胡蜂酒中游离氨基酸多样性分析

Analysis of the diversity of free amino acid in Vespa mandarinia Smith wine

以16个不同产区金环胡蜂浸制胡蜂酒为研究对象,通过测定其游离氨基酸组成及含量,并采用相关性分析、主成分分析、聚类分析、综合打分评价,明确胡蜂酒游离氨基酸组成多样性及含量。结果表明,胡蜂酒中含有22种游离氨基酸,必需氨基酸、非必需氨基酸、药用氨基酸、总氨基酸平均含量为649.72、1068.97、841.55、1718.69mg/L。胡蜂酒中四类呈味氨基酸含量由高到低依次为甜味氨基酸、苦味氨基酸、鲜味氨基酸、芳香族氨基酸,含量分别为472.09、451.67、372.03、144.78mg/L。游离氨基酸成分中提取出4个主成分,贡献率达到87.372%,能较好的反映胡蜂酒中氨基酸的综合信息。以16个不同产区,22个游离氨基酸指标含量进行聚类分析,可将胡蜂酒分为4类,聚类分析结果和综合评分结果相似。主要与所含游离氨基酸含量关联性较强,游离氨基酸含量的高低与不同产区金环胡蜂生长的环境(气候、海拔、生物多样性等),食物的多样性密切相关。本研究结果可为下一步金环胡蜂的繁育、胡蜂酒的制作及开发奠定基础,为胡蜂酒的呈味机制、药理研究奠定科学基础。

In this study,the composition and content of free amino acids in Vespa mandarinia Smith wine made from 16 different areas were determined by correlation analysis,principal component analysis,cluster analysis and comprehensive scoring evaluation.The results showed that 22 kinds of free amino acids are in Vespa mandarinia Smith wine,the average contents of essential amino acids,non-essential amino acids,medicinal amino acids and total amino acids were 649.72,1068.97,841.55 and 1718.69mg/L,respectively.The contents of sweet amino acids,bitter amino acids,umami amino acids and aromatic amino acids in Vespa mandarinia Smith wine were 472.09,451.67,372.03 and 144.78mg/L,respectively.Four principal components were extracted from free amino acids and they contributed 87.372%to the whole profile.Therefore,the analysis better represents the comprehensive information of amino acids in the wine.Based on the cluster analysis of 22 free amino acid indexes in 16 different producing areas,Vespa mandarinia Smith wine could be divided into 4 categories,and the cluster analysis results were similar to the comprehensive score results.The content of free amino acids was closely related to the growth environment(climate,altitude,biodiversity,etc.)and food diversity of Va.aureus in different areas.The results of this study can lay a foundation for the next step of breeding of wasps,producing and developing of wasp wine.The study provides a reference for flavoring mechanism and pharmacological function research of Vespa mandarinia Smith wine.