大白菜感官品质评价及其与营养成分含量的关系  

Evaluation of Chinese Cabbage Sensory Qualities and Their Relationship with Contents of Main Nutrient Components

作　　者：龚振平[1] 于拴仓[1] 张凤兰[1] 余阳俊[1] 赵岫云[1] 张德双[1] 汪维红[1] 苏同兵 

机构地区：[1]北京市农林科学院蔬菜研究中心,北京100097

出　　处：《河南农业科学》2015年第11期104-108,共5页Journal of Henan Agricultural Sciences

基　　金：科技部973项目(2012CB113906);国家自然科学基金项目(31171970);国家科技支撑计划项目(2012BAD02B01);大宗蔬菜产业技术体系项目(CARS-25-A-11)

摘　　要：为了建立大白菜品质的综合评价体系,以28个白菜品种或自交系为试材,进行了生食和熟食品尝鉴定以及营养品质测定,对影响感官品质的主观感受(品尝)和客观因素(营养成分含量)进行了多元回归与通径分析。结果显示,感官品质回归方程:yr(生食综合品质)=0.310 3+0.254 0x1(多汁度)+0.176 2x2(甜度)+0.221 6x3(脆度)+0.319 9x4(鲜味),yc(熟食综合品质)=0.204 4+0.250 9x5(渣量)+0.246 9x6(甜度)+0.182 5x7(绵软度)+0.323 1x8(鲜味)。通径分析结果表明,在感官评价指标中,甜度和多汁度的总通径系数分别为0.445 3和0.427 6,是对大白菜生食综合品质影响最大的2个指标,而鲜味次之,脆度影响最小;甜度对熟食综合品质的总通径系数为0.515 2,对熟食综合品质影响最大,其次是渣量,鲜味和绵软度影响较小。进一步分析了营养成分含量对感官品质的影响,获得了回归方程:yr=-32.192 0+0.389 3xw(含水量)+1.169 8xs(可溶性糖含量),yc=7.497 1+0.732 6xs-5.668 8xa(有机酸含量)-2.176 3xf(粗纤维含量)。而可溶性糖含量标准化回归系数在2个方程中分别为0.580 7和0.333 2,均为最高,表明其对感官品质影响最大。In order to establish the comprehensive evaluation system for the quality of Chinese cabbage,28 Chinese cabbage varieties or inbreeds were used as experimental materials to identify the raw and cooked taste and determine the nutrient components contents,and the subjective factors（ taste） and objective factors（ nutrient content） influencing the sensory quality were analyzed by multiple regression and path analysis. The results showed that two regression equations were obtained： yr（ raw quality） = 0. 310 3 ＋0. 254 0x1（ juiciness） ＋ 0. 176 2x2（ sweetness） ＋ 0. 221 6x3（ crispness） ＋ 0. 319 9x4（ flavor）,yc（ cooked quality） = 0. 204 4 ＋ 0. 250 9x5（ residue） ＋ 0. 246 9x6（ cooked sweetness） ＋ 0. 182 5x7（ softness） ＋0. 323 1x8（ cooked flavor）. The path analysis results showed that the total coefficients of sweetness and juiciness were high with the value of 0. 445 3 and 0. 427 6,respectively. It indicated that they were mainfactors affecting the raw quality. Meanwhile,sweetness was the main factor with the total path coefficient of 0. 515 2 affecting the cooked quality. Further analysis by the influences of nutritional components on sensory qualities,two another regression equations were obtained： yr=- 32. 192 0 ＋ 0. 389 3xw（ moisture content） ＋ 1. 169 8xs（ soluble sugar content）,yc= 7. 497 1 ＋ 0. 732 6 xs- 5. 668 8xa（ organic acid content）- 2. 176 3xf（ crude fiber content）. The normalized regression coefficients of soluble sugar were high with the value of 0. 580 7 in the raw quality regression and 0. 325 0 in the cooked quality one,indicating that among the six nutrient components,the soluble sugar was the main factor affecting both raw and cooked sensory qualities. The results provided the basis for quality evaluation,selection and breeding for high quality Chinese cabbages.

关 键 词：大白菜 感官品质 营养成分 通径分析 回归分析 

分 类 号：S634.1[农业科学—蔬菜学]