Comprehensive Evaluation of Component Indexes of 24 Samples of <i>Suaeda salsa</i> in Caofeidian District Based on Multivariate Statistical Analysis

MENG Ran; ZHANG Xiaodong; YANG Yahua; WANG Xiuping; XUE Zhizhong

doi:10.13386/j.issn1002-0306.2020120135

Volume 42 Issue 15

Jul. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(15): 78-84. > DOI: 10.13386/j.issn1002-0306.2020120135

MENG Ran, ZHANG Xiaodong, YANG Yahua, et al. Comprehensive Evaluation of Component Indexes of 24 Samples of Suaeda salsa in Caofeidian District Based on Multivariate Statistical Analysis[J]. Science and Technology of Food Industry, 2021, 42(15): 78−84. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120135.

Citation:

PDF (798 KB)

Comprehensive Evaluation of Component Indexes of 24 Samples of Suaeda salsa in Caofeidian District Based on Multivariate Statistical Analysis

Binhai Agricultural Research Institute of Hebei Academy of Agricultural and Forestry Sciences, Tangshan Key Laboratory of Plant Salt-Tolerance Research, Tangshan 063200, China

More Information

Received Date: December 15, 2020
Available Online: May 31, 2021

Graphical Abstract

Abstract

Abstract

Objective: Taking Suaeda salsa from different areas of Caofeidian in Tangshan City as the research object to explore the relationship between soil salinity, available nutrients and quality, and evaluate the composition indexes of Suaeda salsa comprehensively. Methods: By measuring the content of water, ascorbic acid, protein, amino acid, nitrite, total flavonoids, correlation analysis, principal component analysis and cluster analysis were performed. Results: There were significant differences in the compositional indicators of Suaeda salsa in different regions. Among them, the content of nitrite had the largest difference, with a coefficient of variation greater than 50%, and the difference in content of water was the smallest, with a coefficient of variation of only 1.83%. The results of principal component analysis showed that the content of ascorbic acid, flavonoids and amino acids were the core indicators that affect the quality of Suaeda salsa. Combined with the results of hierarchical clustering, the 8 regions of Suaeda salsa in Caofeidian could be divided into 3 categories. Among them, the quality of Suaeda salsa in Nanpu District, No. 1 and No. 7 fields was better, and the quality of Suaeda salsa in No. 2 field was the worst. Combined with the analysis of the results of soil salt and available nutrients, it showed that the content of soil salt and available potassium were high, which could significantly increase the content of protein and nitrite of Suaeda salsa, but inhibited the accumulation of total flavonoids. Conclusion: It is suggest that the development of Suaeda salsa should pay more attention to content of soil salinity and available nutrient, and this research providing a reliable analysis method and reference basis for the quality evaluation of Suaeda salsa in Caofeidian district.
- Suaeda salsa,
- component evaluation,
- principal component analysis,
- cluster analysis,
- different regions

FullText(HTML)

References (28)

