LIU Yi,LI Bing,LU Baojun,et al.Comprehensive Evaluation of Blueberry Quality in Different Producing Areas by Multiple Indicators[J].Northern Horticulture,2020,44(08):15-23.[doi:10.11937/bfyy.20193417]
多指标综合评价不同产区蓝莓的品质
- Title:
- Comprehensive Evaluation of Blueberry Quality in Different Producing Areas by Multiple Indicators
- Keywords:
- blueberry; correlation analysis; principal component analysis; cluster analysis; function model; quality evaluation
- 文献标志码:
- A
- 摘要:
- 以36种不同产地的蓝莓果实为试材，色差仪测定色度值，比色法测定花青素、黄酮、多糖、多酚含量，HPLC法检测矢车菊素-3-O-葡萄糖苷、飞燕草素-3-O-葡萄糖苷等6种花色苷单体含量，并运用主成分分析和聚类分析法对蓝莓品质进行评价，探讨蓝莓的色度值、花色苷及主要活性成分含量等指标的相关性，并进行综合评分，对蓝莓进行质量综合评价，以期为筛选优良品种提供参考依据。结果表明：不同产地蓝莓间的各项指标均存在显著的差异。主成分分析表明，13个指标可用3个主成分来表述，其累积方差贡献率达82606%，第一主成分由花青素、花色苷和L*决定；第二主成分由多酚、总黄酮、飞燕草素-3-O-阿拉伯糖苷和a*、b*决定；第三主成分是多糖。聚类分析将36个样本聚为4类，第3类群品种最多，主要表现为花青素、6种单体花色苷、多酚含量相近；通过主成分分析结合聚类分析法对蓝莓进行综合评价的方法准确可靠、简单省时，适用于蓝莓品质的综合评价，为蓝莓资源的开发提供科学参考依据。
- Abstract:
- 36 blueberry fruits from different habitats were used as test materials,the colorimeter was used to determine the chromaticity value，the colorimetric method was used to determine the content of total anthocyanin，flavonoids，polysaccharides，and polyphenols，and the content of six anthocyanins such as cyanidin-3-O-glucoside and delphinidin-3-O-glucoside were determined by HPLC，and the quality of blueberries were evaluated by principal component analysis and cluster analysis.The colorimetric value，anthocyanins and main active components of blueberries were discussed.Correlation of indicators，and comprehensive scores，comprehensive evaluation of blueberry quality，with a view to providing a reference basis for screening good varieties.The results showed that there were significant differences in various indicators among blueberries from different regions.Principal component analysis showed that 13 indicators could be expressed by 3 principal components，and the cumulative variance contribution rate was 82606%.The first principal component was determined by total anthocyanin，anthocyanins，and L*;the second principal component was determined by polyphenols，total flavonoids，delphinidin-3-O-arabinoside and a*，b* determine;the third main component was polysaccharide.The cluster analysis clustered 36 samples into 4 groups，with the largest number of varieties in the 3rd group，which mainly showed similar contents of total anthocyanin，6 monomeric anthocyanins，and polyphenols.The blueberry was synthesized by principal component analysis and cluster analysis.The evaluation method was accurate，reliable，simple and time-saving.It was suitable for the comprehensive evaluation of blueberry quality and provides a scientific reference for the development of blueberry resources.
参考文献/References:
[1]李金星,胡志和,马立志,等.蓝莓加工过程中出汁率及花青素的稳定性[J].食品科学,2016,35(12):120-125.[2]刘萌,范新光,王美兰,等.不同包装方法对蓝莓采后生理及冻藏效果的影响[J].食品科学,2013,34(14):346-350.[3]KANG J,THAKALI K M,JENSEN G S,et al.Phenolic acids of the two major blueberry species in the US market and their antioxidant and anti-inflammatory activities[J].Plant Foods for Human Nutrition,2015,4(1):56-62.[4]JAKOBEK L,SERUGA M,NOVAK I,et al.Antioxidant activity of polyphenols from blueberry and straweberry[J].Pomologia Croatica,2008,14(1):13-26.[5]BERNIER G.The control of floral evocation and morphogenesis[J].Ann Rev Plant Physiol Plant Mol Biol,1988,39(1):175-219.[6]胡雅馨,李京,惠伯棣.蓝莓果实中主要营养及花青素成分的研究[J].食品科学,2006,27(10):600-603.[7]田瑶.蓝莓中黄酮类物质的提取、分离纯化及生物活性研究[D].哈尔滨:东北农业大学,2012.[8]聂飞,张玉春.我国蓝莓产业发展的机遇与挑战[J].北方园艺,2014(4):16-17.[9]高丽霞,肖化兰,李森,等.广东省蓝莓发展现状与展望[J].广东农业科学,2015,42(6):30-34.[10]蓝李真,雷海燕,陈刘杰.浅析蓝莓的栽培技术[J].中国农业信息,2015,2(20):103-104.