Evaluation and Analysis of Nutritional Quality of Different Leek Varieties
（1Institute of Horticulture，Guizhou Academy of Agricultural Sciences，Guiyang 550006，Guizhou，China；2Guizhou Horticultural Engineering Technology Research Center，Guiyang 550006，Guizhou，China；3College of Agricultural，Guizhou University，Guiyang 550025，Guizhou，China）
Abstract：Abstract：In order to make full use of leek resources，screen leek varieties with higher nutritionalquality，conducted nutritional quality evaluation and analysis on 10 samples of 7 different varieties of chiveseedling and 3 different varieties of yellowish leek．Thirteen nutritional quality indicators，including aminoacid，soluble starch，and mineral content，were measured．The quality of leek was comprehensivelyevaluated using methods such as significant difference analysis，correlation analysis，principal componentanalysis，cluster analysis，and fuzzy membership function analysis．The results showed that there weresignificant differences in 13 nutritional quality indicators among the 10 samples．Systematic clustering analysisdivided the 10 samples into 3 categories，with the first category is 20-CJ37-1，20-CJ36-1，20-CJ17，and20-CJ38；the second category is 21-CJ43，20-CJ37，20-CJ8，20-CJ26，20-CJ38-1；the third categoryis 20-CJ1．Principal component analysis extracted three principal components for comprehensive evaluation of leek quality，and obtained five nutritional quality evaluation indicators：total free amino acids，solublestarch，water content，soluble protein，and calorific value．The fuzzy membership function model analysisshows that the nutritional quality of 20-CJ17，20-CJ36-1，and 20-CJ26 is relatively high．
