Principal Component Analysis and Cluster Analysis of Metal Elements in Flos Lonicerae from Different Areas Using Inductively Coupled Plasma-Atomic Emission Spectrometry

doi:10.7506/spkx1002-6630-201402032

Abstract

Abstract:

The contents of 10 metal elements (Pb, As, Fe, Ca, Zn, Mg, Mn, Cu, Cd and Cr) in 26 Flos Lonicerae samples
collected from 7 different main growing regions were determined by inductively coupled plasma-atomic emission
spectrometry. The metal elements in Flos Lonicerae were analyzed by principal component analysis (PCA) and cluster
analysis (CA). The results showed that the average contents of Pb, As, Fe, Ca, Zn, Mg, Mn, Cu, Cd and Cr in Flos Lonicerae
were 0.25, 0.065, 77.9, 3 277.1, 31.0, 2 244.7, 319.9, 14.6, 0.31 and 0.217 mg/kg, respectively. A three-factor model was
obtianed by PCA, which could explain 88.58% of the experimental data.Tweenty-six Flos Lonicerae samples were classified
into four groups by PCA, which were similar to CA results. The regional characterization of metal elements provided
references for quality evaluation and identification of Flos Lonicerae.

Key words: Flos Lonicerae, metal elements, principal component analysis, cluster analysis, inductively coupled plasmaatomic emission spectrometry

CLC Number:

TS201.2

SHEN Li-juan1, DING En-jun2, XIE De-ti1,*, CHEN Gang3, WU Zhen3. Principal Component Analysis and Cluster Analysis of Metal Elements in Flos Lonicerae from Different Areas Using Inductively Coupled Plasma-Atomic Emission Spectrometry[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201402032.

[1]	LIANG Huizhen, XU Lanjie, YU Yongliang, TAN Zhengwei, YANG Hongqi, DONG Wei, LI Lei, LI Chunming, LIU Xinmei, ZHANG Shouliang. Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil [J]. FOOD SCIENCE, 2021, 42(6): 244-249.
[2]	CAI Weiqi, ZUO Wenwen, LU Yang, HUANG Shengliang, LI Cunyu,, ZHENG Yunfeng,, PENG Guoping. HPLC Fingerprinting and Chemical Pattern Recognition of Brown Sugar, White Granulated Sugar, Red Granulated Sugar and Black Sugar [J]. FOOD SCIENCE, 2021, 42(6): 250-255.
[3]	ZHOU Huimin, ZHANG Shunliang, HAO Yanfang, CHEN Song, PAN Xiaoqian, WU Qianrong, LI Su, ZHU Ning, QIAO Xiaoling, ZHAO Bing. Analysis of Major Flavor Components of Tuotuo Pork, a Traditional Meat Product in Liangshan, Southwest China’s Sichuan, by HS-SPME-GC-MS-O Combined with Electronic Nose [J]. FOOD SCIENCE, 2021, 42(2): 218-226.
[4]	WANG He, ZHAO Yuhong, YANG Kai. Comparative Analysis of Volatile Profiles in Kernel Oils of Ten Korean Pine (Pinus koraiensis) Varieties by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Electronic Nose [J]. FOOD SCIENCE, 2021, 42(18): 178-184.
[5]	FU Chenggang, LIU Wenyu, CHEN Youzhi, LI Yumei, LI Huankang, ZHOU Jing, ZHANG Kongque, WEI Changqing. Effects of Heating Temperature on Physicochemical Properties, Fatty Acids and Volatile Flavor Compounds of Fat from Horses Raised in Xinjiang [J]. FOOD SCIENCE, 2021, 42(16): 54-60.
[6]	LI Huankang, YANG Jiawei, LIU Wenyu, WEI Changqing. Comparison of Volatile Components and Characterization of Key Aroma Components of Walnut Oil Produced by Different Processes [J]. FOOD SCIENCE, 2021, 42(16): 185-192.
[7]	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.
[8]	LIU Panpan, ZHENG Pengcheng, GONG Ziming, YE Fei, FENG Lin, GAO Shiwei, WANG Xueping, WANG Shengpeng, TENG Jing, ZHENG Lin, GUI Anhui. Quality Analysis and Comprehensive Evaluation of Chinese Congou Black Tea [J]. FOOD SCIENCE, 2021, 42(12): 195-205.
[9]	CHEN Sirui, TANG Ying, DONG Dan, JIANG Ying, HE Hongying, WANG Jinling. Variation of Bioactive Components in Red Raspberry Juice during Fermentation for Deacidification [J]. FOOD SCIENCE, 2021, 42(10): 241-248.
[10]	KONG Ying, WANG Huan, LANG Lixin, DOU Xiaoying, BAI Jinrong. Analysis of the Contents of 13 Intrinsic Free Sugars in Different Lily Samples [J]. FOOD SCIENCE, 2021, 42(10): 249-254.
[11]	FANG Guanyu, JIANG Yujian, MU Xiaojing, SHI Si. Determination of the Characteristic Aroma Components at Different Fermentation Stages of Zhejiang Rosy Vinegar [J]. FOOD SCIENCE, 2020, 41(8): 234-242.
[12]	NI Derang, YE Xingqian, LIN Lin, SUN Chongde, KONG Xiangli, WANG Heyu, WANG Li. Application of High Performance Liquid Chromatographic Phenolic Compound Fingerprint in Quality Control of “Hongyingzi” Sorghum Raw Material [J]. FOOD SCIENCE, 2020, 41(8): 250-255.
[13]	ZHANG Jianping, XIE Chunzhi. Analysis of Nutritional and Functional Components and Taste Amino Acids of Different Commercial Brands of Sufu Paste [J]. FOOD SCIENCE, 2020, 41(6): 246-251.
[14]	GUO Junxian, MA Yongjie, TIAN Haiqing, HUANG Hua, SHI Yong, ZHOU Jun. Identification of Watercore in Xinjiang-Grown Fuji Apples Based on Reflection-Transmission Hyperspectral Imaging [J]. FOOD SCIENCE, 2020, 41(6): 278-284.
[15]	ZHANG Xue, GE Wupeng, XI Menglu, YANG Li, HE Rui, CUI Xiuxiu. Comprehensive Nutrition Evaluation of Infant Formula Based on Principal Component Analysis with Mahalanobis Distance [J]. FOOD SCIENCE, 2020, 41(5): 166-172.

Principal Component Analysis and Cluster Analysis of Metal Elements in Flos Lonicerae from Different Areas Using Inductively Coupled Plasma-Atomic Emission Spectrometry

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments