不同品种鲜食梨的氨基酸组成特征及其营养评价

Amino acid composition characteristics and nutritional evaluation of different table Pyrus spp. varieties

中文关键词:  梨  品种  氨基酸  热图  聚类分析  主成分分析

英文关键词:Pyrus spp.  variety  amino acid  heatmap  cluster analysis  principal component analysis

中文摘要:

      目的 探究不同品种鲜食梨间的氨基酸组成特征及其营养评价情况。方法 采用氨基酸自动分析仪检测氨基酸的种类及含量, 并利用主成分分析构建梨的氨基酸品质评价模型, 按照不同品种梨中氨基酸的含量进行聚类热图分析。结果 10种鲜食梨中至少含有17种氨基酸, 氨基酸总量为(198.00±14.00)~(369.00±17.80) mg/100 g, 不同品种梨氨基酸种类无差异, 但是含量差异较大, 其中必需氨基酸、非必需氨基酸、药用氨基酸、支链氨基酸和芳香族氨基酸含量分别为(61.70±4.81)~(110.00±5.54)、(135.00±9.16)~(273.00±5.66)、(129.00±6.70)~(255.00±4.41)、(29.90±1.74)~(54.90±3.21)和(6.73±0.70)~(18.70±1.69) mg/100 g。必需氨基酸/氨基酸总量的百分比、必需氨基酸/非必需氨基酸含量的百分比、氨基酸评分系数分别为19.4%~31.8%、24.1%~46.6%、56.9%~80.8%。利用主成分分析构建了3个主成分, 累计贡献率高达89.716%, 综合排名前3位的品种为‘茄梨’‘南果梨’和‘蜂蜜脆梨’; 聚类热图将10种鲜食梨划分为3类: 高、中、低氨基酸含量组。结论 10种鲜食梨氨基酸组成及营养价值有一定的差异, 具有不同潜在的开发应用价值。

英文摘要:

      Objective To explore the amino acid composition characteristics and nutritional evaluation of different table Pyrus spp. varieties. Methods The types and content of amino acids were detected by amino acid automatic analyzer, the evaluation model of amino acid quality of Pyrus spp. was established according to the principal component analysis. According to the content of amino acids in different Pyrus spp. varieties, heatmap and cluster analysis was carried out. Results There were at least 17 kinds of amino acids in 10 kinds of fresh Pyrus spp., among which, the total content of amino acids was (198.00±14.00)?(369.00±17.80) mg/100 g. There was no difference in amino acid types among different Pyrus spp. varieties, but the content of amino acid varies greatly, the content of essential amino acids, non-essential amino acids, medicinal amino acids, branched amino acids and aromatic amino acids were (61.70±4.81)?(110.00±5.54), (135.00±9.16)?(273.00±5.66), (129.00±6.70)?(255.00±4.41), (29.90±1.74)?(54.90±3.21) and (6.73±0.70)?(18.70±1.69) mg/100 g, respectively. The percentage of essential amino acids to total amino acids, the percentage of essential amino acids to non-essential amino acids and the score of amino acid ratio coefficient were 19.4%?31.8%, 24.1%?46.6% and 56.9%?80.8%, respectively. Three principal components were extracted by principal component analysis, and the corresponding contribution ratio was up to 89.717%. The top 3 table Pyrus spp. were ‘Qili’, ‘Nanguoli’ and ‘Honey Crispy Pear’. Through heatmap and cluster analysis, the samples could be divided into 3 categories: High, medium and low amino acids groups. Conclusion There are significant differences in amino acid composition and nutritional value of 10 kinds of table Pyrus spp., which have different potential development and application value.