不同品种荔枝品质特性及聚类分析评价  

Quality Properties and Cluster Analysis of Different Litchi Cultivars

作　　者：陈杭君[1] 曹颖[1,2] 郜海燕[1] 陶菲[1] 符勇[1,2] 

机构地区：[1]浙江省农业科学院食品科学研究所杭州310021 [2]浙江师范大学化学与生命科学学院浙江金华321004

出　　处：《中国食品学报》2013年第5期194-206,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家公益性行业(农业)科研专项经费项目(No.200903043)

摘　　要：分析广东省21个主栽荔枝品种的品质特性,通过营养品质、感官评价、抗氧化物质(总酚、花色苷)、抗氧化酶(过氧化物酶、过氧化氢酶、超氧化物歧化酶)等指标比较不同荔枝品种间的品质差异。结合高效液相指纹图谱分析荔枝品种的糖酸组成,采用聚类分析评价荔枝品种的综合品质,筛选出较优的荔枝品种,为荔枝生产育种提供参考,亦为荔枝采后贮运和加工品种的选择提供理论依据。Quality properties of 21 different litchi cultivars from Guangdong province were analyzed in terms of nutritional qualities, sensory evaluation, antioxidant substances and other relative antioxidases. Antioxidant substances such as total phenolic and anthocyanin, along with antioxidases like peroxydase, catalase and superoxide dismutase were used to analyze the differences between different cultivars. Besides, high performance liquid chromatography was used in the analysis of sugar and acid composition. Cluster analysis was used to evaluate total quality of different cuhivars in consider of general qualities to choose the best cultivar. The research was conducted in the aim of providing several references for litchi production and breeding, as well as the choose of cultivar for postharvest storage, transportation and processing.

关 键 词：荔枝 品质特性 聚类分析 

分 类 号：S667.1[农业科学—果树学]