不同品种紫薯营养主成分及聚类分析  

Principal Component Analysis and Cluster Analysis of Nutrition Components in Different Purple-Fleshed Sweet Potatoes

作　　者：张梦潇 周文化 周虹[4] 张亚[4] 罗奡劼[1,2,3] 李良怡 Zhang Mengxiao;Zhou Wenhua;Zhou Hong;Zhang Ya;Lou Aojie;Li Liangyi(Hunan Key Laboratory of Processed Food for Special Medical Purpose,Changsha 410004;Grain and Oil Processing and Quality Control of Collaborative Innovation Center in Hunan Province,Changsha 410004;Food Science and Engineering,Central South Forestey University of Science and Technology University 3,Changsha 410004;Hunan Crop Research Institute,Changsha 410125)

机构地区：[1]特医食品加工湖南省重点实验室,长沙410004 [2]粮油深加工与品质控制湖南省协同创新中心,长沙410004 [3]中南林业科技大学食品科学与工程学院,长沙410004 [4]湖南省作物研究所,长沙410125

出　　处：《中国粮油学报》2020年第1期19-25,共7页Journal of the Chinese Cereals and Oils Association

基　　金：2017湖南省创新平台与人才计划(2017TP1021);长沙市科技计划(KC17040007);湖南省甘薯工程技术研究中心(2018TP2032)

摘　　要：为准确地评价不同紫薯营养品质差异,测定9个品种紫薯的水分、淀粉、蛋白质、膳食纤维、花青素、总酚、类黄酮、维生素C、维生素B2营养成分指标。运用主成分分析和聚类分析判定9个品种紫薯间营养品质的差异,综合排名前三的品种分别是徐紫薯8号>绵紫薯9号>渝紫薯7号。川紫薯4号、徐紫薯8号、湘紫薯174为第Ⅰ类;宁紫薯1号为第Ⅱ类;绵紫薯9号、渝紫薯7号、鄂紫薯12号为第Ⅲ类;阜紫薯1号为第Ⅳ类;宁紫薯8号为第Ⅴ类,不同品种紫薯可以根据其营养品质和功能的不同进行加工利用。In order to accurately evaluate the difference of nutritional quality of different purple sweet potato, the nutrient index of water, starch, protein, dietary fiber,anthocyanin, total phenol, flavonoids, vitamin C and vitamin B2 of nine varieties of purple sweet potatoes were determined. Principal component analysis and cluster analysis were conducted to determine the differences in nutritional quality among purple cultivars. The top three varieties were Xu Zishu No. 8 >MianZishu 9 >Yu 7. Chuanzishu No.4, Xuzishu No.8, Xiangzishu 174 are the first category;Ningzishu No.1 is the second category;Mianzishu No.9, Qizishu No.7, and Ezishu No.12 are the first Class Ⅲ;Fu Zishu No. 1 is the fourth class;Ning Zishu No. 8 is the Ⅴ class, and different varieties of purple yam can be processed and utilized according to their nutritional quality and function.

关 键 词：紫薯 营养价值 主成分分析 聚类分析 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]