基于主成分分析的不同品种茭白品质评价
|
摘要
茭白是我国南方的特色水生蔬菜,其营养丰富,富含多种矿物质和维生素,然而茭白品种众多,品质差异较大。本文分析测定了12个茭白品种的形态质构、营养物质组分等21个指标,通过主成分分析筛选出综合品质较佳的品种。结果表明,不同茭白品种在木质素、可溶性蛋白、游离氨基酸、糖类物质等综合品质上存在显著性差异(P<0.05)。对各品质指标进行主成分分析,前5个主成分的累积方差贡献率达83.865%,基本反映了原指标的大部分信息。综合得分较高的品种为"浙茭6号"、"金茭1号"、"十月茭"、"龙茭2号"和"浙茭3号"。本研究结果可为不同品种茭白的品质评价提供借鉴。
Water bamboo shoot is a characteristic aquatic vegetable in southern China.It is rich in nutrients,contains many kinds of minerals and vitamins,However,the nutrition quality varies greatly among different cultivars of water bamboo shoot.In this study,21 indexes on morphology,texture and nutrient components of 12 water bamboo shoot cultivars were analyzed,and their comprehensive quality was evaluated to select cultivar with better quality by principal component analysis.The results showed that significant differences(P<0.05) were observed in the contents of lignin,soluble protein,free amino acid and sugar among different cultivars of water bamboo shoot.By principal component analysis,the cumulative variance contribution rate of the first five principal components was 83.865%,which basically reflected most of the information of the original indexes.The cultivars with higher comprehensive score were "ZheJiao No.6","JinJiao No.1","ShiYueJiao","LongJiao No.2" and "ZheJiao No.3".The results will provide some references for quality evaluation of different cultivars of water bamboo shoot.
Water bamboo shoot is a characteristic aquatic vegetable in southern China.It is rich in nutrients,contains many kinds of minerals and vitamins,However,the nutrition quality varies greatly among different cultivars of water bamboo shoot.In this study,21 indexes on morphology,texture and nutrient components of 12 water bamboo shoot cultivars were analyzed,and their comprehensive quality was evaluated to select cultivar with better quality by principal component analysis.The results showed that significant differences(P<0.05) were observed in the contents of lignin,soluble protein,free amino acid and sugar among different cultivars of water bamboo shoot.By principal component analysis,the cumulative variance contribution rate of the first five principal components was 83.865%,which basically reflected most of the information of the original indexes.The cultivars with higher comprehensive score were "ZheJiao No.6","JinJiao No.1","ShiYueJiao","LongJiao No.2" and "ZheJiao No.3".The results will provide some references for quality evaluation of different cultivars of water bamboo shoot.
引文
[1]房祥军,郜海燕,宋丽丽,等.减压贮藏保持茭白采后品质及调控细胞壁物质代谢[J].农业工程学报,2013,29(12):257-263.
[2]黄桂英.膳食纤维与人体健康[J].中国食物与营养,2003,(2):48-49.
[3]黄凯丰.茭白膳食纤维的初步研究[D].扬州:扬州大学,2005.
[4]俞晓平,陈建明.茭白高效安全生产大全[M].北京:中国农业出版社,2007:38-49.
[5]VAINIONPJ,SMOLANDER M,ALAKOMI HL,et al.Comparison of different analytical methods in the monitoring of the quality of modified atmosphere packaged broiler chicken cuts using principal component analysis[J].Journal of Food Engineering,2004,65(2):273-280.
[6]WANG X,ZENG Q,CONTRERAS M M,et al Profiling and quantification of phenolic compounds in Camellia seed oils:Natural tea polyphenols in vegetable oil[J].Food Research International,2017,102(10):184-194.
[7]DANIEL G,JNIO S S,GRAZIELA B E,et al Use of principal component analysis(PCA)and hierarchical cluster analysis(HCA)for multivariate association between bioactive compounds and functional properties in foods:A critical perspective[J].Trends in Food Science&Technology,2018,72(2):83-90.
[8]CAO Y,JIANG Y,GAO H,et al.Development of a model for quality evaluation of litchi fruit[J].Computers&Electronics in Agriculture,2014,106(8):49-55.
[9]曹颖.鲜食荔枝评价[D].金华:浙江师范大学,2013.
