Principal Components Analysis and Comprehensive Evaluation of Free Amino Acids in Ripe Fruits of Different Mulberry Varieties

doi:10.7506/spkx1002-6630-20161423

Abstract

Abstract:

This study aimed to analyze the differences in comprehensive quality of free amino acids in ripe fruits among
different varieties of mulberry in Jiangsu province. An automatic amino acid analyzer was used to determine the types and
contents of free amino acids in ripe fruits of 10 mulberry varieties. Then their free amino acid profiles were analyzed and
synthetically evaluated by principal component analysis (PCA). The results indicated that all 10 mulberry varieties contained
17 kinds of free amino acids. The Taiwan No. 1 variety had the highest total content of free amino acids (270.073 mg/100 g)
and Sheyang No. 3 contained the least amount of free amino acids (38.718 mg/100 g). The PCA analysis showed that
the contribution percentages of the first, second and third principal components were 50.845%, 27.912%, and 10.078%,
respectively, and their cumulative percentage contribution was 88.835%. Therefore, these three components could represent
the main trends of free amino acids in mulberries. The comprehensive evaluation scores of 10 mulberry varieties decreased
in the following order: Taiwan No. 1 > Zhenshen No. 1 > Dashi > Fengguosang > Xuan No. 100 > Xuan No. 20 > Yu No.
721 > Zhongshen No. 1 > Zhen No. 9106 > Sheyang No. 3.

Key words: mulberry, free amino acid, principal component analysis

CLC Number:

TS207.3

LI Junfang, MA Yongkun, ZHANG Rong, LIU Li, YU Huailong, YE Hua, ZHANG Haining, LI Xi. Principal Components Analysis and Comprehensive Evaluation of Free Amino Acids in Ripe Fruits of Different Mulberry Varieties[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-20161423.

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