Principal Component Analysis and Cluster Analysis of Free Amino Acid Composition of Different Species and Inner and Outer Lilium Scales

Abstract

Abstract: The free amino acids (FAAs) of the inner and outside scales of 7 species of lilium were determined by liquid chromatography-tandem mass spectrometry. The results showed that there were 21 kinds of FAAs in lily bulbs, and the total content ranged from 4.10 to 10.10 mg/g. Total free amino acids (TFAAs), essential amino acids (EAAs), flavoring amino acids, and medicinal amino acids were different among different cultivars. On the whole, the content of TFAAs in the inner scale was higher than that in the outer, with mean values of 7.00 mg/g and 6.18 mg/g, respectively. Among all species, the content of TFAAs was higher in lily of pinglu, lanzhou, and sichuan, and the lowest in lily of minjiang. The content of EAAs was high in lily of sichuan, and the scale content of both internal and external lily accounted for more than 10% of TFAAs. Bitter and umami amino acids were the main dominant amino acids in flavor amino acids, glutamic acid and arginine were the main contributors. The medicinal amino acids content was rich, all varieties account for 49.18%~70.15% of TFAAs. Five principal components were extracted through principal component analysis, and the cumulative variance contribution rate was 88.803%, which could reflect FAA comprehensive information. According to the comprehensive ranking, the top 3 were pinglu inner scale, sichuan inner scale and sichuan outer scale. Hierarchical cluster analysis divided the inner and outer scales of the seven species into five categories, and the results were consistent with the results of the principal component comprehensive analysis, which could reflect the differences between different lily germplasm.

Key words: Lily bulbs, free amino acid, liquid chromatography-tandem mass spectrometry, principal component analysis, cluster analysis

CLC Number:

TS207.3

Yang SHAN Sheng-Hua DING. Principal Component Analysis and Cluster Analysis of Free Amino Acid Composition of Different Species and Inner and Outer Lilium Scales[J]. FOOD SCIENCE, 0, (): 0-0.

