食品工业科技2026，Vol.47Issue(19)：30-42,13.DOI:10.13386/j.issn1002-0306.2025110200
不同品种芦笋的营养品质与风味特征分析
Nutritional Quality and Flavor Characteristics in Different Asparagus Varieties
摘要
Abstract
To comprehensively evaluate varietal differences in nutritional quality and flavor characteristics of asparagus,six major cultivars cultivated in Xingguo County,Jiangxi Province,were systematically investigated.The contents of protein,free amino acids,bioactive components(soluble polysaccharides,total flavonoids,and total polyphenols),mineral elements,and volatile organic compounds(VOCs)were determined.Multivariate statistical analyses,including cluster analysis and electronic nose(E-nose)evaluation,were employed to discriminate varietal characteristics.The results showed that'Jing-gangcui'exhibited a significantly higher protein content than the other five cultivars(P<0.05).'Xingguo No.1'possessed the highest dietary fiber and total free amino acid content,with proline and alanine as the predominant components,indicating a stronger umami–sweet taste potential.'Jinglulu No.3'and'Fengdao No.2'contained the highest levels of soluble polysaccha-rides,while their total mineral contents were moderate.In contrast,'Xingguo No.2'showed significantly higher total polyphenols and minerals contents compared with the other cultivars(P<0.05).The highest total flavonoid levels were observed in'Shandong Jinguang'and'Fengdao No.2',with no significant difference between them(P>0.05).Cluster anal-ysis classified the six cultivars into three distinct groups,reflecting clear varietal differences in nutritional composition.E-nose analysis revealed pronounced differences in aroma fingerprints among the cultivars.GC-IMS analysis identified 40 VOCs,mainly composed of aldehydes,alcohols,and ketones.Notably,'Xingguo No.1'was characterized by sweet-woody aroma,'Xingguo No.2'exhibited a fresh fruity aroma with alcoholic nuances,and'Shandong Jinguang'showed an aromatic and spicy profile.Furthermore,butyric and acetic acids were detected for the first time among these asparagus cultivars,with butyric acid being the predominant acidic component in the VOC profile.Overall,this study provides a scientific basis for asparagus cultivar discrimination and for evaluating processing suitability within the same production region.关键词
芦笋/品种/营养品质/挥发性风味/聚类分析Key words
asparagus/varieties/nutritional quality/volatile organic compounds/cluster analysis分类
轻工纺织引用本文复制引用
刘彩玲,董博,刘光宪,王丽,黄锦卿,李雪,张耀,李志伟,王保华,程文龙,付冬文..不同品种芦笋的营养品质与风味特征分析[J].食品工业科技,2026,47(19):30-42,13.基金项目
江西省财政厅科技专项(2024JXCZ002) （2024JXCZ002）
江西省农业科学院基础研究人才培养项目(JXSNKYJCRC202626) （JXSNKYJCRC202626）
江西省自然科学基金资助项目(20252BAC240618) （20252BAC240618）
赣州市科技成果转化及工程项目(2024SHCC0008). （2024SHCC0008）
