不同品种恰玛古(芜菁)营养品质分析及综合评价OA北大核心CSTPCD

[Objective]This study aims to characterize the differences in nutritional and functional com-ponents of different varieties of chamagu(Brassica rapa L.)in Keping county,comprehensively evaluate the quality characteristics of chamagu,and provide theoretical support for the development of high-quality chamagu germplasm resources.[Methods]In the present study,four chamagu varieties,white little chamagu,yellow chamagu,purple chamagu,and white big chamagu were used as experimental materials.34 basic nutri-tional indexes and 3 functional indicators,including crude fiber,total sugar,soluble solids,protein,amino acids,and multiple mineral elements,were measured.Furthermore,correlation analysis,principal component analysis,and cluster analysis methods were used for the comprehensive quality evaluation of chamagu in Keping County,Xinjiang.[Results]The results show that there were no significant differences in water con-tent among the basic nutritional indexes of the samples,but significant differences in crude fiber,titratable acid,total sugar,reducing sugar,sucrose,ascorbic acid,soluble solids,protein,amino acids,and mineral element indexes.The content of crude polysaccharide,total flavonoids,and saponin in functional index also had significant difference.There are correlations among all quality indicators.Principal component analysis suggests that 4 principal components were extracted and the cumulative contribution rate reached 98.882%,which could reflect most of the information of the original quality index.The yellow chamagu has the highest comprehensive score ranking,followed by white little chamagu,purple chamagu,and white big chamagu ranked third and fourth,respectively.[Conclusion]In summary,the basic nutritional and functional compo-nents of different chamagu varieties exhibit intervarietal differences,while water and total amino acid content were basically stable among different varieties.There are very significant(P<0.01)or significant(P<0.05)correlations among quality indicators in different chamagu samples.Based on the above indexes of basic nutrition and functional components and comprehensive evaluation,it was concluded that the best quality vari-ety was yellow chamagu.