摘要
为筛选高品质线椒干制加工新品种,本试验对比分析了10个线椒新品种干制加工样品的可溶性糖、辣椒素、二氢辣椒素、类胡萝卜素等主要品质指标,通过统计分析、相关性分析、隶属函数分析筛选出综合品质排名最优的品种为红冠4号;通过聚类分析将供试样品分为三种类型,其中高辣、高类胡萝卜素含量品种2个,低辣、较高类胡萝卜素含量品种3个,中辣品种5个。结果表明,隶属函数分析和聚类分析在品种排序和分类上表现出高度一致性。本实验能够为线椒加工品种辅助选择提供理论依据。
In order to select new pepper varieties of high-quality for drying process,the main quality indexes of 10 new varieties of line pepper were analyzed,such as soluble sugar,capsaicin,dihydrocapsaicin and carotenoid.Through statistical analysis,correlation analysis and membership function analysis,the best comprehensive quality variety was selected as Hongguan No.4.The samples were divided into three types by cluster analysis,including 2 varieties with high spicy and high carotenoid content,3 varieties with low spicy and high carotenoid content,and 5 varieties with medium spicy.The results showed that the membership function analysis and cluster analysis were consistent in the order and classification of varieties.This experiment could provide a theoretical basis for the selection of pepper processing varieties.
作者
高佳
田玉肖
罗芳耀
罗静红
唐月明
宋占锋
GAO Jia;TIAN Yuxiao;LUO Fangyao;LUO Jinghong;TANG Yueming;SONG Zhanfeng(Institute of Agro-products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Ministry of Agriculture and Rural Afairs,Key Laboratory of Biology and Genetic Improvement of Horticultural Crops(Southwest Region),Chengdu 610066,China;Institute of Horticulture,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China)
出处
《食品工业科技》
CAS
北大核心
2021年第14期284-288,共5页
Science and Technology of Food Industry
基金
四川省科技计划苗子工程项目(2020JDRC0127)
四川省农作物育种攻关项目(2021YFYZ0022)。
关键词
线椒
干制
品质
适应性
line pepper
dry processing
quality
suitability
