摘要
为了使开封菊花从观赏向食用方向延伸和拓展,丰富食用菊品种,创建菊花食品产业链,对开封栽培的6个观赏菊品种‘黄飞舞’、‘黄山皇菊’、‘金丝大菊’、‘银丝大菊’、‘白线菊’、‘汴梁紫禹’中的水分、多糖、粗脂肪、维生素C、矿质元素及氨基酸等主要营养成分进行分析和评价。结果表明:6种菊花营养成分丰富,含水70.42%~88.85%,多糖18.94%~25.39%,粗脂肪3.60%~7.10%,维生素C 21.70~62.70 mg/100 g,有益矿质元素铁163.84~234.87 mg/kg,镁1975.66~2698.55 mg/kg,钙3183.38~5115.60 mg/kg,锌14.54~38.35 mg/kg,钾26302.43~33070.04 mg/kg,钠101.87~405.48 mg/kg,锰32.71~43.84 mg/kg,此外含有16种氨基酸,包括7种必需氨基酸,占氨基酸总量的21.80%~29.23%。主成分分析法评价6种观赏菊的营养品质,以黄山皇菊和金丝大菊的综合营养价值较高,可作为优良的食用菊品种。
Dendranthema morifolium （ Ramat. ） Tzvel.cv.＇ huangfeiwu ＇ , D. morifolium, cv.＇ huangshanhuangju ＇ , D.Morifolium. cv. ＇ yinsidaju＇ , D. Morifolium. cv. ＇ jinsidaju＇ , D. morifolium, cv. ＇ baixianju ＇ and D. Morifolium. cv. ＇ bianliangziyu ＇ have long been cultivated in Kaifeng for ornamental.In order to extend and expand the D.Morifolium from viewing to the edible direction, enrich edible species and establish a food industry chain, the contents of water, polysaccharides, crude fat, vitamin C, mineral elements and amino acids in the 6 species of D.Morifolium were analyzed and evaluated.The results showed that the nutrients of D.Morifolium were rich.The contents of water,polysaccharides,vitamin C,crude fat were 70.42% -88.85% ,18.94% -25.39%, 21.70-62.70 mg/100 g and 3.60% -7.10% respectively. The contents of Fe was 163.84-234.87 mg/kg, whereas Mg was 993.27-2698.55 mg/kg, Ca was 3183.38-5115.60 mg/kg, Zn was 14.54~38.35 mg/kg, K was 26302.43-33070.04 mg/kg, Na was 101.87-405.48 mg/kg and Mn was 32.71-43.84 mg/kg, ln the same time, 16 kinds of amino acids were determined, including 7 essential amino acids, accounted for 21.80%-29.23% of total amino acids. Nutrition quality in 6 species of D.Morifolium were evaluated by Principal component analysis. Results indicated ＇ Huangshanhuangju＇ and ＇ Jinsidaju＇ were the best species, which could be developed for excellent edible species.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第8期346-349,368,共5页
Science and Technology of Food Industry
基金
基金项目:菊花系列产品的研制(172107000021)
开封菊花对酒精性肝损伤的保护作用(1603112)
关键词
菊花
营养成分
主成分分析
营养品质
D.Morifolium
nutritional components
principal component analysis
nutritional quality
