Zhou Chun-Li, Mi Li, Hu Xue-Yan, Zhu Bi-Hua
Jiangxi Science & Technology Normal University, Fenglin West Street No. 605, Fenglin Campus, Nanchang, 330013 China.
Jiangxi Technical College of Manufacturing, Nanchang, 330095 China.
J Food Sci Technol. 2017 Sep;54(10):3118-3131. doi: 10.1007/s13197-017-2748-8. Epub 2017 Jul 7.
To ascertain the most discriminant variables for three pumpkin species principal component analysis (PCA) was performed. Twenty-four parameters (pH, conductivity, sucrose, glucose, total soluble solids, , , , individual weight, edible rate, firmness, citric acid, fumaric acid, l-ascorbic acid, malic acid, PPO activity, POD activity, total flavonoids, vitamin E, total phenolics, DPPH, FRAP, β-carotene, and aroma) were considered. The studied pumpkin species were , , and . Three pumpkin species were classified by PCA based on aroma, physicochemical and antioxidant properties because the sum of PC1 and PC2 were both greater than 85% (85.06 and 93.64% respectively). Results were validated by the PCA and showed that PPO activity, total flavonoid, sucrose, glucose, TSS, , pH, malic acid, vitamin E, DPPH, FRAP and β-carotene, and aroma are highly useful parameters to classify pumpkin species.
为了确定三种南瓜品种的最具判别力的变量，进行了主成分分析（PCA）。考虑了24个参数（pH值、电导率、蔗糖、葡萄糖、总可溶性固形物、个体重量、可食率、硬度、柠檬酸、富马酸、L-抗坏血酸、苹果酸、多酚氧化酶（PPO）活性、过氧化物酶（POD）活性、总黄酮、维生素E、总酚、二苯基苦味酰基自由基（DPPH）、铁还原抗氧化能力（FRAP）、β-胡萝卜素和香气）。所研究的南瓜品种为[品种名称1]、[品种名称2]和[品种名称3]。基于香气、理化性质和抗氧化特性，通过主成分分析对三种南瓜品种进行了分类，因为主成分1（PC1）和主成分2的总和均大于85%（分别为85.06%和93.64%）。主成分分析验证了结果，表明PPO活性、总黄酮、蔗糖、葡萄糖、总可溶性固形物、[此处原文缺失部分内容]、pH值、苹果酸、维生素E、DPPH、FRAP、β-胡萝卜素和香气是区分南瓜品种的非常有用的参数。
