不同品种恰玛古(芜菁)营养品质分析及综合评价

doi:10.6048/j.issn.1001-4330.2024.04.017

新疆农业科学 ›› 2024, Vol. 61 ›› Issue (4): 926-936.DOI: 10.6048/j.issn.1001-4330.2024.04.017

• 农产品分析检测·土壤肥料·农产品加工工程 • 上一篇下一篇

不同品种恰玛古(芜菁)营养品质分析及综合评价

张家拓¹^,²(), 宋占腾², 玛尔哈巴·帕尔哈提², 李静², 汪晖², 张锐利¹(), 朱靖蓉²()

1.塔里木大学食品科学与工程学院/南疆特色农产品深加工兵团重点实验室, 新疆阿拉尔 843300
2.新疆农业科学院农业质量标准与检测技术研究所/新疆农产品质量安全实验室, 乌鲁木齐 830091

收稿日期:2023-09-10 出版日期:2024-04-20 发布日期:2024-05-31
通信作者: 朱靖蓉(1972-),女,浙江龙游人,正高级实验师,硕士,硕士生导师,研究方向为农产品营养品质评价,(E-mail)Zhujr2030@163.com；
张锐利(1975-),男,陕西人,教授,硕士,硕士生导师,研究方向为农产品质量与安全,(E-mail)zrl_p@sina.com
作者简介:张家拓(1994-),男,辽宁锦州人,硕士,研究方向为食品加工与安全,(E-mail)442403198@qq.com
基金资助:
新疆维吾尔自治区重点研发专项(2022B02037)

Nutritional quality analysis and comprehensive evaluation of different chamagu(Brassica rapa L.) varieties

ZHANG Jiatuo¹^,²(), SONG Zhanteng², Maerhaba Paerhati², LI Jing², WANG Hui², ZHANG Ruili¹(), ZHU Jingrong²()

1. School of Food Science and Engineering, Tarim University/Key Laboratory of the Southern Xinjiang Special Agricultural Products Deep Processing Corps, Aral Xinjiang 843300
2. Institute of Agricultural Quality Standards and Testing Technology Xinjiang Academy of Agricultural Sciences/Xinjiang Agricultural Product Quality and Safety Laboratory, Urumqi 830091,China

Received:2023-09-10 Published:2024-04-20 Online:2024-05-31
Correspondence author: ZHU Jingrong (1972-), female, from Longyou, Zhejiang, senior experimenter, master's degree, research direction: evaluation of nutritional quality of agricultural products, (E-mail)Zhujr2030@163.com；
ZHANG Ruili (1975-), male, from Shaanxi, professor, master's degree, research direction: agricultural product quality and safety, (E-mail)zrl_p@sina.com
Supported by:
key research and development projects in the autonomous region(2022B02037)

摘要/Abstract

摘要：

【目的】研究不同品种恰玛古(芜菁)营养功能成分的差异,综合评价新疆阿克苏地区柯坪县恰玛古品质特性,为新疆阿克苏地区柯坪县优质恰玛古种质资源开发提供理论依据。【方法】以新疆阿克苏地区柯坪县的白色小恰玛古、黄色恰玛古、紫色恰玛古和白色大恰玛古4个恰玛古品种为材料,分别测定粗纤维、总糖、可溶性固形物、蛋白质、氨基酸、多种矿物元素等34种基础性营养指标和3种功能性成分指标;采用相关性、主成分及聚类分析方法综合评价新疆阿克苏地区柯坪县恰玛古品质。【结果】在测定的34种基础性营养指标中,不同品种恰玛古中的水分含量无显著性差异,粗纤维、可滴定酸、总糖、还原糖、蔗糖、VC、可溶性固形物、蛋白质、氨基酸和矿物元素指标有显著性差异,3种功能性成分指标中粗多糖、总黄酮、皂苷含量有显著性差异。在不同的品质指标之间均存在极显著性(P<0.01)或显著性差异(P<0.05)。提取获得的前4个主成分累积贡献率达到98.882%(反映大多数原变量信息)。黄色恰玛古综合评分排序最高,白色小恰玛古次之,紫色恰玛古和白色大恰玛古分别为位列第3和第4。【结论】新疆阿克苏地区柯坪县恰玛古的营养功能成分之间存在品种间差异,而水分和总氨基酸含量在不同品种间基本稳定,不同品质指标之间均存在一定的相关性。获得4个主要成分可以表征不同品质指标的大部分信息,黄色恰玛古为品质最佳品种。

