基于主成分分析和聚类分析的蓝莓品质综合评价

Comprehensive Evaluation of Blueberry Quality Based on Principal Component Analysis and Cluster Analysis

目的:探究蓝莓的综合品质特性。方法:利用全自动氨基酸分析仪、气相色谱-质谱联用仪等仪器,测定四川地区6个品种蓝莓的感官形态、营养功能、游离氨基酸、挥发性风味物质等20个指标,并结合主成分分析法及聚类分析评价其综合品质。结果:不同品种蓝莓各项指标间存在差异,布里吉塔的单果重(2.06 g)最重,横径(14.39 mm)最大,但胶粘性(151.96 N)和总酚含量(1.64 mg/g)最低;密斯梯的游离氨基酸含量最高(453.72 mg/100 g),鲜味氨基酸和甜味氨基酸占比较大;绿宝石的游离氨基酸含量最低(122.93 mg/100 g)且种类最少;园蓝的硬度适中,糖酸比(28.23)、花青素(2.09 mg/g)、总酚(5.78 mg/g)及挥发性风味物质(14.60μg/g)含量最高。结论:根据主成分分析得到的最优品种为园蓝;根据聚类分析将蓝莓分为三类,适宜鲜食品种为园蓝和莱格西;加工鲜食皆宜品种为绿宝石、布里吉塔和密斯梯,蓝雨品种加工优势突出。

Objective: To explore the comprehensive quality characteristics of blueberries. Methods: 20 indexes including sensory morphology, nutritional function, free amino acids and volatile flavor substance content of six varieties of blueberries in Sichuan were detected by automatic amino acid analyzer and gas chromatography-mass spectrometry and other instruments. Furthermore, its comprehensive quality was evaluated by the principal component analysis and cluster analysis. Results: There were differences among different blueberry varieties. The single fruit weight(2.06 g) and transverse diameter(14.39 mm) of Brigita were the highest, while the gumminess(151.96 N) and total phenol content(1.64 mg/g) were the lowest;Mistry had the highest free amino acid content(453.72 mg/100 g), and the proportion of umami and sweet amino acids was higher;Emerald had the lowest free amino acid content(122.93 mg/100 g) and the least variety;Gardenblue had moderate hardness, its sugar-acid ratio(28.23), anthocyanin content(2.09 mg/g), total phenol content(5.78 mg/g) and flavor substances content(14.60 μg/g) were the highest. Conclusions: According to principal component analysis, the optimal variety was Gardenblue. Cluster analysis divided blueberries into three categories, suitable for fresh-eating varieties including Gardenblue and Legacy;suitable for both processing and fresh-eating varieties were Emerald, Brigitta and Misty;while Bluerain had outstanding processing advantages.