东南园艺2024，Vol.12Issue(3)：161-170,10.DOI:10.20023/j.cnki.2095-5774.2024.03.001
姜黄游离氨基酸组成分析及综合评价
Component Analysis and Comprehensive Evaluation of Free Amino Acids in Turmeric
摘要
Abstract
[Objective]To study the differences in free amino acid content of different turmeric germplasms,and comprehensively evaluate and screen out the turmeric germplasms with higher free amino acid content.[Method]Ten turmeric germplasms were used as materials to determine the contents of 25 free amino acids by automatic on-line derivatization using liquid chromatography,and a comprehensive evaluation was carried out using principal component analysis.[Result]The total free amino acid content of 10 turmeric germplasms ranged from 706.3 to 4 642.9 μg/g,of which the contents of asparagine and serine were higher than that of others,and the content of γ-aminobutyric acid ranged from 12.3 to 123.6 μg/g;6 germplasms contained 25 free amino acids,and turmeric germplasm A2 introduced from Fangchenggang,Guangxi,had the highest total free amino acid content;the medicinal amino acid content of turmeric ranged from 324.4 to 1 251.2 μg/g.The rank order of flavor amino acids of turmeric was as follows:bitter amino acid>sweet amino acid>umami amino acid>aromatic amino acid;the principal component analysis showed that the cumulative contribution ratio of the first 3 principal components reached 85.072%,and the indicators of the first principal component reflected mainly asparagine,glycine,alanine and so on.The order of the comprehensive quality of the 10 turmeric germplasms was as follows:A2 from Fangchenggang,Guangxi>A8 from local species c>A9 from local species d>A5 from Panzhou City,Guizhou Province>A3 from Vietnam>A10 from local species e>A1 from Meishan City,Sichuan Province>A6 from local species a>A4 from Neijiang City,Sichuan Province>A7 from local species b.[Conclusion]Bitter amino acid was an important flavor amino acid component of turmeric,and A2 turmeric was of the best quality,and it was inferred that the content of asparagine had the greatest influence on its comprehensive evaluation,which provided a new index for the quality evaluation of turmeric,and helped to breed new turmeric varieties with higher medicinal efficacy and high resistance,so as to promote the sustainable development of the turmeric industry.关键词
姜黄/游离氨基酸/主成分分析Key words
Turmeric/Free amino acids/Principal component analysis分类
农业科技引用本文复制引用
张玲玲,吴新泉,黄幼霞,刘建福,张文州..姜黄游离氨基酸组成分析及综合评价[J].东南园艺,2024,12(3):161-170,10.基金项目
泉州市科技计划项目(2021C046R) （2021C046R）
