不同品种梨膏营养成分的综合分析与评价研究  

Study on Comprehensive Analysis and Evaluation of Nutritional Components of Different Kinds of Pear Syrups

作　　者：张莹[1] 徐家玉 胡红菊[2] 范净[2] 凌益春 任伟春 杨晓乐 曹玉芬[1] ZHANG Ying;XU Jiayu;HU Hongju;FAN Jing;LING Yichun;REN Weichun;YANG Xiaole;CAO Yufen(Research Institute of Pomology,Chinese Academy of Agricultural Sciences,Xingcheng 125100,China;Hubei Key Laboratory of Germplasm Innovation and Utilization of Fruit Trees,Research Institute of Fruit and Tea,Hubei Academy of Agricultural Science,Wuhan 430064,China;Agriculture and Rural Bureau of Yunhe County,Lishui 323699,China;People s Government of Chishi Township Yunhe County,Lishui 323607,China)

机构地区：[1]中国农业科学院果树研究所,辽宁兴城125100 [2]湖北省农业科学院果树茶叶研究所,果树种质创新与利用湖北省重点实验室,湖北武汉430064 [3]丽水市云和县农业农村局,浙江丽水323699 [4]丽水市云和县赤石乡人民政府,浙江丽水323607

出　　处：《保鲜与加工》2024年第9期123-133,共11页Storage and Process

基　　金：果树种质创新与利用湖北省重点实验室开放基金项目(GSSZ202303);国家现代农业产业技术体系建设项目(CARS-28-01);中国农业科学院科技创新工程项目(CAAS-ASTIP-2021-RIP-01)。

摘　　要：为检测地方不同品种梨所制梨膏的主要营养成分,并进行综合评价,对原产我国的25个代表性梨地方品种所制梨膏的总酚、总黄酮、有机酸、可溶性糖和矿物质元素等主要营养成分含量进行测定,研究不同品种梨膏主要营养成分含量的变异系数和相关性,采用主成分分析法建立梨膏主要营养成分的评价模型,对梨膏的主要营养成分进行综合评价。结果表明,不同品种梨所制梨膏主要营养成分间存在较大差异。梨膏总酚平均含量(6.72 mg/g)大于总黄酮(2.15 mg/g),但总黄酮的变异系数(66.93%)大于总酚(34.18%)。有机酸平均含量由高到低依次为苹果酸>奎宁酸>草酸>柠檬酸>抗坏血酸>莽草酸,可溶性糖平均含量由高到低依次为果糖>山梨糖醇>葡萄糖>蔗糖;莽草酸变异系数最大(233.25%),果糖变异系数最小(11.26%)。矿质元素平均含量由高到低依次为K>Na>P>Mg>Ca>B>Fe>Zn>Mn>Cu;矿质元素Fe的变异系数最大(158.05%),Na的变异系数最小(15.37%)。相关性分析发现梨膏22个主要营养成分之间具有较强相关性,其中K与Na相关性最强,相关系数r=0.983。建立了主成分分析的综合数学模型F=0.3609F1+0.1372F2+0.0997F3+0.0823F4+0.0630F5+0.0493F6。据此计算综合得分并排序确定梨膏主要营养成分较高的品种为‘火把梨’‘巍山红雪梨’‘云和雪梨’。本研究为地方品种梨膏主要营养成分的综合评价提供了参考。This study aimed to detect the main nutritional components of local varieties of pear syrups and explore the comprehensive evaluation method.The main nutrients contents including total phenols,total flavonoids,organic acids,soluble sugars and mineral elements were determined in pear syrups of 25 representative pear local varieties from China.The variation coefficient and correlation of main nutrients were analyzed and the evaluation model was established by principal component analysis,so as to comprehensively evaluate the main nutrients in pear syrups.The results showed that there were significant differences in the main nutrients among pear varieties.The average content of total phenols(6.72 mg/g)was higher than that of total flavonoids(2.15 mg/g),but the variation coefficient of total flavonoids(66.93%)was higher than that of total phenols(34.18%).The average contents of organic acids from high to low were malic acid>quinic acid>oxalic acid>citric acid>ascorbic acid>shikimic acid,and average contents of soluble sugars from high to low were fructose>sorbitol>glucose>sucrose.The variation coefficient of shikimic acid was the highest(233.25%),while that of fructose was the lowest(11.26%).The average contents of mineral elements from high to low were K>Na>P>Mg>Ca>B>Fe>Zn>Mn>Cu,and the variation coefficient of mineral element Fe was the highest(158.05%),while Na was the lowest(15.37%).The correlation analysis showed that there were strong correlations between the 22 main nutrients in pear syrups,among which the K and Na had the strongest correlation with correlation coefficient of r=0.983.A comprehensive mathematical model for principal component analysis was established as F=0.3609F1+0.1372F2+0.0997F3+0.0823F4+0.0630F5+0.0493F6.According to the comprehensive score and ranking,‘Huobali’,‘Weishan Hongxueli’and‘Yunhe Xueli’had the highest main nutritional components.This study provides references for the comprehensive evaluation of the main nutritional components in local variety pear syrups.

关 键 词：梨膏 品种 营养成分 主成分分析 综合评价 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]