摘要
以28个不同品种莲藕为研究对象,通过测定其游离氨基酸组成与含量,并采用相关性分析、主成分分析及聚类分析进行综合评价,明确莲藕游离氨基酸的含量、组成与呈味的品种多样性。结果表明:莲藕中含有17种游离氨基酸,必需氨基酸、非必需氨基酸和总氨基酸平均含量分别为2.05、12.27 mg/g和14.33 mg/g。3个主成分累计方差贡献率为80.16%,较好地反映出莲藕中氨基酸的综合信息。综合得分排列前5位的品种为‘金华无籽藕’‘细卜’‘鄂莲5号’‘武义白姆食用藕’和‘金华红莲’。聚类分析将28个莲藕品种分为3类,与主成分分析结果一致,较好地反映出莲藕游离氨基酸组成与呈味的品种差异性。本研究结果为今后莲藕品种选育、品质提升、加工利用与贮藏保鲜提供了良好理论基础。
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.
作者
顾晓敏
童川
韩延超
陈杭君
郜海燕
GU Xiaomin;TONG Chuan;HAN Yanchao;CHEN Hangjun;GAO Haiyan(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)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第4期183-189,共7页
Food Science
基金
现代农业产业技术体系专项(CARS-24-E-01)
浙江省万人计划人才培养项目(2018R52020)
浙江省重点研发计划项目(2019C02079)。
关键词
莲藕
游离氨基酸
多样性
营养品质
lotus rhizomes
free amino acids
diversity
nutritional quality
