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

doi:10.7506/spkx1002-6630-20161423

摘要/Abstract

摘要：

为研究不同果桑品种成熟桑椹之间游离氨基酸综合质量的差异，利用氨基酸全自动分析仪测定10 种成熟桑椹的游离氨基酸种类及含量，并采用主成分分析法对10 种桑椹的游离氨基酸成分进行分析及综合评价。结果表明，10 种成熟桑椹中均含有17 种氨基酸，总氨基酸含量最高的是台湾一号，含量为270.073 mg/100 g；含量最低的是射阳3号，含量为38.718 mg/100 g。通过主成分分析法得出，第1、2、3主成分的贡献率分别为50.845%、27.912%、10.078%，这3 个主成分的累积贡献率达到88.835%，可代表桑椹中游离氨基酸的主要趋势，综合评价得分顺序由高到低分别为台湾一号、镇椹一号、大十、丰果桑、选100号、选20号、育721、中椹1号、镇9106、射阳3号。

关键词: 桑椹, 游离氨基酸, 主成分分析

Abstract:

This study aimed to analyze the differences in comprehensive quality of free amino acids in ripe fruits among
different varieties of mulberry in Jiangsu province. An automatic amino acid analyzer was used to determine the types and
contents of free amino acids in ripe fruits of 10 mulberry varieties. Then their free amino acid profiles were analyzed and
synthetically evaluated by principal component analysis (PCA). The results indicated that all 10 mulberry varieties contained
17 kinds of free amino acids. The Taiwan No. 1 variety had the highest total content of free amino acids (270.073 mg/100 g)
and Sheyang No. 3 contained the least amount of free amino acids (38.718 mg/100 g). The PCA analysis showed that
the contribution percentages of the first, second and third principal components were 50.845%, 27.912%, and 10.078%,
respectively, and their cumulative percentage contribution was 88.835%. Therefore, these three components could represent
the main trends of free amino acids in mulberries. The comprehensive evaluation scores of 10 mulberry varieties decreased
in the following order: Taiwan No. 1 > Zhenshen No. 1 > Dashi > Fengguosang > Xuan No. 100 > Xuan No. 20 > Yu No.
721 > Zhongshen No. 1 > Zhen No. 9106 > Sheyang No. 3.

Key words: mulberry, free amino acid, principal component analysis

中图分类号:

TS207.3

李俊芳，马永昆，张荣，刘利，于怀龙，叶华，张海宁，李希. 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, doi: 10.7506/spkx1002-6630-20161423.

LI Junfang, MA Yongkun, ZHANG Rong, LIU Li, YU Huailong, YE Hua, ZHANG Haining, LI Xi. Principal Components Analysis and Comprehensive Evaluation of Free Amino Acids in Ripe Fruits of Different Mulberry Varieties[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-20161423.

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