食品科学2016，Vol.37Issue(14)：132-137,6.DOI:10.7506/spkx1002-6630-20161423
不同果桑品种成熟桑椹的游离氨基酸主成分分析和综合评价
Principal Components Analysis and Comprehensive Evaluation of Free Amino Acids in Ripe Fruits of Different Mulberry Varieties
摘要
Abstract
This study aimed to analyze the differences in comprehensive quality of free amino acids in ripe fruits among different varieties of mulberry in Jiangsu province. An automatic amino acid analyzer was used to determine the types and contents of free amino acids in ripe fruits of 10 mulberry varieties. Then their free amino acid profiles were analyzed and synthetically evaluated by principal component analysis (PCA). The results indicated that all 10 mulberry varieties contained 17 kinds of free amino acids. The Taiwan No. 1 variety had the highest total content of free amino acids (270.073 mg/100 g) and Sheyang No. 3 contained the least amount of free amino acids (38.718 mg/100 g). The PCA analysis showed that the contribution percentages of the first, second and third principal components were 50.845%, 27.912%, and 10.078%, respectively, and their cumulative percentage contribution was 88.835%. Therefore, these three components could represent the main trends of free amino acids in mulberries. The comprehensive evaluation scores of 10 mulberry varieties decreased in the following order:Taiwan No. 1>Zhenshen No. 1>Dashi>Fengguosang>Xuan No. 100>Xuan No. 20>Yu No. 721>Zhongshen No. 1>Zhen No. 9106>Sheyang No. 3.关键词
桑椹/游离氨基酸/主成分分析Key words
mulberry/free amino acid/principal component analysis分类
轻工纺织引用本文复制引用
李俊芳,马永昆,张荣,刘利,于怀龙,叶华,张海宁,李希..不同果桑品种成熟桑椹的游离氨基酸主成分分析和综合评价[J].食品科学,2016,37(14):132-137,6.基金项目
江苏高校优势学科建设工程资助项目（PAPD）；江苏省高校科技成果产业化推进项目 （）
