为研究不同品种马铃薯面条品质特性的差异及马铃薯的加工适宜性，分析了11个品种马铃薯全粉面条的品质特性，采用主成分分析对11个品种面条品质特性进行分析及综合评价。结果表明，不同品种面条品质特性差异显著(p<0.05)，面条的ΔE*与弹性（r=0.594*），最佳蒸煮时间与咀嚼性（r=0.748**）、内聚力（r=0.648*），咀嚼性与弹性（r=0.764**）、内聚力（r=0.836**），弹性与内聚力（r=0.625*），内聚力与粘结性（r=0.523*）呈显著的正相关性。主成分分析中前4个主成分的累积贡献率为85.77%，解释了原有面条品质特性的多数信息，第一主成分综合了口感特性、第二主成分综合了蒸煮特性、第三主成分综合了硬度特性、第四主成分综合了色泽特性；通过面条综合评价模型计算综合得分，评价较优的品种是陇薯9号、LZ111和陇薯7号。本研究为筛选适宜加工面条的马铃薯专用品种提供了依据。

In order to study the characteristics difference of varieties of potato noodles and processing suitability of potato, the quality characteristics of 11 potato varieties noodles were analyzed and evaluated by principal component analysis. The results showed that the noodle quality characteristics of different potato varieties had significant difference with each other (p<0.05). The ΔE* and elasticity (r=0.594*), best cooking time and chewiness(r=0.748**), cohesiveness (r=0.648*), chewiness and elasticity (r=0.764**), cohesiveness (r=0.836**), elasticity and cohesiveness (r=0.625*), cohesiveness and viscosity (r=0.523*) had significant positive relationship. The principal component analysis results showed that the accumulative contribution rate of the first four components was 85.77%, which explained the most information of the noodle quality. The first principal component combined the taste characteristics, the second principal component synthesized the cooking characteristics, the third principal component combined the hardness characteristics and the fourth principal component synthesized the color characteristic. The comprehensive score was evaluated by the comprehensive evaluation model of noodles, and the more excellent varieties were the Longshu 9, LZ111 and Longshu 7. This research provides a basis for the selection of suitable potato varieties for noodles processing.

北京市教委科技一般项目（KM201612448005）；北京农业职业学院博士基金项目（XY-BS-16-04）