Comprehensive Evaluation of Processing Quality of Tibetan Native Hulless Barley Variety by Factor Analysis

The purpose of this study was to explore the quality of the Tibetan native hulless barley variety in depth and to evaluate the characteristics of its processing quality using ratio analysis.For this study,10 native barley varieties were chosen with the detection of 24 quality indexes in order to build a system of comprehensive evaluation.The results of the factor analysis indicated that seven common factors with an eigenvalue greater than 1 were extracted,cumulatively accounting for 96.21% of the total variance.The first common factor,including ASP,GLU,SER,GLY,ARG,TYR and CYS contents,accounted for 33.82% of the variance.The second common factor,including ash,the total starch,soluble fiber,VB₃,Cu,Mn,Na and beta-glucan contents,accounted for 19.46% of the variance.The third common factor,including the total dietary fiber,α-VE,K,Zn and glutelin.The fourth common factor,including B,Ba and prolamin,explained the barley starch character of the rheological property.The fifth common factor included crude fiber.The sixth and the seventh common factors did not account for a substantial amount of variance.According to the comprehensive evaluation model,the score consequence was as the following:Zangqing25＞Pengnaigabu＞Lhasa changhei＞2004Qing21＞Lhasa duanbai＞Liangamu＞Zhikonggaxia＞lianmubai＞Jiangreejiu＞Longzihei.