首页 > 过刊浏览>2022年第30卷第3期 >349-356. DOI:10.11926/jtsb.4471
PDF HTML阅读 XML下载 导出引用 引用提醒
六个品种花椰菜花球的营养成分分析与评价
作者:
基金项目:

福建省属公益类科研院所基本科研专项(2019R1031-7)；国家大宗蔬菜产业技术体系福州综合试验站项目(CARS-23-G-53)；福建省自然科学基金项目(2019J01112)；福建省现代蔬菜产业技术体系岗位专家项目(2018R1026-5)；福建省种业创新与产业化工程项目(zycxny2021009)；福建省农科院科技创新平台专项(CXPT202001)；福建省农科院蔬菜遗传育种科技创新团队项目(CXTD2021038)资助


Nutrient Analysis and Evaluation of Six Cauliflower Varieties
Author:
  • 摘要
    • | |
  • 访问统计
    • |
  • 参考文献 [26]
    • |
  • 相似文献 [20]
    • | | |
  • 文章评论
    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.

    参考文献
    [1] MENG Q F, WANG J, GAO T Y, et al. Nutritional value of cauliflower and its industry profile and development trend[J]. Ningbo Agric Sci Technol, 2020(2): 24-25. 孟秋峰, 王洁, 高天一, 等. 花椰菜营养价值及其产业简况与发展趋势[J]. 宁波农业科技, 2020(2): 24-25.
    [2] XU Y H. The nutritional value and health function of cauliflower[J]. Food Ind, 2018(4): 94-95. doi: 10.3969/j.issn.2095-638X.2018.04.060. 徐玉红. 花椰菜的营养价值及保健作用[J]. 食品界, 2018(4): 94-95. doi: 10.3969/j.issn.2095-638X.2018.04.060.
    [3] DING Y H, HE H J, ZHAO X Z, et al. Analysis of major nutritional quality of different types of cauliflower varieties[J]. Chin Veg, 2016, 1(4): 58-63. doi: 10.3969/j.issn.1000-6346.2016.04.017. 丁云花, 何洪巨, 赵学志, 等. 不同类型花椰菜主要营养品质分析[J]. 中国蔬菜, 2016(4): 58-63. doi: 10.3969/j.issn.1000-6346.2016.04. 017.
    [4] HUANG S H, ZHAO Y P. Comparative experiment of spring sight- seeing and picking cauliflower varieties in Beijing[J]. Seed World, 2015(3): 23-25. doi: 10.3969/j.issn.1000-8071.2015.03.014. 黄少虹, 赵彦鹏. 北京地区春季观光采摘型花椰菜品种比较试验[J]. 种子世界, 2015(3): 23-25. doi: 10.3969/j.issn.1000-8071.2015. 03.014.
    [5] MA R, LIANG Y, WANG S L, et al. Differences of nutrients among different species of Brassica oleracea L. var. and effects of cooking on their contents[J]. Sci Technol Food Ind, 2020, 41(7): 7-12. doi: 10. 13386/j.issn1002-0306.2020.07.002. 马蓉, 梁颖, 王树林, 等. 花椰菜不同品种类型间营养成分差异及烹饪对其含量的影响[J]. 食品工业科技, 2020, 41(7): 7-12. doi: 10.13386/j.issn1002-0306.2020.07.002.
    [6] TAN Q J, CHEN H S, WEI Y R, et al. Nutritional analysis and evaluation of kernel of Macadamia integrifolia[J]. J Chin Cereal Oils Ass, 2021, 36(2): 150-154. doi: 10.3969/j.issn.1003-0174.2021.02. 025. 谭秋锦, 陈海生, 韦媛荣, 等. 澳洲坚果种质果仁主要营养成分分析与评价[J]. 中国粮油学报, 2021, 36(2): 150-154. doi: 10.3969/ j.issn.1003-0174.2021.02.025.
    [7] CHENG T T, HUI X H, SHANG X X, et al. Nutrient composition analysis and quality comprehensive evaluation of lotus root in 10 producing areas[J]. Sci Technol Food Ind, 2021, 42(8): 320-325. doi: 10.13386/j.issn1002-0306.2020060110. 程婷婷, 惠小涵, 尚欣欣, 等. 10个产地莲藕营养成分分析与品质综合评价[J]. 食品工业科技, 2021, 42(8): 320-325. doi: 10.13386/ j.issn1002-0306.2020060110.
    [8] HUANG Y, WU T, CAO W W, et al. Evaluation of nutrition and sensory quality of flowering Chinese cabbage based on principal component and cluster analysis[J]. Food Ferment Ind, 2020, 46(17): 253-258. doi: 10.13995/j.cnki.11-1802/ts.023740. 黄颖, 吴婷, 曹伟伟, 等. 基于主成分和聚类分析的油菜薹营养与感官品质评价[J]. 食品与发酵工业, 2020, 46(17): 253-258. doi: 10.13995/j.cnki.11-1802/ts.023740.