References

[1]	张逢春, 李丹, 张立新. 唐山滨海盐碱地绿化植物配置[J]. 现代园艺,2017(14):159.
[2]	潘冬梅, 袁卫国, 杜金城, 等. 唐山市唐海县滨海盐碱地绿化技术研究[J]. 安徽农业科学,2010,38(10):5229−5231. doi: 10.3969/j.issn.0517-6611.2010.10.108
[3]	Song J, Wang B S. Using euhalophytes to understand salt tolerance and to develop saline agriculture: Suaeda salsa as a promising model[J]. Annals of Botany,2015,115(3):541. doi: 10.1093/aob/mcu194
[4]	罗光宏, 陈叶. 甘肃河西沙区野生可食植物及利用价值[J]. 甘肃农业科技,2001(12):41−44. doi: 10.3969/j.issn.1001-1463.2001.12.022
[5]	付建鑫, 张桂香, 张炳文, 等. 碱蓬的营养价值及开发利用[J]. 中国食物与营养,2019,25(4):59−63. doi: 10.3969/j.issn.1006-9577.2019.04.013
[6]	Mohammed H A. The valuable impacts of halophytic genus Suaeda; nutritional, chemical, and biological values[J]. Medicinal Chemistry,2020,16(8):1044−1057. doi: 10.2174/1573406416666200224115004
[7]	丁海荣, 洪立洲, 杨智青, 等. 盐生植物碱蓬及其研究进展[J]. 江西农业学报,2008,20(8):35−37, 40. doi: 10.3969/j.issn.1001-8581.2008.08.012
[8]	郭琳琳, 范小振, 李煦, 等. 盐地碱蓬有效成分提取方法及工艺研究进展[J]. 食品工业科技,2018,39(4):324−328, 336.
[9]	公衍玲, 刘菲, 金宏. 响应面试验优化盐地碱蓬总黄酮乙醇萃取工艺及其抗氧化、降糖、降脂活性(英文)[J]. 食品科学,2016,37(8):1−7. doi: 10.7506/spkx1002-6630-201608001
[10]	Liu X X, Han G Y, Guo B, et al. Purification of an acidic polysaccharide from Suaeda salsa plant and its anti-tumor activity by activating mitochondrial pathway in MCF-7cells[J]. Carbohydrate Polymers,2019,215:99−107. doi: 10.1016/j.carbpol.2019.03.059
[11]	Wang Q, Zhou D, Chen Y, et al. Flavonoids from Suaeda salsa II. Isolation, structural determination, and antioxidant activity[J]. Chemistry of Natural Compounds,2018,54(2):1−2.
[12]	国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB 2762-2017 食品安全国家标准食品中污染物限量[S]. 北京: 中国标准出版社, 2017.
[13]	卫生部食品卫生监督检验所. GB5009.3-2010 食品中水分的测定[S]. 北京: 国家标准出版社, 2010.
[14]	国家卫生和计划生育委员会. GB 5009.86-2016食品安全国家标准食品中抗坏血酸的测定[S]. 北京: 中国标准出版社, 2016.
[15]	Guo L, Liu C. Extraction and antioxidant activity of ultrasonic-assisted flavonoids from Suaeda salsa[C]//Applied Mechanics and Materials. Trans Tech Publications Ltd, 2012, 140: 343−349.
[16]	郭丽霞, 宁寰宇, 曹苇, 等. RP-HPLC法同时测定翅碱蓬中四种黄酮化合物的含量[J]. 海洋科学,2020,44(4):111−115.
[17]	鲍士旦. 土壤农化分析[M]. 第三版. 北京: 中国农业出版社. 2004: 5−125.
[18]	张锡洲, 李廷轩, 蔡艳, 等. 土壤学实验指导[M]. 四川: 四川农业大学出版社. 2004.
[19]	王亚盟, 郭家平, 刘洁, 等. 不同产地黑果枸杞中主要矿质元素含量比较及主成分分析[J]. 食品工业科技,2021,42(11):233-239.DOI: 10.13386/j.issn1002-0306.2020070308.
[20]	张玲. 河北滨海地区白刺及碱蓬属盐生植物营养成分分析[D]. 保定: 河北农业大学, 2013.
[21]	夏宁, 孟茹, 魏海峰, 等. 土壤盐分对翅碱蓬生长的影响[J]. 环境生态学,2020,2(1):52−56.
[22]	段德玉, 刘小京, 李存桢, 等. N素营养对NaCl胁迫下盐地碱蓬幼苗生长及渗透调节物质变化的影响[J]. 草业学报,2005,14(1):63−68. doi: 10.3321/j.issn:1004-5759.2005.01.012
[23]	聂金娥, 郭庆梅, 王真真, 等. 施肥与中药材质量相关性研究概况[J]. 辽宁中医杂志,2014,41(1):186−188.
[24]	Nidhal, Salem, Kamel, et al. Effect of salinity on plant growth and biologicalactivities of carthamus tinctorius L. extracts at two flowering stages[J]. ActaPhysiologiae Plantarum,2014,36(2):433−445.
[25]	丛嘉昕, 宋江峰, 李大婧, 等. 基于多元统计分析的冻干草莓果粉品质评价因子筛选[J]. 食品工业科技,2018,39(11):28−34,38.
[26]	卢冉, 王炳智, 田英姿. 不同品种杏仁氨基酸组成分析及综合评价[J/OL]. 食品科学: 1-11[2020-12-13].DOI: 10.7506/spkx1002-6630-20200817-223.
[27]	刘丙花, 孙锐, 王开芳, 等. 不同蓝莓品种果实品质比较与综合评价[J]. 食品科学,2019,40(1):70−76. doi: 10.7506/spkx1002-6630-20170829-338
[28]	李跃红, 冉茂乾, 徐孟怀, 等. 不同产地红心猕猴桃品质的主成分及聚类分析[J]. 食品工业科技,2021,42(10):222−228.

