六个品种花椰菜花球的营养成分分析与评价

Nutrient Analysis and Evaluation of Six Cauliflower Varieties

摘要:

为评价花椰菜(Brassica oleracea var. botrytis)的营养品质，测定了6个品种花球的10项营养指标，运用主成分分析和聚类分析方法对花椰菜品质进行综合评价。结果表明，6个品种的10项品质指标均存在不同程度的差异，变异幅度为12.22%~ 131.21%。维生素C (Vc)、总黄酮、总多酚、Fe、Ca、P、蛋白质含量间存在显著或极显著的关联性。系统聚类分析将6种花椰菜分为4类，黄色花椰菜‘209’、‘100’和‘217’各为1类，白色花椰菜‘210’、‘214’和‘218’聚为1类。主成分分析提取了花椰菜品质综合评价的3个主成分，获得6个营养评价指标：Vc、总黄酮、总多酚、Fe、Ca和P。通过建立评价函数模型: F= 0.5591Z₁+0.2189Z₂+0.1669Z₃，筛选出‘209’花椰菜的营养品质最高。这为挖掘及选育优良花椰菜品种提供了科学依据。

Abstract:

In order to evaluate the nutritional quality of cauliflower (Brassica oleracea var. botrytis), ten nutritional indexes in six varieties of cauliflower were determined, and the quality of cauliflower was compre- hensively evaluated by principal component analysis and cluster analysis. The results showed that there were differences in ten quality indexes among six varieties, the variation coefficient ranged from 12.22% to 131.21%. The correlation analysis showed that there were significant correlations among vitamin C (Vc), total flavonoids, total polyphenols, Fe, Ca, P and protein. Six cauliflower varieties were divided into four categories by cluster analysis, i.e., three yellow cauliflower varieties '209', '100' and '217' were each 1 class, and white cauliflower varieties '210', '214' and '218' were into one class. Three principal components for comprehensive evaluation were extracted by principal component analysis, and six nutritional evaluation indexes were obtained, such as contents of Vc, total flavonoids, total polyphenols, Fe, Ca and P. Cauliflower '209' had the highest nutritional quality by evaluation function model: F=0.5591Z₁+0.2189Z₂+0.1669Z₃. So, these would provide a scientific basis for excavating and breeding excellent cauliflower varieties.