To explore the differences in quality of flowering Chinese cabbage varieties, the principal components and cluster analysis were used to determine the sensory and nutritional indicators of nine varieties of flowering Chinese cabbage (including vitamin C,soluble protein, soluble sugar, total phenolics, total flavonoids, calcium, magnesium, iron, zinc, chlorophyll, cellulose and organic acid). Results showed that the 12 indicators were simplified into three principal components by principal component analysis, and the cumulative variance contribution rate was 85.04%, which reflected most of the quality characteristics of flowering Chinese cabbage, and the quality of Shishan flowering Chinese cabbage was equivalent to that of sample eight and sample nine. Nine varieties of flowering Chinese cabbage species were divided into three categories by cluster analysis, and Shishan flowering Chinese cabbage and sample eight were similar in quality. Combined with the analysis of sensory and nutritional quality, contents of vitamin C, soluble protein and calcium in Shishan flowering Chinese cabbage were high and the taste was good, which has good promotion values in the food industry.
HUANG Ying
,
WU Ting
,
CAO Weiwei
,
MA Chaozhi
,
PAN Siyi
,
XU Xiaoyun
. Evaluation of nutrition and sensory quality of flowering Chinese cabbage based on principal component and cluster analysis[J]. Food and Fermentation Industries, 2020
, 46(17)
: 253
-258
.
DOI: 10.13995/j.cnki.11-1802/ts.023740
[1] 晏儒来.不同品种菜薹可溶性固形物含量比较[J].长江蔬菜,2012(14):53-54.
[2] 陈欢欢,黄新红,李瑶瑶,等.菜薹低温保鲜效果研究[J].中国果菜,2014(6):11-13.
[3] RAMCHIARY N,LIM Y P.Genetics of Brassica rapa L.[M]Genetics and Genomics of the Brassicaceae.New York, Springer,2011.
[4] JAISWAL A K,RAJAURIA G,ABU-GHANNAM N,et al.Phenolic composition,antioxidant capacity and antibacterial activity of selected Irish Brassica vegetables[J].Natural Product Communications,2011,6(9):1 299-1 304.
[5] MARÍA ELENA C,MARTA F,PILAR S,et al.Phenolic compounds in Brassica vegetables[J].Molecules,2010,16(1):251-80.
[6] 柯普.油菜的类型[J].新农业,1973(13):16.
[7] 张德纯.武汉洪山菜薹[J].中国蔬菜,2018(5):94.
[8] 马朝芝,文静,易斌,等.菜用甘蓝型油菜品种狮山菜薹的选育[J].长江蔬菜,2019(8):31-34.
[9] 李国英.不同栽培条件对红菜薹品质和产量的影响[D].武汉:华中农业大学,2008.
[10] 王塽,王渝忻,钟鸣,等.无蜡粉油菜菜薹绿菜薹1号产量及菜薹营养品质分析[J].现代农业科技,2019(14):59-60;64.
[11] 钟玉娟,张白鸽,罗少波,等.菜薹硝酸盐积累与品种、营养品质之间的关系[J].中国农学通报,2017,33(18):49-55.
[12] 李娇洋,杨帆,包斌.叶类蔬菜贮藏中品质变化评价指标及其分析方法的研究进展[J].食品工业科技,2018,39(15):334-340.
[13] 龚振平,于拴仓,张凤兰,等.大白菜感官品质评价及其与营养成分含量的关系[J].河南农业科学,2015,44(11):104-108.
[14] 中华人民共和国农业部. NY/T 1647—2008 菜心等级规格[S].北京:中国标准出版社,2008.
[15] 芦健萍.三种蔬菜熟处理工芝优化及短期放置品质变化研究[D].哈尔滨.哈尔滨商业大学,2017.
[16] 王学奎,黄见良.植物生理生化实验原理与技术[M].第3版.北京:高等教育出版社,2015.
[17] 蔡文国,吴卫,邵金凤,等.Folin-Ciocalteu法测定鱼腥草多酚的含量[J].食品科学,2010,31(14):201-204.
[18] 罗锋,汪河滨,杨玲,等.超声——微波协同萃取法提取甘草黄酮的研究[J].食品研究与开发,2006(8):127-128.
[19] ALVES B S F,PEREIRA JUNIOR J B,CARVALHO F I M,et al.Mineral composition of amazonian fruits by flame atomic absorption spectrometry using multivariate analysis[J].Biological Trace Element Research,2019,189(1):259-266.
[20] 王文森.变异系数——一个衡量离散程度简单而有用的统计指标[J].中国统计,2007(6):41-42.
[21] 李莉莉.白菜薹矿质元素的含量分析及其遗传研究[D].武汉:华中农业大学,2015.
[22] 原远,李光光,郑岩松,等.基于主成分分析的菜心营养品质判定[J].南方农业学报,2018,49(8):1 568-1 574.
[23] 位杰,蒋媛,林彩霞.库尔勒香梨及其芽变和杂交品种(系)果实品质评价因子的选择[J].食品科学,2018,39(11):69-74.
[24] ARAH I K,AMAGLO H,KUMAH E K,et al.Preharvest and postharvest factors affecting the quality and shelf life of harvested tomatoes:A mini review[J].International Journal of Agronomy,2015,5(16):78-88.
[25] CONTI S,VILLARI G,AMICO E,et al.Effects of production system and transplanting time on yield,quality and antioxidant content of organic winter squash (Cucurbita moschata Duch.)[J].Scientia Horticulturae,2015,183:136-143.
[26] UPADHYAYA H D,NIGAM S N,SINGH S.Evaluation of ground nut core collections to identify sources of tolerance to low temperature at germination[J].Plant Genetic Resources,2001(14):165-167.
[27] 刘伟,张群,李志坚,等.不同品种黄花菜游离氨基酸组成的主成分分析及聚类分析[J].食品科学,2019,40(10):243-250.
[28] 原远,王春政,周贤玉,等.菜心挥发性风味物质组分分析及风味品质评价[J].南方农业学报,2019,50(7):1 587-1 595.
[29] 杨乐琦,仇淑芳,唐菲,等.基于主成分分析的观赏生菜品质综合评价[J].上海交通大学学报(农业科学版),2015,33(3):53-60.
[30] 刘美迎,李小龙,梁茁,等.基于模糊数学和聚类分析的鲜食葡萄品种综合品质评价[J].食品科学,2015,36(13):57-64.
