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鮮食大豆籽粒硬度關鍵組分與硬度的相關性及多元回歸分析

時間:2019-04-27 11:02來源:畢業論文
通過對不同硬度類型的大豆品種(系)在鮮食期籽粒細胞排列緊密程度的光學顯微鏡和對籽粒內含物的掃描電鏡觀察,分析比較二者之間的差異,結果表明細胞排列密度并不是決定籽粒

摘要:隨著近年來國際市場對鮮食大豆需求的增加,品質性狀成為鮮食大豆研究的重要目標之一。盡管籽粒硬度是衡量食品級大豆品質的主要性狀,但是對于系統性研究影響鮮食期大豆籽粒硬度的關鍵因素的分析卻鮮有報道。本研究通過對不同硬度類型的大豆品種(系)在鮮食期籽粒細胞排列緊密程度的光學顯微鏡和對籽粒內含物的掃描電鏡觀察,分析比較二者之間的差異,結果表明細胞排列密度并不是決定籽粒硬度的關鍵因素,而細胞中蛋白質和淀粉等內含物可能是影響籽粒硬度的關鍵。系統性的測定和分析了與大豆籽粒硬度相關的8個因素:蛋白質(x1)、脂肪(x2)、可溶性糖(x3)、淀粉(x4)、水分(x5)、Ca2+(x6)、Mg2+(x7)含量和籽粒體積(x8)與鮮食期大豆籽粒硬度(y)的相關性,并選擇出相關性較大的因素x1,x4和x5作為關鍵因素進一步擬合多元回歸模型y= 1438.486+33.523*x1﹣53.344*x4﹣1997.810*x5,為鮮食期大豆籽粒硬度的評價和研究的進一步深入提供參考。34923
畢業論文關鍵詞:鮮食期大豆,籽粒硬度關鍵因素,相關性,主成分分析;多元回歸分析
Correlation and Multivariate Regression Analysis on Key Components of Fresh Edible Soybean Seed Hardness
Abstract:In recent years, with the increasing global market demand for fresh edible soybean with good-eating quality, quality trait improvement is becoming one of the important goals of fresh edible soybean research. The grain hardness is the main measure of food grade soybean quality traits, but for the systemic research of the key factors influencing the fresh edible period soybean grain hardness analysis was rarely reported. Based on the different hardness-types of soybean varieties (or lines), we observed the  density of  cotyledon cell by optical microscope and the distribution of nutritional components (e.g. starch and protein et.al) by scanning electron microscopy,  the results show that cell array density is not the key factor of seed hardness but maybe mainly effected by the nutritional components. We measurement the eight supposed key factors (the content of protein, oil, soluble sugar, starch, moisture, Ca2+, Mg2+ and seed size) related to soybean seed hardness systematically and analyzed the correlation between each of them, and further the multiple regression model y= 1438.486+33.523*x1﹣53.344*x4﹣1997.810*x5 was established. In summary, our research revealed the relevance of the 8 factors with the seed hardness, which provide a foundation for the further study on this trait. 源¥自%六:維;論-文'網=www.aftnzs.live
Key words: Fresh edible soybean; Key Components of Seed hardness; Correlation analysis; Principal component analysis; Multiple regression equation
目  錄

摘要3
關鍵詞3
Abstract3
Key words3
引言3
1 材料與方法4
1.1 材料和儀器 4
1.1.1 實驗材料 5
1.1.2 實驗儀器5
1.2 實驗方法5
1.2.1材料的播種和取樣5
1.2.2 石蠟切片和電鏡切片的制作和觀察5
1.2.3 籽粒硬度、體積和相關物質含量的測定6
2 結果與分析7
2.1 不同硬度類型的鮮食期大豆籽粒的細胞學觀察和比較 7
2.2 鮮食期大豆籽粒硬度關鍵因素及相關性分析9
2.2.1 鮮食期大豆籽粒硬、體積和相關物質的質量9
2.2.2 影響鮮食期大豆籽粒硬度關鍵因素的相關性分析9
2.3 影響鮮食期大豆籽粒硬度關鍵因素的多元回歸分析10
2.3.1 主成分分析10
2.3.2 多元回歸分析10
3 討論11
致謝11
參考文獻12
鮮食大豆籽粒硬度關鍵組分與硬度的相關性及多元回歸分析
引言
鮮食大豆也叫菜用大豆(Glycine max(L.)Merri)、毛豆(或青毛豆)、枝豆等,是指在大豆生長發育的R6(鼓莢盛期)至R7(初熟期),籽粒填充達到莢寬的80%~90%,莢色、籽粒翠綠時采青食用的特用大豆品種[1]。鮮食大豆富含蛋白質和多種游離氨基酸及維生素等,是一種營養豐富的功能性食品級大豆,較易被人體吸收利用,對調節人們膳食結構和改良營養狀況具有重要作用[2]。鮮食大豆已經成為亞洲及歐美等廣大消費者認可和喜愛的高蛋白蔬菜。 鮮食大豆籽粒硬度關鍵組分與硬度的相關性及多元回歸分析:http://www.aftnzs.live/shiping/20190427/32644.html
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