不同菜心品种的营养品质及外在感官品质评价分析

Evaluation Analysis on Nutritional Quality and External Sensory Quality of Chinese Flowering Cabbage Varieties

【目的】针对17份菜心品种进行品质鉴评及分类,为后期加工利用和新品种选育提供基础材料和信息。【方法】通过HPLC等方法测定菜心内含营养物质以及口感硬度,采用主成分分析法对17个菜心品种的维生素C、果糖、葡萄糖、可溶性固形物、干物质含量以及硬度等内在风味营养品质及外在感官品质进行分析,初步确定菜心品质主效成分,综合评价菜心品质。【结果】主成分分析法结果表明,前2个主成分的特征值较大,累计方差贡献率达81.59%,分别为甜度因子(可溶性糖和可溶性固形物含量)和质地因子。主成分分析法及聚类分析法分类结果基本一致。白菜苔、连州尖叶迟菜心、迟尖叶菜心-1和迟尖叶菜心-4的可溶性糖含量较高(227.23、135.38、143.87、127.22 mg/g,以干重计),且迟尖叶菜心-1和迟尖叶菜心-4的质地细嫩,连州尖叶迟菜心维生素C含量较高(10.30 mg/g,以干重计)。【结论】基于主成分分析及聚类分析可判定17个菜心品种的口感甜度差异明显,生产上可根据菜心的不同品质性状进行加工利用及品种选育。

【Objective】The quality of 17 Chinese flowering cabbage varieties were evaluated and classified,to provide basic materials and information for late processing and new variety breeding.【Methods】Internal nutritional qualities and external sensory trait such as vitamin C,fructose,glucose,total soluble solids,dry matter and hardness were determined by HPLC etc.and analyzed by Principal Component Analysis(PCA)among 17 Chinese flowering cabbage varieties The main effect components of quality of Chinese flowering cabbages were preliminarily determined and their qualities were comprehensively evaluated.【Result】The results of PCA showed that the eigenvalues of the first two principal components were large,with the cumulative variance contribution rate of 81.59%,which were sweetness facto(r soluble sugar and soluble solids contents)and texture factor,respectively.The results of principal component analysis and cluster analysis were basically the same.Among all varieties,the sweetness of Chinese cabbage peduncle,Lianzhou late pointy leaf flowering cabbage,late pointy leaf flowering cabbage 1 and late pointy leaf flowering cabbage 4 was higher(27.23,135.38,143.87 and 127.22 mg/g,DW),and the texture of late pointy leaf flowering cabbage 1 and late pointy leaf flowering cabbage 4 was tender,and the content of Vc in Lianzhou late pointy leaf flowering cabbage was higher(10.30 mg/g,DW).【Conclusion】Based on principal component analysis and cluster analysis,it can be identified that there are significant differences in the sweetness of 17 Chinese flowering cabbage varieties.Processing and variety breeding can be carried out according to different quality traits of Chinese flowering cabbages.