不同韭菜品种营养品质评价分析  

Evaluation and Analysis of Nutritional Quality of Different Leek Varieties

作　　者：赵丽芬 王青青 奥宁 杨巍 唐兵 莫传园 张宝会 陶莲[1,2] 付文苑 邓英 ZHAO Lifen;WANG Qingqing;AO Ning;YANG Wei;TANG Bing;MO Chuanyuan;ZHANG Baohui;TAO Lian;FU Wenyuan;DENG Ying(Institute of Horticulture,Guizhou Academy of Agricultural Sciences,Guiyang 550006,Guizhou,China;Guizhou Horticultural Engineering Technology Research Center,Guiyang 550006,Guizhou,China;College of Agricultural,Guizhou University,Guiyang 550025,Guizhou,China)

机构地区：[1]贵州省农业科学院园艺研究所,贵州贵阳550006 [2]贵州省园艺工程技术研究中心,贵州贵阳550006 [3]贵州大学农学院,贵州贵阳550025

出　　处：《中国蔬菜》2024年第6期81-88,共8页China Vegetables

基　　金：贵州省科技项目(黔科合支撑[2022]一般085);贵州省科技计划项目(黔科合服企[2022]005);贵州省蔬菜现代农业产业技术体系建设项目(GZCYTX2023-0102)。

摘　　要：为充分利用韭菜资源,筛选营养品质较高的韭菜品种,对7个青韭品种、3个韭黄品种共10个样品进行营养品质评价分析,测定氨基酸、可溶性淀粉及矿物质含量等13项营养品质指标,运用差异显著性分析、相关性分析、主成分分析、聚类分析和模糊隶属函数分析法对韭菜营养品质进行综合评价。结果表明:10个样品的13项营养品质指标差异显著,系统聚类分析将10个样品分为3类。第Ⅰ类为20-CJ37-1、20-CJ36-1、20-CJ17、20-CJ38;第Ⅱ类为21-CJ43、20-CJ37、20-CJ8、20-CJ26、20-CJ38-1;第Ⅲ类为20-CJ1。主成分分析提取了韭菜品质综合评价的3个主成分,获得总游离氨基酸、可溶性淀粉、含水量、可溶性蛋白、热值5个营养品质评价指标。通过模糊隶属函数模型分析表明20-CJ17、20-CJ36-1、20-CJ26的营养品质较高。In order to make full use of leek resources,screen leek varieties with higher nutritional quality,conducted nutritional quality evaluation and analysis on 10 samples of 7 different varieties of chive seedling and 3 different varieties of yellowish leek.Thirteen nutritional quality indicators,including amino acid,soluble starch,and mineral content,were measured.The quality of leek was comprehensively evaluated using methods such as significant difference analysis,correlation analysis,principal component analysis,cluster analysis,and fuzzy membership function analysis.The results showed that there were significant differences in 13 nutritional quality indicators among the 10 samples.Systematic clustering analysis divided the 10 samples into 3 categories,with the first category is 20-CJ37-1,20-CJ36-1,20-CJ17,and 20-CJ38;the second category is 21-CJ43,20-CJ37,20-CJ8,20-CJ26,20-CJ38-1;the third category is 20-CJ1.Principal component analysis extracted three principal components for comprehensive evaluation of leek quality,and obtained five nutritional quality evaluation indicators:total free amino acids,soluble starch,water content,soluble protein,and calorific value.The fuzzy membership function model analysis shows that the nutritional quality of 20-CJ17,20-CJ36-1,and 20-CJ26 is relatively high.

关 键 词：青韭 韭黄 营养品质 评价分析 

分 类 号：S633.3[农业科学—蔬菜学]