7种小球藻氨基酸组成及多元性分析

doi:10.7506/spkx1002-6630-201105054

食品科学 ›› 2011, Vol. 32 ›› Issue (5 ): 254-257.doi: 10.7506/spkx1002-6630-201105054

7种小球藻氨基酸组成及多元性分析

魏文志，付立霞，陈国宏*

扬州大学动物科学与技术学院

收稿日期:2010-07-01 修回日期:2011-01-15 出版日期:2011-03-15 发布日期:2011-03-03
通讯作者: 魏文志 E-mail:wzwei38@sohu.com

Multivariate Analysis of Amino Acid Composition of 7 Types of Chlorella

WEI Wen-zhi，FU Li-xia，CHEN Guo-hong*

College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China

Received:2010-07-01 Revised:2011-01-15 Online:2011-03-15 Published:2011-03-03
Contact: WEI Wen-zhi E-mail:wzwei38@sohu.com

摘要/Abstract

摘要： 测定7种小球藻(普通小球藻(C.vul)、自养小球藻(C.aut)、海水小球藻(C.spp.)、微小小球藻(C.min)、蛋白核小球藻(C.pyr)、原始小球藻(C.pro)、椭圆核小球藻(C.ell))氨基酸的组成，对其营养进行评价，并利用多元分析法对7种小球藻的氨基酸含量差异进行比较分析。结果显示：7种小球藻氨基酸种类齐全，必需氨基酸占氨基酸总量的比例分别达到35.86%、39.75%、37.58%、36.35%、38.05%、37.98%、40.28%。必需氨基酸指数分别为66.63、79.41、67.96、71.17、57.69、70.02、65.39。聚类分析与主成分分析表明4种海水藻氨基酸含量可以聚为一类，3种淡水藻氨基酸含量可以聚为一类，主成分分析构建了3个主成分，其贡献率：主成分1为73.727%，主成分2为10.021%，主成分3为7.052%，累积贡献率为90.80%。

关键词: 小球藻, 氨基酸, 多元分析

Abstract: Multivariate analysis was conducted to evaluate the amino acid composition and nutritional values of 7 types of Chlorella including Chlorella vulgaris, Chlorella autotrophica, Chlorella minutissim, Chlorella spp., Chlorella pyrenoidosa, Chlorella protothecoides and Chlorella ellipsoidea. The results showed all kinds of amino acids were detected in the 7 types of Chlorella. The ratios between essential amino acids and total amino acids were 35.86%, 39.75%, 37.58%, 36.35%, 38.05%, 37.98% and 40.28%, and the essential amino acid indexes were 66.63, 79.41, 67.96, 71.17, 57.69, 70.02 and 65.39 in Chlorella vulgaris, Chlorella autotrophica, Chlorella minutissim, Chlorella spp., Chlorella pyrenoidosa, Chlorella protothecoides and Chlorella ellipsoidea, respectively. Cluster analysis and principal component analysis indicated that Chlorella cultured in seawater-based medium and freshwater-based medium could be classified as two different types according to the contents of amino acids. Three principal components were analyzed to reveal a contribution rate of 73.727% for the first principal component, 10.021% for the second principal component and 7.052% for the third principal component, respectively. The cumulative contribution rate of three principal components was 90.80%.

Key words: Chlorella, amino acid, multivariate analysis

中图分类号:

Q517

魏文志，付立霞，陈国宏*. 7种小球藻氨基酸组成及多元性分析[J]. 食品科学, 2011, 32(5 ): 254-257.

WEI Wen-zhi，FU Li-xia，CHEN Guo-hong*. Multivariate Analysis of Amino Acid Composition of 7 Types of Chlorella[J]. FOOD SCIENCE, 2011, 32(5 ): 254-257.

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7种小球藻氨基酸组成及多元性分析

Multivariate Analysis of Amino Acid Composition of 7 Types of Chlorella

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