摘要
目的:为了探明不同鲜食葡萄品种间的氨基酸含量、组成特征及其营养价值差异情况。方法:采用氨基酸自动分析仪检测其氨基酸种类及含量,通过主成分分析和聚类分析等统计学方法全面比较不同鲜食葡萄氨基酸营养价值。结果:31种葡萄均至少含18种氨基酸,其中必需氨基酸、儿童必需氨基酸、药用氨基酸、支链氨基酸、增香与着色氨基酸、抗菌氨基酸、伯胺基氨基酸含量分别为51.03~111.78、33.29~138.66、113.75~341.64、21.89~49.19、95.91~316.24、15.23~31.39、113.82~468.34 mg/100 g。主成分分析结果表明,前3个主成分累计贡献率为80.644%。综合排名前3位的品种为‘早中早’、‘玉波二号’、‘金手指’,末3位的品种为‘金田美指’、‘紫玉’和‘蜜光’。聚类分析与主成分分析结果相一致,表明不同鲜食葡萄氨基酸营养有明显差异。结论:‘早中早’、‘玉波二号’、‘金手指’、‘夏黑’、‘户太8号’和‘茉莉香’等6种鲜食葡萄具有良好的氨基酸综合品质。
Objective: In order to find out the differences in the content, composition characteristics and nutritional value of amino acid in different fresh grape varieties. Method: The amino acid type and content were detected by amino acid automatic analyzer. Based on these, their amino acid nutrition were compared to each other using principal component analysis and cluster analysis. Results: 31 table grapes contained more than 18 kinds of amino acid. Among these, the contents of essential amino acid, child essential amino acid, medical amino acid, branch amino acid, flavoring and coloring amino acid, antibacterial amino acid, and primary amino acid were 51.03~111.78, 33.29~138.66, 113.75~341.64,21.89~49.19, 95.91~316.24, 15.23~31.39 and 113.82~468.34 mg/100 g, respectively. Three principal components were constructed by factor loading. The corresponding contribution ratio was 80.644%. Listed by the amino acid nutrition, the top 3 table grapes were ‘Zaozhongzao’, ‘Yubo No.2’, and ‘Gold Finger’. The last 3 table grapes were ‘Beauty Woodcutter’,‘Purple Jade’, and ‘Miguang’. The results of cluster analysis and principal component analysis were consistent, indicating that there were significant differences in amino acid nutrition of different fresh grapes. Conclusion: The table grape with good amino acid nutrition in these 31 varieties were ‘Zaozhongzao’, ‘Yubo No.2’, ‘Gold Finger’, ‘Summer black’, ‘Hutai No.8’ and ‘Jasmine’.
作者
颜孙安
史梦竹
林香信
李巍
姚清华
YAN Sun’an;SHI Mengzhu;LIN Xiangxin;LI Wei;YAO Qinghua(Laboratory of Quality and Safety Risk Assessment for Agro-products,Ministry of Agriculture and Rural Affairs,Institute of Agricultural Quality Standards and Testing Technology Research,Fujian Academy of Agricultural Sciences,Fujian Key Laboratory of Quality and Safety of Agri-Products,Fuzhou 350003,China)
出处
《食品工业科技》
CAS
北大核心
2022年第6期372-379,共8页
Science and Technology of Food Industry
基金
福建省“5511”协同创新工程项目(XTCXGC2021020)
福建省科技经济融合服务平台(FJKX2020-5)
福建省农业科学院创新团队项目(CXTD2021011-1)
福建省农业科学院自由探索科技创新项目(ZYTS2019028)
福建省公益类科研院所专项(2020R1022006)。
关键词
鲜食葡萄
氨基酸
主成分分析
聚类分析
table grape
amino acid
principal component analysis
cluster analysis
