不同产地黑木耳中氨基酸含量的测定及主成分分析

Determination of amino acid content and principal component analysis of Auricularia auricula from different regions

中文关键词:  黑木耳  氨基酸  测定  主成分分析

英文关键词:Auricularia auricula  amino acid  determination  principal component analysis

中文摘要:

      目的 分析评价黑龙江、吉林、四川3个产地25批次黑木耳的氨基酸成分, 为黑木耳的开发利用提供参考依据。方法 参照 GB 5009.124—2016《食品安全国家标准 食品中氨基酸的测定》, 利用氨基酸自动分析仪测定黑木耳中氨基酸含量, 通过主成分分析进行数据处理。结果 不同产地黑木耳中均含有常见的17种氨基酸, 总氨基酸含量在7.02~9.45 g/100 g之间, 必需氨基酸占总氨基酸比例为36.2%~38.0%。不同产地间氨基酸种类无差异, 但含量差异较大, 各产地均以谷氨酸和天门冬氨酸含量为最高, 平均含量分别为1.06和0.99 g/100 g, 分别占总氨基酸含量的12.59%和11.64%。通过主成分分析提取了2个主成分, 累计方差贡献率达87.196%, 能较好地反映氨基酸的综合信息。依据各主成分得分值与方差贡献率建立综合评价模型, 3个产地黑木耳的氨基酸种类齐全且含量较高, 含量差异较大, 综合评价排在前5位的产地均为黑龙江, 其中最高得分为4.36, 并且显著高于其他产地黑木耳。结论 通过主成分分析法可用于区分不同产地黑木耳氨基酸差异, 可以为黑木耳中的氨基酸评价及资源的开发提供理论基础。

英文摘要:

      Objective To evaluate the amino acid compositions of 25 batches of Auricularia auricula from Heilongjiang, Jilin and Sichuan, and provide references for the development and utilization of Auricularia auricula. Methods According to GB 5009.124—2016 National food safety standard-Determination of amino acids in foods, the amino acid content of Auricularia auricula was determined by automatic amino acid analyzer, and the data were processed by principal component analysis. Results Auricularia auricula from different origins all contained 17 kinds of common amino acids, with the total amino acid content ranging from 7.02 to 9.45 g/100 g, and the proportion of essential amino acids to the total amino acids ranging from 36.2% to 38.0%. There was no difference in amino acid types among different regions, but the difference was significant, the glutamic acid and aspartic acid content in different regions were the highest, with the average content of 1.06 and 0.99 g/100 g, respectively, accounting for 12.59% and 11.64% of the total amino acid content, respectively. Two principal components were extracted by principal component analysis, and the cumulative variance contribution rate reached 87.196%, which could reflect the comprehensive information of amino acids well. A comprehensive evaluation model was established based on the score value of each principal component and the contribution rate of variance, the amino acids of Auricularia auricula from 3 kinds of regions were complete in type and high in content, and the content was significantly different, the top 5 regions for comprehensive evaluation were all Heilongjiang province, with the highest score of 4.36, which was significantly higher than that of Auricularia auricula from other regions. Conclusion The principal component analysis can be used to distinguish the amino acid composition differences of Auricularia auricula from different producing areas, providing a theoretical basis for the amino acid evaluation and resource development in Auricularia auricula.