基于氨基酸含量的市售14 种食用蘑菇的综合评价

doi:10.7506/spkx1002-6630-20200302-025

食品科学 ›› 2021, Vol. 42 ›› Issue (16): 203-208.doi: 10.7506/spkx1002-6630-20200302-025

基于氨基酸含量的市售14 种食用蘑菇的综合评价

王丽艳，荆瑞勇，郭永霞，王鑫淼，赵行健，宋维民，杨佳霓，卫佳琪

（1.黑龙江八一农垦大学生命科学技术学院，黑龙江大庆 163319；2.黑龙江八一农垦大学农学院，黑龙江大庆 163319）

发布日期:2021-08-27
基金资助:
黑龙江省大学生创新创业训练项目（201810223028）；黑龙江省农垦总局科技计划项目（HNK125B-08-17A）；大庆市科技局指导项目（zd-2016-104）；中央引导地方科技发展专项（ZY16A06）；校博士启动基金项目（XDB2014-13）

Comprehensive Evaluation of 14 Edible Mushroom Varieties from the Chinese Market Based on Amino Acid Contents

WANG Liyan, JING Ruiyong, GUO Yongxia, WANG Xinmiao, ZHAO Xingjian, SONG Weimin, YANG Jiani, WEI Jiaqi

(1. College of Life Science and Technology, Heilongjiang Bayi Agricultural University, Daqing 163319, China; 2. College of Agronomy, Heilongjiang Bayi Agricultural Univeristy, Daqing 163319, China)

Published:2021-08-27

摘要/Abstract

摘要： 为研究不同食用蘑菇氨基酸含量的差异，以市售14?种食用蘑菇为研究对象，以食用蘑菇中所含的17?种氨基酸含量作为评价指标，在主成分分析的基础上，利用隶属函数法对市售14?种食用蘑菇进行综合评价，同时利用聚类分析法将其进行归类。结果表明：对17?个指标进行主成分分析，从中提取出4?个主成分，累计贡献率达到86.909%，可较好反映出市售14?种食用蘑菇的综合信息，综合分析得出Met、Lys、Val、Pro、His、Thr、Lys、Ile和Cys可以作为市售14?种食用蘑菇综合评价指标。隶属函数法评价出市售14?种食用蘑菇优劣顺序为：鸡腿菇＞双孢菇＞杏鲍菇＞茶树菇＞草菇＞香菇＞海鲜菇＞大球盖菇＞金针菇＞榆黄菇＞假大白菇＞虎奶菇=长根菇＞平菇。聚类分析将其划分为三大类：第I类包括鸡腿菇、双孢菇、杏鲍菇和茶树菇4?个品种，其综合评分较高；第II类包括草菇、香菇、海鲜菇、大球盖菇、金针菇、榆黄菇、假大白菇、虎奶菇、长根菇9?个品种，其综合评分居中；第III类包括平菇1?个品种，其综合评分较低。

关键词: 食用蘑菇；主成分分析；隶属函数；聚类分析；综合评价

Abstract: To study the difference in amino acid contents of different edible mushroom varieties, the contents of 17 amino acids in 14 edible mushroom varieties from the Chinese Market were determined by an automatic amino acid analyzer and the data obtained were analyzed by principal component analysis (PCA). Further, comprehensive evaluation of these mushroom varieties was conducted by using the subordinate function method, and they were classified by clustering analysis. The results showed that four principal components were extracted, cumulatively explaining 86.909% of the total variance. Met, Lys, Val, Pro, His, Thr, Lys, Ile and Cys were selected as comprehensive evaluation indexes by comprehensive analysis. The decreasing order of the quality of the tested mushroom varieties as evaluated by the subordinate function method were as follows: Copyinds comatus (Muii. Fr) Gray > Agaricus bisporus > Pleurotus eryngii > Agrocybe cylindracea > Volvariella volvacea (Bull.:Fr.) Sing. > Lentinus edodes (Berk.) Sing > Hypsizygus marmoreus (Peck) H.E. Bigelow > Stropharia rugoso-annulata Farlow apud Murrill > Flammulina velutipes > P. citrinopileatus > Russula pseudodelica Lang > P. tuber-regium (Fr.) Sing = Oudemansiella radicata > P. ostreatus. Clustering analysis showed that the mushroom varieties were clustered into three groups. Group I included C. comatus (Muii. Fr) Gray, A. bisporus, P. eryngii and Agrocybe cylindraceachashugu. Group II included V. volvacea (Bull.:Fr.) Sing., L. edodes (Berk.) Sing, H. marmoreus (Peck) H.E. Bigelow, S. rugoso-annulata Farlow apud Murrill, F. velutipes, P. citrinopileatus, R. pseudodelica Lang, P. tuber-regium (Fr.) Sing, and O. radicata. Group III included P. ostreatus. The highest, intermediate and lowest comprehensive scores were observed for groups I, and II and III, respectively.

Key words: edible mushroom; principal component analysis; subordinate function; cluster analysis; comprehensive evaluation

中图分类号:

TS207.3

王丽艳，荆瑞勇，郭永霞，王鑫淼，赵行健，宋维民，杨佳霓，卫佳琪. 基于氨基酸含量的市售14 种食用蘑菇的综合评价[J]. 食品科学, 2021, 42(16): 203-208.

WANG Liyan, JING Ruiyong, GUO Yongxia, WANG Xinmiao, ZHAO Xingjian, SONG Weimin, YANG Jiani, WEI Jiaqi. Comprehensive Evaluation of 14 Edible Mushroom Varieties from the Chinese Market Based on Amino Acid Contents[J]. FOOD SCIENCE, 2021, 42(16): 203-208.

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基于氨基酸含量的市售14 种食用蘑菇的综合评价

Comprehensive Evaluation of 14 Edible Mushroom Varieties from the Chinese Market Based on Amino Acid Contents

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