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不同采收期绿芦笋品质的综合评价

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原文链接
  • 国家科技期刊平台
  • NETL
  • NSTL
  • 万方数据
  • 维普
以“格兰德”绿芦笋为试材,通过研究不同采收期(4、5、6、7月)其色泽、Vc、可溶性蛋白、总糖、木质素、氨基酸、微量元素、总酚、总黄酮含量及DPPH自由基、·OH清除能力的变化,采用主成分分析(PCA)和模糊数学隶属函数法对数据进行分析,以期对不同采收期绿芦笋的品质进行综合评价.采用PCA,共抽取了2个主成分,这两个主成分的累积贡献率达88.891％,包含了绿芦笋品质指标的大部分信息.结合各指标的相关性分析,选择总酚、总黄酮、木质素、微量元素和H05个指标,采用模糊数学隶属函数法进行综合评价,结果表明5月份采收绿芦笋的平均隶属函数值为0.79,综合品质最好,其次依次是4、7、6月份采收的绿芦笋,其平均隶属函数值分别为0.55、0.50、0.37.春季采收绿芦笋的品质优于夏季.
Comprehensive evaluation on quality of green asparagus (Asparagus officinalis L.) from different harvest periods
To evaluate the quality of green asparagus from different harvest periods,cultivar Grande was selected.The changes of color,vitamin C,soluble protein,total sugar,lignin,amino acid,trace elements,total phenolic and flavornoids contents,DPPH and · OH free-radical scavenging capacities were measured in green asparagus harvested in April,May,June,July.Principal component analysis (PCA) and fuzzy subordinate function method were conducted on main quality parameters.According to PCA,two principal components which contribution to 88.891％ of quality information of green asparagus were obtained.Combined with the analysis of correlation between each index,total phenolics,flavornoids,lignin,trace elements and H0 were selected by using fuzzy subordinate function value analysis.The results showed that the highest mean value (0.79) was found in green asparagus harvested in May with the best quality,followed by April (0.55),July (0.50),and June (0.37).The quality of green asparagus harvested in spring was better than one in autumn.

green asparagusharvest periodqualityprincipal component analysis (PCA)subordinate function method

陈学红、濮杨、周秋阳

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徐州工程学院食品工程学院,江苏徐州,221000

绿芦笋 采收期 品质 主成分分析 隶属函数

国家自然科学青年科学基金

31401553

2017

10.13995/j.cnki.11-1802/ts.201701037

食品与发酵工业
中国食品发酵工业研究院 全国食品与发酵工业信息中心

食品与发酵工业

CSTPCDCSCD北大核心
影响因子：0.761
ISSN：0253-990X
年,卷(期)：2017.43(1)
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