• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
梁钰梅,李可,林籽汐,等. 基于主成分分析法的 9个品种蓝莓品质评价[J]. 食品工业科技,2024,45(9):1−10. doi: 10.13386/j.issn1002-0306.2023050072.
引用本文: 梁钰梅,李可,林籽汐,等. 基于主成分分析法的 9个品种蓝莓品质评价[J]. 食品工业科技,2024,45(9):1−10. doi: 10.13386/j.issn1002-0306.2023050072.
LIANG Yumei, LI Ke, LIN Zixi, et al. Quality Evaluation of Nine Varieties of Blueberry Based on Principal Component Analysis[J]. Science and Technology of Food Industry, 2024, 45(9): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050072.
Citation: LIANG Yumei, LI Ke, LIN Zixi, et al. Quality Evaluation of Nine Varieties of Blueberry Based on Principal Component Analysis[J]. Science and Technology of Food Industry, 2024, 45(9): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050072.

基于主成分分析法的 9个品种蓝莓品质评价

Quality Evaluation of Nine Varieties of Blueberry Based on Principal Component Analysis

  • 摘要: 为了解不同品种蓝莓的品质特性,本文以9个品种蓝莓为研究对象,分别从外观、理化及糖酸组成等方面对果实品质进行差异分析,采用相关性分析分析了不同指标之间的相关性,并采用主成分分析对蓝莓的品质性状进行综合评价。结果表明:不同品种蓝莓外观、理化和糖酸组成等指标均表现出丰富的多样性,多个指标如葡萄糖和果糖(r=0.93)、FRAP和DPPH(r=0.755)之间存在较高的相关性;柠檬酸、pH、b*、总酚、DPPH、黄酮、出汁率是评价蓝莓综合品质的关键性指标。‘灿烂’、‘莱格西’、 ‘双丰’果形指数优(>0.73)、固酸比适中为6.12~9.57,适合鲜食。‘巴尔德温’、 ‘都克’、 ‘微三’糖酸含量高、抗氧化能力较好,适合果汁、果酒等产品开发。‘微三’、‘都克’的黄酮(1.95、1.62 mg/g)、总酚(1.34、1.38 mg/g)含量高,适宜于功能性产品开发。该研究结果可作为不同用途蓝莓品种筛选的重要参考依据。

     

    Abstract: To investigate the quality characteristics of different varieties of blueberry, the quality differences on appearance, physicochemical properties, and sugar and acid composition were analyzed. At the same time, correlation analysis was employed to analyze the correlation of different indexes and principal component analysis was employed to evaluate the quality characteristics of 9 varieties of blueberry. The results showed that different varieties of blueberry exhibited rich diversity in appearance, physicochemical properties, and sugar and acid composition. There was a high correlation between multiple indicators such as glucose and fructose (r=0.93), FRAP and DPPH (r=0.755). PCA results indicated that citric acid, pH, b*, total phenol, DPPH, flavonoid and juice yield were key indicators for evaluating the quality of blueberry, and the quality characteristics of 'Canlan', 'Laigexi' and 'Shuangfeng' were excellent fruit shape index (>0.73), good solid to acid ratio of 6.12~9.57 and suitable for fresh consumption; The quality characteristics of 'Baerdewen', 'Duke' and 'Weisan' included the high in sugar, acid and antioxidant capacity, suitable for juice and wine and other products development. The flavonoid contents of 'Weisan' and 'Duke' were 1.95 and 1.62 mg/g, and the total phenol contents were 1.34 and 1.38 mg/g, respectively. The quality characteristics of 'Weisan' and 'Duke' were high content of total phenol and flavonoid, suitable for functional product development. The results above will serve an important reference to screen blueberry varieties for different purposes.

     

/

返回文章
返回