基于热图和聚类分析黑龙江7个产地紫苏梗中氨基酸含量及其营养评价  

Determination of amino acids content in Perilla stems from 7 habitats of Heilongjiang based on heatmap and cluster analysis and their nutrition value evaluation

作　　者：刘振艳 张微 宋耀新 LIU Zhenyan;ZHANG Wei;SONG Yaoxin(Office of Academic Research,Qiqihar Medical University,Qiqihar 161006;Personnel Department,Qiqihar Medical College,Qiqihar 161006)

机构地区：[1]齐齐哈尔医学院科研处,齐齐哈尔161006 [2]齐齐哈尔医学院人事处,齐齐哈尔161006

出　　处：《中国食品添加剂》2023年第10期1-8,共8页China Food Additives

基　　金：黑龙江省哲学社会科学研究规划项目(21JYB156);黑龙江省中医药科研项目(ZHYCYC2022-015)。

摘　　要：以黑龙江7个种植区紫苏梗为研究对象,通过氨基酸比值系数法、主成分分析和聚类热图分析等方法进行营养评价。结果表明,7个种植区紫苏梗中至少含有17种氨基酸,总氨基酸含量介于(1.610±0.075)~(4.665±0.082)g/100 g;鲜味氨基酸、甜味氨基酸、苦味氨基酸和芳香族氨基酸的含量分别占总氨基酸含量的30.69%~32.41%、36.33%~39.45%、25.50%~28.28%和9.05%~9.44%;第一限制氨基酸为蛋氨酸+胱氨酸;必需氨基酸/总氨基酸含量与必需氨基酸/非必需氨基酸含量的百分比分别35.77%~37.86%和50.88%~55.73%,氨基酸评分系数在65.3~74.3;聚类热图按照氨基酸含量将7个种植区的紫苏梗划分为3大类;利用主成分分析构建了2个主成分,建立了综合评价模型,综合排名前2位的紫苏梗产地为伊春嘉荫和牡丹江东宁。Perilla stems from 7 producing areas in Heilongjiang were collected.The nutritional value was evaluated by the method of amino acid ratio coefficient,principal component and cluster heatmap analysis.The results showed that there were at least 17 kinds of amino acids in Perilla stems from seven different habitats,among which,the total content of amino acids ranged from(1.610±0.075)to(4.665±0.082)g/100 g;the content of delicious amino acids,sweet amino acids,bitter amino acids and aromatic amino acids accounted for 30.69%〜32.41%,36.33%〜39.45%,25.50%〜28.28% and 9.05%〜9.44% of the total amino acids,respectively;the first limiting amino acids were methionine+cystine;the percentages of essential amino acids to total amino acids and essential amino acids to non-essential amino acids were 35.77%〜37.86% and 50.88%〜55.73%,respectively,the amino acids ratio coefficient ranged from 65.3 to 74.3.With heatmap and cluster analysis,the samples of Perilla stems could be divided into 3 categories according to the content of amino acids;two principal components were extracted by principal component analysis and a comprehensive evaluation model was established,the 2 Perilla stems with top nutrition value were from Yichun Jiayin and Mudanjiang Dongning.

关 键 词：紫苏梗 氨基酸 主成分分析 综合评价 聚类分析热图 

分 类 号：TS201.4[轻工技术与工程—食品科学] TS202.1[轻工技术与工程—食品科学与工程]