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本实验的目的是使用简单相关性来比较标准及非标准的麦芽品质性状检测方法,并用多元统计来分析9个标准和22个非标准的麦芽检测方法,以鉴别六个优质啤酒大麦品种。简单线性回归表明这些品种的α-淀粉酶、β-淀粉酶、极限糊精酶及α-葡萄糖苷酶的耐热性之间存在差异,与麦汁的渗透溶质浓度呈正相关性(r=0.853～0.958,P≤0.05～0.01),与糖化力相关(r=0.872～0.937,P≤0.05～0.01)。麦芽品质非标准性状的主成分分析(PCA)被认为比标准性状的主成分分析更有效,前者可以用最低实际发酵度对六棱和二棱品种进行区分,而实际发酵度是糖化性能的重要指标。六个优质啤酒大麦中的两个品种最显著的品质性状特征是α-葡萄糖苷酶、极限糊精酶及α-淀粉酶的活性最低,而这两种麦芽的α-淀粉酶、β-淀粉酶和极限糊精酶的耐热性以及它们的麦汁渗透溶质浓度却是最高的。
The purpose of this experiment was to compare standard and nonstandard malting quality trait detection methods using simple correlations and to analyze nine standard and 22 non-standard malt assays using multivariate statistics to identify six good quality barley varieties. Simple linear regression showed that there was a difference between the heat tolerance of α-amylase, β-amylase, limit dextrinase and α-glucosidase in these cultivars, which was positively correlated with osmolyte concentration of wort (r = 0.853 ~ 0.958, P≤0.05 ~ 0.01), which was related to saccharifying power (r = 0.872 ~ 0.937, P≤0.05 ~ 0.01). The principal component analysis (PCA) of non-standard traits of malt quality is considered to be more effective than the principal component analysis of standard traits. The former can distinguish between six-sided and two-prong varieties with the lowest actual degree of fermentation, and the actual degree of fermentation is important index. The most prominent quality traits of the two cultivars of the six high-quality beer barley were the lowest activity of alpha-glucosidase, limit dextrinase and alpha-amylase, while the alpha-amylase, beta-starch The heat resistance of enzymes and limit dextrins and their wort osmolytes were the highest.