枸杞鲜果呈味氨基酸含量组成、呈味特征及主成分分析  

Composition,flavor characteristics and principal component analysis of flavor amino acids in fresh wolfberry fruits

作　　者：杨春霞 开建荣 马桂娟 郭阳 龚慧 YANG Chunxia;KAI Jianrong;MA Guijuan;GUO Yang;GONG Hui(Ningxia Institute of Quality Standards and Testing Technology for Agricultural Products,Yinchuan 750002;National Key Laboratory for Market Regulation(Quality and Safety of Goji Berry and Wine),Yinchuan 750002)

机构地区：[1]宁夏农产品质量标准与检测技术研究所,银川750002 [2]国家市场监管重点实验室(枸杞及葡萄酒质量安全),银川750002

出　　处：《中国食品添加剂》2024年第9期197-205,共9页China Food Additives

基　　金：2021年第二批自治区人才专项青年拔尖人才项目;宁夏回族自治区重点研发计划项目(2022BEG03069);国家市场监管重点实验室(枸杞及葡萄酒质量安全)资助。

摘　　要：为了探究枸杞鲜果呈味氨基酸含量组成及呈味特征,采用味道强度值(TAV),结合相关性分析及主成分分析对25个样本中17种游离氨基酸综合评价。结果表明:银川、中宁、贺兰的25个样本中17种游离氨基酸总量在(1.749±0.174)~(1.916±0.159)g/100g之间,甜味氨基酸(SWAA)占34.88%,鲜味氨基酸(FAA)占38.94%,苦味氨基酸(BIAA)占20.66%,芳香味氨基酸(AAA)占5.23%。脯氨酸(Pro)、丙氨酸(Ala)、天冬氨酸(ASP)、胱氨酸(Cys)和谷氨酸(Glu)的TVA值大于1,对呈味有贡献,且含量因地区差异变化较大,中宁枸杞鲜味和芳香味突出,银川枸杞苦味突出,贺兰枸杞甜味和芳香味突出。主成分分析提取了3个主成分,累计方差贡献率为88.387%,较好地反映了宁夏地区枸杞鲜果呈味氨基酸的综合信息,中宁枸杞综合得分排名第1,整体呈味特征突出。In order to explore the flavor amino acid content composition and flavor characteristics of fresh wolfberry fruits,taste intensity value(TAV),correlation analysis and principal component analysis were used to evaluate 17 free amino acids in 25 samples.The results showed that:the total amount of 17 kinds of free amino acids in 25 samples from Yinchuan,Zhongning and Helan ranged from(1.749±0.174)to(1.916±0.159)g/100g,with sweet amino acids(SWAA)accounting for 34.88%and umami amino acids(FAA)accounting for 38.94%,Bitter amino acid(BIAA)accounted for 20.66%,aromatic amino acid(AAA)accounted for 5.23%.The TVA values of proline(Pro),alanine(Ala),aspartate(ASP),cystine(Cys)and glutamate(Glu)were greater than 1,which contributed to the taste,and the contents varied greatly due to regional differences.Zhongning wolfberry fruits had prominent umami and aromatic flavor,Yinchuan wolfberry had prominent bitter flavor,and Helan wolfberry had prominent sweet and aromatic flavor.Three principal components were extracted by principal component analysis,and the cumulative variance contribution rate was 88.387%,which better reflected the comprehensive information of taste amino acids of fresh wolfberry fruits in Ningxia region.The comprehensive score of Zhongning wolfberry ranked first,and the overall taste characteristics were prominent.

关 键 词：枸杞鲜果 呈味氨基酸 含量组成 味觉强度值 主成分分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]