关键词: 恰玛古; 营养成分; 功能性成分; 品质评价

Abstract:

【Objective】 This study aims to characterize the differences in nutritional and functional components of different varieties of chamagu(Brassica rapa L.) in Keping county, comprehensively evaluate the quality characteristics of chamagu, and provide theoretical support for the development of high-quality chamagu germplasm resources.【Methods】 In the present study, four chamagu varieties, white little chamagu, yellow chamagu, purple chamagu, and white big chamagu were used as experimental materials. 34 basic nutritional indexes and 3 functional indicators, including crude fiber, total sugar, soluble solids, protein, amino acids, and multiple mineral elements, were measured. Furthermore, correlation analysis, principal component analysis, and cluster analysis methods were used for the comprehensive quality evaluation of chamagu in Keping County, Xinjiang.【Results】 The results show that there were no significant differences in water content among the basic nutritional indexes of the samples, but significant differences in crude fiber, titratable acid, total sugar, reducing sugar, sucrose, ascorbic acid, soluble solids, protein, amino acids, and mineral element indexes. The content of crude polysaccharide, total flavonoids, and saponin in functional index also had significant difference. There are correlations among all quality indicators. Principal component analysis suggests that 4 principal components were extracted and the cumulative contribution rate reached 98.882%, which could reflect most of the information of the original quality index. The yellow chamagu has the highest comprehensive score ranking, followed by white little chamagu, purple chamagu, and white big chamagu ranked third and fourth, respectively.【Conclusion】 In summary, the basic nutritional and functional components of different chamagu varieties exhibit intervarietal differences, while water and total amino acid content were basically stable among different varieties. There are very significant (P<0.01) or significant (P<0.05) correlations among quality indicators in different chamagu samples. Based on the above indexes of basic nutrition and functional components and comprehensive evaluation, it was concluded that the best quality variety was yellow chamagu.

Key words: chamagu; nutritional composition; functional components; quality evaluation

中图分类号:

S632.9

张家拓, 宋占腾, 玛尔哈巴·帕尔哈提, 李静, 汪晖, 张锐利, 朱靖蓉. 不同品种恰玛古(芜菁)营养品质分析及综合评价[J]. 新疆农业科学, 2024, 61(4): 926-936.

ZHANG Jiatuo, SONG Zhanteng, Maerhaba Paerhati, LI Jing, WANG Hui, ZHANG Ruili, ZHU Jingrong. Nutritional quality analysis and comprehensive evaluation of different chamagu(Brassica rapa L.) varieties[J]. Xinjiang Agricultural Sciences, 2024, 61(4): 926-936.

