摘要
目的检测贵州玫瑰花茶的氨基酸含量,分析其组成特征,对其品质进行综合评价。方法参照GB5009.124—2016《食品安全国家标准食品中氨基酸的测定》,收集贵州5个产区(镇远、毕节七星关区、沿河、开阳、凤冈)不同品种及不同开放程度共12个玫瑰花茶,利用氨基酸自动分析仪测定其氨基酸含量,通过主成分分析和聚类分析等方法比较玫瑰花茶品质。结果贵州各产区玫瑰花茶均含16种氨基酸,其中均为天冬氨酸含量最高,平均氨基酸总量在5.96~13.27 g/100 g之间,必需氨基酸、儿童必需氨基酸、药用氨基酸含量分别为2.05~4.16 g/100 g、0.43~0.96 g/100 g、3.85~9.05 g/100 g;通过主成分分析提取了2个主成分,累计方差贡献率为86.072%,能较好地反映氨基酸的综合信息,结果表明5-GZ、3-GZ和1-GZ氨基酸品质最佳;聚类分析将12个玫瑰花茶分为4类,表明这12个玫瑰花茶氨基酸品质有明显差异。结论贵州各产区玫瑰花茶氨基酸含量丰富,通过综合评价氨基酸品质最好为镇远产丰花花蕾茶。
Objective To detect the amino acid content of Guizhou rose tea,analyze its composition characteristics,as well as comprehensively evaluate its quality.Methods In accordance to GB 5009.124—2016 National food safety standard-Determination of amino acids in foods,the paper collected total 12 rose tea with different varieties and different blooming status from 5 production areas in Guizhou(Zhenyuan,Bijie Qixingguan District,Yanhe,Kaiyang and Fenggang),determined the amino acid content by amino acid automatic analyzer,and compared the quality of rose tea through principal component analysis and cluster analysis.Results There were 16 kinds of amino acids in rose tea in all production areas in Guizhou,of which the content of aspartic acid was the highest,and the average total amount of amino acid was between 5.96 g/100 g and 13.27 g/100 g.Meanwhile,the contents of essential amino acid,children essential amino acid,and medicinal amino acid were 2.05-4.16 g/100 g,0.43-0.96 g/100 g,and 3.85-9.05 g/100 g respectively;through principal component analysis,two principal components were extracted,and the cumulative variance contribution rate was 86.072%,which was capable of effectively reflecting the comprehensive information of amino acid.The results showed that the quality of 5-GZ,3-GZ and 1-GZ amino acid was optimal;cluster analysis divided 12 rose teas into 4 categories,which showed that the amino acid quality of these 12 rose teas was significantly different.Conclusion The rose tea in all production areas of Guizhou is rich in amino acid.Through comprehensive evaluation,the amino acid quality of Fenghua bud tea produced in Zhenyuan is the optimal.
作者
刘芳
任启飞
李占彬
杨昌彪
陈云飞
马菁华
欧明烛
LIU Fang;REN Qi-Fei;LI Zhan-Bin;YANG Chang-Biao;CHEN Yun-Fei;MA Jing-Hua;OU Ming-Zhu(Guizhou Botanical Garden,Guizhou Province,Guiyang 550004,China;Guizhou Academy of Testing and Analysis,Guiyang 550014,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2022年第14期4706-4714,共9页
Journal of Food Safety and Quality
基金
贵州省科技计划项目(黔科合服企[2019]4016)
贵州省高层次创新型人才(百层次)项目(黔科合平台人才[2018]5635)
贵州山地玫瑰科技创新人才团队建设项目[黔科院人才(2019)05号]。
关键词
玫瑰花茶
氨基酸
主成分分析
聚类分析
rose tea
amino acids
principal component analysis
cluster analysis
