不同品种软枣猕猴桃品质指标的主成分分析
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摘要
通过测定不同品种软枣猕猴桃的外观品质、营养成分等指标,并对其进行对比与分析,为不同品种软枣猕猴桃的合理选择及加工利用提供研究基础。以辽宁省丹东市同一栽培地的8个主栽品种的软枣猕猴桃为研究对象,采用国标法分别测定不同品种果实的外观品质、营养成分等13项指标,利用主成分分析法对不同品种软枣猕猴桃的13项指标进行分析。结果表明:不同品种软枣猕猴桃之间存在着较为明显的差异,其中色度值、果型指数、可滴定酸、结合型总黄酮的变异系数较大。LD241的饱和度最大,色度值为4.724;大龙二的果型指数值最大,其数值为1.779;金香玉含有的可滴定酸最高,其数值为2.68 mg/100 g;野生果的结合型黄酮含量最高,其数值为85.01 mg/100 g。通过主成分分析法进行分析可得,第一主成分由DPPH自由基清除率、黄酮、维生素C等指标决定,表现出显著的抗氧化特性;第二主成分主要由可滴定酸决定,表现出独特的口味特性和加工特性;第三主成分主要由可溶性固形物决定,表现出独特的营养特性,第四主成分由色度值决定,表现出独特的外观品质。其累积方差贡献率的值可达91.962%。因此,主成分分析法可充分反应不同品种软枣猕猴桃的优质特性,可作为不同品种软枣猕猴桃果实品质特性的评价方法。
In order to provide the research foundation for rational development and utilization of Actinidia arguta,by comparing and analyzing indexes of appearance and nutrition of the different varieties of Actinidia arguta,the appearance quality and nutrient component of 8 kinds of Actinidia arguta from same cultivated land of Liaoning province were measured by Chinese standard method and its 13 quality indexes were evaluated by principal component analysis.The results indicated that there were different quality among different kinds of Actinidia arguta. The variable coefficient of value of chromatism,fruit shape index,titratable acid,combined total flavonoids were large. LD241 had the maximum color saturation and the chromatic value was 4.724.The maximum value of the fruit shape index was 1.779 from big Longer. The highest content of titratable acid was2.68 mg/100 g from Jinxiangyu.The highest content of flavonoids was 85.01 mg/100 g from wild fruit.The principal component analysis showed that the first principal component was determined by 2,2-diphenyl-1-picrylhydrayl,flavonoids,vitamin C and so on,which showed significant antioxidant properties. The second principal component was mainly determined by titratable acids,which showed flavor and processing characteristics. The third principal component was mainly determined by soluble solids,which showed nutritional characteristics. The fourth principal component was determined by the color value,which showed appearance quality. The value of its cumulative variance contribution rate was as high as 91.962%.Therefore,the principal component analysis could be regarded as a good method to evaluate the different Actinidia arguta high-quality features.
In order to provide the research foundation for rational development and utilization of Actinidia arguta,by comparing and analyzing indexes of appearance and nutrition of the different varieties of Actinidia arguta,the appearance quality and nutrient component of 8 kinds of Actinidia arguta from same cultivated land of Liaoning province were measured by Chinese standard method and its 13 quality indexes were evaluated by principal component analysis.The results indicated that there were different quality among different kinds of Actinidia arguta. The variable coefficient of value of chromatism,fruit shape index,titratable acid,combined total flavonoids were large. LD241 had the maximum color saturation and the chromatic value was 4.724.The maximum value of the fruit shape index was 1.779 from big Longer. The highest content of titratable acid was2.68 mg/100 g from Jinxiangyu.The highest content of flavonoids was 85.01 mg/100 g from wild fruit.The principal component analysis showed that the first principal component was determined by 2,2-diphenyl-1-picrylhydrayl,flavonoids,vitamin C and so on,which showed significant antioxidant properties. The second principal component was mainly determined by titratable acids,which showed flavor and processing characteristics. The third principal component was mainly determined by soluble solids,which showed nutritional characteristics. The fourth principal component was determined by the color value,which showed appearance quality. The value of its cumulative variance contribution rate was as high as 91.962%.Therefore,the principal component analysis could be regarded as a good method to evaluate the different Actinidia arguta high-quality features.
引文
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[27]李梁,高畅,刘镇东,等.不同方式制备苹果梨膳食纤维成分测定与分析[J].食品工业科技,2018,39(1):322-324.
[28]陈汉哲,刘姝璇,刘晔玮,等.不同地区锁阳营养成分的测定与分析[J].食品科学,2016,41(7):277-278.
[29]曾亮,傅丽亚,黎盛,等.不同品种和花期茶树花挥发性物质的主成分和聚类分析[J].食品科学,2015,36(16):89-91.
[30]王益民,张珂,王玉,等.不同品种枸杞子营养成分分析与评价[J].食品科学,2014,35(1):36-37.