图/表 10

参考文献 31

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营养功能成分 Nutritional functional components	白色小恰玛古 White little chamagu	黄色恰玛古 Yellow chamagu	紫色恰玛古 Purple chamagu	白色大恰玛古 White big chamagu
水分Moisture(g/100g)	85.62±1.85^a	83.91±2.17^a	86.6±1.01^a	87.2±1.74^a
总糖Total sugar(g/100g)	7.94±0.72^b	9.96±0.94^a	7.28±0.53^bc	6.44±0.62^c
还原糖Reducing sugar(g/100g)	6.81±0.55^b	8.81±0.54^a	5.72±0.48^c	4.2±0.39^d
蔗糖Sucrose(g/100g)	1.13±0.07^c	1.15±0.09^c	1.56±0.12^b	2.24±0.10^a
可溶性固形物Soluble solids(%)	14.10±1.24^ab	15.50±1.32^a	13.10±1.18^ab	12.10±1.08^b
可滴定酸Titrable acidity(g/100g)	0.17±0.01^b	0.15±0.01^b	0.21±0.02^a	0.17±0.01^b
VC(mg/100g)	51.40±2.80^c	73.80±3.40^a	53.20±2.90^c	63.80±3.20^b
粗纤维Crude fibre(%)	1.09±0.09^ab	1.23±0.11^a	1.05±0.07^b	1.07±0.05^ab
蛋白质Protein(g/100g)	2.08±0.18^a	1.61±0.12^b	2.14±0.21^a	2.19±0.17^a
粗多糖Crude polysaccharide(g/100g)	0.51±0.03^a	0.55±0.05^a	0.23±0.01^c	0.30±0.02^b
总黄酮Total flavone(mg/g)	0.104 5±0.001 0^bc	0.095 0±0.009 4^c	0.126 5±0.001 2^a	0.111 0±0.001 1^b
皂苷Saponin(g/100g)	1.33±0.09^c	1.78±0.03^a	1.45±0.03^b	1.17±0.01^d

营养功能成分 Nutritional functional components	白色小恰玛古 White little chamagu	黄色恰玛古 Yellow chamagu	紫色恰玛古 Purple chamagu	白色大恰玛古 White big chamagu
水分Moisture(g/100g)	85.62±1.85^a	83.91±2.17^a	86.6±1.01^a	87.2±1.74^a
总糖Total sugar(g/100g)	7.94±0.72^b	9.96±0.94^a	7.28±0.53^bc	6.44±0.62^c
还原糖Reducing sugar(g/100g)	6.81±0.55^b	8.81±0.54^a	5.72±0.48^c	4.2±0.39^d
蔗糖Sucrose(g/100g)	1.13±0.07^c	1.15±0.09^c	1.56±0.12^b	2.24±0.10^a
可溶性固形物Soluble solids(%)	14.10±1.24^ab	15.50±1.32^a	13.10±1.18^ab	12.10±1.08^b
可滴定酸Titrable acidity(g/100g)	0.17±0.01^b	0.15±0.01^b	0.21±0.02^a	0.17±0.01^b
VC(mg/100g)	51.40±2.80^c	73.80±3.40^a	53.20±2.90^c	63.80±3.20^b
粗纤维Crude fibre(%)	1.09±0.09^ab	1.23±0.11^a	1.05±0.07^b	1.07±0.05^ab
蛋白质Protein(g/100g)	2.08±0.18^a	1.61±0.12^b	2.14±0.21^a	2.19±0.17^a
粗多糖Crude polysaccharide(g/100g)	0.51±0.03^a	0.55±0.05^a	0.23±0.01^c	0.30±0.02^b
总黄酮Total flavone(mg/g)	0.104 5±0.001 0^bc	0.095 0±0.009 4^c	0.126 5±0.001 2^a	0.111 0±0.001 1^b
皂苷Saponin(g/100g)	1.33±0.09^c	1.78±0.03^a	1.45±0.03^b	1.17±0.01^d

矿物元素 Mineral elements (mg/kg)	白色小恰玛古 White little chamagu	黄色恰玛古 Yellow chamagu	紫色恰玛古 Purple chamagu	白色大恰玛古 White big chamagu
Ca	821.60±30.75^a	666.81±26.26^c	674.14±33.34^c	739.01±21.82^b
Cu	0.382 1±0.035 8^a	0.379 0±0.001 2^a	0.388 0±0.005 1^a	0.380 2±0.000 3^a
Fe	22.37±0.17^a	23.71±0.17^a	19.64±0.16^b	13.57±0.15^c
K	3 547.07±221.65^b	3 114.83±246.02^c	3 239.04±220.73^c	3 804.69±216.97^a
Mg	383.71±34.08^a	267.41±26.4^c	324.98±32.4^b	320.36±30.36^b
Mn	2.023 3±0.066 1^a	1.899 0±0.087 2^b	1.634 3±0.025 4^c	1.833 9±0.064 7^b
Na	2 223.87±153.59^a	494.62±45.62^c	1 781.41±147.52^b	2 031.12±200.03^ab
P	696.39±67.14^ab	738.88±64.35^a	673.62±54.38^ab	577.98±57.29^b
总计Total	7 697.42±280.29^a	5 308.53±41.86^c	6 714.44±333.28^b	7 488.96±141.28^a

