香菇营养品质评价体系的构建

为构建香菇营养品质评价体系,本研究测定了46个不同来源香菇菌株的15项营养品质指标,通过相关性分析、因子分析和聚类分析对营养品质评价指标进行了简化,通过灰色关联度分析和主成分分析建立了香菇营养品质综合评价函数,并通过概率分布建立了香菇营养品质综合评分标准。结果表明,香菇营养品质指标之间离散度不同,变异系数介于8.72%~70.52%之间。综合分析结果将15项营养品质评价指标简化为10项指标(即灰分、粗蛋白、粗多糖、维生素C、Na、Ca、Fe、Cu、Zn、Mn),并建立了香菇营养品质综合评价函数和香菇营养品质综合评分9级标准。本研究为香菇营养品质评价提供了一定的数据支持和方法。

Establishment of the Nutritional Quality Evaluation System for Lentinula edodes

To build an evaluation system for nutritional quality of Lentinus edodes, 15 nutritional indicators of 46 L. edodes strains from different sources were analyzed for in this study. The indicators were simplified by correlation analysis, factor analysis and cluster analysis. A function to comprehensively evaluate the nutritional quality of L. edodes was founded by grey correlation analysis and principal component analysis. A scoring criteria of L. edodes nutritional quality was established based on probability distribution. The results showed that the dispersion of nutritional quality indicators of L. edodes was varied, and the coefficients of variation were between 8.72% and 70.52%. The 15 nutritional indicators were simplified into 10 indices: ash, crude protein, crude polysaccharide, vitamin C, Na, Ca, Fe, Cu, Zn and Mn. A comprehensive evaluation function for the nutritional quality of L. edodes and a 9 - level scoring criteria were finally established. This study provides some datas support and methods for the evaluation of nutrient quality of lentinus edodes.