| Spinach (Spinacia oleracea L.) was originated in Iran and the Caucasus area of western Asia, introduced to China at early7th century, after which spread to Europe and America. Now, as an important cosmopolitan leaf vegetable, it is cultivated all over the world. Spinach is rich in nutrient, containing much protein, vitamins, crude fiber and iron, calcium, magnesium and other mineral elements. But, it’s also easy to accumulate nitrate and oxalic acid.With the improvement of living standards, people hope to eat nutritious spinach throughout the year. Therefore, spinach cultivation of high-quality and breeding research is in urgent need. This experiment is based on different sources of spinach varieties.34materials of different countries, new cultivars, and some local varieties of spinach were determined and analyzed for the purpose of selecting spinach cultivars rich in nutrient, but low in nitrate, oxalic acid and tannin content, providing a basis for high-quality planting. In addition, factor analysis and cluster analysis methods were used for system clustering of50spinach germplasm resources, screening good spinach resources to impose the course of breeding. The main results are as follows:1. The nutritional quality of34spinach varieties from different sources were evaluated by measuring the quality parameters including water content, vitamin C, soluble sugar, crude fiber, oxalate, tannin and nitrate, and then analyzed by means of fuzzy membership function. The results showed that the quality of different spinach varieties have a greater difference. Among the varieties evaluated here,’Jingboyihao’exhibited excellent nutrient quality with highest vitamin C content, reaching60.10mg/100gFW, and least nitrate content. Besides,’Shengxianfeng’,’(?)’and’(?)’were the best varieties in comprehensive quality, with better promotion prospects for the application.2. Factor and cluster analysis were carried out on the8quality parameters (including water content, vitamin C, soluble sugar, folic acid, crude fiber, oxalate, tannin and nitrate) of50spinach resources, which were divided into flavor taste factor, nutritional quality factor and safety quality factor. Flavor taste factor is the paramount one, which explained the highest percentage of the overall variation, reaching23.263%. Then, five main factors (their cumulative contribution achieved84.68%) were chosen as comprehensive indexes by the factor analysis, and then systematic cluster analysis was conducted. The result indicated that while the genetic distance reached14.84, spinach resources can be divided into six categories.3. A simple, rapid and accurate method of HPLC was developed for the separation and determination of folate in spinach. Specific results were:The absorbance of all eluated folates was monitored with a fluorescence detector set at290nm excitation and356nm emission wavelengths for H4-folate and5-CH3-H4-folate and with fluorescence detector set at365nm excitation and450nm emission wavelengths by post-column derivation method for folic acid. In the range of0.02-0.40μg/ml, a good linear relationship between peak area and concentration of5-CH3-H4-folate and H4-folate were found, and the correlation coefficient were0.9999. The spike recoveries for5-CH3-H4-folate and H4-folate were94.13%and95.96%, respectively. Good results were obtained with correlation coefficient (0.9998) and recovery (94.37%) in folic acid as well.By the analysis of folate determination on10typical spinach varieties,we found that folate value in domestic varieties of spinach better than foreign varieties, among which’Jingboyihao’is the highest, reaching187.77±16.61μg/100gFW. |
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