[1]述小英,尹跃,安巍,等. 不同品种枸杞果实功能营养成分比较分析[J].西北林学院学报,2017,32(1):157-164.[doi:10.3969/j.issn.1001-7461.2017.01.25]
　SHU Xiao-ying,YIN Yue,AN Wei,et al. Comparative Analysis of Functional and Nutritional Ingredients of Wolfberry Fruit in Different Varieties[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2017,32(1):157-164.[doi:10.3969/j.issn.1001-7461.2017.01.25]
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 不同品种枸杞果实功能营养成分比较分析()
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《西北林学院学报》[ISSN:1001-7461/CN:61-1202/S]

卷:
第32卷
期数:
2017年第1期
页码:
157-164
栏目:
出版日期:
2017-01-31

文章信息/Info

Title:
 Comparative Analysis of Functional and Nutritional Ingredients of Wolfberry Fruit in Different Varieties
文章编号:
1001-7461(2017)01-0157-08
作者:
 述小英1; 2; 尹跃2; 安巍2; 李越鲲2; 赵建华2*; 王俊儒1*
 (1.西北农林科技大学 理学院，陕西 杨陵 712100；2.宁夏农林科学院 国家枸杞工程技术研究中心，宁夏 银川 750002)
Author(s):
 SHU Xiao-ying1; 2; YIN Yue2; AN Wei2; LI Yue-kun2; ZHAO Jian-hua2*; WANG Jun-ru1*
 (1.College of Sciences,Northwest A&F University,Yangling,Shaanxi 712100,China; 2.National Wolfberry Engineering Research Center,Ningxia Academy of Agriculture and Forestry Sciences,Yinchuan,Ningxia 750002,China)
关键词:
 ; 枸杞; 功能营养成分; 主成分分析; 聚类分析
Keywords:
 ; wolfberry;  functional nutrition ingredient;  principal component analysis;  cluster analysis
分类号:
S567.19
DOI:
10.3969/j.issn.1001-7461.2017.01.25
文献标志码:
A
摘要:
 研究不同品种枸杞果实功能营养成分的差异，筛选优异品种，为枸杞资源开发利用提供依据。以22种枸杞果实为材料，采用比色法和HPLC对其功能营养成分含量进行分析，并运用主成分分析和聚类分析进行综合评价。结果表明：不同品种枸杞果实功能营养成分存在显著差异，但均富含多糖（4.12~15.49 mg·g-1）和甜菜碱（1.23~7.36 mg·g-1）；枸杞果实中黄酮类化合物主要为芦丁，含量变化范围在19.35~131.90 μg·g-1(‘云南’除外)；类胡萝卜素以玉米黄素和叶黄素为主，含少量β-隐黄质、β-胡萝卜素和新黄质，类胡萝卜素总量变化范围在1.22~283.62 μg·g-1。主成分分析选取了前4个主成分，累计方差贡献率达到81.79%。聚类分析将22种品种枸杞分为4大类。利用主成分和聚类分析综合评价得出，‘新疆’和‘柱筒’综合品质高，可作为枸杞育种、品质改良及枸杞资源开发利用的原材料。
Abstract:
 The objectives of this study were to investigate the differences in nutritional ingredients of wolfberry fruit among different varieties,to select fine varieties,and to provide references for the development of wolfberry.Twenty-two different wolfberry varieties were used as materials,the functional and nutritional nutrients in the fruit were analyzed by spectrophotometry and HPLC methods.The results showed that there existed significant differences in ingredients among the fruit of different varieties.Generally,wolfberry fruit was rich in polysaccharides（4.12-15.49 mg·g-1）and betaine(1.23-7.36 mg·g-1).The predominant flavonoid was identified as rutin (19.35-131.90 μg·g-1,except for the cultivar ‘Yunnan’).Amongst the individual carotenoids,zeaxanthin and lutein were present in larger amount,while β-cryptoxanthin,β-carotene and neoxanthin were in small amount.Total carotenoid content ranged from 1.22 to 283.62 μg·g-1.Four main compositions were extracted to carry out principal component analysis,and their accumulative variance contribution was 81.79%.Cluster analysis of 22 different varieties demonstrated that the wolfberry varieties could be divided into four types.Comprehensive evaluation of wolfberry fruit quality showed that ‘Xinjiang’ and ‘Zhutong’ had high quality.They could be used as materials of wolfberry breeding,quality improvement and exploitation and utilization of wolfberry resources.

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备注/Memo

备注/Memo:
 收稿日期：2016-05-26修回日期：2016-09-20
基金项目：国家自然科学基金项目(31360191)；宁夏回族自治区农业育种专项（2013NYYZ0101）。
作者简介：述小英，女，在读硕士，研究方向：药用植物化学成分。E-mail：shuxiaoying1@163.com
*通信作者：赵建华，男，博士，副研究员，研究方向：枸杞种质创新与利用。E-mail：zhaojianhua0943@163.com
王俊儒，男，博士，教授，研究方向：植物资源化学和环境生物学。E-mail：wangjr07@163.com
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