Chemical Analysis and Nutritional Evaluation of Different Varieties of Goji Berries (Lycium barbarum L.)
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 goji 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 goji berries were varied over a relatively narrow range.Cluster analysis showed that 10 varieties of goji berries could be divided into 4 classes∶ 1.Bianguo goji; 2 including 0901,Ningqi No.7 and Ningqi No.4; 3.Mengqi No.l; and 4 including five other varieties.For principal component analysis,four principal components were extracted,and their cumulative variance contribution rate was up to 85.87％,which reflected mostly the quality characteristics of goji berries.The results of principal component analysis indicated that 0901,Bianguo goji,Ningqi No.7 and Ningqi No.4 had better overall quality among the goji varieties tested.
国家科技期刊平台
NSTL
万方数据
维普
