Abstract
Objective： To study the difference of comprehensive nutrition quality, different flaxseed varieties were investigated. Methods: 12 flaxseed varieties from 6 producing areas were used as research objects, eight nutrition components, including alpha-linolenic acid, were used evaluation index, 12 flaxseed varieties were evaluated by subordinate function methods and principal component analysis classified by clustering methodology. Results: Three principal components were extracted from 8 indexes by principal component analysis, and their cumulative contribution rate reaches 87.608%, reflecting better the comprehensive information of 12 flaxseed varieties. Crude protein, total amino acid, iron, and alpha-linolenic acid contents can be a comprehensive evaluation index of 12 flaxseed varieties by comprehensive analysis. Subordinate function methods assessed the quality of 12 flaxseed varieties. Twelve flaxseed varieties were clustered into four groups by clustering analysis, and their nutrition quality reduces in sequence. Group I includes Jinya8 and Baya11, and Group Ⅱ includes Jinya7, Baya9 and Lunxuan2; Group Ⅲ includes Lunxuan1, Yiya4, Ningya17 and Ningya16, and Group Ⅳ includes Yiya3, Longya8 and Longya10. Conclusion: Jinya7 is the best variety and Longya10 is the worst variety in comprehensive nutrition quality; flaxseed varieties were divided into four groups by comprehensive assessment.
Publication Date
7-28-2021
First Page
26
Last Page
32
DOI
10.13652/j.issn.1003-5788.2021.07.005
Recommended Citation
Li-yan, WANG; Xin-miao, WANG; Rui-yong, JING; and Yong-xia, GUO
(2021)
"Comprehensive quality evaluation and analysis of nutrition components of various flaxseed,"
Food and Machinery: Vol. 37:
Iss.
7, Article 5.
DOI: 10.13652/j.issn.1003-5788.2021.07.005
Available at:
https://www.ifoodmm.cn/journal/vol37/iss7/5
References
[1] 林凤英, 林志光, 邱国亮, 等. 亚麻籽的功能成分及应用研究进展[J]. 食品工业, 2014, 35（2）: 220-223.
[2] 杨金娥, 黄庆德, 黄凤洪, 等. 打磨法提取亚麻籽胶粉的工艺[J]. 农业工程学报, 2013, 29（13）: 270-276.
[3] STARK A H, CRAWFORD M A, REIFEN R. Update on alpha-linelic acid[J]. Nutrition Reviews, 2008, 66（6）: 326-332.
[4] 张晓霞. 亚麻籽油脂肪酸组成分析及其缓减小鼠酒精性肝病的作用与机制研究[D]. 北京: 北京林业大学, 2018: 2.
[5] KOUBA M, MOUROT J. A review of nutritional effects on fat composition of animal products with special emphasis on n-3 polyunsaturated fatty acids[J]. Biochimie, 2011, 93（1）: 13-17.
[6] 胡晓军, 李群, 许光映, 等. 亚麻籽中主要营养成分的分布研究[J]. 中国油脂, 2012, 37（12）: 64-66.
[7] 兴丽, 赵凤敏, 曹有福, 等. 不同产地亚麻籽矿物质元素及脂肪酸组成的主成分分析[J]. 光谱学与光谱分析, 2014, 34（9）: 2 538-2 543.
[8] 禹晓, 黄沙沙, 程晨, 等. 不同品种亚麻籽组成及抗氧化特性分析[J]. 中国油料作物学报, 2018, 40（6）: 879-888.
[9] BEGG D P, SINCLAIR A J, STAHL L A, et al. Hypertension induced by omega-3 polyunsaturated fatty acid deficiency is alleviated by alpha-linolenic acid regardless of dietary source[J]. Hypertens Res, 2010, 33（8）: 808-813.
[10] KAWAKAMI Y, YAMANAKA-OKUMURA H, NANIWA-KUROKI Y, et al. Flaxseed oil intake reduces serum small dense low-density lipoprotein concentrations in Japanese men: A randomized, double blind, crossover study[J]. Nutr J, 2015, 14（1）: 39-48.
[11] JANGALE N M, DEVARSHI P P, BANSODE S B, et al. Dietary flaxseed oil and fish oil ameliorates renal oxidative stress, protein glycation, and inflammation in streptozotocin-nicotinamide-induced diabetic rats[J]. J Physiol Biochem, 2016, 72（2）: 327-336.
[12] ALBRECHT T A, ANDERSON J G, JONES R, et al. A complementary care study combining flaxseed oil, caffeine, fasting, and exercise in women diagnosed with advanced ovarian cancer: Findings from a case study[J]. Holist Nurs Pract, 2012, 26（6）: 308-316.
[13] BOMMAREDDY A, ARASADA B L, MATHEES D P, et al. Chemopreventive effects of dietary flaxseed on colon tumor development[J]. Nutr Cancer, 2006, 54（2）: 216-222.
[14] CHEN Jiun-rong, CHEN Ya-ling, PENG Hsiang-chi, et al. Fish oil reduces hepatic lnjury by maintaining normal lntestinal permeability and microbiota in chronic ethanol-fed rats[J]. Gastroenterol Res Pract, 2016, 2 016: 1-10.
[15] 李俊芳, 马永昆, 张荣, 等. 不同果桑品种成熟桑椹的游离氨基酸主成分分析和综合评价[J]. 食品科学, 2016, 37（14）: 132-137.
[16] GAO Bo-yan, LU Ying-jian, SHENG Yi, et al. Differentiating organic and conventional sage by chromatographic and mass spectrometry flow injection fingerprints combined with principal component analysis[J]. Journal of Agricultural and Food Chemistry, 2013, 61（12）: 2 957-2 963.
[17] 王馨雨, 王蓉蓉, 杨绿竹, 等. 不同品种百合内外鳞片游离氨基酸组成的主成分分析及聚类分析[J]. 食品科学, 2020, 41（12）: 211-220.
[18] 荆瑞勇, 卫佳琪, 王丽艳, 等. 基于主成分分析的不同水稻品种品质综合评价[J]. 食品科学, 2020, 41（24）: 179-184.
[19] 王丽艳, 荆瑞勇, 郭永霞, 等. 基于氨基酸含量的市售14种食用蘑菇的综合评价[J]. 食品科学. （2020-04-27） [2021-02-23]. http://kns.cnki.net/kcms/detail/11.2206.TS.20200427.1626.026.html.
[20] 郭嘉贵, 石树磊, 谢滔, 等. 基于主成分分析的黑龙江省不同来源地黑木耳营养品质评价[J]. 中国农业科技导报, 2019, 21（6）: 94-100.