基于主成分分析的不同品种蓝莓脆粒品质综合评价

Evaluation of Crispy Grain Quality of Different Varieties of Blueberries Based on Principal Component Analysis

为了筛选适宜加工蓝莓脆粒的品种,开展了冻干蓝莓脆粒品质评价研究。该研究以江苏省内8个南高丛和兔眼蓝莓品种果实为原料,采用真空冷冻干燥技术制备为蓝莓脆粒,测定含水率、总糖、DPPH自由基清除率、硬度等其18项品质指标,并采用主成分分析方法进行脆粒品质综合评价。结果表明:不同品种蓝莓脆粒的品质指标中糖酸比和总酸变异系数较大,其变异系数分别为57.89%和40.25%。通过主成分分析确定葡萄糖含量、花色苷含量、总黄酮含量、总抗氧化活性AEAC、干样含水率、产出率和硬度可作为评价蓝莓脆粒品质的代表性指标;建立综合品质评价模型,并依据各品种的综合品质得分进行排序,得分排名前三位的蓝莓品种分别为莱克西、灿烂和顶峰,其余品种得分均为负值,说明这三种蓝莓较适宜进行干制加工,其中莱克西品种最适宜加工为蓝莓脆粒。研究结果为江苏省内蓝莓干制加工专用品种筛选和品质分析提供了依据。

In order to select the varieties suitable for processing blueberry crispy,the quality evaluation of freeze-dried blueberry crispy was carried out.In this study,eight Highbush blueberries and Rabbiteye blueberries varieties in Jiangsu Province were used as raw materials,and were prepared as blueberry crispy by vacuum freeze-drying,and 18 quality indexes such as water content,total sugar,scavenging ability of DPPH free radical,hardness,etc,were determined,and the quality of the blueberry crispy was comprehensively evaluated by principal component analysis.The results showed that the coefficients of variation of sugar-acid ratio and total acid of different varieties of blueberry crispy were larger,with the value of 57.89%and 40.25%,respectively.Principal component analysis showed that the glucose content,anthocyanoside content,total flavonoid content,total antioxidant activity of AEAC,moisture content of dry samples,output rate and hardness were determined as representative indexes for the evaluation of the quality of blueberry brittle grains.Then,the comprehensive quality evaluation model was established.Based on the comprehensive quality score of each variety,the top three blueberry varieties were Legacy,Brightwell and Climax,and the others varieties had negative scores.This indicated that these three kinds of blueberries were more suitable for dry processing as blueberry crispy,among which the Legacy variety was the better.The results of the study provide a basis for the screening and quality analysis of blueberry varieties for dry processing.