食品与发酵工业 >

2025 , Vol. 51 >Issue 14: 343 - 352

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040686

分析与检测

不同品种荔枝游离氨基酸组成分析及综合评价

  • 文英杰 ,
  • 刘海伦 ,
  • 姜永华 ,
  • 史发超 ,
  • 欧良喜 ,
  • 严倩
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  • (广东省农业科学院果树研究所,农业农村部南亚热带果树生物学与遗传资源利用重点实验室,广东省果树科学与技术研究重点实验室,广东 广州,510640)
第一作者: 博士,助理研究员(严倩副研究员为通信作者,E-mail:yanqian@gdaas.cn)

收稿日期: 2024-08-07

  修回日期: 2024-09-10

  网络出版日期: 2025-08-01

基金资助

广西科技重大专项项目(桂科AA23023007)广州市科技计划项目(2023B01J2002)广东省农业科学院人才引进项目(R2022YJ-YB3028)

收起

Analysis and comprehensive evaluation of free amino acids in different varieties of lychee

  • WEN Yingjie ,
  • LIU Hailun ,
  • JIANG Yonghua ,
  • SHI Fachao ,
  • OU Liangxi ,
  • YAN Qian
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  • (Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences; Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs; Guangdong Provincial Key Laboratory of Science and Technology Research on Fruit Trees, Guangzhou 510640, China)

Received date: 2024-08-07

  Revised date: 2024-09-10

  Online published: 2025-08-01

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摘要

为研究不同品种荔枝游离氨基酸的综合品质差异,以我国主栽的9个品种荔枝为研究对象,采用6-氨基喹啉-N-羟基琥珀酰亚胺氨基甲酸酯柱前衍生结合高效液相色谱法测定了20种游离氨基酸含量,并采用味道强度值、相关性分析、主成分分析和聚类分析等方法对各品种进行综合评价。结果表明,该检测方法分离度良好,灵敏度高,精密度、稳定性、重复性和回收率均符合要求。各品种荔枝均含有20种游离氨基酸,总含量为2 390.59~4 812.05 mg/kg,其中‘妃子笑’的含量最高。呈味特性表现为以鲜味氨基酸和甜味氨基酸为主,其中Glu和Ala对荔枝的滋味有影响。不同品种荔枝氨基酸之间存在较好的相关性,通过主成分分析提取出3个主成分,累计方差贡献率为83.74%,综合排名前3的品种依次是‘妃子笑’、‘灵山香荔’和‘糯米糍’。采用聚类分析将9个品种荔枝分为三类,与主成分分析结果一致。这些结果充分反映了不同品种荔枝间氨基酸的差异性,为我国丰富的荔枝种质资源的开发和新品种选育提供一定的理论依据。

关键词： 荔枝; 游离氨基酸; 柱前衍生; 主成分分析; 聚类分析

本文引用格式

文英杰 , 刘海伦 , 姜永华 , 史发超 , 欧良喜 , 严倩 . 不同品种荔枝游离氨基酸组成分析及综合评价[J]. 食品与发酵工业, 2025 , 51(14) : 343 -352 . DOI: 10.13995/j.cnki.11-1802/ts.040686

Abstract

To investigate the comprehensive differences in free amino acid (FAA) composition among different lychee varieties, nine of the primary cultivated lychee varieties in China were selected for the study.A pre-column derivatisation method using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate combined with high-performance liquid chromatography (HPLC) was used to quantify the levels of 20 FAAs.Various methods, such as taste activity values (TAV), correlation analysis (CA), principal component analysis (PCA), and hierarchical cluster analysis (HCA), were used for a thorough assessment of each lychee variety.Results demonstrated that the detection method exhibited excellent separation and high sensitivity, and met the criteria for precision, stability, repeatability, and recovery rate, ensuring the reliability and consistency of the results.All lychee varieties contained 20 FAAs, with total concentrations ranging from 2 390.59 to 4 812.05 mg/kg, with ‘Feizixiao’ exhibiting the highest content.The taste characteristics were dominated by umami and sweet amino acids, with Glu (umami amino acid) and Ala (sweet amino acid) playing significant roles in shaping the taste of lychee.There was a good correlation among amino acids in different lychee varieties.Principal component analysis extracted three principal components with a cumulative variance contribution rate of 83.74%, and the top three ranked varieties were ‘Feizixiao’, ‘Lingshanxiangli’, and ‘Nuomici’.Cluster analysis grouped the nine lychee varieties into three clusters, consistent with the principal component analysis results.These findings underscore the diverse amino acid profiles across various lychee varieties and provide a theoretical basis for the development of China’s rich lychee germplasm resources and the development of new cultivars.

Key words： lychee; free amino acid; pre-column derivation; principal component analysis; hierarchical cluster analysis

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