不同品种黄花菜游离氨基酸组成的主成分及聚类分析

摘要/Abstract

摘要： 为研究不同黄花菜品种游离氨基酸（Free amino acid，FAA）含量、组成及其呈味效果差异，以湖南省主栽的10 个黄花菜地方特色品种为研究对象，通过氨基酸自动分析仪快速检测游离氨基酸种类及含量，采用味道强度值（Taste active value，TAV）、各指标相关性、主成分分析法及聚类法进行分析及综合评价。结果表明：黄花菜中游离氨基酸含量丰富，含有14～17 种氨基酸，总量为13.935 mg/g。不同黄花菜品种之间氨基酸总量（Total free amino acid，TFAA）、人体必需氨基酸（Essential amino acid，EAA）、呈味氨基酸（Delicious amino acid，DAA）及限制氨基酸（Limit amino acid，LAA）含量均存在较大差异，其中冲天花（CT）中FAA、EAA、DAA及LAA的含量均最高。谷氨酸对黄花菜风味的影响最大，TAV在3.53～-7.51之间，平均值达到5.66。通过主成分分析提取3 个主成分，累计方差贡献率为89.242%，较好地反映黄花菜中FAA的综合信息，综合得分排列前3 位的品种是冲天花（CT）、驼驼花（TT）、八月花（BY）。采用聚类分析将10 个黄花菜品种分为4 类，该聚类结果与主成分分析结果一致，较好地反映出黄花菜不同种质间的差异性。

关键词: 黄花菜, 游离氨基酸, 味道强度值, 主成分分析, 聚类分析

Abstract: To analyze differences on the composition, content and taste contribution of free amino acids among 10 main daylily cultivars in Hunan Province, we determined the free amino acid profiles by automatic amino acid analyzer and synthetically evaluated by principal component analysis (PCA) and cluster analysis. The results showed that the content of free amino acid in daylily flowers was abundant, containing 14-17 kinds of free amino acids, the total was 13.935mg/g. There were significant differences in total amino acid, total essential amino acid, tasted amino acid content and limit amino acid contents in different cultivars of daylily flowers, among which the FAA, essential amino acid, tasted free amino acid and restricted amino acid content were the highest in CT. Glu has the most influence on the flavor of daylily flowers, the TAV value is between 3.53-7.51 and the average is 5.66. Three principal components were extracted by principal component analysis, and the cumulative variance contribution rate was 89.242%, which better reflected the comprehensive information of free amino acid in daylily flowers. The comprehensive score of CT, TT and BY was in the top three. Cluster analysis was used to divide 10 daylily cultivars into 4 groups, and the results were consistent with the PCA, which reflected the difference of different germplasm of daylily in Hunan.

Key words: daylily, free amino acid, taste active value, principal component analysis, cluster analysis

中图分类号:

刘伟张群李志坚卞建明黄绿红朱向荣单杨. 不同品种黄花菜游离氨基酸组成的主成分及聚类分析[J]. 食品科学, 0, (): 0-0.

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