基于主成分分析的菜心营养品质判定
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摘要
【目的】分析不同菜心品种的营养品质差异,为菜心的加工利用及新品种选育提供理论依据。【方法】采集23个菜心品种的主薹,测定其维生素C(Vc)、还原糖、粗蛋白、粗纤维和干物质含量等营养指标,运用主成分分析(PCA)和聚类分析(CA)判定其营养品质差异。【结果】在23个菜心品种中,四九菜心-19的Vc含量最高,约为油绿702的1.80倍;增城一号迟甜菜心王的还原糖含量最高,约为油绿701的3.00倍;四九菜心-19的粗蛋白含量最高,约为油绿802的1.60倍;油绿802的粗纤维含量最高,M120油青甜菜心王次之;增城一号迟甜菜心王的干物质含量最高。主成分分析结果表明,第一主成分(PC1)主要综合还原糖和粗纤维含量的信息即甜度因子,第二主成分(PC2)主要综合Vc含量的信息即酸度因子;增城一号迟甜菜心王、连州菜心、超靓王100天油青甜菜心、严选特靓A50油绿甜菜心王和名优408超冠甜菜心王分布在PC1和PC2正向区间,还原糖和酸含量高,风味比其他品种浓。聚类分析结果表明,可将23个菜心品种分为Ⅳ类,其中,四九菜心-19自成Ⅰ类,增城一号迟甜菜心王聚为Ⅱ类,油绿802聚为Ⅲ类,其余品种聚为Ⅳ类,与主成分分析结果基本一致。【结论】基于主成分分析可判定23个菜心品种的营养品质差异,生产上可根据菜心的不同营养品质和功能进行加工利用,或将这些差异作为品种选育的依据。
【Objective】The purpose of this study was to investigate the differences of nutritional quality of different Chinese flowering cabbage(Brassica campestris L. ssp. chinensis var. utilis Tsen et Le)varieties and provide theoretical basis for processing,utilization and breeding new varieties of Chinese flowering cabbage.【Method】In this study,23 varieties of Chinese flowering cabbage's flower moss were collected. And nutritional quality parameters,such as vitamin C(Vc),reducing sugar,coarse fibre,crude protein,dry matter were analyzed. Nutritional quality of different varieties were investigated by principal component analysis(PCA)and cluster analysis(CA).【Result】Among the 23 varieties,Sijiu-19 had the highest content of Vc,which was about 1.80 times as that of Youlyu 702;the highest content of dry matter and reducing sugar were found in Zengcheng No.1,whose reducing sugar content was about 3.00 times as that of Youlyu 701;Sijiu-19 had the highest content of crude protein,which was about 1.60 times as that of Youlyu 802;however,Youlyu 802 and M120 youqing had the highest content of coarse fibre. Zengcheng No. 1 had the highest content of dry matter. The first principal component(PC1)was related to reducing sugar and coarse fibre,which were defined as sweetness quality factor. The second principal component(PC2)was related to Vc content,which was defined as acid factor. Varieties of Zengcheng No.1,Lianzhou,Chaoliangwang 100 days Youqing,Yanxuanteliang A50 Youlyu and Mingyou 408 Chaoguan were located on first quadrant of the plot for PC1 and PC2. They had better quality with high content of reducing sugar and Vc,and had stronger taste than others. Cluster analysis(CA)classified the 23 varieties into Ⅳ groups,which was almost consistent with the results of PCA. In all the varieties,Sijiu-19 clustered into group Ⅰ,Zengcheng No. 1 clustered into group Ⅱ,and Youlyu 802 clustered into group Ⅲ,the rest clustered into group Ⅳ.【Conclusion】The evaluation of nutri-tional quality between 23 varieties of Chinese flowering cabbage can be conducted by principal component analysis. In actual production,various nutritional qualities and functions of the Chinese flowering cabbage can be used as a judging basis in processing,and the differences can also be used in breeding for Chinese flowering cabbage variety.
