不同桑品种新鲜桑叶制作脱水桑叶菜品质的综合评价

Comprehensive Quality Evaluation of Dehydrated Mulberry-leaf Vegetable Prepared by Using Fresh Mulberry Leaves of Different Mulberry Varieties

为筛选适合加工脱水桑叶菜的专用桑品种和建立脱水桑叶菜的品质评价体系,分别对15个桑品种新鲜桑叶制作的脱水桑叶菜的品质性状指标进行测定,并对不同性状指标进行相关性分析、主成分分析和聚类分析。结果表明,脱水桑叶菜的11项品质性状指标中多酚含量的变异系数最大(达到39.29%),代表色泽的L*值变异系数最小(仅为3.80%),且各项品质性状指标之间既相对独立,又密切相关,其中L*值、b*值、可溶性糖含量和复水比4项指标与其感官评分呈显著正相关。通过主成分分析,可将其中的7个重要品质性状指标归为感官因子、营养因子和辅助因子3个主成分;运用层次聚类法可将15个桑品种的脱水桑叶菜分别聚成色泽、营养成分、活性成分突出的3个类群。根据综合评分筛选出北东2、紫城2和英沙3共3个适宜作为生产脱水桑叶菜的专用桑品种。

In order to screen mulberry varieties specially for preparing dehydrated mulberry-leaf vegetable and to estab- lish quality evaluation system of dehydrated mulberry-leaf vegetable, the quality character indexes of dehydrated mul- berry-leaf vegetable prepared by using fresh mulberry leaves of 15 mulberry varieties were investigated, and correlation analysis, principal component analysis and cluster analysis were conducted based on the detection data of different indexes. The results showed that among 11 quality character indexes of dehydrated mulberry-leaf vegetable, the variation coefficient of polyphenol content was the highest （39.29%）, while the variation coefficient of L was the lowest （3, 80%）.It was also found that all the quality character indexes were not only relatively independent but also have a close relationship with each other, among which L ＊, b ＊, sol- uble sugar content and rehydration rate had significant positive correlation with sensory score. According to the result of principal component analysis, 7 important quality character indexes could be divided into 3 principal component factors namely sensory factor, nutrition factor and assistant factor. Layer cluster analysis showed that the dehydrated mulberry-leaf vegetable prepared by using fresh mul- berry leaves of 15 mulberry varieties were divided into 3 groups with excellent color, nutritional ingredient and active in- gredient. Based on the comprehensive score, 3 mulberry varieties, namely Beidong 2, Zicheng 2 and Yingsha 3, which are suitable for preparing dehydrated mulberry-leaf vegetable, were finally obtained.