王建超;陈志峰;刘鑫铭;陈婷;郭林榕;

• 1:福建省农业科学院果树研究所

摘要(Abstract)：

【目的】系统分析评价余甘子果实营养品质,为余甘子的有效开发和综合加工利用提供科学依据。【方法】以9个不同品种余甘子果实为试材,测定16项营养成分含量,运用主成分分析和聚类分析方法对余甘子营养品质进行分析评价。【结果】余甘子果实普遍表现为高钾,高镁,高维生素C含量;通过主成分分析提取5个主成分,得出综合得分排在前5位的品种为‘青皮’‘兰丰1号’‘甜种’‘玻璃甘’‘榕甜’;系统聚类分析将9个品种样品分为4类,第1类:‘特甜’‘BLG1’‘TZ1’;第2类:‘兰丰1号’‘青皮’;第3类:‘榕甜’‘饼甘’;第4类:‘甜种’‘玻璃甘’。【结论】找出了余甘子果实品质综合评价的5个主成分,并建立评价函数模型:F=0.322Z1+0.237Z2+0.157Z3+0.126Z4+0.074Z5,揭示了不同品种余甘子果实品质的差异;筛选出‘青皮’和‘兰丰1号’2个品种的综合品质较好,适宜作为功能性产品原材料开发利用。

关键词(KeyWords)： 余甘子;营养成分;主成分分析;聚类分析

Abstract:

Keywords:

基金项目(Foundation): 农业部-热带作物种质资源保护专项(16RZZY-12);; 科技部-国家作物种质资源共享服务平台(NICGR2017-99)

作者(Authors): 王建超;陈志峰;刘鑫铭;陈婷;郭林榕;

DOI: 10.13925/j.cnki.gsxb.20170247

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