青海不同产地蕨麻营养成分分析及品质评价  

Analysis of Nutritional Compositions and Evaluation of Quality in Potentilla anserina L.from Qinghai Different Producing Areas

作　　者：谭亮[1] 李军乔 李玉林[1] 王环[1] 杲秀珍 赵静[1] 马家麟 冀恬[1] 王虹蕾 TAN Liang;LI Junqiao;LI Yulin;WANG Huan;GAO Xiuzhen;ZHAO Jing;MA Jialin;JI Tian;WANG Honglei(Northwest Institute of Plateau Biology/Qinghai Key Laboratory of Qinghai-Tibet Plateau Biological Resource,Chinese Academy of Sciences,Xining 810001,China;The College of Ecological Environment and Resources/Qinghai Provincial Key Laboratory of High-Value Utilization of Characteristic Economic Plants,Qinghai Minzu University,Xining 810007,China)

机构地区：[1]中国科学院西北高原生物研究所/青海省青藏高原特色生物资源研究重点实验室,青海西宁810001 [2]青海民族大学生态环境与资源学院/青海省特色经济植物高值化利用重点实验室,青海西宁810007

出　　处：《食品与生物技术学报》2022年第1期95-111,共17页Journal of Food Science and Biotechnology

基　　金：青海省中央引导地方科技发展资金项目(2021ZY027);青海省自然科学基金面上项目(2021-NK-911);青海省重点实验室发展建设专项(2021-ZJ-Y14)。

摘　　要：以青海7个不同产地的蕨麻为研究对象,对其营养成分进行差异比较、主成分分析和品质综合评价,为以青海蕨麻为食品原料或辅料的产品开发和利用提供依据。采用SPSS 19.0分别对青海7个不同产地蕨麻的营养成分进行主成分分析和多重比较分析,并对蕨麻品质贡献大的指标性营养成分进行综合评价。此外,还对青海蕨麻与其他食品的关键营养成分进行差异比较分析。结果表明,各样品间指标性营养成分存在差异,但具有高蛋白质、高膳食纤维、低脂肪、极低钠、丰富的氨基酸和脂肪酸种类、多种矿物质的特点。与其他食品营养成分比较分析发现青海蕨麻中膳食纤维、维生素B_(2)、维生素C、Ca、K、Na质量分数高,脂肪、淀粉质量分数低,能量低。综合评价总排名前三位的蕨麻分别来自玉树州囊谦县、海南州贵南县和西宁市湟源县。研究发现不同青海产地蕨麻的营养成分质量分数的差异与当地海拔高度有一定相关性,并与不同海拔对应的气候因素密切相关,同时还可能与蕨麻品种、培育和遗传改良、生态适应性有关。本研究表明青海蕨麻具有良好的营养价值和开发前景,可为其质量控制提供依据。The samples of Potentilla anserina L.from seven different producing areas in Qinghai were used to study the differences,principal component analysis and quality comprehensive evaluation of nutritional components,providing a basis for the development and utilization of Qinghai Potentilla anserina L.as food raw material or product excipients.SPSS 19.0 was used to conduct principal component analysis and multiple comparative analysis of nutrients of Potentilla anserina L.from seven different producing areas in Qinghai,and the index components contributing greatly to the quality of Potentilla anserina L.were comprehensively evaluated.In addition,the differences of key nutrients between Potentilla anserina L.from Qinghai and other foods were compared and analyzed.The results showed that there were differences in the index nutrients among the samples,but with the characteristics of'high protein,high dietary fiber,low fat,very low sodium,rich in amino acids and fatty acids,rich in nutrition and various mineral elements'.Compared with nutrients in other foods,it was found that the contents of dietary fiber,vitamin B_(2),vitamin C,Ca,K and Na in Potentilla anserina L.were high,while the contents of fat,starch and energy were low.The top three Potentilla anserina L.were from Nangqian county in Yushu tibetan autonomous prefecture,Guinan county in Hainan tibetan autonomous prefecture and Huangyuan county in Xining city.It was found that the differences of nutrient mass fraction in Potentilla anserina L.from varied producing areas in Qinghai were related to the local altitude,and was closely related to the climatic factors corresponding to different altitudes.It might also be related to the varieties,breeding,genetic improvement and ecological adaptability.This study indicated that Potentilla anserina L.from Qinghai had favorable nutritional value and development prospect,which could provide a basis for its quality control.

关 键 词：蕨麻 青海不同产地 营养成分分析 品质综合评价 

分 类 号：TS201.4[轻工技术与工程—食品科学]