芥蓝种质资源营养成分及商品性评价

对13份芥蓝种质资源的部分营养成分进行测定及评价，并进行相关性分析。结果表明:VC含量变化范围为0.80～1.41 mg·g^-1（FW）；类胡萝卜素最高含量为0.016 6 mg·g^-1（FW）；还原糖含量变化范围为2.85～8.17 mg·g^-1（DW）；可溶性糖含量变化范围为12.38～23.80 mg·g^-1（DW）；13份芥蓝的蛋白质含量较低,粗纤维含量中等，材料间差异不大。商品性评价结果表明：风味最好的是Ba17，质地最好的是Ba35，外观最好的是Ba25和Ba44。相关性分析表明：还原糖含量与可溶性糖含量呈极显著正相关，与甜味呈显著正相关，与蛋白质含量、类胡萝卜素含量、鲜味呈显著负相关；蛋白质含量与可溶性糖含量呈极显著负相关；鲜味与甜味、VC含量与可溶性糖含量呈显著负相关；脆度与纤维感呈显著正相关，且与其他性状没有显著相关关系；粗纤维含量与纤维感、脆度没有相关性。

Evaluation on Nutritive Elements and Commodity Traits of Chinese Kale Germplasm Resources

The content of nutritional ingredient and the commodity value of 13 Chinese kale germplasm resources were measured and evaluated.It was showed that the content of vitamin C was 0.80-1.41 mg·g^-1(fresh weight)，the highest carotenoid content was 0.016 6 mg·g^-1(fresh weight)，the range of reducing sugar content was 2.85-8.17 mg·g^-1(dry weight),the content of soluble sugar was 12.38-23.80 mg·g^-1(dry weight).In addition,all accessions had the lower protein content and the middle crude fiber content.The commodity evaluation showed that Ba17 had the best flavor,Ba35 had the best texture,Ba25 and Ba44 had the most beautiful external appearance.Correlation analysis of the nutritional ingredients and the commodity traits showed that the content of the reducing sugar was most significantly positively correlated with the content of the soluble sugar,and significantly positively correlated with the sweet taste,but significantly negatively correlated with the protein content,the carotenoid content and the fresh taste. The protein content was most significantly negatively correlated with the soluble sugar content.There were significantly negatively correlation both between the fresh taste and the sweet taste,the content of vitamin C and soluble sugars.There was significantly positively correlation between the crisp and the fibrous taste,but the crude fiber content was not correlation with the fibrous taste and the crisp degree.