黄花菜营养成分含量及口感影响因素分析  

Analysis of Nutrient Content of Daylily and Factors Influencing Taste

作　　者：岳新丽[1,2] 湛润生 王雅馨[3] 夏雪茂 邢宝龙 马涛 王慧[1,2] 孟璐 李小玉[1,2] YUE Xin-li;ZHAN Run-sheng;WANG Ya-xin;XIA Xue-mao;XING Bao-long;MA Tao;WANG Hui;MENG Lu;LI Xiao-yu(High Latitude Crops Institute,Shanxi Agricultural University,Datong 030031,China;Datong Daylily Industry Development Research Institute,Datong 037008,China;College of Agronomy and Life Sciences,Shanxi Datong University,Datong 037009,China)

机构地区：[1]山西农业大学高寒区作物研究所,山西大同030031 [2]大同黄花产业发展研究院,山西大同037008 [3]山西大同大学农学与生命科学学院,山西大同037009

出　　处：《中国调味品》2024年第11期30-34,共5页China Condiment

基　　金：山西省农业种质资源保护利用项目(sxzyk202309);黄花优质品种提升项目(2022YZNY001);大同市平城区重点研发计划项目(202104);2021年山西大同大学校级大学生创新创业训练计划项目(XDC2021241)。

摘　　要：为研究黄花菜营养成分含量及影响黄花菜口感的因素,以9个不同地区的黄花菜为材料,测定花蕾中可溶性糖、草酸、总酸、纤维素、木质素、单宁、总黄酮和游离氨基酸8个营养指标的含量,并对其苦涩度和细腻度等食用口感指标进行评价,利用相关分析法分析影响黄花菜口感的因素。结果表明,不同地区黄花菜的各营养成分含量和口感评分均存在明显差异,其中大同云州黄花菜的综合评分最高。黄花菜的苦涩度与单宁含量显著相关;细腻度与纤维素含量显著负相关,与木质素含量极显著负相关;综合评分与纤维素含量、木质素含量显著负相关,与单宁含量极显著负相关。因此,木质素、纤维素和单宁为影响黄花菜口感的主要因素。In order to study the content of nutrients in daylily and the factors influencing its taste,with daylilies from nine different regions as the materials,the content of eight nutritional indexes such as soluble sugar,oxalic acid,total acids,cellulose,lignin,tannin,total flavonoids and free amino acids in bud are determined,the edible taste indexes such as bitterness and fineness are evaluated,and the factors influencing the taste of daylily are analyzed by correlation analysis method.The results show that there are significant differences in the content of each nutrient and taste score of daylilies from different regions,and the comprehensive score of daylily from Yunzhou,Datong is the highest.The bitterness of daylily is significantly correlated with tannin content.There is a significant negative correlation between fineness and cellulose content,and there's a highly significant negative correlation between fineness and lignin content.The comprehensive score is significantly negatively correlated with the content of cellulose and lignin,and extremely significantly negatively correlated with tannin content.Therefore,lignin,cellulose and tannin are the main factors influencing the taste of daylily.

关 键 词：黄花菜 营养成分 口感评价 相关性分析 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]