    [9] YAN M, CHEN X, WANG T T, et al. Analysis on nutrient composition of seven species of Russulaceae in Yunnan Province[J]. Edib Fungi China, 2019, 38(5): 32-38. doi: 10.13629/j. cnki.53-1054.2019.05.009. 严明, 陈旭, 王婷婷, 等. 云南7种红菇科野生食用菌营养成分分析[J]. 中国食用菌, 2019, 38(5): 32-38. doi: 10.13629/j.cnki.53- 1054.2019.05.009.
    [10] WANG Y M, ZHANG K, XU F H, et al. Chemical analysis and nutritional evaluation of different varieties of goji berries (Lycium barbarum L. )[J]. Food Sci, 2014, 35(1): 34-38. doi: 10.7506/spkx 1002-6630-201401007. 王益民, 张珂, 许飞华, 等. 不同品种枸杞子营养成分分析及评价[J]. 食品科学, 2014, 35(1): 34-38. doi: 10.7506/spkx1002-6630-2014 01007.
    [11] ZHU S Y, ZHANG X L, LIU Q, et al. Principal component analysis and cluster analysis for main morphological characteristics of cauli- flower inbred lines[J]. J Plant Genet Resourc, 2012, 13(1): 77-82. doi: 10.3969/j.issn.1672-1810.2012.01.013. 朱世杨, 张小玲, 刘庆, 等. 花椰菜自交系主要形态性状的主成分分析和聚类分析[J]. 植物遗传资源学报, 2012, 13(1): 77-82. doi: 10.3969/j.issn.1672-1810.2012.01.013.
    [12] XU X L, HE H Y, HUANG C C, et al. Principal component and correlation analyses on plant characters of Chongming Cauliflower [J]. Acta Agric Shanghai, 2013, 29(3): 89-91. doi: 10.3969/j.issn.1000- 3924.2013.03.022. 徐兴良, 何欢宇, 黄成超, 等. 崇明花椰菜株型性状主成分与相关分析[J]. 上海农业学报, 2013, 29(3): 89-91. doi: 10.3969/j.issn. 1000-3924.2013.03.022.
    [13] ZHU C H, ZHONG K Q, LIN H F, et al. Heat tolerance of seventeen cauliflower genotypes[J]. Fujian J Agric Sci, 2011, 26(5): 769-773. doi: 10.3969/j.issn.1008-0384.2011.05.018. 朱朝辉, 钟开勤, 林翮飞, 等. 不同基因型花椰菜苗期耐热性指标筛选及综合评价[J]. 福建农业学报, 2011, 26(5): 769-773. doi: 10. 3969/j.issn.1008-0384.2011.05.018.
    [14] YUAN J M, HE L, MU W F, et al. Evaluation of mineral element contents in cauliflower germplasm based on factor analysis and cluster analysis[J]. Chin J Trop Agric, 2020, 40(7): 66-74. doi: 10.12008/j. issn.1009-2196.2020.07.011. 袁建民, 何璐, 木万福, 等. 基于因子分析和聚类分析的花椰菜种质矿质元素含量评价[J]. 热带农业科学, 2020, 40(7): 66-74. doi: 10.12008/j.issn.1009-2196.2020.07.011.
    [15] LANG L, NIU G B, SHAH X Z, et al. Determination of metabolites and principal component analysis of purplish curd in white cauliflower[J]. Chin Cucurbits Veg, 2021, 34(4): 57-61. doi: 10.3969/j.issn.1673- 2871.2021.04.010. 郎朗, 牛国保, 单晓政, 等. 花椰菜白色花球变紫代谢物的测定及主成分分析[J]. 中国瓜菜, 2021, 34(4): 57-61. doi: 10.3969/j.issn. 1673-2871.2021.04.010.
    [16] GUO X, TIAN S, WANG W T, et al. Study on the extraction techno- logy of total flavones from okra flowers by response surface metho- dology[J]. China Food Addit, 2016(2): 89-95. doi: 10.3969/j.issn. 1006-2513.2016.02.009. 郭溆, 田硕, 王维婷, 等. 响应曲面法优化黄秋葵花总黄酮的提取工艺[J]. 中国食品添加剂, 2016(2): 89-95. doi: 10.3969/j.issn.1006- 2513.2016.02.009.
    [17] OUYANG Y Z, CHEN X D, TANG H Y, et al. Extraction and separation of total polyphenols from Herba gei [J]. Food Sci, 2009, 30(16): 44-47. doi: 10.3321/j.issn:1002-6630.2009.16.003. 欧阳玉祝, 陈小东, 唐红玉, 等. 路边青中总多酚的提取与分离研究[J]. 食品科学, 2009, 30(16): 44-47. doi: 10.3321/j.issn:1002- 6630.2009.16.003.
