香蕉品种多组分主成分分析与营养价值评估

陈艳; 王娅玲; 李春芳; 王安邦; 李羽佳; 李敬阳

doi:10.15886/j.cnki.rdswxb.20240064

香蕉品种多组分主成分分析与营养价值评估

doi: 10.15886/j.cnki.rdswxb.20240064

陈艳^1,2,
王娅玲²,
李春芳^1,2,
王安邦^1,3,
李羽佳^1,3,
李敬阳^1,3,4, ,

1. 中国热带农业科学院热带作物品种资源研究所, 海口 571101;
2. 云南农业大学热带作物学院, 云南普洱 611101;
3. 中国热带农业科学院海口实验站, 海口 571101;
4. 海南省香蕉健康种苗繁育工程技术研究中心, 海口 571101

基金项目:

中央公益性科研院所基础研究基金项目(1630032022001)

海南省自然科学基金项目资助(321RC1087)

现代农业产业技术体系建设专项资金资助(CARS-31-02)

详细信息

第一作者:
陈艳(2001-),女,云南农业大学热带作物学院2024级硕士研究生。E-mail:2684694705@qq.com

通信作者:
李敬阳(1976-),男,研究员。研究方向:香蕉种质资源与育种。E-mail:jingyanglee@163.com

中图分类号: S668.1

Multi-component principal component analysis and nutritional value Assessment of Banana Varieties

CHCN Yan^1,2,
WANG Yaling²,
LI Chunfang^1,2,
WANG Anbang^1,3,
LI Yujia^1,3,
LI Jingyang^{1,3,4
, ,}

1. Tropical Crop Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China;
2. College of Tropical Crops, Yunnan Agricultural University, Pu'er, Yunnan 611101, China;
3. Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan, 571101, China;
4. Hainan Healthy Banana Plant Propagation Technology Research Center, Haikou, Hainan 571101, China

摘要: 为了解香蕉（Musa spp.）在不同成熟时期的营养动态变化，采用催熟时间序列实验，对8个香蕉品种在成熟3个阶段的营养成分进行了分析。结果表明：随着成熟度的提高，不同品种间的可溶性糖含量呈现显著变化，其中，‘Lady Finger’品种在成熟期S3的可溶性糖含量最高，达到22.75%，而‘Pome’品种在成熟期S1的淀粉含量最高，为54.77%。淀粉含量随成熟度增加而降低，‘Pome’品种在完全成熟时仍保持7.96%。此外，果胶和可滴定酸的含量与可溶性糖密切相关，而脂肪、蛋白质、可滴定酸和维生素C含量在不同品种和成熟期表现出显著差异。
- 香蕉品种 /
- 化学成分 /
- 成熟度 /
- 营养价值 /
- 品质特性
Abstract: The variations in nutritional composition and physicochemical properties among different banana varieties are crucial for their processing purposes. However, inadequate understanding of the nutritional composition and physicochemical properties of many banana varieties currently restricts the potential for in-depth processing and utilization of diverse banana varieties. To delve into the potential application value of bananas, a ripening time series experiment was conducted for deep analysis of the physicochemical characteristics and nutritional value of eight different banana varieties at three stages of ripening. Principal component analysis（PCA） of multi-components of banana fruits found that there was a significant change in soluble sugar content among varieties as ripeness increased, with the Lady Finger variety being the highest in soluble sugar content（22.75%） at the third ripening stage（S3）, while the Pome variety being the highest in starch content（54.77%） at the first ripening stage（S1）. Starch content decreased with ripeness, and was still 7.96% in the Pome variety at full ripeness. Moreover, the contents of pectin and titrable acidity were closely related to soluble sugar, and the contents of fat, protein, titrable acidity, and vitamin C were observed significantly different in varieties at different ripening stages. PCA analysis revealed significant differences in the composition of banana fruits of different varieties at different ripening stages, providing a scientific basis for selecting suitable varieties and ripening stages for processing.
- banana varieties /
- chemical composition /
- ripeness /
- nutritional value /
- quality

