FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (4): 183-189.doi: 10.7506/spkx1002-6630-20210330-379

• Component Analysis • Previous Articles     Next Articles

Diversity of Free Amino Acids among Different Lotus Rhizomes

GU Xiaomin, TONG Chuan, HAN Yanchao, CHEN Hangjun, GAO Haiyan   

  1. (Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China)
  • Online:2022-02-25 Published:2022-03-08

Abstract: Comprehensive evaluation of the free amino acid composition of 28 different varieties of lotus rhizomes was carried out by correlation analysis, principal component analysis (PCA) and cluster analysis. Results showed that a total of 17 free amino acids were identified. The average contents of essential amino acids, non-essential amino acid and total free amino acids were 2.05, 12.27 and 14.33 mg/g, respectively. PCA showed that the first three principal components accounted for 80.16% of the total variance, really reflecting comprehensive information on free amino acids in lotus rhizomes. The top five varieties with the highest comprehensive scores were ‘Jinhuawuziou’, ‘Xibo’, ‘E’lian 5’, ‘Wuyibaimushiyong’ou’ and ‘Jinhuahonglian’. Cluster analysis showed the 28 cultivars were divided into three groups, which was consistent with the results of PCA. This study can provide a theoretical basis for further lotus breeding, quality improvement, processing and storage.

Key words: lotus rhizomes; free amino acids; diversity; nutritional quality

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