| 10个线椒品种干制品品质分析 |
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| 引用本文： | 高佳,田玉肖,罗芳耀,罗静红,唐月明,宋占锋. 10个线椒品种干制品品质分析[J]. 食品工业科技, 2021, 42(14): 284-288. DOI: 10.13386/j.issn1002-0306.2020100143 |
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| 作者姓名： | 高佳 田玉肖 罗芳耀 罗静红 唐月明 宋占锋 |
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| 作者单位： | 1.四川省农业科学院农产品加工研究所，四川成都 6100662.农业农村部西南地区园艺作物生物学及种质创制重点实验室，四川成都 6100663.四川省农业科学院园艺研究所，四川成都 610066 |
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| 基金项目： | 四川省科技计划苗子工程项目（2020JDRC0127）；四川省农作物育种攻关项目（2021YFYZ0022） |
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| 摘 要： | 为筛选高品质线椒干制加工新品种，本试验对比分析了10个线椒新品种干制加工样品的可溶性糖、辣椒素、二氢辣椒素、类胡萝卜素等主要品质指标，通过统计分析、相关性分析、隶属函数分析筛选出综合品质排名最优的品种为红冠4号；通过聚类分析将供试样品分为三种类型，其中高辣、高类胡萝卜素含量品种2个，低辣、较高类胡萝卜素含量品种3个，中辣品种5个。结果表明，隶属函数分析和聚类分析在品种排序和分类上表现出高度一致性。本实验能够为线椒加工品种辅助选择提供理论依据。
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| 关 键 词： | 线椒 干制 品质 适应性 |
| 收稿时间： | 2020-10-20 |
Quality Analysis of 10 Dried Line Pepper Varieties |
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| GAO Jia,TIAN Yuxiao,LUO Fangyao,LUO Jinghong,TANG Yueming,SONG Zhanfeng. Quality Analysis of 10 Dried Line Pepper Varieties[J]. Science and Technology of Food Industry, 2021, 42(14): 284-288. DOI: 10.13386/j.issn1002-0306.2020100143 |
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| Authors: | GAO Jia TIAN Yuxiao LUO Fangyao LUO Jinghong TANG Yueming SONG Zhanfeng |
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| Affiliation: | 1.Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China2.Ministry of Agriculture and Rural Afairs, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Southwest Region), Chengdu 610066, China3.Institute of Horticulture, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China |
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| Abstract: | In order to select new pepper varieties of high-quality for drying process, the main quality indexes of 10 new varieties of line pepper were analyzed, such as soluble sugar, capsaicin, dihydrocapsaicin and carotenoid. Through statistical analysis, correlation analysis and membership function analysis, the best comprehensive quality variety was selected as Hongguan No. 4. The samples were divided into three types by cluster analysis, including 2 varieties with high spicy and high carotenoid content, 3 varieties with low spicy and high carotenoid content, and 5 varieties with medium spicy. The results showed that the membership function analysis and cluster analysis were consistent in the order and classification of varieties. This experiment could provide a theoretical basis for the selection of pepper processing varieties. |
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