不同品种南瓜制醋特性的比较.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.7 不同品种南瓜制醋特性的比较 1 1 2 1 1 王成荣 ，张晓娟 ，张宏斌 ，吴昊 ，杨绍兰 （1.青岛农业大学食品科学与工程学院，山东青岛 266109）（2.青岛农业科学院，山东青岛 266100） 摘要：为筛选出适宜制醋的南瓜品种、了解灰色关联度分析和聚类分析在南瓜制醋特性比较中的应用效果，本文以青岛农业科 学院提供的21 个南瓜品种和市售4 个南瓜品种为试验材料，运用相关性分析、灰色关联度分析和聚类分析等分析方法对不同品种南 瓜制醋特性进行比较。结果表明：南瓜果实单果重与果实厚度、出汁率和还原糖含量呈显著正相关关系，与总糖含量呈显著负相关关 系；通过聚类分析可将25 个南瓜品种分为5 大类群，第Ⅰ类群中的X2 、X10、X16 、X17、X20 和X21 符合 “理想品种”特性，属 于高还原糖、高总糖、高出汁率和高胡萝卜素含量的南瓜品种，其营养物质易于被微生物利用发酵，产醋酸含量高，是适于制醋的南 瓜品种。研究结果为我国南瓜加工业优良原料品种的选择与选育提供一定理论依据。 关键词：南瓜；制醋；灰色关联度分析；聚类分析 文章篇号：1673-9078(2013)7-1539-1543 Comparison of Different Varieties of Pumpkin for Vinegar Production 1 1 2 WANG Cheng-rong , ZHANG Xiao-juan , ZHANG Hong-bin , WU Hao, YANG Shao-lan ( 1.College of Food Science and Engineering, Qingdao Agriculture University, Qingdao 266109, China) (2.Qingdao Academy of Agricultural Sciences , Qingdao 266100, China) Abstract: The characteristics of vinegar fermented with twenty-five different pumpkin varieties were comprehensively compared by the methods of Correlation Analysis, Grey Relational Grade Analysis and Cluster Analysis. 21 pumpkin varieties, provided by Qingdao academy of agricultural sciences, were compared with 4 commercial-available pumpkin varieties. The results indicated that the single fruit weight of pumpkin was in positive correlations with the quality traits of fruit thicknes s, juice yield and reducing sugar content, but in negative correlation with total sugar content. 25 pumpkin varieties were clustered into 5 groups . In Group Ⅰ, X2, X10, X16, X17, X20 and X21 were closest to the ideal characteristics of high reducing sugar, total sugar, juice yield and