[1]	WANG X, WANG A, LI Y, et al. A novel banana mutant"RF 1(Musa spp. ABB, pisang awak subgroup) for improved agronomic traits and enhanced cold tolerance and disease resistance[J]. Frontiers in Plant Science,2021, 12:730718.
[2]	谢江辉.新中国果树科学研究70年:香蕉[J].果树学报, 2019, 36(10):1429-1440.
[3]	ZHOU N, CHEN H, XI J, et al. Biochars with excellent Pb (Ⅱ) adsorption property produced from fresh and dehydrated banana peels via hydrothermal carbonization[J].Bioresource Technology, 2017, 232:204-210.
[4]	李敬阳,王甲水,唐粉玲,等.香蕉果实营养差异及其对人体膳食摄入量贡献评价[J].热带作物学报2015,36(1):174-178.
[5]	DOUNGPORN A, VACHIRA C, KANJANA N, et al. Bioactive compounds and antioxidant properties of banana inflorescence in a beverage for maternal breastfeeding[J].Applied Sciences, 2020, 11(1):343.
[6]	ARVANITOYANNIS I S, MAVROMATIS A. Banana cultivars, cultivation practices, and physicochemical properties[J].Critical Reviews in Food Science and Nutrition, 2009, 49(2):113-135.
[7]	SHALINI R, ANTONY U. Fructan distribution in banana cultivars and effect of ripening and processing on Nendran banana[J]. Journal of Food Science and Technology,2015, 52(12):8244-8251.
[8]	CAMPUZANO A, ROSELL C M, CORNEJO F. Physicochemical and nutritional characteristics of banana flour during ripening[J]. Food Chemistry, 2018, 256:11-17.
[9]	KIM I H, CAO H, HANCOCK J D, et al. Effects of processing and genetics on the nutritional value of Sorghum in chicks and pigs-review[J]. Asian-Australasian Journal of Animal Sciences, 2000, 13(9):1337-1344.
[10]	KUMAR P S, SARAVANAN A, SHEEBA N, et al. Structural, functional characterization and physicochemical properties of green banana flour from dessert and plantain bananas (Musa spp.)[J]. LWT, 2019, 116:108524.
[11]	SHALE K, MUKAMUGEMA J, LUES R J, et al. Possible microbial and biochemical contaminants of an indigenous banana beer Urwagwa:a mini review[J]. African Journal of Food Science, 2014, 8(7):376-389.
[12]	FALADE K O, OYEYINKA S A. Color, chemical and functional properties of plantain cultivars and cooking banana flour as affected by drying method and maturity[J]. Journal of Food Processing and Preservation, 2015,39(6):816-828
[13]	OFOEDU C E, UBBAONU C N, AGUNWAH I M, et al.Production and comparative evaluation of leather products from pawpaw (Carica papaya) and banana (Musa acuminata) fruit pulp[J]. Croatian Journal of Food Science and Technology, 2020, 12(2):218-228.
[14]	洪佳敏,何炎森,郑菲艳,等.香蕉产品加工技术研究进展[J].中国农学通报, 2016, 32(34):180-186.
[15]	庞荣丽,张巧莲,郭琳琳,等.水果及其制品中果胶含量的比色法测定条件优化[J].果树学报, 2012, 29(2):302-307.