【Objective】The purpose of this study was to investigate the differences of nutritional quality of different Chinese flowering cabbage(Brassica campestris L. ssp. chinensis var. utilis Tsen et Le)varieties and provide theoretical basis for processing,utilization and breeding new varieties of Chinese flowering cabbage.【Method】In this study,23 varieties of Chinese flowering cabbage's flower moss were collected. And nutritional quality parameters,such as vitamin C(Vc),reducing sugar,coarse fibre,crude protein,dry matter were analyzed. Nutritional quality of different varieties were investigated by principal component analysis(PCA)and cluster analysis(CA).【Result】Among the 23 varieties,Sijiu-19 had the highest content of Vc,which was about 1.80 times as that of Youlyu 702;the highest content of dry matter and reducing sugar were found in Zengcheng No.1,whose reducing sugar content was about 3.00 times as that of Youlyu 701;Sijiu-19 had the highest content of crude protein,which was about 1.60 times as that of Youlyu 802;however,Youlyu 802 and M120 youqing had the highest content of coarse fibre. Zengcheng No. 1 had the highest content of dry matter. The first principal component(PC1)was related to reducing sugar and coarse fibre,which were defined as sweetness quality factor. The second principal component(PC2)was related to Vc content,which was defined as acid factor. Varieties of Zengcheng No.1,Lianzhou,Chaoliangwang 100 days Youqing,Yanxuanteliang A50 Youlyu and Mingyou 408 Chaoguan were located on first quadrant of the plot for PC1 and PC2. They had better quality with high content of reducing sugar and Vc,and had stronger taste than others. Cluster analysis(CA)classified the 23 varieties into Ⅳ groups,which was almost consistent with the results of PCA. In all the varieties,Sijiu-19 clustered into group Ⅰ,Zengcheng No. 1 clustered into group Ⅱ,and Youlyu 802 clustered into group Ⅲ,the rest clustered into group Ⅳ.【Conclusion】The evaluation of nutri-tional quality between 23 varieties of Chinese flowering cabbage can be conducted by principal component analysis. In actual production,various nutritional qualities and functions of the Chinese flowering cabbage can be used as a judging basis in processing,and the differences can also be used in breeding for Chinese flowering cabbage variety.
引文
杜志炜,范伟军,陈汉才.2009.早熟菜心品种比较试验[J].广东农业科学,36(6):34-35.[Du Z W,Fan W J,Chen HC.2009.The comparison test in early maturity varieties of Chinese flowering cabbage(Brassica campestris L.ssp.chinensis var.utilis Tsen et Le)[J].Guangdong Agricultural Sciences,36(6):34-35.]
耿安静,于秀荣,王富华.2012.菜心食品的深加工研究进展[J].中国调味品,37(2):83-85.[Geng A J,Yu X R,Wang F H.2012.Research advance of deep processing of flowering cabbage foods[J].China Condiment,37(2):83-85.]
公丽艳,孟宪军,刘乃侨,毕金峰.2014.基于主成分与聚类分析的苹果加工品质评价[J].农业工程学报,30(13):276-285.[Gong L Y,Meng X J,Liu N Q,Bi J F.2014.Evaluation of apple quality based on principal component and hierarchical cluster analysis[J].Transactions of the Chinese Society of Agricultural Engineering,30(13):276-285.]
欧壮喆,吴云鹞,孙怀志,陆洁梅,王奕恒,叶青莲.2008.菜心新品种田间比较试验[J].广东农业科学,35(7):29-32.[Ou Z Z,Wu Y Y,Sun H Z,Lu J M,Wang Y H,Ye QL.2008.Field experiment of new flowering Chinese cabbage varieties in Guangzhou[J].Guangdong Agricultural Sciences,35(7):29-32.]
佘旭东,刘凤军,徐君,李军,牟建梅,张国芹,徐遥.2014.早熟菜心种质夏秋季的表型性状[J].江苏农业科学,42(12):201-204.[She X D,Liu F J,Xu J,Li J,Mou J M,Zhang G Q,Xu Y.2014.Germplasm phenotypic traits investigated on early maturity varieties of Chinese flowering cabbage[J].Jiangsu Agricultural Sciences,42(12):201-204.]