References

[1] 赵康宏,严思恩,何英杰,等. HPLC-Q-TOF-MS法分析百合中酚类化合物[J]. 中成药, 2019, 41(6): 1445-1450. DOI: 10. 3969/j.issn.1001-1528.2019.06.051.
[2] DU Y, HE H, WANG Z, et al. Investigation and evaluation of the genus Lilium resources native to China[J]. Genetic Resources and Crop Evolution, 2014, 61(2): 395-412. DOI: 10.1007/s10722-013-0045-6.
[3] 王润丰. 四种百合黄酮类化合物分离纯化与抗氧化作用的研究[D].杨凌: 西北农林科技大学, 2011: 1-2.
[4] 黄敬. 百合干燥特性及品质研究[D].扬州: 扬州大学, 2017: 1-2.
[5] LI H, WANG R, ZHANG Q, et al. Morphological, structural, and physicochemical properties of starch isolated from different lily cultivars grown in China[J]. International Journal of Food Properties, 2019, 22(1): 737-757. DOI: 10.1080/10942912.2019.1603998.
[6] 吴尚仪,吴尚,韩宏娇,等. 不同泌乳期人乳与牛乳中游离氨基酸的对比[J]. 食品科学, 2018, 39(8): 129-134. DOI: 10.7506/spkx1002-6630-201808021.
[7] 汪家春, 陈雅琳, 杨睿倩. 冬虫夏草口服液游离氨基酸和微量元素的分析比较[J]. 生物技术通讯, 2013, 24(3): 393-397. DOI: 10.3969/j.issn.1009-0002.2013.03.023.
[8] 范镇基. 非蛋白氨基酸的功能与应用[J]. 氨基酸杂志, 1990, 1: 25-34. DOI: 10.14188 /j.ajsh.1990. 01.007.
[9] KIRIMURA J, SHIMIZU A, KIMIZUKA A, et al. Contribution of peptides and amino acids to the taste of foods[J]. Journal of Agricultural and Food Chemistry, 1969, 17(4): 689-695.
[10] MOURITSEN O G, DUELUND L, PETERSEN M A, et al. Umami taste, free amino acid composition, and volatile compounds of brown seaweeds[J]. Journal of Applied Phycology, 2018: 1-20. DOI: 10.1007/s10811-018-1632-x.
[11] HAN H J, YI M F. MRI can reveal metabolic changes in lily bulbs in vivo during dormancy release[J]. Science China Life Sciences, 2012, 55(11): 1002-1006. DOI: 10.1007/s11427-012-4394-8.
[12] ZHANG Y, YONG Y B, WANG Q, et al. Physiological and molecular changes during lily underground stem axillary bulbils formation[J]. Russian Journal of Plant Physiology, 2018, 65(3): 372-383. DOI: 10.1134/S1021443718030172.
[13] HUI H, JIN H, LI X, et al. Purification, characterization and antioxidant activities of a polysaccharide from the roots of Lilium davidii var. unicolor Cotton[J]. International Journal of Biological Macromolecules, 2019, 135: 1208-1216. DOI: 10.1016/j.ijbiomac.2019.06.030.
[14] KAN J, XIE W, WAN B, et al. Heat‐induced tolerance to browning of fresh‐cut lily bulbs (Lilium lancifolium Thunb.) under cold storage[J]. Journal of Food Biochemistry, 2019: e12816. DOI: 10.1111/jfbc.12816.
[15] FAN W, REN H, WANG Y, et al. Orthogonal array design for optimization of phenyllactic acid–sodium alginate blend coating and its effect on the browning and quality of minimally processed lily bulbs[J]. Journal of the Science of Food and Agriculture, 2019, 99(6):2835-2845. DOI: 10.1002/jsfa.9495.
[16] 徐瑾, 叶爱英, 丁敬敏.百合中氨基酸组成测定与营养功能分析[J]. 氨基酸和生物资源, 2011, 33(3): 18-20. DOI: 10.14188/j.ajsh.2011.03.003.
[17] 胡悦, 杜运鹏, 张梦, 等. 12种百合主要营养成分和活性成分的分析评价[J]. 天然产物研究与开发, 2019, 31(2): 292-298. DOI: 10.16333/j.1001-6880.2019.2.018.
[18] 李琪, 李广, 张会妮. 柱后衍生法测定兰州百合中氨基酸含量[J]. 中国食物与营养, 2013, 19(2): 68-71.
[19] 陈立德, 刘新桃, 蒋盛岩,等.龙牙百合花氨基酸含量的柱前衍生OPA-HPLC法测定[J]. 安徽农业科学, 2011, 39(18): 10832-10833+10836. DOI: 10.13989/j.cnki.0517-6611.2011.18.183.
[20] 田艳花, 田艳花, 张立伟, 等. 11 种红枣氨基酸组成及主成份分析[J]. 分子植物育种, 2018, 16(4), 1300-1306. DOI: 10.13271/j.mpb.016.001300.
[21] 焦扬, 折发文, 张娟娟,等. 基于主成分与聚类分析的甘肃地区产地木耳品质综合评价[J]. 食品科学, 2019, 40(8): 130-135. DOI: 10.7506/spkx1002-6630-20180806-053.
[22] DONG M, QIN L, XUE J, et al. Simultaneous quantification of free amino acids and 5′-nucleotides in shiitake mushrooms by stable isotope labeling-LC-MS/MS analysis[J]. Food Chemistry, 2018, 268: 57-65. DOI: 10.1016/j.foodchem.2018.06.054.
[23] SUN L, LIU Q, BAO C, et al. Comparison of free total amino acid compositions and their functional classifications in 13 wild edible mushrooms[J]. Molecules, 2017, 22(3): 350. DOI: 10.3390/molecules22030350.
[24] 李彦丽, 丁胜华, 高炜, 等. 热烫方式对百合褐变内源酶及微观结构的影响[J].食品科学, 2018, 39(17): 53-60. DOI: 10.7506/spkx1002-6630-201817009.
[25] 严宝飞, 朱邵晴, 宿树兰, 等. 不同产地黄芩茎叶中氨基酸类成分的 UPLC-TQ-MS 分析与评价[J]. 药物分析杂志, 2018, 38(7): 1165-1173. DOI: 10.16155/j.0254-1793.2018.07.10.
[26] 于士军, 刘肖肖, 张胜利, 等. 7 种虫草真菌菌丝游离氨基酸的聚类分析和主成分分析[J]. 食品安全质量检测学报, 2015, 6(7), 2715-2721.
[27] 刘伟, 张群, 李志坚, 等. 不同品种黄花菜游离氨基酸组成的主成分分析及聚类分析[J]. 食品科学, 2019, 40(10): 243-250. DOI:10.7506/spkx1002-6630-20180523-336.
[28] 李俊芳, 马永昆, 张荣, 等. 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, 2016, 37(14): 132-137. DOI:10.7506/spkx1002-6630-201614023.
[29] 李琪, 李广, 张会妮. 兰州百合新鲜鳞片中水解及游离氨基酸分析[J]. 食品科学, 2012, 33(20): 277-281.
[30] 孙红梅, 李天来, 李云飞. 低温贮藏期间百合鳞茎中的游离氨基酸组分和含量变化[J]. 植物生理学通讯, 2004, 40(4): 414-418. DOI:10.13592/j.cnki.ppj.2004.04.003.
[31] 游向阳, 张洁, 郭文杰, 等. 不同成熟度东方百合籽球冷藏后的生理生化特性及活力[J]. 福建农林大学学报: 自然科学版, 2013, 42(3): 252-256.
[32] 梁晓娟. 兰州百合果冻、饮品的加工工艺及特性研究[D].杨凌: 西北师范大学, 2018: 1-3.
[33] 侯娜, 赵莉莉, 魏安智, 等. 不同种质花椒氨基酸组成及营养价值评价[J]. 食品科学, 2017, 38(18): 113-118. DOI: 10.7506/spkx1002-6630-201718018.
[34] 谢昕廷, 彭忠利, 高彦华, 等. 日粮精粗比对舍饲育肥牦牛肉氨基酸和脂肪酸含量的影响[J/OL]. 食品工业科技: 1-11. [2019-07-05]. http://kns.cnki.net/kcms/detail/11.1759.TS.20190313.1704.007.html.
[35] 蒋与刚, 徐琪寿. 条件性必需氨基酸在创伤愈合中的作用及其机制研究进展[J]. 氨基酸和生物资源, 2002, 24(3): 59-62.
[36] 朱晓文. 主成分分析中的统计推断问题研究 [D].兰州: 兰州商学院, 2012: 1-3.
[37] BI W, HE C, MA Y, et al. Investigation of free amino acid, total phenolics, antioxidant activity and purine alkaloids to assess the health properties of non-Camellia tea[J]. Acta Pharmaceutica Sinica B, 2016, 6(2): 170-181. DOI: 10.1016/j.apsb.2015.11.003.