不同品种西瓜营养质量的差异及评价指标

doi:10.6048/j.issn.1001-4330.2019.09.010

新疆农业科学 ›› 2019, Vol. 56 ›› Issue (9): 1652-1658.DOI: 10.6048/j.issn.1001-4330.2019.09.010

• 园艺·林业·生理生化 • 上一篇下一篇

不同品种西瓜营养质量的差异及评价指标

何伟忠¹, 韦凯丽², 华震宇¹, 孙涛¹, 陈贺¹, 王成³

1.新疆农业科学院农业质量标准与检测技术研究所/农业农村部农产品质量安全风险评估实验室/新疆农产品质量安全实验室,乌鲁木齐 830091;
2.新疆农业大学食品科学与药学学院,乌鲁木齐 830052;
3.新疆农业科学院科研管理处,乌鲁木齐 830091

收稿日期:2019-05-08 发布日期:2019-10-30
通信作者: 王成(1971-),男,陕西白河人,研究员,硕士,研究方向为农产品质量安全,(E-mail)wangcheng312@sina.com
作者简介:何伟忠(1981-),男,山东平度人,副研究员,硕士,研究方向为农产品质量安全,(E-mail)hewei198112@126.com
基金资助:
现代农业产业技术体系项目(CARS-25);新疆维吾尔自治区天山雪松计划(2017XS07);自治区天山英才工程培养项目

Preliminary Study on Nutritional Quality Differences and Evaluation Indexes of Different Watermelon Varieties

HE Wei-zhong¹, WEI Kai-li², HUA Zhen-yu¹, SUN Tao¹, CHEN He¹, WANG Cheng³

1. Laboratory of Quality and Safety Risk Assessment for Agro-Products (Urumqi), Ministry of Agriculture/ Research Institute of Quality Standards & Testing Technology for Agro-products, Xinjiang Academy of Agricultural Sciences Urumqi 830091, China;
2. College of Food Sciences and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China;
3. Scientific Research Management Office of Xinjiang Agricultural University, Urumqi 830052, China

Received:2019-05-08 Published:2019-10-30
Correspondence author: WANG Cheng(1971- ), male, native place: Baihe, Shanxi, master, research field: Agro-products quality and safety, (E-mail)wangchengxj321@sina.com
Supported by:
Supported by the Earmarked Fund for China Modern Agro-industry Technology Research System(CARS-25);Xinjiang Uygur Autonomous Region Tianshan Cedar Plan(2017XS07); Tianshan Excellence Engineering Training Project of Xinjiang Uygur Autonomous Region

摘要/Abstract

摘要： 【目的】研究不同品种西瓜营养质量的差异及其评价指标。【方法】以6个不同品种西瓜为研究对象,分析样品中16种成分含量,并通过INQ(营养质量指数),研究受试成分营养质量的品种间差异,通过主成分分析,筛选营养质量评价指标。【结果】6种不同品种西瓜烟酸、脂肪、钠和锌INQ均小于1,碳水化合物INQ在1.38~1.44,钾和维生素B₂ INQ均大于2;VB₁、蛋白、纤维、锰、铁、钙、铜、磷和镁INQ因品种的不同而处于不同营养水平,其中VB₁、镁、锰、铁4项指标的负荷量相对较高。【结论】VB₁、蛋白、纤维、锰、铁、钙、铜、磷、镁可用于体现西瓜营养质量的品种间差异,其中VB₁、镁、锰、铁指标适合作为西瓜营养质量评价指标。

关键词: 西瓜; 营养质量; 指标

Abstract: 【Objective】 To make clear the nutrition quality and evaluation indices of different varieties of watermelon. 【Method】16 components in 6 varieties watermelon were determined, the nutrition quality differences of components in varieties were studied by INQ (index of nutrition quality), and furthermore, though principal component analysis, the nutrition quality evaluation indices of watermelon were screened. 【Result】The results showed that the INQ of nicotinic acid, sodium, fat, zinc were lower than 1, the INQ of carbohydrate was 1.38~1.44, the INQs of potassium and VB₂ were higher than 2, the INQs of manganese, VB₁, protein, ferrum, calcium, cuprum, fiber, phosphorus, magnesium were different because of varieties, and among them, the loadings of magnesium, VB1, manganese, ferrum were relatively high. 【Conclusion】VB1, protein, fiber, manganese, ferrum, calcium, cuprum, phosphorus and magnesium embody the difference among varieties reflecting nutritional quality of watermelon, and among them, VB1,manganese, ferrum can be used as nutrition quality evaluation indices of watermelon.

Key words: watermelon; nutrition quality; index

中图分类号:

TS255.2
S561

何伟忠, 韦凯丽, 华震宇, 孙涛, 陈贺, 王成. 不同品种西瓜营养质量的差异及评价指标[J]. 新疆农业科学, 2019, 56(9): 1652-1658.

HE Wei-zhong, WEI Kai-li, HUA Zhen-yu, SUN Tao, CHEN He, WANG Cheng. Preliminary Study on Nutritional Quality Differences and Evaluation Indexes of Different Watermelon Varieties[J]. Xinjiang Agricultural Sciences, 2019, 56(9): 1652-1658.

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不同品种西瓜营养质量的差异及评价指标

Preliminary Study on Nutritional Quality Differences and Evaluation Indexes of Different Watermelon Varieties

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