20份黄皮种质资源果肉游离氨基酸对风味品质和药用价值的影响及其评价

Effect of Free Amino Acids of 20 Wampee Germplasm Resources Pulp on Flavor Quality and Medicinal Value and its Evaluation

为研究黄皮果实中游离氨基酸的组分特征、科学评价不同黄皮种质游离氨基酸对果实风味和药用价值的影响,利用高效液相色谱法,测定20份黄皮种质果肉的20种常见游离氨基酸,采用味觉活度值、主成分分析和聚类分析等方法对各种质进行综合评价。结果表明:在20份黄皮种质果肉中均含有除胱氨酸和精氨酸以外的18种游离氨基酸,种类丰富,且多数种质间含量差异显著;各种质的总游离氨基酸质量浓度在1309.7~9832.0 mg/kg之间,其中非必需氨基酸含量最高,必需氨基酸含量次之,半必需氨基酸含量最低;药用氨基酸占总游离氨基酸的6.3%~18.6%,以天冬氨酸和谷氨酸为主;根据氨基酸呈味特性的不同,将18种氨基酸分为3大类呈味氨基酸,发现种质M1的甜味氨基酸含量最高,G2的鲜味氨基酸和苦味氨基酸含量最高;仅16份种质中的丙氨酸与少数种质中的天冬酰胺、天冬氨酸的味觉活度值(taste activity values,TAV)>1,对黄皮果实风味有贡献;大多数游离氨基酸呈显著或极显著正相关关系;主成分分析提取到4个主成分,累计贡献率达到89.766%,能较好地反映出黄皮果肉游离氨基酸的综合特征;各黄皮种质的综合得分在–3.18~3.51之间,M1的综合得分最高;聚类分析将20份黄皮种质聚为3大类,其中第Ⅲ类群的X2、Y-1、G2、M1的总游离氨基酸、药用氨基酸、呈味氨基酸含量高,氨基酸营养品质好,风味品质佳。研究结果可为黄皮良种选育和品质评价提供参考依据。

To study the characteristics of free amino acids in wampee,the scientific evaluation of the effects of free amino acids in different wampee germplasm on fruit flavor and medicinal value,the contents of 20 common free amino acids were determined using HPLC with the pulp of 20 wampee germplasms.By using taste activity values,principal component analysis and cluster analysis were used to comprehensively evaluate each wampee germplasm.The results showed that the pulp contained 18 kinds of free amino acids except Cys and Arg.The content was significantly different among major wampee germplasm.The mass concentration of total free amino acids of the 20 wampee germplasms ranged from 1309.7 to 9832.0 mg/kg,among which the content of non-essential amino acids was the highest,the content of essential amino acids was the second,and the content of essential amino acid for children was the lowest.And the content of medicinal amino acids ranged from 6.3%to 18.6%of the total free amino acids,of which Asp and Glu were the major components.According to the different flavor characteristics of amino acids,18 amino acids were divided into three categories of flavor amino acids,and found that M1 had the highest content of sweet amino acids,and G2 had the highest content of delicious and bitter amino acids.And the TAV of Ala in 16 wampee germplasm resources and Asp and Asn in a few wampee germplasm resources was greater than 1,which contributed to the flavor of wampee.Most free amino acid showed significant or highly significant positive relationships.Meanwhile,four principal components were extracted by principal component analysis,and the cumulative contribution reached 89.766%,which could better reflect the comprehensive characteristics of free amino acids of pulp.In general,the overall scores of each wampee germplasm ranged from–3.18 to 3.51,with M1 having the highest overall score.The 20 wampee germplasms were then clustered into three major groups by clustering analysis,among which X2,Y-1,G2 and M1 of groupⅢhad high contents of total free amino acids,medicinal amino acids and flavor amino acids,with good amino acid nutritional quality and flavor quality.The results could provide some reference for superior seed breeding and quality evaluation.