基于主成分分析法的不同品种甘薯叶品质评价研究

Research on Quality Evaluation of Sweet Potato Leaves of Different Varieties Based on Principal Component Analysis

中文关键词: 甘薯叶  主成分分析  品质评价

英文关键词: sweet potato leaves  principal component analysis  quality evaluation

中文摘要:

      以 6个品种的甘薯叶为试材，测定甘薯叶的水分、脂肪、蛋白质、花青素、绿原酸、咖啡酸、β-胡萝卜素、镁、锌、硒等 20个相关品质指标，采用主成分分析法将品质指标进行降维压缩，并进行分析。结果表明:通过主成分分析，提取前 4个特征值大于 1的综合指标即功能因子、营养因子、营养辅助因子及蛋白质因子，并且前 4个主成分累积贡献率为 96.184%。以各主成分对应的方差贡献率为权重，由主成分得分和对应权重线性加权求和建立综合评价模型，综合评价结果表明紫罗兰的综合评分最高。通过主成分分析法确定了影响甘薯叶品质评价的主要因子依次是功能因子、营养因子、营养辅助因子和蛋白质因子，试验结果为甘薯叶的开发利用及综合评价奠定了基础。

英文摘要:

      Six varieties of sweet potato leaves were selected as experimental materials to measure twenty quality parameters including water, fat, protein, anthocyanidin, chlorogenic acid, caffeic acid, beta-carotene, magnesium, zinc, selenium, etc. The dimension of quality index was reduced by principal component analysis. The results show that the first four comprehensive indicators with eigenvalues greater than 1 are functional factor, nutritional factor, nutritional auxiliary factor and protein factor. The cumulative contribution rate of the first four principal components is 96.184%. The variance contribution rate corresponding to each principal component is taken as the weight. The comprehensive evaluation model is established by linear weighting of principal component scores and corresponding weights. The comprehensive evaluation results show that the comprehensive score of violet is the highest. In this research, the main factors affecting the quality evaluation of sweet potato leaves are determined by principal component analysis. The results provide scientific basis for the development, utilization and comprehensive evaluation of sweet potato leaves.