[10]白沙沙,毕金峰,王沛,等.基于主成分分析的苹果品质综合评价研究[J].食品科技,2012,37(1):54-57.
[11]曲雪艳,郎彬彬,钟敏,等.野生毛花猕猴桃果实品质主成分分析及综合评价[J].中国农学通报,2016,32(1):92-96.
[12]李伟,郜海燕,陈杭君,等.基于主成分分析的不同品种杨梅果实综合品质评价[J].中国食品学报,2017,17(6):162-171.
[13]侯飞娜,木泰华,孙红男,等.马玲薯全粉品质特性的主成分分析与综合评价[J].核农学报,2015,29(11):2130-2140.
[14]ZHANG L,LU Z,YU Z,et al.Preservation of fresh-cut celery by treatment of ozonated water[J].Food Control,2005,16(3):279-283.
[15]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2011:54-58.
[16]李合生,孙群,赵世杰,等.植物生理生化实验原理和技术[M].北京:高等教育出版社,2002:65-69.
[17]YAO L,LIU X,JIANG Y,et al.Compositional analysis of teas from Australian supermarkets[J].Food Chem,2006,94(1):115-122.
[18]AN J,ZHANG M,LU Q.Changes in some quality indexes in fresh-cut green asparagus pretreated with aqueous ozone and subsequent modified atmosphere packaging[J].Journal of Food Engineering,2007,78(1):340-344.
[19]CAO S,ZHENG Y,YANG Z,et al.Effect of methyl jasmonate on the inhibition of Colletotrichum acutatum infection in loquat fruit and the possible mechanisms[J].Postharvest Biology and Technology,2008,49(8):301-307.
[20]马之胜,王越辉,贾云云,等.桃种质资源果实硬度评价及概率分级[J].西南农业学报,2009,22(1):91-93.
[21]陶永胜,张莉.不同种类红葡萄酒CIELab参数与花色素苷化合物的相关分析[J].中国农业科学,2010,43(20):4271-4277.
[22]黄艳.常见果蔬中游离氨基酸含量的测定[J].安徽农业科学,2013,41(9):4088-4089.
[23]ZHAO C J,SCHIEBER A,MICHAEL G.Formation fo tast-active amino acids,amino acid derivatives and peptides in food fermentations-A review[J].Food Research International,2016,89(10)39-47.
[24]王俊城,王欣,刘宝林.常温下初始气体比例气调包装对茭白品质的影响[J].食品工业科技,2010,31(3):339-341.
[25]EGYDIO A P M,CATARINA C S,FLOHA E S,et al.Free amino acidcomposition of Annona(Annonaceae)fruit species of economic interest[J].In dustrial Crops and Products,2013,45(2):373-376.
[26]CYLWIK D,MOGIELNICKI A,BUCZKO W.L-Arginine and cardiovascular system[J].Pharmacol Reports,2005,57(1):14-22.
[27]MORRIS C R,POLIJAKOVIC M.Dysregulated arginine metabolism,hemolysis-associated pulmonary hypertension and mortality in sickle cell disease[J].JAMA-Journal of the American Medical Association,2005,22(1):81-90.
[28]MATEO R D,WU G Y,BAZER F W,et al.Dietary L-arginine supplementation enhances the reproductive performance of gilts[J].Journal of Nutrition,2007,37(3):652-656.
[29]杨苞梅,姚丽贤,李国良,等.不同品种荔枝果实游离氨基酸分析[J].食品科学,2011,32(16):249-252.
[30]揣冰洁.猕猴桃果中氨基酸含量分析与利用[J].农业与技术,1999,19(5):67-68.
[31]王艳.食荚菜豆特征风味物质鉴定及主要影响因素研究[D].吉林:吉林农业大学,2015.
[32]符勇,陶菲,郜海燕,等.荔枝干品质评价指标体系的建立[J].中国食品学报,2013,13(1):158-164.
[33]陈杭君,曹颖,郜海燕,等.不同品种荔枝品质特性及聚类分析评价[J].中国食品学报,2013,13(5):194-206.
[34]周涛,许时婴,王璋,等.茭白中过氧化物酶的部分纯化及其性质的初步研究[J].食品工业科技,2005,26(7):81-83.
[35]谢静,罗自生,徐庭巧,等.MA贮藏对采后茭白糠心和品质的影响[J].中国食品学报,2009,9(2):150-153.