[11]CHEN H,CAO S,FANG X,et al.Changes in fruit firmness，cell wall composition and cell wall degrading enzymes in postharvest blueberries during storage[J].Scientia Horticulturae,2015,188(2):44-48.[12]GIONGO L,PONCETTA P,LORETTI P,et al.Texture profiling of blueberries (Vaccinium spp.) during fruit development，ripening and storage[J].Postharvest Biology & Technology,2013,76(1):34-39.[13]CARDEOSA V,GIRONES-VILAPLANAA,MURIEL J L,et al.Influence of genotype，cultivation system and irrigation regime on antioxidant capacity and selected phenolics of blueberries (Vaccinium corymbosum L.)[J].Food Chemistry，2016,202(1):276-283.[14]贾晓鹰,吕国华,邵丽萍,等.不同蓝莓品种光合特性的比较[J].石河子大学学报(自然科学版),2012,30(4):439-443.[15]谢国芳,谭彦,王瑞,等.贵州主栽蓝莓晚熟品种及产地加工特性评价[J].食品与发酵工业,2016,42(1):128-133.[16]郑红岩,高梦,刘建兰,等.不同品种蓝莓果实品质分析[J].食品与发酵工业,2013,39(11):245-249.[17]陈卫东,徐玉娟,刘学铭,等.青梅品种加工特性的研究[J].食品科技,2007,2(6):92-94.[18]刘翠.中国野生笃斯越橘花青素的提取分离,组分分析及抗氧化活性的研究[D].青岛:中国海洋大学,2009.[19]高惠璇.应用多元统计分析[M].北京:北京大学出版社,2005.[20]杨玲,张彩霞,康国栋,等.‘华红’苹果果肉的流变特性及其主成分分析[J].中国农业科学,2015,48(12):2417-2427.[21]曲雪艳,郎彬彬,钟敏,等.野生毛花猕猴桃果实品质主成分分析及综合评价[J].中国农学通报,2016,32(1):92-96.[22]王琴,王建友,韩宏伟,等.南疆地区甜樱桃品种果实品质测定与评价[J].食品工业科技,2019,2(27):1-9.[23]张丽,曾嘉程,王梦,等.不同产地芡实的品质特性评价[J].食品工业科技,2019,2(27):10-15.[24]彭丽,李宇芳,罗运潮,等.兔眼蓝莓果实品质与区域自然环境条件的关系探析[J].安徽农业科学,2017,45(23):35-36,54.[25]王世海,陈建军,王延杰,等.吉林省东部山区蓝莓棚式防寒技术的研究[J].吉林林业科技,2011,40(4):16-17,40.
相似文献/References:
[1]邹 宇,刘易伟,田密霞,等.冰葡萄酒中白藜芦醇含量的测定及其与酒体颜色的相关性分析[J].北方园艺,2014,38(13):137.
ZOU Yu,LIU Yi-wei,TIAN Mi-xia,et al.Measurement of Resveratrol Content of Ice Grape Wine and Its Correlation Analysis with Wine Color[J].Northern Horticulture,2014,38(08):137.
[2]王明洁,吴雨蹊,段亚东,等.蓝莓栽培土壤改良技术研究[J].北方园艺,2014,38(14):179.
WANG Ming-jie,WU Yu-xi,DUAN Ya-dong,et al.Improvement Research of Technique on Cultivation Soil of Blueberry[J].Northern Horticulture,2014,38(08):179.
[3]贺安娜,全妙华,欧立军,等.基于光合特性的石蒜属植物聚类分析[J].北方园艺,2013,37(13):22.
HE An-na,QUAN Miao-hua,OU Li-jun,et al.Cluster Analysis of Lycoris Herb.Based on Photosynthetic Characteristics[J].Northern Horticulture,2013,37(08):22.
[4]王贺春.蓝莓冬季修剪技术[J].北方园艺,2013,37(13):58.
WANG He-chun.Winter Pruning Techniqne of Blueberry[J].Northern Horticulture,2013,37(08):58.
[5]聂飞,张玉春.我国蓝莓产业发展的机遇与挑战[J].北方园艺,2014,38(04):165.
NIE Fei,ZHANG Yu-chun.Opportunities and Challenges for the Development of Blueberry Industry in China[J].Northern Horticulture,2014,38(08):165.
[6]杨芩,任永权,廖优江,等.五个兔眼蓝莓品种有效可授期研究[J].北方园艺,2013,37(14):5.
YANG Qin,REN Yong-quan,LIAO You-jiang,et al.Study on Effective Pollination Period of Five Cultivars of Rabbiteye Blueberry[J].Northern Horticulture,2013,37(08):5.
[7]傅 冰,洪 震,刘跃钧,等.蓝莓SRAP-PCR反应体系的建立和优化及其遗传多样性分析[J].北方园艺,2013,37(17):95.
FU Bing,HONG Zhen,LIU Yue-jun,et al.Optimization and Establishment of SRAP-PCR Reaction System of Vaccinium ssp. and Analysis of the Genetic Diversity[J].Northern Horticulture,2013,37(08):95.
[8]张文英,周 婧.低糖蓝莓番茄复合果酱的研制[J].北方园艺,2013,37(17):142.
Brewing Technology Engineering Research Center,Department of Food Science,Jilin Agricultural Science and Technology College,et al.Preparation of Low-sugar Jam with Blueberry and Tomato[J].Northern Horticulture,2013,37(08):142.
[9]龚 娜,肖 军,杨 镇,等.不同菌根真菌对蓝莓根际土壤微生物数量的影响[J].北方园艺,2013,37(17):175.
GONG Na,XIAO Jun,YANG Zhen,et al.Effects of Different Mycorrhizal Fungi on Soil Microbial Number in the Blueberry Rhizosphere[J].Northern Horticulture,2013,37(08):175.
[10]王贺春.适于丹东地区温室栽培的蓝莓引种与筛选[J].北方园艺,2013,37(12):33.
WANG He-chun.Introduction and Selection of Blueberry Varieties for Greenhouse That Suitable for Dandong Region[J].Northern Horticulture,2013,37(08):33.
备注/Memo
第一作者简介：刘艺（1994-），女，硕士研究生，研究方向为天然产物化学。E-mail:1178044234@qq.com.责任作者：张晶（1971-），女，博士，教授，博士生导师，现主要从事中药化学及其产品研发等工作。E-mail：zhjing0701@163.com.收稿日期：2019-12-17