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26 华 中 农 业 大 学 学 报 第 42 卷

61 （in Chinese with English abstract）. identification and anticancer activity of the active components
［12］ 黄少辉 .中药薤白活性成分的分离鉴定及其抗癌活性研究［D］. from Chinese Herb “Xiebai”［D］.Hangzhou：Zhejiang University
杭州：浙江理工大学，2018.HUANG S H.Study on isolation， of Technology，2018（in Chinese with English abstract）.

Evaluation of morphological traits and flavor quality of Allium

macrostemon Bunge in Guizhou Province

HE Shanshan,ZHAO Cai

The Key Laboratory of Plant Resource Conservation and Germplasm Innovation in
Mountainous Region（Ministry of Education）/Institute of Agro-Bioengineering/
College of Life Sciences,Guizhou University，Guiyang 550025，China

Abstract The six morphological traits including plant height，leaf length and bulb diameter，leaf

width，mid-plant width and root beard length of Allium macrostemon from different habitats in Guizhou
were compared to comprehensively evaluate the germplasm resources of Allium macrostemon Bunge with
elite traits，high content of amino acid and good flavor quality.The content of 17 free amino acids in its
bulbs was determined with HPLC.The taste of amino acids and the principal components were analyzed.
The results showed that the six traits including plant height，bulb diameter，leaf length，leaf width，mid-

plant width and root beard length of A.macrostemon were significantly different among the 9 populations
（P<0.05），with coefficients of variation greater than 10%.The 9 populations were clustered into 2 catego‐
ries with Euclidean distance clustering analysis.The morphological traits of category Ⅱ were more promi‐
nent.The results of principal component analysis showed that the cumulative contribution of the first princi‐
pal component reached 80.967%.The results of comprehensive evaluation showed that the Qiannan popula‐
tion had the highest overall score.The average content of total free amino acid （TFAA） in each population
was 6 078.52 mg/kg，with higher TFAA content in the Qiandongnan （10 365.90 mg/kg） and Guiyang
（8 174.55 mg/kg） population.Flavor intensity value TAV>1 indicated that the amino acid contributed to
the flavor of the samples.The bitter Arginine （TAV=6.81） was the main factor affecting the flavor of A.
macrostemon. The results of principal component analysis showed that the cumulative contribution of the
first four principal components reached 90.144%，and the highest overall score was obtained by the Qiannan
population.It is indicated that there are regional differences in morphological traits and content of flavoring
amino acid in A.macrostemon.The Qiannan population has outstanding morphological traits，excellent flavor
quality，and high value of development and utilization.
Keywords Allium macrostemon Bunge；medicinal and edible plants；morphological traits；flavoring
amino acids；flavor quality；regional differences

（责任编辑：张志钰）