[16]	NWANNA E E, IBUKUN E O, OBOH G. Nutritional content of selected species of tropical eggplant fruit (Solanum spp) diet Attenuates hepatic inflammation in highfat fed male Wistar rats induced with streptozotocin[J].Food Science&Nutrition, 2019, 7(1):109-119.
[17]	MHATRE S V, BHAGIT A A, YADAV R P. Proteinaceous pancreatic lipase inhibitor from the seed of Litchi chinensis[J]. Food Technology and Biotechnology, 2019,57(1):113-118.
[18]	NINIO R, LEWINSOHN E, MIZRAHI Y, et al. Changes in sugars, acids, and volatiles during ripening of koubo[Cereus peruvianus (L.) Miller] fruits[J]. Journal Agricultural Food Chemistry, 2003,51(3):797-801.
[19]	KETSA S, WISUTIAMONKUL A. Postharvest physiological disorders of banana fruit:Finger drop, senescent spotting, and chilling injury[J]. Horticultural Reviews, 2022,49:97-169.
[20]	LI J, LIU F, YU H, et al. Diverse banana pseudostems and Rachis are distinctive for edible carbohydrates and lignocellulose saccharification towards high bioethanol production under chemical and liquid hot water pretreatments[J]. Molecules, 2021, 26(13):3870.
[21]	DE JESUS FILHO M, DO CARMO L B, DELLA LUCIA S M, et al. Banana liqueur:Optimization of the alcohol and sugar contents, sensory profile and analysis of volatile compounds[J]. LWT, 2018, 97:31-38.
[22]	PEREIRA G A, ARRUDA H S, MOLINA G, et al.Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel[J]. Journal of Food Processing and Preservation, 2018, 42(1):e13408.
[23]	AMBUKO J, SEKOZAWA Y, SUGAYA S, et al. A comparative Evaluation of Postharvest Quality Attributes of Two Banana (Musa spp) Varieties as Affected by Preharvest Production Conditions[J]. Journal of Agricultural Science, 2013, 5(3):55-58.
[24]	TOLEDO T T, NOGUEIRA S B, CORDENUNSI B R, et al. Proteomic analysis of banana fruit reveals proteins that are differentially accumulated during ripening[J].Postharvest Biology and Technology, 2012, 70:51-58.
[25]	REDDY C K, HARIPRIYA S, VIDYA P V. Morphology,physico-chemical and functional characteristics of starches from different banana cultivars[J]. Journal of Food Science and Technology, 2015, 52(11):7289-7296.
[26]	NEPAL N, YACTAYO-CHANG J P, MEDINA-JIMÉNEZ K, et al. Mechanisms underlying the enhanced biomass and abiotic stress tolerance phenotype of an Arabidopsis MIOX over-expresser[J]. Plant Direct, 2019, 3(9):e00165.
[27]	WANG J S, WANG A B, MA W H, et al. Comparison of physicochemical properties and in vitro digestibility of starches from seven banana cultivars in China[J]. International Journal of Biological Macromolecules, 2019,121:279-284.

