The evaluation of nutrient component of rose petals and the principal component analysis from different varieties
ZHANG Mengqin1*, XU Lu1*, SUN Yazhen2, SHI Jianhui1
1(College of Material and Engineering,Tongren University,Tongren 554300,China) 2(Integrated Technical Service Center of Luoyang Customs,Luoyang 471003,China)
Abstract: To investigate the correlation between the nutrient contents of different species of Chinese rose petals,Kjeldahl nitrogen determination,inductively coupled plasma atomic emission spectroscopy (ICP-AES),and acid hydrolysis were employed to measure the principal nutrient contents in ten species of Chinese rose petals from Nanyang in Henan.Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were then utilized to evaluate each nutrient.Using these methods,the average protein and fat levels across ten different species were 8.93% and 1.28%,respectively.The average contents of mineral elements K,Ca,Mg,Na,Fe,Mn,Cu,Zn,Se were 14 459.41,2 171.43,1 692.21,53.04,93.31,30.98,3.70,20.89,0.87 μg/g.However,there were statistically significant differences in the concentration of protein,fat,macroelements,and microelements across species.Moreover,the coefficient of variances of difference species were significantly different.PCA of each nutrient content resulted in a four-factor model,and the cumulative contribution rate of the four principal components was 83.24%.The ten species were categorized into 5 groups by PCA,which was consistent with the result obtained using HCA and indicating that PCA and HCA were suitable methods for classification of different Chinese rose species.The study thus provides scientific references and valuable insights for germ plasm screening,quality evaluation,integrated utilization,and product development of Chinese roses.
张孟琴,徐路,孙亚真,等. 月季花瓣营养成分评价及主成分和聚类分析[J]. 食品与发酵工业, 2021, 47(2): 274-278.
ZHANG Mengqin,XU Lu,SUN Yazhen,et al. The evaluation of nutrient component of rose petals and the principal component analysis from different varieties[J]. Food and Fermentation Industries, 2021, 47(2): 274-278.
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2021, Vol. 47 
