不同品种大丽花花瓣营养及活性成分分析和评价

刘珍; 王璐; 曹璐磊; 牛善策; 向地英; 陈段芬; 尉文彬; 郝丽红

doi:10.13386/j.issn1002-0306.2022090015

不同品种大丽花花瓣营养及活性成分分析和评价

Analysis and Evaluation of Nutrient Components in Petals of Different Dahlia Varieties

摘要

摘要: 为比较大丽花各品种间营养品质的差异，筛选出营养品质优良的品种，进一步为大丽花的资源评价及开发利用奠定基础，本文选取了36个大丽花品种，对盛花期花瓣的可溶性糖、可溶性蛋白、维生素C、有机酸、花青素、总酚、类黄酮及DPPH自由基清除率进行测定，并对各指标间的相关性进行分析，同时用主成分分析法和聚类分析法对各品种的营养品质进行综合分析。结果表明，大丽花不同品种间各成分含量存在一定差异，其中维生素C含量变异系数最高，为51.94%，有机酸含量变异系数最小为7.92%。不同品种大丽花可溶性糖含量为6.95～15.57 mg/g、可溶性蛋白含量为0.96～2.01 mg/g、维生素C含量为1.20～151.37 mg/100 g、有机酸含量为0.38％～1.10％，活性物质总酚含量在0.19～0.25 mg/g之间，花青素含量为0.61～2.51 mg/g，类黄酮含量范围为0.54～4.81 mg/g，DPPH自由基清除率在0.12%~0.67%之间。相关性分析结果表明测定的8个指标间均存在不同程度的相关性。通过主成分分析提取出5个主成分，累计方差贡献率达到81.399%，可较好反映出大丽花营养成分的综合信息，同时综合分析得出可溶性糖、维生素C、花青素、有机酸、类黄酮和DPPH自由基清除率可作为评价大丽花营养品质的核心指标。对36种大丽花进行聚类分析，划分为5类，并结合主成分分析结果发现 YH-C7和YH-C4的营养品质最好。

Abstract: Comparison of differences in the nutritional quality of different dahlia varieties could facilitate the selection of varieties with excellent nutritional quality. This would provide a basis for the resource evaluation and deployment of dahlia. In this study, this study determined the nutrition components in petals of 36 dahlia varieties at the complete flowering stage including soluble sugar, soluble protein, vitamin C, organic acid, anthocyanin, total phenol, flavonoid, and DPPH free radical scavenging rate. This study also examined the correlation between these indexes. In addition, the nutritional quality indexes of each variety were comprehensively analyzed using principal component analysis and cluster analysis. This study revealed that many Dahlia cultivars had significant differences in component content. The coefficient of variation of vitamin C content and coefficient of variation of organic acid content was the highest (51.94%) and the lowest (7.92%), respectively. The contents of soluble sugar, soluble protein, vitamin C, and organic acid in different varieties of dahlia ranged from 6.95 to 15.57 mg/g, 0.96 to 2.01 mg/g, 1.20 to 151.37 mg/100 g, and 0.38% to 1.10%, respectively. The total phenol content and anthocyanin content of active substances were 0.19 to 0.25 mg/g and 0.61 to 2.51 mg/g, respectively. The flavonoid content was 0.54 to 4.81 mg/g and the DPPH free radical scavenging rate was 0.12% to 0.67%. The correlation analysis showed that the eight indexes were largely correlated. Principal component analysis was used to extract five principal components and the cumulative variance contribution rate reached 81.39%. These findings suggested that a detailed analysis of soluble sugar, vitamin C, anthocyanin, organic acids, flavonoids, and DPPH free radical scavenging rate can be used as core indicators to evaluate the nutritional quality of dahlia. According to cluster analysis, 36 dahlia varieties can be grouped into five categories. This study shows that YH-C7 and YH-C4 had the best nutritional quality.