Analysis and evaluation of nutritional quality of different varieties of lo-tus root
In order to explore the nutritional components and active components of different varieties of lotus root,and to provide support for the screening,processing and utilization of lotus root varieties and product development.Ten compo-nent indexes of seven varieties of lotus root samples were determined.The nutritional quality of different varieties of lotus root was comprehensively evaluated by principal component analysis and cluster analysis,and the evaluation model of nutritional quality of lotus root was established.The results showed that the protein content(10.50％)and insoluble dietary fiber content(12.13％)of Dabaipang were the highest,the fat content(0.98％)of E Lian No.6 was the highest,the soluble dietary fiber content(6.35％)of 544 was the highest,and the starch content(65.59％)of Bayuefen was the highest.The lotus root showed the characteristics of high starch,low fat and rich in dietary fiber and protein.The results of principal component analysis showed that the cumulative contribution rate of starch,fat,total phenols and total flavonoids was 95.172％.These four principal components could be used to comprehensively evaluate the nutritional quality of lotus root,and the comprehensive nutritional quality evaluation model of lotus root was established as F=0.692F1+0.308F2.The comprehensive score showed that the quality of E lian No.5 was the best,and the quality of Xiaobaipang was poor.
NETL
NSTL
万方数据