[1]	蔡红艳, 王忱, 曾俊, 李航, 王润东, 谭华强, 王锂韫. 藓状鱼栖苔和繖房江蓠的营养成分分析与评价 . 热带生物学报, 2025, 16(): 1-10. doi: 10.15886/j.cnki.rdswxb.20240160
[2]	查晶珂, 刘寿柏, 王雅丽, 袁靖喆, 梅文莉, 庞真真, 戴好富. 海南不同产地假蒟挥发油化学成分研究 . 热带生物学报, 2025, 16(2): 290-303. doi: 10.15886/j.cnki.rdswxb.20240041
[3]	范艺瀛, 岑祥妮, 刘浩文, 刘平怀. 路路通的化学成分研究 . 热带生物学报, 2025, 16(2): 188-195. doi: 10.15886/j.cnki.rdswxb.20240061
[4]	刘金伟, 伍晨溪, 于盼盼, 翁正龙, 陈艳丽, 朱国鹏. 营养液浓度对水培菜用甘薯‘海大7791’菜用和观赏价值的影响 . 热带生物学报, 2024, 15(6): 700-708. doi: 10.15886/j.cnki.rdswxb.20240125
[5]	黄兹宝, 陈咪咪, 张勇, 张小坡, 董琳, 张彩云. 无根藤中阿朴菲类生物碱的化学成分分析 . 热带生物学报, 2024, 15(2): 251-258. doi: 10.15886/j.cnki.rdswxb.20230043
[6]	丘穗萍, 畅文军, 王昊, 戴好富, 曾艳波. 西沙软珊瑚Sarcophyton crassocaule中具有抗炎活性的西松烷二萜 . 热带生物学报, 2024, 15(6): 812-822. doi: 10.15886/j.cnki.rdswxb.20240103
[7]	钱昌明, 吴文滔, 陈健, 宋希强, 赵莹. 石碌含笑花苞和叶片的精油化学成分分析及α-葡萄糖苷酶抑制活性研究 . 热带生物学报, 2024, 15(3): 290-298. doi: 10.15886/j.cnki.rdswxb.20220110
[8]	邓雨婷, 黄兹宝, 刘雪菲丹null, 曹明玉, 周媛媛, 董琳, 张小坡. 瘤背石磺的化学成分研究（简报） . 热带生物学报, 2024, 15(3): 368-372. doi: 10.15886/j.cnki.rdswxb.20230016
[9]	陈琪玉, 李宇飞, 徐航, 刘贤青, 罗杰. 葡萄欧亚种与杂交种的营养品质差异研究 . 热带生物学报, 2023, 14(5): 521-529. doi: 10.15886/j.cnki.rdswxb.20230051
[10]	唐贤慧, 郭澎涛, 罗微, 茶正早, 杨红竹, 贝美容, 刘锐金, 何长辉. 基于主成分分析的海南橡胶园土壤化学肥力的评价 . 热带生物学报, 2022, 13(1): 36-41. doi: 10.15886/j.cnki.rdswxb.2022.01.006
[11]	王太行, 潘成才, 王宇, 朱昆宇, 夏金泽, 吉怡颖, 伍治中, 江行玉, 周扬. 不同刈割时期对甜高粱农艺性状及营养品质的影响 . 热带生物学报, 2022, 13(5): 502-508. doi: 10.15886/j.cnki.rdswxb.2022.05.011
[12]	张忠辉, 邓渊, 强奇, 陈日东, 杨君, 刘贤青, 王守创, 袁潜华, 罗杰, 罗越华. 基于高效液相色谱-质谱联用技术解析山栏稻营养品质的代谢物谱 . 热带生物学报, 2021, 12(4): 419-427. doi: 10.15886/j.cnki.rdswxb.2021.04.003
[13]	赵素芬, 黄紫裕, 邓婷婷. 硇洲岛海区礁膜的营养成分分析与营养评价 . 热带生物学报, 2021, 12(4): 473-480. doi: 10.15886/j.cnki.rdswxb.2021.04.010
[14]	扶艳萍, 漆艳香, 谢艺贤, 彭军, 曾凡云, 张欣. 香蕉灰纹病的病原鉴定及其生物学特性 . 热带生物学报, 2021, 12(1): 63-71. doi: 10.15886/j.cnki.rdswxb.2021.01.009
[15]	程子安, 梅文莉, 陈惠琴, 王昊, 盖翠娟, 胡佳萌, 刘寿柏, 戴好富. 黎药光叶巴豆枝叶的化学成分分析 . 热带生物学报, 2021, 12(3): 319-325. doi: 10.15886/j.cnki.rdswxb.2021.03.007
[16]	李惠玲, 田建平. 茅膏菜应用的研究进展 . 热带生物学报, 2021, 12(1): 110-114. doi: 10.15886/j.cnki.rdswxb.2021.01.016
[17]	陈玮婷, 夏朝水, 陈昌铭, 曹奕鸯. 6个非洲菊品种的花粉特性及其离体萌发 . 热带生物学报, 2020, 11(4): 455-460. doi: 10.15886/j.cnki.rdswxb.2020.04.008
[18]	张萍萍, 王震南, 杨蕊, 孙冰, 贾爱群. 金花茶花中木脂素类化学成分的分析 . 热带生物学报, 2020, 11(3): 296-300, 323. doi: 10.15886/j.cnki.rdswxb.2020.03.006
[19]	黄圣卓, 王利勤, 赵友兴, 周俊, 戴好富. 被子植物起源于买麻藤目的相关证据 . 热带生物学报, 2020, 11(3): 368-390. doi: 10.15886/j.cnki.rdswxb.2020.03.016
[20]	唐贤明, 刘小霞, 孟凡同, 王爱民, 顾志峰, 刘春胜. 海马齿和长茎葡萄蕨藻的营养成分分析及评价 . 热带生物学报, 2018, 9(2): 129-135. doi: 10.15886/j.cnki.rdswxb.2018.02.001

