
  • 收稿日期:  2020-09-10
  • 网络出版日期:  2021-06-03
  • 刊出日期:  2021-07-07

目录

    /

    返回文章
    返回

    重要通知

    期待您的加入:《食品工业科技》2023年春招市场专员