添加外源镧条件下姬松茸中脂肪酸的相关及主成分分析

Correlation and Principle Components Analysis on the Fatty Acid Profiles of Agaricus blazei Murrill under Condition with Exogenous Lanthanum

采用主成分分析法,对外源镧协迫姬松茸的效应进行了研究。结果表明:姬松茸的C14∶0与C18∶1呈显著的正相关,C18∶0与C18∶1呈显著的负相关,C18∶2与味知脂肪酸呈显著的负相关。从脂肪酸构成比例中提取出3个协迫效应的主成分,累积方差贡献率为92.05%。根据主成分对原性状的综合能力,进行脂肪酸系列分析,3个主成分可分别解释为C18∶0和C18∶1效应因子、C16∶0效应因子、C24∶0效应因子,并建立了主成分方程,分别为:y1=0.384 9F1-0.163 6F2-0.399 9F3+0.434 6F4+0.484 4F5-0.274 3F6-0.408 0F7;y2=0.406 5F1+0.738 7F2+0.315 8F3+0.176 3F4-0.117 9F5+0.210 7F6-0.316 1F7;y3=-0.154 5F1+0.036 8F2-0.481 0F3+0.1665F4+0.0878F5+0.8409F6+0.0273F7。各处理组的主成分得分、综合得分计算排序第1为0.05 mg/mL处理组,所以为较适宜的协迫浓度。

The principal components analysis was adopted to investigate the fatty acid efficiency of the Agaricus blazei Murill under the exogenous addition of Lanthanum in the current work. The results showed that C14：0 was positively correlated with C18： 1, and C18：0 was negatively related to C18： 1. However, C18：2 was negatively correlated with the unknown fatty acids. Three main components which contributed to the accumulative variance by 92.05% had been picked out from the fatty acids. According to the comprehensive func- tion of each main component, the three main components could be explained respectively as the factor of C18： 1 and C18：2 effect, the C16：0 effect and the C24：0 effect. The equation of main components were as follows： y1= 0.384 9F1 - 0. 163 6F2 - 0.399 9F3 ＋ 0.434 6F4 ＋ 0.484 4F5 - 0.274 3F6 - 0. 408 0F7 ; y2 = 0.406 5F1 ＋ 0.738 7F2 ＋0.315 8F3 ＋0. 176 3F4 -0. 117 9F5 ＋0.2107F6 -0.316 1F7;y3 = -0. 154 5F1 ＋ 0.036 8F2 - 0. 481 0F3 ＋ 0. 166 5F4 ＋ 0. 087 8F5 ＋ 0. 840 9F6 ＋ 0. 027 3F7. The 50 mg/Kg treatment had the highest principle components and integrate scores, which mirrors this treatment is the most suiTab, concentration.