| 20个菊花品种花瓣的营养品质分析 |
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| 引用本文： | 金潇潇,陈发棣,陈素梅,房伟民.20个菊花品种花瓣的营养品质分析[J].浙江林学院学报,2010,27(1):22-29. |
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| 作者姓名： | 金潇潇 陈发棣 陈素梅 房伟民 |
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| 作者单位： | 南京农业大学,艺学院,江苏,南京,210095 |
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| 基金项目： | 教育部新世纪优秀人才支持计划项目 |
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| 摘 要： | 对20个菊花Dendranthema × grandiflorum品种花瓣的营养成分进行测定，从观赏菊中筛选出营养品质优良的品种，以丰富食用菊品种群。选取中花型，瓣性高的17个观赏菊品种及3个食用菊品种，对盛花期花瓣的可溶性糖、可溶性蛋白、水分、维生素C、有机酸、粗纤维、15种氨基酸及6种矿质元素的质量分数进行测定。用主成分分析法，将测定的17个观赏菊品种与3个食用菊品种的营养品质进行比较分析，筛选出营养品质优良的品种。20个菊花品种的花瓣中含有7种人体必须氨基酸，8种药用氨基酸和4种增香剂氨基酸。各品种可溶性糖质量分数为47.7 ～ 84.4 g·kg－1，可溶性蛋白质量分数为4.3 ～ 14.4 g·kg－1，维生素C质量分数为0.178 5 ～ 0.678 8 g·kg－1，水分为83.72% ～ 91.02%，粗纤维质量分数为7.5 ～ 34.1 g·kg－1，有机酸质量分数为0.7 ～ 4.4 g·kg－1。各矿质元素质量分数分别为锌18 ～ 74 mg·kg－1，铁118 ～ 1 144 mg·kg－1，镁1.3 ～ 2.0 g·kg－1，钙2.5 ～ 6.8 g·kg－1，钠58 ～ 322 mg·kg－1，钾20.1 ～ 42.7 g·kg－1。3个食用菊品种的营养品质存在很大差异，以‘精兴久映’最佳；观赏菊品种‘香槟紫’的营养品质好于‘精兴久映’，DF-6和‘秋韵’的营养品质也较高，可以作为优良的食用品种。表6参16
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| 关 键 词： | 园艺学 菊花 花瓣 营养品质 主成分分析 |
Nutrition in 20 cultivars of chrysanthemum |
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| JIN Xiao-xiao,CHEN Fa-di,CHEN Su-mei,FANG Wei-min.Nutrition in 20 cultivars of chrysanthemum[J].Journal of Zhejiang Forestry College,2010,27(1):22-29. |
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| Authors: | JIN Xiao-xiao CHEN Fa-di CHEN Su-mei FANG Wei-min |
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| Institution: | JIN Xiao-xiao,CHEN Fa-di,CHEN Su-mei,FANG Wei-min(College of Horticulture,Nanjing Agricultural University,Nanjing 210095,Jiangsu,China) |
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| Abstract: | To enrich edible cultivars of chrysanthemum(Dendranthema × grandiflorum), nutritional compo-sition of 20 cuhivars was studied. Content of soluble sugars, soluble proteins, water, vitamin C, organic acid, coarse fiber, 15 types of amino acids, and six types of mineral elements was determined in inflores-cences of 17 ornamental cuhivars and three commercially edible cuhivars consisting of mid-sized flowers with a large number of florets per inflorescence. A principle component analysis was used to evaluate nutri-tional quality. Essential amino acids for humans(7 types), medical amino acids (8 types), and aroma-im-proving amino acids (4 types) were detected in the 20 cuhivars with a range of content for soluble sugars of 47.7-84.4 g·kg~(-1), soluble proteins of 4.3-14.4 g·kg~(-1), vitamin C of 0.178 5-0.678 8 g·kg~(-1), water of 83.72%-91.02%, coarse fiber of 7.5-34.1 g·kg~(-1), and organic acid of 0.7-4.4 g·kg~(-1). Also found were zinc at 18-74 mg·kg~(-1), iron at 118-1 144 mg·kg~(-1), magnesium at 1.3-2.0 g·kg~(-1), calcium at 2.5 -6.8 g·kg~(-1), sodium at 58-322 mg·kg~(-1), and potassium at 20.1-42.7 g·kg~(-1). For nutritional quality a-mong the three commercial edible cultivars('Baohuatangyijing' 'Zifengmudan' 'Jingxingjiuying'), 'Jinx-ingjiuyin' was significantly greater (P<0.05) than the others. However, 'Xiangbinzi', an ornamental culti-var, had higher nutritional quality than 'Jinxingjiuyin' ; other ornamental cultivars, namely 'DF-6' and 'Qiuyun' also exhibited good nutritional quality. These ornamental cuhivars are promising edible chrysan-themum cultivars. |
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| Keywords: | horticulture chrysanthemum petal nutritional quality principle component analysis |
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