[1]	ZHANG Xia, ZHANG Lingzhi, ZHANG Yuqi, GUO Juan, DING Yuqin. Cryoprotective Effect of Tara Gum on Myofibrillar Protein from Grass Carp during Frozen Storage[J]. Science and Technology of Food Industry, 2022, 43(23): 334-340. DOI: 10.13386/j.issn1002-0306.2022020253
[2]	ZENG Ming, ZENG Hui, WU Minghui, CHEN Yuezhang, RONG Guang, CUI Cuicui, WANG Dong, SONG Hao. Study on the Adsorption Properties of Sweet Orange Pulp Powder to Flavor Components of Orange Oil[J]. Science and Technology of Food Industry, 2022, 43(1): 32-38. DOI: 10.13386/j.issn1002-0306.2021030058
[3]	SHANG Shan, QI Li-bo, JIANG Peng-fei, BAI Fan, ZHANG Han-kun, DONG Xiu-ping. Effect of Trehalose and Composite Phosphate on the Freezing-thawing Stability of Sturgeon[J]. Science and Technology of Food Industry, 2020, 41(9): 205-209,326. DOI: 10.13386/j.issn1002-0306.2020.09.033
[4]	LI Qiao-feng, LUO Xue-fei, HE Song-hua, LI Zhen-lin, YUN Chen-xia, GUO Hong-wei, LAN Tai-jin. Optimization for Cellulase-microwave Extraction Process and Its Chemical Composition of Flavonoids Substance from Adinandra nitida Merr.ex H.L.Li[J]. Science and Technology of Food Industry, 2020, 41(6): 15-22,27. DOI: 10.13386/j.issn1002-0306.2020.06.003
[5]	YU Ya-wen, ZHU Xin-rong, ZHANG Jian. Quality change of Coregonus peled during chilling storage[J]. Science and Technology of Food Industry, 2017, (13): 257-262. DOI: 10.13386/j.issn1002-0306.2017.13.048
[6]	ZHANG Cheng, SHEN Xuan-ri, Wang Wen-fa. Changes rules of myofibrillar proteins from Wenchang Chicken during frozen storage process[J]. Science and Technology of Food Industry, 2014, (11): 98-102. DOI: 10.13386/j.issn1002-0306.2014.11.013
[7]	LIU Xi-hong, ZHAO Ling-xi, ZHANG Cheng-jie, LIU Hong, QIN Rui, XIONG Hai-rong. Study on optimization of chitin extraction by protease from shrimp shell[J]. Science and Technology of Food Industry, 2013, (22): 209-212. DOI: 10.13386/j.issn1002-0306.2013.22.070
[8]	Study on phospholipase A2 immobilized by sodium alginate-chitosan[J]. Science and Technology of Food Industry, 2012, (21): 201-205. DOI: 10.13386/j.issn1002-0306.2012.21.050
[9]	Optimization of culture conditions of producing bacterial cellulose utilizing starch wastewater[J]. Science and Technology of Food Industry, 2012, (20): 184-187. DOI: 10.13386/j.issn1002-0306.2012.20.061