不同养殖模式克氏原螯虾（Procambarus clarkii）游离氨基酸的主成分分析及综合评价

doi:10.7506/spkx1002-6630-20221121-236

食品科学 ›› 2023, Vol. 44 ›› Issue (16): 284-291.doi: 10.7506/spkx1002-6630-20221121-236

不同养殖模式克氏原螯虾（Procambarus clarkii）游离氨基酸的主成分分析及综合评价

李鹏鹏，温丽敏，吕经秀，卞欢，诸永志，王道营,，耿志明，徐为民，张凤翔，姚田玉

（1.江苏省农业科学院农产品加工研究所，江苏南京 210014；2.江苏大学食品与生物工程学院，江苏镇江 212013；3.西藏农牧学院食品科学学院，西藏林芝 860000；4.农业农村部农产品冷链物流技术重点实验室，江苏南京 210014；5.兴化市现代农业发展服务中心，江苏泰州 225700）

出版日期:2023-08-25 发布日期:2023-09-01
基金资助:
江苏现代农业（克氏原螯虾）产业技术体系质量安全与加工创新团队项目（JATS[2021]443）；江苏省农业科技自主创新资金项目（CX（21）2030）

Principal Component Analysis and Cluster Analysis for Evaluating Free Amino Acids in Crayfish (Procambarus clarkii) from Different Co-culture Modes

LI Pengpeng, WEN Limin, LÜ Jingxiu, BIAN Huan, ZHU Yongzhi, WANG Daoying,, GENG Zhiming, XU Weimin, ZHANG Fengxiang, YAO Tianyu

(1. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; 3. College of Food Science, Tibet Agriculture and Animal Husbandry University, Nyingchi 860000, China; 4. Key Laboratory of Cold Chain Logistics Technology for Agricultural Products, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China; 5. Center of Xinghua Modern Agriculture Development Service, Taizhou 225700, China)

Online:2023-08-25 Published:2023-09-01

摘要/Abstract

摘要： 为研究不同养殖模式的克氏原螯虾（Procambarus clarkii）肉中游离氨基酸（free amino acids，FAA）的综合品质差异，以江苏兴化地区具有代表性的3 大类养殖模式的克氏原螯虾尾肉为研究对象，测定FAA并结合滋味活性值（taste active value，TAV）分析各氨基酸在克氏原螯虾肉中的呈味特性，然后运用主成分分析（principal component analysis，PCA）及聚类分析法综合评定克氏原螯虾肉的FAA品质。结果表明：克氏原螯虾肉中均含有17 种FAAs，总量在21.80～27.11 mg/g之间。精氨酸（Arg）在所有克氏原螯虾肉中均为含量最高的FAA，远高于其他氨基酸，占总FAA含量的55.64%～67.76%，其对虾肉呈味贡献也最大。此外，还有丙氨酸（Ala）和组氨酸（His）在所有克氏原螯虾肉中的TAV都大于1，对呈味有贡献。谷氨酸（Glu）作为鲜味最强的氨基酸，只在稻虾一稻两虾模式（RC2）的克氏原螯虾肉中TAV大于1。17 种氨基酸利用PCA提取到3 个PC，累计方差贡献率为89.937%，可以代表氨基酸的综合信息。根据综合分析，排名最高的是一稻两虾养殖模式RC2，排名最低的是虾蟹混养模式CC1。聚类分析将所采集的克氏原螯虾虾肉分为3 类，该结果与PCA的结果相似，表明稻虾模式养殖的克氏原螯虾肉的FAA综合品质相对较好。

关键词: 克氏原螯虾（Procambarus clarkii）；游离氨基酸；呈味；主成分分析；聚类分析

Abstract: To investigate the difference in the comprehensive quality of free amino acids (FAA) in crayfish meat from different co-culture modes, the FAA composition of crayfish tail meat from three representative co-culture modes in Xinghua city of Jiangsu province was determined, and the contribution of FAA to the taste of crayfish meat was evaluated by computing the taste active value (TAV). Comprehensive evaluation of FAA in crayfish meat was performed using principal component analysis (PCA) and cluster analysis. The results showed that 17 amino acids were found in crayfish meat from each co-culture mode, and the total amount of FAA was 21.80–27.11 mg/g. Arginine (Arg) was the most abundant FAA in all samples, accounting for 55.64%–67.76% of the total FAA, which was much more abundant than the other amino acids. Moreover, Arg contributed the most to the taste of crayfish meat. The TAV of the sweet amino acid alanine (Ala) and the bitter amino acid histidine (His) in crayfish were greater than 1 for all co-culture modes, indicating that both amino acids contributed to the taste of crayfish meat. The TAV of glutamic acid (Glu) as the amino acid with the strongest umami taste was greater than 1 only in crayfish meat from rice-crayfish mode with one-rice and two-crayfish in a field (RC2). Three principal components were extracted for the 17 amino acids, which cumulatively explained 89.937% of the total variance and could reflect the comprehensive information of amino acids in crayfish meat. The results of PCA showed that RC2 ranked first, and crayfish-crab mode (CC1) ranked last. The hierarchical cluster analysis divided crayfish meat from different co-culture modes into three categories. Similar results were obtained by PCA. This study demonstrated that the comprehensive quality of FAA in crayfish from rice-crayfish co-culture mode was better than that in crayfish from the other co-culture modes.

Key words: crayfish (Procambarus clarkii); free amino acid; taste; principal component analysis; cluster analysis

中图分类号:

TS254.2

李鹏鹏，温丽敏，吕经秀，卞欢，诸永志，王道营，耿志明，徐为民，张凤翔，姚田玉. 不同养殖模式克氏原螯虾（Procambarus clarkii）游离氨基酸的主成分分析及综合评价[J]. 食品科学, 2023, 44(16): 284-291.

LI Pengpeng, WEN Limin, LÜ Jingxiu, BIAN Huan, ZHU Yongzhi, WANG Daoying,, GENG Zhiming, XU Weimin, ZHANG Fengxiang, YAO Tianyu. Principal Component Analysis and Cluster Analysis for Evaluating Free Amino Acids in Crayfish (Procambarus clarkii) from Different Co-culture Modes[J]. FOOD SCIENCE, 2023, 44(16): 284-291.

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不同养殖模式克氏原螯虾（Procambarus clarkii）游离氨基酸的主成分分析及综合评价

Principal Component Analysis and Cluster Analysis for Evaluating Free Amino Acids in Crayfish (Procambarus clarkii) from Different Co-culture Modes

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