[36]邓云,王焱东,肖晨龙,等.不同薄膜包装对茭白贮藏过程中品质变化的影响[J].上海交通大学学报(农业科学版),2010,28(2):88-90.
[37]罗海波.鲜切菱白品质劣变机理及控制技术研究[D]南京:南京农业大学,2011.
[38]胡晓航,吴玉梅,王皙玮.不同品种(系)甜菜氨基酸主成分分析与营养综合评价[J].中国农学通报,2016,32(27):69-75
[39]欧行奇,李新华,朱彬.甘薯茎尖与常见叶菜类蔬菜氨基酸含量及组成的比较分析[J].氨基酸和生物资源,2007,29(3):70-74.
[40]王彬,蔡永强,郑伟.火龙果果实氨基酸含量及组成分析[J].中国农学通报,2009,25(8):210-214.
[41]刘科鹏,黄春辉,冷建华,等.‘金魁’猕猴桃果实品质的主成分分析与综合评价[J].果树学报,2012,29(5):867-871.
[42]BI J F,WANG X,CHEN Q Q,et al.Evaluation indicators of explosion puffing Fuji apple chips quality from different Chinese origins[J].Lwt-Food Science and Technology,2015,60(2):1129-1135.
[43]段卞慧,冯一峰,林敏娟,等.引进16个鲜食枣品种品质性状的主成分分析和综合评价[J].新疆农业科学,2017,54(12):2198-2210.
[2]黄桂英.膳食纤维与人体健康[J].中国食物与营养,2003,(2):48-49.
[3]黄凯丰.茭白膳食纤维的初步研究[D].扬州:扬州大学,2005.
[4]俞晓平,陈建明.茭白高效安全生产大全[M].北京:中国农业出版社,2007:38-49.
[5]VAINIONPJ,SMOLANDER M,ALAKOMI HL,et al.Comparison of different analytical methods in the monitoring of the quality of modified atmosphere packaged broiler chicken cuts using principal component analysis[J].Journal of Food Engineering,2004,65(2):273-280.
[6]WANG X,ZENG Q,CONTRERAS M M,et al Profiling and quantification of phenolic compounds in Camellia seed oils:Natural tea polyphenols in vegetable oil[J].Food Research International,2017,102(10):184-194.
[7]DANIEL G,JNIO S S,GRAZIELA B E,et al Use of principal component analysis(PCA)and hierarchical cluster analysis(HCA)for multivariate association between bioactive compounds and functional properties in foods:A critical perspective[J].Trends in Food Science&Technology,2018,72(2):83-90.
[8]CAO Y,JIANG Y,GAO H,et al.Development of a model for quality evaluation of litchi fruit[J].Computers&Electronics in Agriculture,2014,106(8):49-55.
[9]曹颖.鲜食荔枝评价[D].金华:浙江师范大学,2013.
[10]白沙沙,毕金峰,王沛,等.基于主成分分析的苹果品质综合评价研究[J].食品科技,2012,37(1):54-57.
[11]曲雪艳,郎彬彬,钟敏,等.野生毛花猕猴桃果实品质主成分分析及综合评价[J].中国农学通报,2016,32(1):92-96.
[12]李伟,郜海燕,陈杭君,等.基于主成分分析的不同品种杨梅果实综合品质评价[J].中国食品学报,2017,17(6):162-171.
[13]侯飞娜,木泰华,孙红男,等.马玲薯全粉品质特性的主成分分析与综合评价[J].核农学报,2015,29(11):2130-2140.
[14]ZHANG L,LU Z,YU Z,et al.Preservation of fresh-cut celery by treatment of ozonated water[J].Food Control,2005,16(3):279-283.
[15]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2011:54-58.
[16]李合生,孙群,赵世杰,等.植物生理生化实验原理和技术[M].北京:高等教育出版社,2002:65-69.
[17]YAO L,LIU X,JIANG Y,et al.Compositional analysis of teas from Australian supermarkets[J].Food Chem,2006,94(1):115-122.
[18]AN J,ZHANG M,LU Q.Changes in some quality indexes in fresh-cut green asparagus pretreated with aqueous ozone and subsequent modified atmosphere packaging[J].Journal of Food Engineering,2007,78(1):340-344.