矿物元素 Mineral elements (mg/kg)	白色小恰玛古 White little chamagu	黄色恰玛古 Yellow chamagu	紫色恰玛古 Purple chamagu	白色大恰玛古 White big chamagu
Ca	821.60±30.75^a	666.81±26.26^c	674.14±33.34^c	739.01±21.82^b
Cu	0.382 1±0.035 8^a	0.379 0±0.001 2^a	0.388 0±0.005 1^a	0.380 2±0.000 3^a
Fe	22.37±0.17^a	23.71±0.17^a	19.64±0.16^b	13.57±0.15^c
K	3 547.07±221.65^b	3 114.83±246.02^c	3 239.04±220.73^c	3 804.69±216.97^a
Mg	383.71±34.08^a	267.41±26.4^c	324.98±32.4^b	320.36±30.36^b
Mn	2.023 3±0.066 1^a	1.899 0±0.087 2^b	1.634 3±0.025 4^c	1.833 9±0.064 7^b
Na	2 223.87±153.59^a	494.62±45.62^c	1 781.41±147.52^b	2 031.12±200.03^ab
P	696.39±67.14^ab	738.88±64.35^a	673.62±54.38^ab	577.98±57.29^b
总计Total	7 697.42±280.29^a	5 308.53±41.86^c	6 714.44±333.28^b	7 488.96±141.28^a

氨基酸 Amino acids(mg/100g)	白色小恰玛古 White little chamagu	黄色恰玛古 Yellow chamagu	紫色恰玛古 Purple chamagu	白色大恰玛古 White big chamagu
苏氨酸Threonine	48.36±4.82^a	44.12±4.41^a	45.24±4.52^a	45.44±4.54^a
缬氨酸Valine	75.28±7.52^a	69.52±6.22^a	71.56±7.15^a	69.32±6.93^a
蛋氨酸Methionine	12.12±1.21^a	12.58±1.26^a	12.14±1.21^a	8.17±0.81^b
异亮氨酸Isoleucine	48.50±4.65^a	45.54±4.55^a	46.43±4.63^a	44.45±4.44^a
亮氨酸Leucine	66.14±6.14^a	61.18±6.12^a	61.16±6.12^a	57.16±5.71^a
苯丙氨酸Phenylalanine	52.50±5.22^a	49.52±4.92^a	48.58±4.85^a	46.11±4.61^a
赖氨酸Lysine	80.50±6.05^a	70.55±7.05^a	72.54±7.25^a	68.16±6.81^a
组氨酸Histidine	39.12±3.12^a	35.48±3.54^a	38.56±3.85^a	34.54±3.45^a
天冬氨酸Aspartic acid	133.25±13.25^a	143.50±14.35^a	142.52±14.25^a	129.12±12.91^a
丝氨酸Serine	54.12±5.23^a	43.34±4.33^b	51.33±5.12^ab	44.68±4.46^ab
谷氨酸Glutamic acid	293.57±29.3^b	152.50±15.25^c	448.64±44.8^a	394.72±39.47^a
甘氨酸Glycine	43.54±4.12^a	40.56±4.05^a	38.52±3.85^a	37.62±3.76^a
丙氨酸Alanine	58.78±5.87^a	63.54±6.35^a	53.58±5.35^a	61.16±6.11^a
胱氨酸Cysteine	10.50±1.02^a	11.12±1.10^ab	10.12±1.01^b	11.24±1.12^ab
酪氨酸Tyrosine	35.34±3.32^a	35.36±3.54^a	34.52±3.45^a	31.21±3.12^a
精氨酸Arginine	65.44±6.12^b	38.42±3.84^c	77.12±7.71^a	54.45±5.45^b
脯氨酸Proline	588.50±23.45^a	448.58±44.8^b	442.28±4.42^b	435.32±43.53^b
合计Total	1 705.56±170.87^a	1 365.41±136.28^b	1 695.84±169.02^a	1 572.87±157.28^c

