不同品种猕猴桃果实游离氨基酸主成分分析与综合评价  

Principal component analysis and comprehensive evaluation of free amino acids in different varieties of kiwi fruit

作　　者：薛敏[1] 高贵田[1] 赵金梅[1] 张思远[1] 耿鹏飞[1] 谷留杰[1] 孙翔宇[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2014年第5期294-298,共5页Science and Technology of Food Industry

基　　金：陕西省科技统筹创新工程计划项目(2012KTJD03-05);西安市科技项目(NC1116(2))

摘　　要：目的:分析不同品种猕猴桃果实中游离氨基酸种类与含量的差异,评价不同品种猕猴桃游离氨基酸的综合质量。方法:利用氨基酸自动分析仪测定猕猴桃果实中的游离氨基酸,采用主成分分析提取主成分进行游离氨基酸综合评价。结果:10个品种猕猴桃果实中均含有17种游离氨基酸,金桃中游离氨基酸总量最多,含量为22.739g/kg,海沃德(新)中游离氨基酸总量最少,含量为14.443g/kg;主成分分析提取出3个主成分,综合评价游离氨基酸质量表明金桃、徐香、金香的品质较好。结论:主成分分析的方法可以有效的比较不同品种猕猴桃中游离氨基酸综合质量。Objective. To analyze differences and evaluate the overall quality of free amino acids among different varieties of kiwi fruit.Methods ：The contents of free amino acids were measured by automatic amino acid analyzer, and then principal component analysis （PCA） was used to extract the principal component and comprehensive evaluation.Results .-All of the ten varieties contain seventeen kinds of free amino acids;the largest total content of free amino acids,22.？39g/kg,was Jin Tao kiwi fruit,while the least, 14.443g/kg,was Hayward kiwi fruit produced from New Zealand.Free amino acids from those samples were classified into three principal components.Moreover, comprehensive evaluation showed that Jin Tao,Xu Xiang and Jin Xiang kiwi fruit had a better quality.Conclusions. PCA could be performed to analyze the overall quality of free amino acids in diverse varieties of kiwi fruit effectively.

关 键 词：猕猴桃 游离氨基酸 主成分分析 综合评价 

分 类 号：TS207.3[轻工技术与工程—食品科学]