摘要
为探究不同番茄品种的糖、有机酸及氨基酸品质差异,本研究以10份番茄材料(樱桃番茄(A1~A5)和普通番茄(B1~B5))为对象,定量分析其糖、有机酸及氨基酸含量,结合相关性、主成分和聚类分析进行综合评价。结果表明:供试番茄主要含有3种糖(果糖、葡萄糖、蔗糖)、4种有机酸(酒石酸、苹果酸等)及23种氨基酸(包含8种必需氨基酸),品种间各成分含量差异显著,樱桃番茄A5的总糖含量最高,普通番茄B4的必需氨基酸和呈味氨基酸总量居首。相关性分析显示,果糖与葡萄糖呈极显著正相关,且与酒石酸呈负相关,必需氨基酸及呈味氨基酸与有机酸多呈负相关。主成分分析提取6个主成分(累计贡献率94.231%),构建的综合评价模型显示B4、A5和B5综合得分最高,品质最优。聚类分析将10份番茄分为3类,第三类(B4、A5和B5)为品质最优,第二类(B1、B2和B3)为中等偏下组,第一类(A1、A3、A2和A4)为品质垫底组。本研究可为番茄种质选育及品质改良提供理论依据。
To evaluate the qualities of different tomato varieties,10 types of tomatoes(cherry tomatoes(A1-A5)and common tomatoes(B1-B5))were quantitatively analyzed with regards to their contents of sugars,organic acids,and amino acids,a comprehensive evaluation was conducted by combining correlation analysis,principal component analysis,and cluster analysis.As a result,the tested tomatoes mainly contained 3 types of sugars(fructose,glucose,sucrose),4 types of organic acids(tartaric acid,malic acid,etc.),and 23 types of amino acids(including 8 essential amino acids,etc.).The contents of all components varied significantly among different types of tomatoes.Cherry tomato A5 showed the highest total sugar content,while common tomato B4 ranked first in the total amounts of essential amino acids and flavor-contributing amino acids.According to the correlation analysis,an extremely significant positive correlation was observed between fructose and glucose,while a negative correlation was noticed between fructose and tartaric acid.In addition,essential amino acids and flavor-contributing amino acids were mostly negatively correlated with organic acids.Principal component analysis was based on the extraction of 6 principal components,which demonstrated a cumulative contribution rate of 94.23%.According to the constructed comprehensive evaluation model,B4,A5,and B5 displayed the highest comprehensive scores and the best quality.Finally,cluster analysis divided the 10 tomato materials into 3 categories.The third category(B4,A5,B5)was of the best quality,the second category(B1,B2,B3)belonged to the medium-low group,and the first category(A1,A3,A2,A4)stayed at the lowest level of quality.This study will provide a theoretical basis for tomato germplasm breeding and quality improvement.
作者
梁红芳
吴琴燕
王建华
李冬冬
郑翠
陈露
饶斌
秦岭
赵来成
LIANG Hongfang;WU Qinyan;WANG Jianhua;LI Dongdong;ZHENG Cui;CHEN Lu;RAO Bin;QIN Ling;ZHAO Laicheng(Central Laboratory of Zhenjiang Institute of Agricultural Sciences in Hilly Areas of Jiangsu Province,Zhenjiang 212400,China;Jiangsu Polytechnic College of Agriculture and Forestry,Zhenjiang 212400,China)
出处
《生物加工过程》
2026年第1期100-108,118,共10页
Chinese Journal of Bioprocess Engineering
基金
镇江市农业科学院青年基金(QNJJ2022004)。
关键词
番茄
游离糖
有机酸
游离氨基酸
主成分分析
聚类分析
tomato
free sugar
organic acid
free amino acid
principal component analysis
cluster analysis
