摘要
茭白是我国南方的特色水生蔬菜,其营养丰富,富含多种矿物质和维生素,然而茭白品种众多,品质差异较大。本文分析测定了12个茭白品种的形态质构、营养物质组分等21个指标,通过主成分分析筛选出综合品质较佳的品种。结果表明,不同茭白品种在木质素、可溶性蛋白、游离氨基酸、糖类物质等综合品质上存在显著性差异(P<0.05)。对各品质指标进行主成分分析,前5个主成分的累积方差贡献率达83.865%,基本反映了原指标的大部分信息。综合得分较高的品种为“浙茭6号”、“金茭1号”、“十月茭”、“龙茭2号”和“浙茭3号”。本研究结果可为不同品种茭白的品质评价提供借鉴。
Water bamboo shoot is a characteristic aquatic vegetable in southern China. It is rich in nutrients, contains many kinds of minerals and vitamins, However, the nutrition quality varies greatly among different cultivars of water bamboo shoot. In this study, 21 indexes on morphology, texture and nutrient components of 12 water bamboo shoot cultivars were analyzed, and their comprehensive quality was evaluated to select cultivar with better quality by principal component analysis. The results showed that significant differences (P<0.05) were observed in the contents of lignin, soluble protein, free amino acid and sugar among different cultivars of water bamboo shoot. By principal component analysis, the cumulative variance contribution rate of the first five principal components was 83.865%, which basically reflected most of the information of the original indexes. The cultivars with higher comprehensive score were“ZheJiao No.6”,“JinJiao No.1”,“ShiYueJiao”,“LongJiao No.2” and “ZheJiao No.3”. The results will provide some references for quality evaluation of different cultivars of water bamboo shoot.
作者
吴松霞
郜海燕
韩延超
吴伟杰
陈杭君
Wu Songxia;Gao Haiyan;Han Yanchao;Wu Weijie;Chen Hangjun(Key Laboratory of Postharvest Handling of Fruits,Ministry of Agriculture and Rual Affairs,Key Laboratory of Fruits and Vegetables Pastharvest and Processing Technology Research of Zhejiang Province,Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables,China National Light Industry,Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第7期241-250,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
国家现代农业产业技术体系专项(CARS-24-E-01)
国家重点研发计划项目(2018YFD0401304,2017YFD0400203)
浙江省万人计划人才培养项目(2018R52020)
关键词
茭白
品种
品质
主成分分析
water bamboo shoot
cultivars
qualities
principal component analysis