    [18] CHEN M D, ZHU H S, WEN Q F, et al. Determination of carotenoids in strawberry by UPLC[J]. J Fruit Sci, 2013, 30(4): 706-711. doi: 10. 13925/j.cnki.gsxb.2013.04.033. 陈敏氡, 朱海生, 温庆放, 等. UPLC测定草莓果实中类胡萝卜素含量[J]. 果树学报, 2013, 30(4): 706-711. doi: 10.13925/j.cnki.gsxb. 2013.04.033.
    [19] YANG Y X. China Food Composition 2004[M]. Beijing: Peking University Medical Press, 2005: 91-99. 杨月欣. 中国食物成分表2004[M]. 北京: 北京大学医学出版社, 2005: 91-99.
    [20] CHEN Y X, GUO C J, YANG J J, et al. The antioxidant capacity of common 25 vegetables: A comparative study[J]. J Henan Univ Technol (Nat Sci), 2007, 28(5): 37-41. doi: 10.3969/j.issn.1673-2383.2007.05. 010. 陈玉霞, 郭长江, 杨继军, 等. 常见25种蔬菜抗氧化活性的比较研究[J]. 河南工业大学学报(自然科学版), 2007, 28(5): 37-41. doi: 10.3969/j.issn.1673-2383.2007.05.010.
    [21] MA G S. Cauliflower is different in color and nutrition[J]. China Food, 2018(2): 158-159. doi: 10.3969/j.issn.1000-1085.2018.02.069. 马冠生. 菜花颜色多营养大不同[J]. 中国食品, 2018(2): 158-159. doi: 10.3969/j.issn.1000-1085.2018.02.069.
    [22] GUAN W Q, ZHANG Y, LIU L L, et al. Primary study on antioxidant compounds and pigments during floret development of cauliflower with different color[J]. Acta Agric Boreal Sin, 2013, 28(6): 186-191. doi: 10.7668/hbnxb.2013.06.032. 关文强, 张怡, 刘莉莉, 等. 不同颜色菜花生长过程中抗氧化活性与成分的变化研究[J]. 华北农学报, 2013, 28(6): 186-191. doi: 10. 7668/hbnxb.2013.06.032.
    [23] MEN X. Analysis of the action mechanism of or gene in cauliflower and Arabidopsis[D]. Nanjing: Nanjing University, 2011: 3-5. 门潇. 花椰菜和拟南芥中or基因作用机理的分析[D]. 南京: 南京大学, 2011: 3-5.
    [24] LI L, PAOLILLO D J, PARTHASARATHY M V, et al. A novel gene mutation that confers abnormal patterns of β-carotene accumulation in cauliflower (Brassica oleracea var. botrytis)[J]. Plant J, 2001, 26(1): 59-67. doi: 10.1046/J.1365-313X.2001.01008.X.
    [25] YANG J F, RAO L B, GU H H. Genetic effect of nutrient and quality traits in cauliflower (Brassica oleracea var. botrytis L. )[J]. J Zhejiang Agric Sci, 2005(4): 252-254. doi: 10.3969/j.issn.0528-9017.2005.04.005. 杨加付, 饶立兵, 顾宏辉. 花椰菜营养品质性状的遗传效应分析[J]. 浙江农业科学, 2005(4): 252-254. doi: 10.3969/j.issn.0528-9017. 2005.04.005.
    [26] YANG J F, RAO L B, JIN S J. Genetic correlation analysis of exterior and nutrient quality traits of head in cauliflower[J]. J Anhui Agric Sci, 2003, 31(5): 729-730. doi: 10.3969/j.issn.0517-6611.2003.05.012. 杨加付, 饶立兵, 金素静. 花椰菜花球外观和营养品质性状的遗传相关分析[J]. 安徽农业科学, 2003, 31(5): 729-730. doi: 10.3969/j. issn.0517-6611.2003.05.012.
    引证文献
    网友评论
    网友评论
    分享到微博
    发 布
引用本文

陈敏氡,王彬,李永平,叶新如,林锦辉,曾美娟,刘建汀,朱海生,温庆放.六个品种花椰菜花球的营养成分分析与评价[J].热带亚热带植物学报,2022,30(3):349~356

复制
分享
文章指标
  • 点击次数:220
  • 下载次数: 423
  • HTML阅读次数: 1053
  • 引用次数: 0
历史
  • 收稿日期:2021-06-23
  • 在线发布日期: 2022-06-07
  • 出版日期: 2022-05-31
文章二维码
您是第16716505 位访问者
主管单位：中国科学院
主办单位：中国科学院华南植物园 广东省植物学会
地址：广州市天河区兴科路723号 中国科学院华南植物园 《热带亚热带植物学报》编辑部
电话：86 (0)20-3725 2514
热带亚热带植物学报 ® 2025 版权所有