文献类型： 外文期刊
作者： Gao, Rui 1 ; Li, Guanghui 2 ; Liu, Pingxiang 1 ; Gao, Lei 1 ; Bi, Jingxiu 1 ; Jiang, Yuying 1 ; Liu, Honglei 3 ; Wang, Yutao 1 ;
作者机构： 1.Shandong Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Shandong Prov Key Lab Test Technol Food Qual & Saf, Jinan 250100, Shandong, Peoples R China
2.Shandong Acad Agr Sci, Biotechnol Res Ctr, Shandong Prov Key Lab Crop Genet Improvement Ecol, Jinan, Shandong, Peoples R China
3.Shandong Univ, State Key Lab Microbial Technol, Qingdao 266237, Shandong, Peoples R China
4.Cooperat Vegetable & Grain Cultivat, Liaocheng Yifeng Bloc, Liaocheng, Shandong, Peoples R China
关键词： Asparagus officinalis L.; comprehensive evaluation; flavonoids; free amino acids; protodioscin; rutin
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：3.9； 五年影响因子：4.1 ）
ISSN： 2048-7177
年卷期： 2024 年 12 卷 4 期
页码：
收录情况： SCI
摘要： Asparagus, a vital economic contributor, is a well-liked vegetable grown around the globe, and some secondary metabolites in its spear are beneficial to human health. Asparagus spears possess a significant quantity of nutrients and phytochemicals; however, the difference in these chemical compositions among various varieties has not been sufficiently studied. This work aimed to detect the chemical compositions of 30 varieties of asparagus and to assess them by principal component analysis (PCA). The results showed that the contents of these chemical compositions varied in varieties. Selenium (Se, 1.12-2.9 mu g/100 g dry-weight [DW]) was abundant in asparagus, with an average dry matter content of 8.25%. Free amino acids (5.60-9.98 g/100 g DW) and polyphenols (6.34-8.67 mg/g DW) were both present in high amounts, along with flavonoids (4.218-8.22 mg/g DW) and protodioscin (0.44-1.96 mg/g DW). Correlation analysis, PCA, and hierarchical cluster analysis were used to conduct a comprehensive evaluation of asparagus. Atlas, Appolo, Jinggang 111, Jingke 2, and WS-1 were the top five varieties with comprehensive scores. This study provided valuable data for the breeding, quality improvement, processing, and utilization of asparagus varieties in the future.
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