[19]CAO S,ZHENG Y,YANG Z,et al.Effect of methyl jasmonate on the inhibition of Colletotrichum acutatum infection in loquat fruit and the possible mechanisms[J].Postharvest Biology and Technology,2008,49(8):301-307.
[20]马之胜,王越辉,贾云云,等.桃种质资源果实硬度评价及概率分级[J].西南农业学报,2009,22(1):91-93.
[21]陶永胜,张莉.不同种类红葡萄酒CIELab参数与花色素苷化合物的相关分析[J].中国农业科学,2010,43(20):4271-4277.
[22]黄艳.常见果蔬中游离氨基酸含量的测定[J].安徽农业科学,2013,41(9):4088-4089.
[23]ZHAO C J,SCHIEBER A,MICHAEL G.Formation fo tast-active amino acids,amino acid derivatives and peptides in food fermentations-A review[J].Food Research International,2016,89(10)39-47.
[24]王俊城,王欣,刘宝林.常温下初始气体比例气调包装对茭白品质的影响[J].食品工业科技,2010,31(3):339-341.
[25]EGYDIO A P M,CATARINA C S,FLOHA E S,et al.Free amino acidcomposition of Annona(Annonaceae)fruit species of economic interest[J].In dustrial Crops and Products,2013,45(2):373-376.
[26]CYLWIK D,MOGIELNICKI A,BUCZKO W.L-Arginine and cardiovascular system[J].Pharmacol Reports,2005,57(1):14-22.
[27]MORRIS C R,POLIJAKOVIC M.Dysregulated arginine metabolism,hemolysis-associated pulmonary hypertension and mortality in sickle cell disease[J].JAMA-Journal of the American Medical Association,2005,22(1):81-90.
[28]MATEO R D,WU G Y,BAZER F W,et al.Dietary L-arginine supplementation enhances the reproductive performance of gilts[J].Journal of Nutrition,2007,37(3):652-656.
[29]杨苞梅,姚丽贤,李国良,等.不同品种荔枝果实游离氨基酸分析[J].食品科学,2011,32(16):249-252.
[30]揣冰洁.猕猴桃果中氨基酸含量分析与利用[J].农业与技术,1999,19(5):67-68.
[31]王艳.食荚菜豆特征风味物质鉴定及主要影响因素研究[D].吉林:吉林农业大学,2015.
[32]符勇,陶菲,郜海燕,等.荔枝干品质评价指标体系的建立[J].中国食品学报,2013,13(1):158-164.
[33]陈杭君,曹颖,郜海燕,等.不同品种荔枝品质特性及聚类分析评价[J].中国食品学报,2013,13(5):194-206.
[34]周涛,许时婴,王璋,等.茭白中过氧化物酶的部分纯化及其性质的初步研究[J].食品工业科技,2005,26(7):81-83.
[35]谢静,罗自生,徐庭巧,等.MA贮藏对采后茭白糠心和品质的影响[J].中国食品学报,2009,9(2):150-153.
[36]邓云,王焱东,肖晨龙,等.不同薄膜包装对茭白贮藏过程中品质变化的影响[J].上海交通大学学报(农业科学版),2010,28(2):88-90.
[37]罗海波.鲜切菱白品质劣变机理及控制技术研究[D]南京:南京农业大学,2011.
[38]胡晓航,吴玉梅,王皙玮.不同品种(系)甜菜氨基酸主成分分析与营养综合评价[J].中国农学通报,2016,32(27):69-75
[39]欧行奇,李新华,朱彬.甘薯茎尖与常见叶菜类蔬菜氨基酸含量及组成的比较分析[J].氨基酸和生物资源,2007,29(3):70-74.
[40]王彬,蔡永强,郑伟.火龙果果实氨基酸含量及组成分析[J].中国农学通报,2009,25(8):210-214.
[41]刘科鹏,黄春辉,冷建华,等.‘金魁’猕猴桃果实品质的主成分分析与综合评价[J].果树学报,2012,29(5):867-871.
[42]BI J F,WANG X,CHEN Q Q,et al.Evaluation indicators of explosion puffing Fuji apple chips quality from different Chinese origins[J].Lwt-Food Science and Technology,2015,60(2):1129-1135.
[43]段卞慧,冯一峰,林敏娟,等.引进16个鲜食枣品种品质性状的主成分分析和综合评价[J].新疆农业科学,2017,54(12):2198-2210.