| 大白菜感官品质与营养品质相关性研究 |
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| 引用本文： | 乔旭光,蒋健箴.大白菜感官品质与营养品质相关性研究[J].园艺学报,1991,18(2):138-142. |
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| 作者姓名： | 乔旭光 蒋健箴 |
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| 作者单位： | 北京农业大学，北京农业大学，北京农业大学 山东农业大学园艺系 |
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| 摘 要： | 本文以12个大白菜品种为试材,研究了大白菜感官品质与可溶性糖、可溶性蛋白质、维生素C、粗纤维、可溶性固形物等营养品质指标的相关性。通过逐步回归选择和通径分析,结果表明,对大白菜感官品质起主要作用的因素是可溶性糖,其次是粗纤维,再次是可溶性蛋白质。可溶性糖和可溶性蛋白质对感官品质起正向作用,而粗纤维对感官品质起负向作用。经简化的多元线性回归方程为Y=7.2408 0.4344x_1(可溶性糖％干重)-0.2979x_2(粗纤维％干重)。可以用此方程对大白菜品质做近似评价。
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| 关 键 词： | 大白菜 感官品质 营养品质 相关性 |
STUDIES ON THE CORRELATED RELATIONSHIP BETWEEN SENSORY AND NUTRIENT QUALITY IN CHINESE CABBAGE |
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| Qiao Xuguang,Jiang Jianzheng,and Shen Zhengyan.STUDIES ON THE CORRELATED RELATIONSHIP BETWEEN SENSORY AND NUTRIENT QUALITY IN CHINESE CABBAGE[J].Acta Horticulturae Sinica,1991,18(2):138-142. |
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| Authors: | Qiao Xuguang Jiang Jianzheng and Shen Zhengyan |
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| Abstract: | In order to research into the method of Quality evaluation for Chinese cabbage ( Brassia campetris L. ssp pekinessis ) experiments were carried out in 1986-1987.
12 cultivars of Chinese cabbge were used to study the correlated relationship between sensory and nutrient quality. Through stepwise regression method and analysis of path the results showed that sensory quality was positively correlated with both soluble sugar and soluble protien, but was negetively correlated with crude fibre. According to the importance of effects on quality formation, it could be concluded following order. Soluble sugar, crude fibre and soluble protein. The formula for evaluation of sensory quality approximately could be simp-lified to Y = 7.2408-0.4344X (soluble sugar % dry w. )-0.2979X ( crude fibre % dry w. ) . |
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| Keywords: | Chinese cabbage Quality |
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