Evaluation of nutritional quality of Xinjiang rosehips based on total sugar,soluble protein and phenolic acid content
[Objective]In order to deeply excavate the rosehip germplasm resources in Xinjiang,investigate variations in key nutritional constituents,and provide a reference basis for the quality improvement and utilization of rosehips.[Method]10 species Xinjiang rosehips,such as Rosa persica,R.spinosissima,R.platyacantha and R.beggeriana,were used as experimental materials.The contents of total sugar,soluble protein and phenolic acid in fruits were determined and analyzed by variance analysis,correlation analysis and cluster analysis.The nutritional quality of 10 species Xinjiang rosehips was comprehensively evaluated by membership function method.[Result]The contents of total sugar and phenolic acid were the highest in R.persica,which were 125.54 mg·g-1 and 9.09 mg·g-1,respectively.The contents of total sugar and phenolic acid of R.'Tianshan Xiangyun'were the lowest,which were 102.90 mg·g-1 and 4.78 mg·g-1,respectively.The highest content of soluble protein was R.'Tianshan Xiangyun',which was 46.68 mg·g-1,and the lowest was R.platyacantha,which was 28.51 mg·g-1.The correlation analysis showed that phenolic acid was significantly positively correlated with total sugar,while soluble protein was negatively correlated with both phenolic acid and total sugar.The cluster analysis showed that 10 species Xinjiang rosehips could be divided into three groups.The first group was R.beggeriana,R.laxa(SH1),R.platyacantha,R.laxa var.tomurensis and R.oxyacantha.The second group was R.persica and the third group included R.laxa(SH2),R.'Tianshan Xiangyun',R.spinosissima and R.iliensis.The corresponding fruit groups could be selected according to different needs and goals.According to the average membership function value,it was ordered as follows:R.persica＞R.spinosissima＞R.beggeriana＞R.iliensis＞R.laxa var.tomurensis＞R.oxyacantha＞R.laxa(SH1)＞R.platyacantha＞R.laxa(SH2)＞R.'Tianshan Xiangyun'.[Conclusion]The contents of total sugar,soluble protein and phenolic acid in different rosehips were different,which had high edible value and medicinal value.This study provided some reference basis and theoretical support for the development and utilization of rosehips.
rosehiptotal sugarsoluble proteinphenolic acidmembership function method
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