不同品种枸杞子营养成分分析及评价.pdfVIP

34 2014, Vol.35, No.01 食品科学 ※基础研究 不同品种枸杞子营养成分分析及评价 1 1 1 1 1 2 王益民 ，张 珂 ，许飞华 ，王 玉 ，任晓卫 ，张宝琳 （1.兰州大学公共卫生学院，甘肃 兰州 730000 ；2.甘肃省林业科学研究院，甘肃 兰州 730020 ） 摘  要：测定10个枸杞品种枸杞子的3项外观指标（干果百粒质量、干果果形指数、鲜干果比）和7种营养物质含量 （甜菜碱、类胡萝卜素、总糖、枸杞多糖、还原型VC 、氨基酸、可溶性固形物），进行10项品质指标的聚类分析 和基于主成分分析的枸杞综合品质评价。结果显示：不同品种的枸杞子品质指标存在差异，但变异程度较低。10个 枸杞品种可聚为4类，扁果枸杞聚为一类；090 1、宁杞4号、宁杞7号聚为一类；蒙杞1号聚为一类；其他5个品种聚 为一类。主成分分析中，将10项品质指标简化成4个主成分，其累积方差贡献率为85.87% ，反映了枸杞品质的绝大 部分信息；评价出090 1、扁果枸杞、宁杞7号、宁杞4号4个品种的营养品质较高。 关键词：枸杞；聚类分析；主成分分析；品质评价 Chemical Analysis and Nutritional Evaluation of Different Varieties of Goj i Berries (Lycium barbarum L.) 1 1 1 1 1 2 WANG Yi-min , ZHANG Ke , XU Fei-hua , WANG Yu , REN Xiao-wei , ZHANG Bao-lin (1. School of Public Health, Lanzhou University, Lanzhou 730000, China; 2. Gansu Academy of Forestry, Lanzhou 730020, China) Abstract: Three appearance indexes (dry weight of 100 berries, berry shape index and fresh-to-dry ratio) and the contents of seven nutrients in 10 different varieties of goj i berries (Lycium barbarum L.) were determined. Based on our analytical results, cluster analysis and comprehensive quality evaluations were carried out. The results indicated that the quality indexes of different varieties of goj i berries were varied over a relatively narrow range. Cluster analysis showed that 10 varieties of goj i berries could be divided into 4 classes: 1. Bianguo goj i; 2 including 090 1, Ningqi No.7 and Ningqi No.4; 3. Mengqi No.1; and 4 including five other varieties. For principal component analysis, four principal components were extracted