基于氨基酸含量分析14类香菇的品质特性

Quality characteristics analysis of 14 types of Lentinula edodes based onamino acid content

为探究不同类别香菇的氨基酸含量差异,以14类市售香菇为研究对象,16种游离氨基酸作为评价指标,利用相关性、主成分和聚类分析进行综合评价。结果表明,不同类别香菇的氨基酸含量存在差异,但均是谷氨酸(Glu)含量最高,其次为天冬氨酸(Asp);游离氨基酸总量(TAA)(w)为18.66~26.06 g·kg^(-1),必需氨基酸EAA/TAA为34.66%~38.96%;各类香菇间的氨基酸组分特征不同,鲜味氨基酸(UAA)含量最高,尤其是第9类,达到10.61 g·kg^(-1),第3类的甜味氨基酸(SAA)含量最高,为7.94 g·kg^(-1);甲硫氨酸(Met)的变异系数最大,为19.27%,赖氨酸(Lys)最小,仅为7.64%。主成分分析(PCA)提取到2个主成分,累计贡献率达到88.27%,苏氨酸(Thr)、Asp、Lys和Glu可作为市售14类香菇的综合评价指标。综合得分前3位的为第3类、第1类、第9类和第11类,其中第11类与第9类并列第三;聚类分析将14类香菇分为五大类,与主成分分析结果基本一致。研究结果可为香菇的良种选育及品质评价提供参考。

In order to explore the differences in amino acid content of different types of Lentinula edodes,14 types of L.edodes were used as the research objects,16 kinds of free amino acids were used as evaluation indicators,and correlation,principal component and cluster analysis were used for comprehensive evaluation.The results showed that there were differences in the amino acid content of different types of L.edodes,but the content of Glu was the highest,followed by Asp.The total free amino acids(TAA)were 18.66-26.06 g·kg^(-1),and the essential amino acids EAA/TAA were 34.66%-38.96%;the amino acid composition characteristics of various types of L.edodes were different,and the umami amino acid(UAA)was the highest,among which the highest in category 9 is 10.61 g·kg^(-1),and the highest sweetness ami-no acid(SAA)in category 3 is 7.94 g·kg^(-1);The coefficient of variation of Met was the largest,which was 19.27%,and that of Lys was only 7.64%.PCA analysis extracted two principal components,and the cumulative contribution rate reached 88.27%.Thr,Asp,Lys and Glu can be used as comprehensive evaluation indicators of 14 types of L.edodes in the market.The top 3 categories in the overall score are category 3,category 1,category 9 and category 11.Cluster analy-sis divided 14 types of L.edodes into 5 categories,which were basically consistent with the results of principal compo-nent analysis.This study can provide a reference for the breeding and quality evaluation of Lentinula edodes.