摘要
对姬松茸60Co γ射线和紫外线复合辐射选育白色新株系氨基酸数量性状的因子分析。结果表明,选育的白色新株系姬松茸氨基酸的17个数量性状,可提取为2个公因子,其累积方差贡献率达96.78%,具有较好地反映这些性状所包含的信息。按照主因子所包含的性状及其所反映的营养学含义,可把2个主因子命名为必须氨基酸因子和鲜味氨基酸因子。2个主因子的模型能够合理地解释氨基酸含量间的相关关系。其因子得分可用于对选育白色新株系姬松茸氨基酸质量的综合评价。
The factors related to the amino acids quantitative traits of a white new Agaricus blazei strain selected with ^（60）Co γ ray radiation and ultraviolet rays were studied. The results showed that the 17 quantitative traits of the white new strain could be induced into 2 common factors, with contributing rates up to 96.78% and fairly reflected information included in these traits. According to the traits included in the main factors and its meanings in nutrition, the 2 main factors could be named as the factor of essential amino acid and tasty amino acid. A double factor model could reasonably explain the correlation among different amino acid contents. The factor scores could be used on the comprehensive evaluation of the amino acids＇ quality in the selected white new strain and could provide scientific evidence with the new breeding of the white Agaricus blazei.
出处
《热带作物学报》
CSCD
北大核心
2012年第7期1170-1173,共4页
Chinese Journal of Tropical Crops
基金
福建省科技厅计划项目(No.2002N047)
国家科技支撑计划项目(No.2012BAD14B15)
关键词
白色姬松茸
辐射选育
因子分析
氨基酸分
综合评价
White Agaricus blazei
Radiation breeding
Factor analysis
Amino acid components
Comprehensiveevaluation