不同品种恰玛古(芜菁)营养品质分析及综合评价

Nutritional quality analysis and comprehensive evaluation of different chamagu(Brassica rapa L.) varieties

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Metrics

氨基酸 Amino acids (mg/100g)	白色小恰玛古 White little chamagu	黄色恰玛古 Yellow chamagu	紫色恰玛古 Purple chamagu	白色大恰玛古 White big chamagu
必需氨基酸 Essential amino acids	383.40±35.61	353.01±34.53	357.65±35.73	338.81±33.85
非必需氨基酸 Non-essential amino acids	1322.16±94.8	1012.4 0±101.15	1337.19±133.59	1234.06±123.38
药用氨基酸 Medicinal amino acids	782.4±74.73	604.17±60.38	935.74 ±93.49	826.72±82.65
鲜味氨基酸 Umami amino acids	616.98 ±61.08	484.98 ±96.92	766.36 ±76.55	699.94±69.98
甜味氨基酸 Sweet amino acids	744.94 ±38.67	596.02 ±59.53	585.71±58.52	578.78±57.86
芳香族氨基酸 Aromatic amino acids	87.84±8.54	84.88±8.46	83.10±8.30	77.32±7.73
含硫氨基酸 Sulfur-containing amino acids	22.62±4.46	23.7±2.36	22.26±2.22	19.41±1.93

性状 Characters	水分 Moisture	粗纤维 Crude fibre	粗多糖 Crude polysac charide	可滴定酸 Titrable acidity	总糖 Total sugar	还原糖 Reducing sugar	蔗糖 Sucrose	VC	可溶性固形物 Soluble solids	总黄酮 Total flavone	皂苷 Saponin	蛋白质 Protein	总矿物元素含量 Total mineral element content	总氨基酸含量 Total amino acid content
水分Moisture	1
粗纤维Crude fibre	0.065	1
粗多糖 Crude polysaccharide	-0.421	0.677^*	1
可滴定酸 Titrable acidity	0.684^*	-0.195	-0.652^*	1
总糖Total sugar	-0.289	0.894^**	0.791^**	-0.288	1
还原糖 Reducing sugar	-0.460	0.765^**	0.818^**	-0.332	0.969^**	1
蔗糖Sucrose	0.643^*	-0.269	-0.678^*	0.289	-0.645^*	-0.805^**	1
VC	-0.151	0.749^**	0.415	-0.466	0.611^*	0.465	0.087	1
可溶性固形物 Soluble solids	-0.059	0.911^**	0.757^**	-0.096	0.956^**	0.908^**	-0.581^*	0.490	1
总黄酮Total flavone	0.664^*	-0.395	-0.809^**	0.889^**	-0.514	-0.567	0.445	-0.527	-0.386	1
皂苷Saponin	0.021	0.426	0.238	0.467	0.608^*	0.647^*	-0.635^*	-0.112	0.691^*	0.211	1
蛋白质Protein	0.679^*	-0.654^*	-0.695^*	0.600^*	-0.845^**	-0.862^**	0.606^*	-0.713^**	-0.659^*	0.709^**	-0.282	1
总矿物元素含量 Total mineral element content	0.467	-0.598^*	-0.347	0.269	-0.741^**	-0.713^**	0.398	-0.707^*	-0.562	0.358	-0.378	0.876^**	1
总氨基酸含量 Total amino acid content	0.818^**	-0.021	-0.251	0.786^**	-0.192	-0.247	0.203	-0.507	0.094	0.619^*	0.378	0.677^*	0.570	1

