贵州小根蒜种质资源的形态性状和风味品质评价
作者:
作者单位:

贵州大学生命科学学院/农业生物工程研究院/ 山地植物资源保护与保护种质创新教育部重点实验室,贵阳 550025

作者简介:

何姗姗,E-mail: 2426412738@qq.com

通讯作者:

赵财,E-mail: zhaocai_11@163.com

中图分类号:

Q949.91

基金项目:

贵州科技支撑计划项目(黔科合支撑[2019]2451-2号);贵州省教育厅教育部重点实验室开放课题(黔教合KY字[2019]033);贵州省生物学国内一流建设学科开放基金(No. GNYL[2017]009); 贵州省中药材现代产业技术体系建设(No. GZCYTX-03);贵州省梵净山地区生物多样性保护与利用重点实验室开放课题([2020]2003)


Evaluation of morphological traits and flavor quality of Allium macrostemon Bunge in Guizhou Province
Author:
Affiliation:

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

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    摘要:

    为综合评价性状优异、氨基酸含量高和风味品质佳的药食同源植物小根蒜(Allium macrostemon Bunge)种质资源,对贵州不同产地小根蒜的株高、叶长、鳞茎直径等6个形态性状进行比较;同时,采用高效液相色谱法(HPLC)测定小根蒜鳞茎中的17种游离氨基酸含量,并进行氨基酸呈味性和主成分分析。结果显示:小根蒜的株高、鳞茎直径、叶长、叶宽、株中部宽和根须长6个性状在9个居群之间均存在显著差异(P<0.05),变异系数均大于10%;欧氏距离聚类分析可将9个居群聚为2类,第Ⅱ类形态性状表现较突出;主成分分析显示第1个主成分的累计贡献率达80.967%,黔南居群综合评分最高。各居群总游离氨基酸(TFAA)平均含量为6 078.52 mg/kg,TFAA含量较高的为黔东南(10 365.90 mg/kg)和贵阳市(8 174.55 mg/kg)居群;精氨酸(Arg)(TAV=6.81)是影响小根蒜风味的主要因素;主成分分析显示前4个主成分的累计贡献率达90.144%,综合得分最高为黔东南居群。研究结果表明,小根蒜形态性状和呈味氨基酸含量存在地域性差异,黔南居群形态性状突出,黔东南居群风味品质优,具备较高的开发利用价值。

    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 categories with Euclidean distance clustering analysis.The morphological traits of category Ⅱ were more prominent.The results of principal component analysis showed that the cumulative contribution of the first principal component reached 80.967%.The results of comprehensive evaluation showed that the Qiannan population 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.

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何姗姗,赵财.贵州小根蒜种质资源的形态性状和风味品质评价[J].华中农业大学学报,2023,42(1):19-26

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  • 收稿日期:2022-04-30
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  • 在线发布日期: 2023-02-22
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