基于主成分分析的大蒜药用质量评价  

Evaluation of Medicinal Quality of Garlic Based on Principal Component Analysis

作　　者：胡小霞 邓丽娟 刘睿婷 史荣梅[3,5] HU Xiaoxia;DENG Lijuan;LIU Ruiting;SHI Rongmei(Technical Center of Urumqi Customs,Urumqi 830063,China;Tecon Biology Pharmacy Co.,Ltd.,Urumqi 830026,China;College of Pharmacy,Xinjiang Medical University,Urumqi 830011,China;Hu Suan Research Institute(Co.,Ltd.),Urumqi 830013,China;Key Laboratory of Garlic Medicinal Research in Xinjiang,Urumqi 830013,China)

机构地区：[1]乌鲁木齐海关技术中心,新疆乌鲁木齐830063 [2]天康生物制药有限公司,新疆乌鲁木齐830026 [3]新疆医科大学药学院,新疆乌鲁木齐830011 [4]新疆胡蒜研究院(有限公司),新疆乌鲁木齐830013 [5]新疆大蒜药用研究重点实验室,新疆乌鲁木齐830013

出　　处：《食品工业科技》2023年第12期293-299,共7页Science and Technology of Food Industry

摘　　要：通过比较分析大蒜的药用品质,建立大蒜药用质量评价体系。以水分、灰分、水溶性浸出物、大蒜素含量、蒜氨酸含量、大蒜辣素含量和蒜酶活力为指标,分析甘肃民乐、江苏邳州、山东金乡、河南郑州、重庆巫溪和新疆且末、拜城、种马场、虎头镇、大有镇、新地乡等11个产地大蒜的药用品质特征及差异,并通过相关性分析、主成分分析和聚类分析对大蒜质量进行综合评价。结果表明,不同产地大蒜的上述指标都具有显著性差异。相关性分析表明,蒜酶活力与水分呈极显著正相关性(P<0.01),蒜氨酸含量与灰分和大蒜辣素含量呈显著正相关性(P<0.05)。利用主成分分析可筛选出3个累计贡献率达到81.134%的主成分,在贡献率最大的第1主成分中,蒜氨酸对大蒜药用品质影响最大,其次为大蒜辣素和蒜酶活力。对11个产地大蒜进行综合评价,甘肃民乐大蒜的主成分综合评分得分最高为1.44,其余4个得分大于零的皆为新疆大蒜。系统聚类分析可将大蒜聚为四类,其中郑州大蒜单独为一类,金乡、巫溪和种马场大蒜聚为一类,新地、大有和民乐大蒜聚为一类,其余三地聚为一类。蒜氨酸、大蒜辣素和蒜酶活力可用于体现不同产地大蒜药用品质间的差距,利用综合评分可筛选出综合得分最高的大蒜,为优质大蒜的种质资源研究与药用大蒜规模化种植提供思路。To compare and analyze the medicinal quality of garlic,a garlic medicinal quality evaluation system was established.Moisture,ash,water-soluble extract,diallyl trisulfide content,alliin content,allicin content and alliinase activity were screened out as indicators to analyze the medicinal quality of garlic from 11 regions,including Minle,Pizhou,Jinxiang,Zhengzhou,Wuxi,Qiemo,Baicheng,Zhongmachang,Hutou,Dayou and Xindi.The correlation analysis,principal component analysis and cluster analysis were performed to determine the quality of garlic in different regions.The results showed that all the above-mentioned indicators of garlic from different regions had significant differences.The correlation analysis showed that alliinase activity had an extremely significant and positive correlation with moisture(P<0.01),and alliin content showed a significant positive correlation with ash and alliin content(P<0.05).Three principal components with a cumulative contribution of 81.134%could be selected using the principal component analysis.Among the first principal component with the largest contribution,alliin had the greatest influence on the medicinal quality of garlic,followed by allicin and alliinase activity.In the comprehensive evaluation of garlic from 11 regions,the highest score of 1.44 was obtained from Minle,and the remaining four scores greater than zero were all from Xinjiang.The systematic clustering analysis revealed that the garlic from 11 regions could be clustered into four categories.Among them,Zhengzhou garlic was a separate category.Jinxiang,Wuxi and Zhongmachang garlic were clustered into one category.Xindi,Dayou and Minle garlic were clustered into one category,and the remaining three regions were clustered into one category.Alliin,allicin and alliinase activity could be used to reflect the disparity between the medicinal quality of garlic from different regions.The garlic with the highest overall score could be screened using the integrated score,which would provide ideas for the research of germplasm re

关 键 词：大蒜 蒜氨酸 蒜酶活力 大蒜辣素 主成分分析 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]