油莎豆籽粒理化性状相互关系的研究

为研究油莎豆品种资源理化性状之间的差异和相互关系，本实验选取吉林省42个有代表性的油莎豆品种资源为实验材料，对其10个理化性状进行测定，并采用相关性分析和主成分分析进行综合评判。结果表明：42个不同油莎豆品种资源的理化性状之间存在显著差异，10个理化性状的变异系数变幅为8.84%～104.96%,变异程度由大到小依次为：维生素C含量>棉子糖含量>葡萄糖含量>直链淀粉含量>百粒重>蛋白质含量>蔗糖含量>支链淀粉含量>总淀粉含量>脂肪含量。相关性分析表明：脂肪含量与直链淀粉含量，总淀粉含量与直链淀粉含量和支链淀粉含量之间呈极显著正相关(P<0.01);蛋白质含量与百粒重，蔗糖含量与支链淀粉含量之间呈极显著负相关(P<0.01)。此外，通过主成分分析提取4个主成分，其累计方差贡献率为73.493%,能较好体现各品种之间理化性状的综合信息。根据综合排名得出营养品质最好的品种资源为JS34、JS33、JS42、JS21、JS2。

Study on the Relationship between Kernel Physical and Chemical Characters of Tiger Nut

In order to study the difference and relationship between the physical and chemical characters of tiger nut variety resources, 42 representative tiger nut variety resources in Jilin Province were selected as experimental materials, 10 physical and chemical characters were measured, and comprehensive evaluation was carried out by correlation analysis and principal component analysis. The results showed that there were significant differences among the physical and chemical characters of 42 different tiger nut varieties. The variation coefficients of 10 physical and chemical characters ranged from 8.84% to 104.96%. The variation degrees from large to small were vitamin C content > raffinose content > glucose content > amylose content > hundred-grain-weight > protein content > sucrose content > amylopectin content > total starch content > fat content. The correlation analysis showed that there was a significant negatively correlation between fat content and amylose content, total starch content and amylose content, amylopectin content (P < 0.01). There was extremely significant negative correlation between protein content and hundred-grain-weight, sucrose content and amylopectin content (P < 0.01). In addition, four principal components were extracted by principal component analysis, and their cumulative variance contribution rate was 73.493%, which could better reflect the comprehensive information of physical and chemical properties among varieties. According to the comprehensive ranking, the varieties with the best nutritional quality were JS34, JS33, IS42, JS21 and JS2.