摘要
探究不同莲藕品种的营养成分和活性成分,为莲藕品种筛选、加工利用及产品开发等提供支撑。通过测定7个莲藕品种的10个成分指标,采用主成分分析和聚类分析对不同莲藕品种营养品质进行综合评价,并建立莲藕营养品质评价模型。结果表明,大白胖的蛋白质含量(w,后同)(10.50%)和不溶性膳食纤维含量(12.13%)最高,鄂莲6号的脂肪含量(0.98%)最高,544的可溶性膳食纤维含量(6.35%)最高,八月粉的淀粉含量(65.59%)最高;莲藕整体呈现高淀粉、低脂肪且富含膳食纤维和蛋白质的特征。主成分分析结果表明,淀粉、脂肪、总酚和总黄酮含量累积贡献率达95.172%,可以用这4个主成分来综合评价莲藕营养品质的优劣,并建立莲藕综合营养品质评价模型F=0.692F1+0.308F2;综合得分表明鄂莲5号的品质最佳,小白胖的品质较差。
In order to explore the nutritional components and active components of different varieties of lotus root,and to provide support for the screening,processing and utilization of lotus root varieties and product development.Ten compo-nent indexes of seven varieties of lotus root samples were determined.The nutritional quality of different varieties of lotus root was comprehensively evaluated by principal component analysis and cluster analysis,and the evaluation model of nutritional quality of lotus root was established.The results showed that the protein content(10.50%)and insoluble dietary fiber content(12.13%)of Dabaipang were the highest,the fat content(0.98%)of E Lian No.6 was the highest,the soluble dietary fiber content(6.35%)of 544 was the highest,and the starch content(65.59%)of Bayuefen was the highest.The lotus root showed the characteristics of high starch,low fat and rich in dietary fiber and protein.The results of principal component analysis showed that the cumulative contribution rate of starch,fat,total phenols and total flavonoids was 95.172%.These four principal components could be used to comprehensively evaluate the nutritional quality of lotus root,and the comprehensive nutritional quality evaluation model of lotus root was established as F=0.692F1+0.308F2.The comprehensive score showed that the quality of E lian No.5 was the best,and the quality of Xiaobaipang was poor.
作者
吴宇昊
祝振洲
丛欣
李书艺
梅新
陈学玲
WU Yuhao;ZHU Zhenzhou;CONG Xin;LI Shuyi;MEI Xin;CHEN Xueling(Institute for Farm Products Processing and Nuclear-agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,Hubei,China;National R&D Center for Se-rich Agricultural Products Processing/Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products/School of Modern Industry for Selenium Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,Hubei,China)
出处
《中国瓜菜》
CAS
北大核心
2024年第4期127-132,共6页
China Cucurbits And Vegetables
基金
湖北省科技创新人才及服务专项(2022EHB028)
湖北省高校优秀中青年科技创新团队(T2020012)。
关键词
莲藕
营养成分
品质评价
因子分析
聚类分析
Lotus root
Nutrient composition
Quality evaluation
Factor analysis
Cluster analysis