宋世威,伊灵燕,刘厚诚,孙光闻,陈日远.2011.不同菜心品种产量及品质性状聚类分析[J].广东农业科学,38(11):56-58.[Song S W,Yi L Y,Liu H C,Sun G W,Chen RY.2011.Cluster analysis on yield and quality characters of different flowering Chinese cabbage varieties[J].Guangdong Agricultural Sciences,38(11):56-58.]
苏蔚,陈玮锋,宋世威,陈日远.2014.菜心产品器官主要营养成分和硝酸盐的分配规律[J].长江蔬菜,(8):40-43.[Su W,Chen W F,Song S W,Chen R Y.2014.Distribution rules of nutrients in different organs of flowering Chinese cabbage[J].Journal of Changjiang Vegetables,(8):40-43.]
翟凤林.1998.作物品质育种[M].北京:农业出版社.[Zhai F L.1998.Crop Quality Breeding[M].Bingjing:Agricultural Press.]
张华,刘自珠.2010.菜薹(菜心)的市场需求与育种现状[J].中国蔬菜,(3):10-12.[Zhang H,Liu Z Z.2010.The market demand of Chinese flowering cabbage(Brassica campestris L.ssp.chinensis var.utilis Tsen et Le)and its breeding situation[J].China Vegetables,(3):10-12.]
张晓艳,叶珺琳,李仕芳,柴喜荣,赵普艳,杨暹.2015.不同熟性菜心品种糖代谢规律的研究[J].广东农业科学,42(18):25-31.[Zhang X Y,Ye J L,Li S F,Chai X R,Zhao P Y,Yang X.2015.Research on sugar metabolism regular of flowering Chinese cabbage varieties with different maturity cultivars[J].Guangdong Agricultural Scien--ces,42(18):25-31.]
赵磊,李继海,朱大洲,籍保平.2010.5种鹿茸营养成分的主成分分析[J].光谱学与光谱分析,30(9):2571-2575.[Zhao L,Li J H,Zhu D Z,Ji B P.2010.Principal component analysis of nutrients in five varieties of velvet antler(Cornu Cervi pantotrichum)[J].Spectroscopy and Spectral Analysis,30(9):2571-2575.]
钟玉娟,张白鸽,罗少波,陈汉才,李桂花,曹健.2017.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,33(18):49-55.[Zhong Y J,Zhang B G,Luo S B,Chen H C,Li G H,Cao J.2017.The relationship of nitrate accumulation with nutritional values and species of flowering Chinese cabbage cultivars[J].Chinese Agricultural Science Bulletin,33(18):49-55.]
Ankit P,Nigel P B,Gerard D,Ashish R,Kerth W,Gwenole G.2011.Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity[J].Journal of Food Composition and Analysis,24(2):250-256.
Cecilia B,Lidia M B,Marina C,Caterina D,Giorgia F,Giorgia F,Margherita G,Andrea M,Lorenzo T,Alessandro U.2007.Chemical composition and characterisation of seeds from two varieties(pure and hybrid)of Aesculus hippocastanum[J].Food Chemistry,104(1):229-236.
耿安静,于秀荣,王富华.2012.菜心食品的深加工研究进展[J].中国调味品,37(2):83-85.[Geng A J,Yu X R,Wang F H.2012.Research advance of deep processing of flowering cabbage foods[J].China Condiment,37(2):83-85.]
公丽艳,孟宪军,刘乃侨,毕金峰.2014.基于主成分与聚类分析的苹果加工品质评价[J].农业工程学报,30(13):276-285.[Gong L Y,Meng X J,Liu N Q,Bi J F.2014.Evaluation of apple quality based on principal component and hierarchical cluster analysis[J].Transactions of the Chinese Society of Agricultural Engineering,30(13):276-285.]
