基于主成分分析法的9个品种蓝莓品质评价  

Quality Evaluation of Nine Varieties of Blueberry Based on Principal Component Analysis

作　　者：梁钰梅 李可[2] 林籽汐 李晓梅[2] 周劲松 廖茂雯 林昊然 朱永清[2] 李华佳[2] 刘刚[1] LIANG Yumei;LI Ke;LIN Zixi;LI Xiaomei;ZHOU Jinsong;LIAO Maowen;LIN Haoran;ZHU Yongqing;LI Huajia;LIU Gang(College of Life Sciences,Sichuan Normal University,Chengdu 610000,China;Institute of Agro-products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610000,China;Sichuan Wine and Fruit Wine Industry Association,Chengdu 610000,China)

机构地区：[1]四川师范大学生命科学学院,四川成都610000 [2]四川省农业科学院农产品加工研究所,四川成都610000 [3]四川省葡萄酒与果酒行业协会,四川成都610000

出　　处：《食品工业科技》2024年第9期235-244,共10页Science and Technology of Food Industry

基　　金：四川省农业科学院1+9揭榜挂帅项目-功能食品核心技术攻关(1+9KJGG007);四川省科技计划重点研发项目(2020YFN0149)。

摘　　要：为了解不同品种蓝莓的品质特性,本文以9个品种蓝莓为研究对象,分别从外观、理化及糖酸组成等方面对果实品质进行差异分析,采用相关性分析分析了不同指标之间的相关性,并采用主成分分析对蓝莓的品质性状进行综合评价。结果表明:不同品种蓝莓外观、理化和糖酸组成等指标均表现出丰富的多样性,多个指标如葡萄糖和果糖(r=0.93)、FRAP和DPPH(r=0.755)之间存在较高的相关性;柠檬酸、pH、b^(*)、总酚、DPPH、黄酮、出汁率是评价蓝莓综合品质的关键性指标。‘灿烂’、‘莱格西’、‘双丰’果形指数优(>0.73)、固酸比适中为6.12~9.57,适合鲜食。‘巴尔德温’、‘都克’、‘微三’糖酸含量高、抗氧化能力较好,适合果汁、果酒等产品开发。‘微三’、‘都克’的黄酮(1.95、1.62 mg/g)、总酚(1.34、1.38 mg/g)含量高,适宜于功能性产品开发。该研究结果可作为不同用途蓝莓品种筛选的重要参考依据。To investigate the quality characteristics of different varieties of blueberry,the quality differences on appearance,physicochemical properties,and sugar and acid composition were analyzed.At the same time,correlation analysis was employed to analyze the correlation of different indexes and principal component analysis was employed to evaluate the quality characteristics of 9 varieties of blueberry.The results showed that different varieties of blueberry exhibited rich diversity in appearance,physicochemical properties,and sugar and acid composition.There was a high correlation between multiple indicators such as glucose and fructose(r=0.93),FRAP and DPPH(r=0.755).PCA results indicated that citric acid,pH,b^(*),total phenol,DPPH,flavonoid and juice yield were key indicators for evaluating the quality of blueberry,and the quality characteristics of‘Canlan’,‘Laigexi’and‘Shuangfeng’were excellent fruit shape index(>0.73),good solid to acid ratio of 6.12~9.57 and suitable for fresh consumption.The quality characteristics of‘Baerdewen’,‘Duke’and‘Weisan’included the high in sugar,acid and antioxidant capacity,suitable for juice and wine and other products development.The flavonoid contents of‘Weisan’and‘Duke’were 1.95 and 1.62 mg/g,and the total phenol contents were 1.34 and 1.38 mg/g,respectively.The quality characteristics of‘Weisan’and‘Duke’were high content of total phenol and flavonoid,suitable for functional product development.The results above will serve an important reference to screen blueberry varieties for different purposes.

关 键 词：蓝莓 加工适宜性评价 抗氧化性 主成分分析 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]