点击查看大图

计量

文章访问数: 2
HTML全文浏览量: 0
PDF下载量: 0
被引次数: 0

姓名
邮箱
手机号码
标题
留言内容
验证码

留言板

香蕉品种多组分主成分分析与营养价值评估

doi: 10.15886/j.cnki.rdswxb.20240064

第一作者:
陈艳(2001-),女,云南农业大学热带作物学院2024级硕士研究生。E-mail:2684694705@qq.com

通信作者:
李敬阳(1976-),男,研究员。研究方向:香蕉种质资源与育种。E-mail:jingyanglee@163.com

Multi-component principal component analysis and nutritional value Assessment of Banana Varieties

计量

香蕉品种多组分主成分分析与营养价值评估

doi: 10.15886/j.cnki.rdswxb.20240064

1. 中国热带农业科学院热带作物品种资源研究所, 海口 571101;

2. 云南农业大学热带作物学院, 云南普洱 611101;

3. 中国热带农业科学院海口实验站, 海口 571101;

4. 海南省香蕉健康种苗繁育工程技术研究中心, 海口 571101

作者简介:
陈艳(2001-),女,云南农业大学热带作物学院2024级硕士研究生。E-mail:2684694705@qq.com

通讯作者: 李敬阳(1976-),男,研究员。研究方向:香蕉种质资源与育种。E-mail:jingyanglee@163.com

English Abstract

Multi-component principal component analysis and nutritional value Assessment of Banana Varieties

全文HTML

目录

留言板

香蕉品种多组分主成分分析与营养价值评估

doi: 10.15886/j.cnki.rdswxb.20240064

第一作者: 陈艳(2001-),女,云南农业大学热带作物学院2024级硕士研究生。E-mail:2684694705@qq.com

通信作者: 李敬阳(1976-),男,研究员。研究方向:香蕉种质资源与育种。E-mail:jingyanglee@163.com

Multi-component principal component analysis and nutritional value Assessment of Banana Varieties

计量

出版历程

香蕉品种多组分主成分分析与营养价值评估

doi: 10.15886/j.cnki.rdswxb.20240064

1. 中国热带农业科学院 热带作物品种资源研究所, 海口 571101; 2. 云南农业大学 热带作物学院, 云南 普洱 611101; 3. 中国热带农业科学院 海口实验站, 海口 571101; 4. 海南省香蕉健康种苗繁育工程技术研究中心, 海口 571101

作者简介: 陈艳(2001-),女,云南农业大学热带作物学院2024级硕士研究生。E-mail:2684694705@qq.com

通讯作者: 李敬阳(1976-),男,研究员。研究方向:香蕉种质资源与育种。E-mail:jingyanglee@163.com

English Abstract

Multi-component principal component analysis and nutritional value Assessment of Banana Varieties

全文HTML

目录

第一作者:
陈艳(2001-),女,云南农业大学热带作物学院2024级硕士研究生。E-mail:2684694705@qq.com

通信作者:
李敬阳(1976-),男,研究员。研究方向:香蕉种质资源与育种。E-mail:jingyanglee@163.com

1. 中国热带农业科学院热带作物品种资源研究所, 海口 571101;

2. 云南农业大学热带作物学院, 云南普洱 611101;

3. 中国热带农业科学院海口实验站, 海口 571101;

4. 海南省香蕉健康种苗繁育工程技术研究中心, 海口 571101

作者简介:
陈艳(2001-),女,云南农业大学热带作物学院2024级硕士研究生。E-mail:2684694705@qq.com