LC-MS测定不同品种小麦中氨基酸含量及PCA分析  

Determination of amino acids in different varieties of wheat grain by LC⁃MS and PCA analysis

作　　者：吴琴燕[1] 朱建飞[1] 陈宏州[1] 杨红福[1] 杨敬辉[1] 庄义庆[1,2] WU Qinyan;ZHU Jianfei;CHEN Hongzhou;YANG Hongfu;YANG Jinghui;ZHUANG Yiqing(Central Laboratory of Zhenjiang Institute of Agricultural Sciences in the Hilly Area of Jiangsu Province,Jurong 212400,China;Jiangsu Academy of Agricultural Sciences,Nanjing 210049,China)

机构地区：[1]江苏丘陵地区镇江农业科学研究所中心实验室,江苏句容212400 [2]江苏省农业科学院,江苏南京210049

出　　处：《生物加工过程》2021年第1期91-98,共8页Chinese Journal of Bioprocess Engineering

基　　金：句容市社会发展项目(SF2018589878)。

摘　　要：小麦是世界第二大粮食作物,为人体主要蛋白的来源之一。高蛋白含量的小麦育种,同时改善其必需氨基酸的比例是当前研究热点。本文中,笔者采用LC MS测定小麦中游离和水解氨基酸含量,并利用主成分分析(PCA)法对37个不同品种小麦中游离和水解氨基酸进行综合评价。结果表明,37个小麦品种中游离和水解氨基酸种类无差异,但是含量差异较大。PCA分析表明游离氨基酸3个主成分累积贡献率达到82.17%,水解氨基酸4个主成分累积贡献率为78.19%,可以代表小麦中游离和水解氨基酸的主要趋势,扬辐麦5号、扬大180、扬麦13、镇麦168和望水白的游离和水解氨基酸综合评价均较高,为氨基酸品质较优的品种。Wheat is the second largest food crop in the world and it is one of the main sources of human protein.Wheat breeding with high protein content and improving the proportion of essential amino acids are the current research hot spots.Free amino acids and hydrolyzed aminoacids of wheat grain were detected by LC⁃MS.Principal component analysis(PCA)was used to evaluate the free amino acids and hydrolyzed amino acids of 37 different wheat varieties.The results show thatthere was no big difference in types of amino acids,and 19 free amino acids and 18 hydrolyzed amino acids in 37 different wheat varieties were obtained.PCA analysis suggested that 3 principal components could reflect most of the information on the free acids with a total cumulative variance contribution rate of 82.17%,and 4 principal components could reflect most of the information on the hydrolyzed amino acids with a total cumulative variance contribution rate of 78.19%,which could represent the main trends of free amino acids and hydrolyzed acids in wheat grain.The comprehensive evaluation scores of free amino acid and hydrolyzed amino acid in Yangfumai No.5,Yangda No.180,Yangmai No.13,Zhenmai No.168 and Wangshuibai were higher,and they were wheat varieties with better amino acid quality.

关 键 词：小麦 游离氨基酸 水解氨基酸 主成分分析 

分 类 号：TS201􀆰[轻工技术与工程—食品科学]