苹果特征性营养品质指标筛选  

Screening study of apple nutritional quality indexes

作　　者：任潇 朱孟东 王立平 宫雅姝 王军[2] 任滨 朱大洲 REN Xiao;ZHU Mengdong;WANG Liping;GONG Yashu;WANG Jun;REN Bin;ZHU Dazhou(Institute of Food and Nutrition Development,Ministry of Agriculture and Rural Affairs,Beijing 100081,China;Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083,China;Zhejiang Tianyan Weizhen Net Technology Co.,Ltd.,Hangzhou 310015,China)

机构地区：[1]农业农村部食物与营养发展研究所,北京100081 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]浙江天演维真网络科技股份有限公司,杭州310015

出　　处：《中国农业大学学报》2024年第11期12-22,共11页Journal of China Agricultural University

基　　金：中国农业科学院科技创新工程青年英才专项(ASTIP2022B-3);中国农业科学院科技创新工程重大科研任务项目(CAAS-XTCX20190025)。

摘　　要：针对水果营养品质分级指标缺乏的问题,以新疆阿克苏红富士、山东栖霞红富士、陕西洛川红富士、新西兰爱妃、新西兰乐淇及大宁县秦脆6种苹果为研究对象,采用单因素方差分析(ANOVA)和计算营养品质指标变异系数的方法,对苹果中糖、酸、果胶、膳食纤维、维生素C、矿物质、原花青素、总花色苷、总酚和总黄酮含量进行差异性分析;采用双变量相关性分析、主分分析和聚类分析方法,对以上11个特征性营养品质指标进行降维筛选研究。结果表明:1)6种苹果在口感、色泽、营养物质方面均存在较大差异,特别是维生素C、原花青素和总花色苷的含量,其变异系数分别为64.39%、51.84%和48.93%;2)苹果营养指标具有相关性和可分级性,11个营养指标降维后得到的前4类因子对苹果营养品质的积累贡献率为99.795%,可反映原始指标99.795%的信息;3)4类因子中各筛选出1个核心指标,分别为总酚(因子权重0.941)、水溶性糖(因子权重0.926)、维生素C(因子权重0.836)和总矿物质(因子权重0.16),可作为苹果营养品质分级指标。采用水果特征性营养品质指标筛选的方法在水果的质量分级工作中具有可行性。In order to solve the problem of the lack of fruit nutrition quality grading index,six apple varieties,Xinjiang Aksu red Fuji,Shandong Qixia red Fuji and Shaanxi Luochuan red Fuji,New Zealand Envy,New Zealand Rockit and Daning Qincui were taken as study materials.One-way analysis of variance(ANOVA)and calculation of the coefficient of variation of nutritional quality indexes were used to analyze the differences in the contents of sugar,acid,pectin,dietary fiber,vitamin C,minerals,proanthocyanidins,total anthocyanins,total phenols and total flavonoids in apples.The bivariate correlation analysis,principal fraction analysis and cluster analysis were used to screen the dimensionality reduction of the above 11 characteristic nutritional quality indicators.The results showed that:1)There were great differences in the taste,color and nutrients among the six apple varieties,especially the contents of vitamin C,proanthocyanidins and total anthocyanins,and the coefficients of variation reached 64.39%,51.84% and 48.93%,respectively.2)The nutritional indexes of apples were correlated and classifiable,and the contribution rate of the first four types of factors obtained after the dimension reduction of 11 nutritional indicators to the nutritional quality of apples was 99.795%,which could reflect the original index of 99.795%.3)One core index was identified from each of the four types of factors,namely total phenols(factor weight 0.941),water-soluble sugar(factor weight 0.926),vitamin C(factor weight 0.836)and total minerals(factor weight 0.16),which could be used as apple nutrition quality grading indicators.In conclusion,the method of screening characteristic nutritional quality indexes of fruits is feasible in the quality grading of fruits.

关 键 词：苹果 营养品质 质量分级 指标筛选 

分 类 号：S375[农业科学—农产品加工]