不同品种恰玛古(芜菁)营养品质分析及综合评价

Nutritional quality analysis and comprehensive evaluation of different chamagu(Brassica rapa L.)varieties

【目的】研究不同品种恰玛古(芜菁)营养功能成分的差异,综合评价新疆阿克苏地区柯坪县恰玛古品质特性,为新疆阿克苏地区柯坪县优质恰玛古种质资源开发提供理论依据。【方法】以新疆阿克苏地区柯坪县的白色小恰玛古、黄色恰玛古、紫色恰玛古和白色大恰玛古4个恰玛古品种为材料,分别测定粗纤维、总糖、可溶性固形物、蛋白质、氨基酸、多种矿物元素等34种基础性营养指标和3种功能性成分指标;采用相关性、主成分及聚类分析方法综合评价新疆阿克苏地区柯坪县恰玛古品质。【结果】在测定的34种基础性营养指标中,不同品种恰玛古中的水分含量无显著性差异,粗纤维、可滴定酸、总糖、还原糖、蔗糖、VC、可溶性固形物、蛋白质、氨基酸和矿物元素指标有显著性差异,3种功能性成分指标中粗多糖、总黄酮、皂苷含量有显著性差异。在不同的品质指标之间均存在极显著性(P<0.01)或显著性差异(P<0.05)。提取获得的前4个主成分累积贡献率达到98.882%(反映大多数原变量信息)。黄色恰玛古综合评分排序最高,白色小恰玛古次之,紫色恰玛古和白色大恰玛古分别为位列第3和第4。【结论】新疆阿克苏地区柯坪县恰玛古的营养功能成分之间存在品种间差异,而水分和总氨基酸含量在不同品种间基本稳定,不同品质指标之间均存在一定的相关性。获得4个主要成分可以表征不同品质指标的大部分信息,黄色恰玛古为品质最佳品种。

【Objective】This study aims to characterize the differences in nutritional and functional components of different varieties of chamagu(Brassica rapa L.)in Keping county,comprehensively evaluate the quality characteristics of chamagu,and provide theoretical support for the development of high-quality chamagu germplasm resources.【Methods】In the present study,four chamagu varieties,white little chamagu,yellow chamagu,purple chamagu,and white big chamagu were used as experimental materials.34 basic nutritional indexes and 3 functional indicators,including crude fiber,total sugar,soluble solids,protein,amino acids,and multiple mineral elements,were measured.Furthermore,correlation analysis,principal component analysis,and cluster analysis methods were used for the comprehensive quality evaluation of chamagu in Keping County,Xinjiang.【Results】The results show that there were no significant differences in water content among the basic nutritional indexes of the samples,but significant differences in crude fiber,titratable acid,total sugar,reducing sugar,sucrose,ascorbic acid,soluble solids,protein,amino acids,and mineral element indexes.The content of crude polysaccharide,total flavonoids,and saponin in functional index also had significant difference.There are correlations among all quality indicators.Principal component analysis suggests that 4 principal components were extracted and the cumulative contribution rate reached 98.882%,which could reflect most of the information of the original quality index.The yellow chamagu has the highest comprehensive score ranking,followed by white little chamagu,purple chamagu,and white big chamagu ranked third and fourth,respectively.【Conclusion】In summary,the basic nutritional and functional components of different chamagu varieties exhibit intervarietal differences,while water and total amino acid content were basically stable among different varieties.There are very significant(P<0.01)or significant(P<0.05)correlations among quality indicators in different chamagu samples.Based on the above indexes of basic nutrition and functional components and comprehensive evaluation,it was concluded that the best quality variety was yellow chamagu.