欧壮喆,吴云鹞,孙怀志,陆洁梅,王奕恒,叶青莲.2008.菜心新品种田间比较试验[J].广东农业科学,35(7):29-32.[Ou Z Z,Wu Y Y,Sun H Z,Lu J M,Wang Y H,Ye QL.2008.Field experiment of new flowering Chinese cabbage varieties in Guangzhou[J].Guangdong Agricultural Sciences,35(7):29-32.]
佘旭东,刘凤军,徐君,李军,牟建梅,张国芹,徐遥.2014.早熟菜心种质夏秋季的表型性状[J].江苏农业科学,42(12):201-204.[She X D,Liu F J,Xu J,Li J,Mou J M,Zhang G Q,Xu Y.2014.Germplasm phenotypic traits investigated on early maturity varieties of Chinese flowering cabbage[J].Jiangsu Agricultural Sciences,42(12):201-204.]
宋世威,伊灵燕,刘厚诚,孙光闻,陈日远.2011.不同菜心品种产量及品质性状聚类分析[J].广东农业科学,38(11):56-58.[Song S W,Yi L Y,Liu H C,Sun G W,Chen RY.2011.Cluster analysis on yield and quality characters of different flowering Chinese cabbage varieties[J].Guangdong Agricultural Sciences,38(11):56-58.]
苏蔚,陈玮锋,宋世威,陈日远.2014.菜心产品器官主要营养成分和硝酸盐的分配规律[J].长江蔬菜,(8):40-43.[Su W,Chen W F,Song S W,Chen R Y.2014.Distribution rules of nutrients in different organs of flowering Chinese cabbage[J].Journal of Changjiang Vegetables,(8):40-43.]
翟凤林.1998.作物品质育种[M].北京:农业出版社.[Zhai F L.1998.Crop Quality Breeding[M].Bingjing:Agricultural Press.]
张华,刘自珠.2010.菜薹(菜心)的市场需求与育种现状[J].中国蔬菜,(3):10-12.[Zhang H,Liu Z Z.2010.The market demand of Chinese flowering cabbage(Brassica campestris L.ssp.chinensis var.utilis Tsen et Le)and its breeding situation[J].China Vegetables,(3):10-12.]
张晓艳,叶珺琳,李仕芳,柴喜荣,赵普艳,杨暹.2015.不同熟性菜心品种糖代谢规律的研究[J].广东农业科学,42(18):25-31.[Zhang X Y,Ye J L,Li S F,Chai X R,Zhao P Y,Yang X.2015.Research on sugar metabolism regular of flowering Chinese cabbage varieties with different maturity cultivars[J].Guangdong Agricultural Scien--ces,42(18):25-31.]
赵磊,李继海,朱大洲,籍保平.2010.5种鹿茸营养成分的主成分分析[J].光谱学与光谱分析,30(9):2571-2575.[Zhao L,Li J H,Zhu D Z,Ji B P.2010.Principal component analysis of nutrients in five varieties of velvet antler(Cornu Cervi pantotrichum)[J].Spectroscopy and Spectral Analysis,30(9):2571-2575.]
钟玉娟,张白鸽,罗少波,陈汉才,李桂花,曹健.2017.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,33(18):49-55.[Zhong Y J,Zhang B G,Luo S B,Chen H C,Li G H,Cao J.2017.The relationship of nitrate accumulation with nutritional values and species of flowering Chinese cabbage cultivars[J].Chinese Agricultural Science Bulletin,33(18):49-55.]
Ankit P,Nigel P B,Gerard D,Ashish R,Kerth W,Gwenole G.2011.Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity[J].Journal of Food Composition and Analysis,24(2):250-256.
Cecilia B,Lidia M B,Marina C,Caterina D,Giorgia F,Giorgia F,Margherita G,Andrea M,Lorenzo T,Alessandro U.2007.Chemical composition and characterisation of seeds from two varieties(pure and hybrid)of Aesculus hippocastanum[J].Food Chemistry,104(1):229-236.