成分 Components	初始特征值Initial eigenvalue			载荷平方和Load sum of squares
成分 Components	总计 Total	方差百分比 Percent variance	累积方差贡献率 Cumulative variance contribution rate (%)	总计 Total	方差百分比 Percent variance	累积方差贡献率 Cumulative variance contribution rate (%)
1	7.776	55.545	55.545	7.776	55.545	55.545
2	3.201	22.866	78.411	3.201	22.866	78.411
3	1.697	12.125	90.536	1.697	12.125	90.536
4	1.168	8.346	98.882	1.168	8.346	98.882

指标 Indexes	主成分1(PC₁) Principal component 1		主成分2(PC₂) Principal component 2		主成分3(PC₃) Principal component 3		主成分4(PC₄) Principal component 4
指标 Indexes	特征向量 Feature vector	载荷值 Load value	特征向量 Feature vector	载荷值 Load value	特征向量 Feature vector	载荷值 Load value	特征向量 Feature vector	载荷值 Load value
水分 Moisture(X₁)	-0.577 1	-0.243 6	0.582 3	0.245 8	0.508 8	0.214 8	0.228 3	0.096 4
粗纤维 Crude fibre(X₂)	0.764 7	0.322 8	0.405 5	0.171 2	0.467 8	0.197 5	0.145 8	0.061 6
粗多糖 Crude polysaccharide (X₃)	0.849 6	0.358 7	0.002 8	0.001 2	-0.108 6	-0.045 8	0.510 1	0.215 3
可滴定酸 Titrable acidity(X₄)	-0.579 5	-0.244 6	0.744 4	0.314 3	-0.002 8	-0.001 2	-0.298 0	-0.125 8
总糖 Total sugar(X₅)	0.932 7	0.393 8	0.348 5	0.147 1	0.080 7	0.034 1	0.007 9	0.003 3
还原糖 Reducing sugar(X₆)	0.945 8	0.399 3	0.285 0	0.120 3	-0.154 2	-0.065 1	-0.003 5	-0.001 5
蔗糖 Sucrose(X₇)	-0.687 6	-0.290 3	-0.166 2	-0.070 2	0.703 1	0.296 8	-0.025 7	-0.010 8
VC(X₈)	0.659 1	0.278 2	-0.171 9	-0.072 6	0.717 8	0.303 0	-0.123 1	-0.052 0
可溶性固形物 Soluble solids(X₉)	0.807 8	0.341 0	0.557 3	0.235 3	0.098 8	0.041 7	0.159 9	0.067 5
总黄酮 Total flavone(X₁₀)	-0.746 3	-0.315 1	0.504 0	0.212 8	0.022 0	0.009 3	-0.371 2	-0.156 7
皂苷Saponin(X₁₁)	0.378 3	0.159 7	0.821 1	0.346 6	-0.350 8	-0.148 1	-0.239 4	-0.101 1
蛋白质 Protein(X₁₂)	-0.960 4	-0.405 4	0.151 7	0.064 0	-0.032 6	-0.013 8	0.225 5	0.095 2
总矿物元素含量 Total mineral element content(X₁₃)	-0.778 1	-0.328 5	-0.017 4	-0.007 3	-0.183 8	-0.077 6	0.582 9	0.246 1
总氨基酸含量 Total amino acid content(X₁₄)	-0.498 8	-0.210 6	0.788 4	0.332 8	-0.004 8	-0.002 0	0.344 6	0.145 5

样品Samples	Y₁	Y₂	Y₃	Y₄	F	排序Sequence
A	-0.017 0	0.407 0	-1.393 6	1.507 5	0.040 9	2
B	4.303 4	-0.447 1	0.424 8	-0.431 8	2.329 6	1
C	-1.870 4	1.425 3	-0.498 1	-1.473 4	-0.906 5	3
D	-2.442 9	-1.388 8	1.449 2	0.462 3	-1.476 7	4

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