山东晚熟桃游离氨基酸组成及综合评价  

Composition and Comprehensive Evaluation of Free Amino Acids in Late Ripe Peaches from Shandong Province

作　　者：李保来 王永花 伊廷旺 张艳 许海东 胡艾华 孙锐[5] 蔡宓 LI Baolai;WANG Yonghua;YI Yanwang;ZHANG Yan;XU Haidong;HU Aihua;SUN Rui;CAI Mi(Mengyin Science and Technology Innovation Service Center,Linyi 276200,Shandong,China;Mengyin Intellectual Property Protection Center,Linyi 276200,Shandong,China;Mengyin County Education Center,Linyi 276200,Shandong,China;Mengyin Science and Technology Bureau,Linyi 276200,Shandong,China;Department of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Science),Jinan 250353,Shandong,China)

机构地区：[1]蒙阴县科技创新服务中心,山东临沂276200 [2]蒙阴县知识产权保护中心,山东临沂276200 [3]蒙阴县廉政教育中心,山东临沂276200 [4]蒙阴县科学技术局,山东临沂276200 [5]齐鲁工业大学(山东省科学院)食品科学与工程学院,山东济南250353

出　　处：《食品研究与开发》2024年第15期164-171,共8页Food Research and Development

基　　金：山东省重点研发计划(乡村振兴科技创新提振行动计划)项目(2022TZXD0012);齐鲁工业大学(山东省科学院)“揭榜制”项目(2022JBZ01-08)。

摘　　要：为探究山东晚熟桃游离氨基酸(free amino acid,FAA)的组成、含量及综合品质的差异,采用液相色谱-串联质谱法测定7种晚熟桃中FAA的种类和含量,利用主成分分析(principal component analysis,PCA)对晚熟桃中FAA进行综合评价。结果表明,晚熟桃中FAA种类丰富,共检测出20种FAA。FAA总量为165.169~460.328μg/g,其中非必需氨基酸的含量最高,其次是必需氨基酸,儿童必需氨基酸含量最低。不同品种晚熟桃FAA种类基本无差异,但FAA含量差异显著;晚熟桃中呈味氨基酸含量排序为鲜味氨基酸>苦味氨基酸>甜味氨基酸>芳香族氨基酸;相关性分析显示,不同品种桃间的相关性显著,PCA共提取3个主成分,累计方差贡献率为89.55%,PCA评分由高到低排序为晴朗>瑞蟠101>黄金脆>世纪桃王>青州蜜>映霜红>金秋红蜜。部分晚熟桃FAA的组分特征差异明显,且PCA能较好反映各品种的综合价值。To explore the difference in composition and content of free amino acid(FAA)and comprehensive quality of late ripe peaches from Shandong Province,the types and content of FAA in seven kinds of late ripe peaches were determined by liquid phase chromatography-tandem mass spectrometry.Principal component analysis(PCA)was used to comprehensively evaluate FAA in late ripe peaches.The results showed that there were many kinds of FAAs in late ripe peaches,with 20 kinds of FAA detected.The total amount of FAA ranged from 165.169μg/g to 460.328μg/g,among which the content of non-essential amino acids was the highest,followed by essential amino acids,and the lowest content was amino acids essential for children.There was no difference in FAA types among different varieties of late ripe peaches,but a significant difference was observed in in FAA content.The contents of flavorful amino acids in late ripe peaches in descending order were umami amino acids>bitter amino acids>sweet amino acids>aromatic amino acids.The correlation analysis showed that there was a significant correlation between different varieties of peaches.Three principal components were extracted from PCA,and the cumulative variance contribution rate was 89.55%.The PCA scores in descending order were Qingqing>Ruipan101>Golden Brittle>Century Peach King>Qingzhou Honey>Yingshuang Hong>Jinqiu Red Honey.FAA component characteristics of some late ripe peaches were significantly different,and PCA could better reflect the comprehensive value of each variety.

关 键 词：桃 游离氨基酸 相关性分析 主成分分析 综合评价 

分 类 号：S662.1[农业科学—果树学]