我国板栗种质资源分布及营养成分比较  

Resource distribution and nutritional quality difference of Chinese chestnuts

作　　者：阚黎娜 李倩[1] 谢爽爽[1] 欧阳杰[1] 

机构地区：[1]北京林业大学生物科学与技术学院食品科学与工程系,林业食品加工与安全北京市重点实验室,北京100083

出　　处：《食品工业科技》2016年第20期396-400,共5页Science and Technology of Food Industry

基　　金：中央高校基本科研业务费专项资金资助(2015ZCQ-SW-04)

摘　　要：总结了近几年我国板栗的产量、分布和品种群划分情况,收集了38个不同产地、品种板栗的营养成分资料,采用SPSS软件进行差异分析、主成分分析和聚类分析。不同品种的板栗水分、淀粉、可溶性糖、蛋白质和脂肪的含量差异极其显著。在主成分分析中,选取了前4个主成分对板栗种质资源进行评价,其累计方差贡献率为92.98%;进一步通过聚类分析,将38个品种板栗分为4类,其性状差异较明显。分析结果可为板栗加工的原料选择提供理论依据。The production, distribution and classification of Chinese chestnuts in the past several years were summarized,and the nutritional components of 38 chestnut varieties were collected and analyzed by SPSS, including difference analysis, principal component analysis and cluster analysis.The results showed that there were high differences in water, starch, protein, water-soluble saccharides and fats contents. For principal component analysis,four principal components were extracted, and their cumulative variance contribution rate was 92.98%, which reflected much of the quality characteristics of chestnuts.Cluster analysis showed that thirty-eight cultivars could be divided into 4 groups with remarkable difference.The results can provide the theoretical basis for the raw material selection of Chinese chestnut processing.

关 键 词：中国板栗 种质资源 营养成分 主成分分析 聚类分析 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]