[2]施春晖,王晓庆,叶正文,等.上海地区15个猕猴桃品种引种适应性比较[J].上海交通大学学报,2014,32(3):1-6.
[3]蔡慧.不同处理对软枣猕猴桃采后生理生化的影响[D].长春:吉林农业大学,2012:1-2.
[4]史彩虹,李大伟,赵余庆,等.软枣猕猴桃的化学成分和药理活性研究进展[J].现代药物与临床,2011,26(3):203-205.
[5]金钟.沙棘叶黄酮提取物体内外抗氧化活性、应用与护肝作用的研究[D].哈尔滨:东北农业大学,2014:14-15.
[6]齐岩,檀昕,程安玮,等.葡萄皮和籽中游离酚和结合酚组成及抗氧化活性比较[J].核农学报,2017,31(1):104-109.
[7]朱春秋,程代,姜微波,等.枣果皮结合酚的大鼠体内吸收及抗氧化能力研究[J].食品工业科技,2012,33(3):352-353.
[8]易盼盼.不同猕猴桃品种溃疡病抗性鉴定及抗性相关酶研究[D].杨凌:西北农林科技大学,2014:1-4.
[9]黄圆博,姜丹,李旭,等.软枣猕猴桃苗木繁育技术研究[J].延边大学农学学报,2017,39(3):30-33.
[10]崔雪艳.软枣猕猴桃组织培养技术研究[J].园艺与种苗,2017,31(4):1-2.
[11]焦中高,胡丽娜,张春岭,等.采后UV-C处理对软枣猕猴桃果实酚类物质及抗氧化活性的影响[J].现代食品科技,2016,32(11):177-183.
[12]Wojdylo A,Nowicka P,Golis T,et al.Phytochemical compounds and biological effect of Actinidia fruits[J].Journal of Function Foods,2017,30(1):194-202.
[13]Sohn KH,Kim BK,Kim JY,et al.Fixed food eruption caused by Actinidia arguta(hardy kiwi):A case report and literature review[J].Allergy Asthma Immunol Res,2017,9(2):182-184.
[14]Madssen H L,Bertelsen G,et al.Spices as antioxidants[J].Trends in Food Science and Technology,1995,6(8):271-277.
[15]Li Xia,Wang Tingting,Zhou Bin,et al.Chemical composition and antioxidant and anti-inflammatory potential of peels and flesh from 10 different pear varieties[J].Food Chemistry,2014,23(152):531-538.
[16]Myrna On,Bdla Sb,Philip E,et al.Simultaneous detection of dehy droascorbic,ascorbic and some organic acids in fruits and vegetables by HPLC[J].Food Chemistry,1992,1002(40):1127-1129.
[17]陈启亮,陈庆红,秦仲麒,等.中国猕猴桃新品种选育成就与展望[J].中国南方果树,2009,38(2):70-75.
[18]曹建康,姜微波,赵玉梅,等.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2017:28-37.
[19]栾云峰.软枣猕猴桃黄酮的提取分离纯化及结构鉴定[D].沈阳:沈阳农业大学,2011:9-14.
[20]刘天行,郭佳,辛志宏,等.小米中结合型酚类化合物的分离与鉴定[J].南京农业大学学报,2014,37(1):138-142.
[21]马娟娟.山楂叶黄酮的提取、纯化及分离技术研究[D].泰安:山东农业大学,2016:17-18.
[22]王振宇,孔子浩,林少玲,等.鲜莲结合酚的提取及其抗氧化活性研究[J].食品科学,2018,39(10):304-311.
[23]张金宏.苹果渣中游离酚和结合酚的提取及其功能特性的研究[D].杨凌:西北农林科技大学,2016:10-12.
[24]张李青,张名位,张瑞芬,等.5种籼稻品种谷壳中游离态和结合态酚类物质含量及抗氧化活性比较[J].中国农业科技,2012,45(6):1150-1158.
[25]孟庆焕.牡丹种皮黄酮提取分离与抗氧化及抗疲劳作用研究[D].哈尔滨:东北林业大学,2013:15-17.
[26]闫琳娜.松针落叶总黄酮的提取、纯化及抗氧化性能分析[D].长春:吉林大学,2009:22-29.
[27]李梁,高畅,刘镇东,等.不同方式制备苹果梨膳食纤维成分测定与分析[J].食品工业科技,2018,39(1):322-324.
[28]陈汉哲,刘姝璇,刘晔玮,等.不同地区锁阳营养成分的测定与分析[J].食品科学,2016,41(7):277-278.
[29]曾亮,傅丽亚,黎盛,等.不同品种和花期茶树花挥发性物质的主成分和聚类分析[J].食品科学,2015,36(16):89-91.
[30]王益民,张珂,王玉,等.不同品种枸杞子营养成分分析与评价[J].食品科学,2014,35(1):36-37.