论文部分内容阅读
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。
In this paper, 12 Chinese cabbage varieties were used as materials to study the correlation between the sensory quality of Chinese cabbage and the nutritional quality indexes such as soluble sugar, soluble protein, vitamin C, crude fiber and soluble solid. Through stepwise regression analysis and path analysis, the results showed that the main factors contributing to the sensory quality of Chinese cabbage were soluble sugar, followed by crude fiber and soluble protein. Soluble sugars and soluble proteins play a positive role in sensory quality, while crude fibers play a negative role in organoleptic quality. The simplified multiple linear regression equation was Y = 7.2408 + 0.4344x_1 (soluble sugar% dry weight) -0.2979x_2 (crude fiber% dry weight). This equation can be used to approximate the quality of Chinese cabbage.