食品与发酵工业 >

2021 , Vol. 47 >Issue 10: 222 - 228

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025841

分析与检测

市售沙拉酱游离氨基酸组成的主成分分析与层次聚类分析

  • 唐史杰 ,
  • 尹明雨 ,
  • 松冈亮辅 ,
  • 奚印慈 ,
  • 王锡昌
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海海洋大学 食品科学技术研究室,上海,201306)
硕士研究生(王锡昌教授为通讯作者,E-mail:xcwang@shou.edu.cn)

收稿日期: 2020-10-09

  修回日期: 2020-11-24

  网络出版日期: 2021-06-17

基金资助

上海市现代农业产业技术体系(D-8004-16-0179A-1)

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The composition analysis of free amino acids in market salad dressings using principal component analysis and cluster analysis

  • TANG Shijie ,
  • YIN Mingyu ,
  • RYOSUKE Matsuoka ,
  • XI Yinci ,
  • WANG Xichang
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  • 1(College of Food Science and Technology, Shanghai 201306 China)
    2(Food Science and Technology Laboratory, Shanghai 201306, China)

Received date: 2020-10-09

  Revised date: 2020-11-24

  Online published: 2021-06-17

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摘要

通过主成分分析与层次聚类分析对6种市售沙拉酱(BL、HS、HM、QB、KF、WM)进行综合品质评定。利用游离氨基酸自动分析仪在优化条件下对6种沙拉酱样品进行分析,再进行主成分分析和层次聚类分析。6种沙拉酱共检测出17种游离氨基酸,平均总量为1 155.54 mg/100g。6种沙拉酱中含有的呈味氨基酸、必需氨基酸和限制氨基酸含量存在差异,QB含有较多呈味氨基酸与必需氨基酸,WM含有较多限制性氨基酸。谷氨酸对6种沙拉酱样品的呈味特征贡献最大,味觉活性值(taste activity values,TAV)值为17.35~7 878.75,平均值为3 031.84。通过主成分分析提取出2个主成分,累计方差贡献率达94.28%,足以反映不同沙拉酱品种游离氨基酸的大部分信息,计算综合得分后得分最高为WM。层次聚类分析结果将6种沙拉酱分为3类,聚类结果与主成分分析一致。主成分分析与层次聚类分析可较好地分析沙拉酱中游离氨基酸组成,并以此作为沙拉酱的品质评价指标,过高或过低的游离氨基酸含量都会降低沙拉酱品质,研究中品质最好的沙拉酱为WM。

关键词： 沙拉酱; 游离氨基酸; 主成分分析; 层次聚类分析

本文引用格式

唐史杰 , 尹明雨 , 松冈亮辅 , 奚印慈 , 王锡昌 . 市售沙拉酱游离氨基酸组成的主成分分析与层次聚类分析[J]. 食品与发酵工业, 2021 , 47(10) : 222 -228 . DOI: 10.13995/j.cnki.11-1802/ts.025841

Abstract

This study aimed to evaluate the comprehensive quality of 6 kinds of salad dressings, which named BL、HS、HM、QB、KF、WM, sold in the market by principal component analysis and cluster analysis. Six kinds of salad dressing samples were analyzed by free amino acid analyzer under optimized conditions. There were 17 kinds of free amino acids were detected with the average total amount of 1 155.54 mg/100g. There were significant differences in the contents of free amino acids, total essential amino acids, taste-active amino acids and limiting amino acids. QB contained taste-active amino acids and essential amino acids, and WM contained more limiting amino acids. Glutamic acid contributed the most to the taste characteristics with TAV(Taste activity values)values ranged from 17.35 to 7 878.75. Two principal components were extracted by principal component analysis, and the cumulative variance contribution rate was 94.28% which indicated the effect of free amino acids on different salad dressings. And the highest comprehensive score was WM. Moreover, the results of cluster analysis showed that the 6 kinds of salad dressings could be divided into three groups which showed the same trends in principal component analysis. So, principal component analysis and cluster analysis can better analyze the composition of free amino acids in salad dressing, which can be used as the quality evaluation index of salad dressing. High or low free amino acid content will reduce the quality of salad dressing. The best quality salad dressing in this study is WM.

Key words： salad dressings; free amino acid; principal component analysis; cluster analysis

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