不同种荞麦发芽前后蛋白质及氨基酸变化主成分分析与综合评价

摘要

In order to evaluate the comprehensive qualities of protein and amino acids in different varieties of buckwheat and their sprouts,and study the effects of germination on protein and amino acid of buckwheat,the protein and amino acids content of 10 varieties of buckwheat (5 kinds of sweet buckwheat,5 kinds of tartarian buckwheat) and their sprouts were determined by Kjeldahl Nitrogen Determination and automatic amino acid analyzer.The correlations were analyzed by principal component analysis and systematic cluster analysis.The results showed that buckwheat seeds and their sprouts were rich in glutamic acid,arginine,lysine,alanine and aspartate amino acids.Germination process can significantly improve protein content (average growth of 50.0％),total amino acid (average growth of 37.0％),total essential amino acid (average growth of 43.7％),and most of amino acids.Three principal components were extracted,and principal component analysis of amino acids of buckwheat and comprehensive evaluation model was established,which is F =F1 × 0.766 1 + F2 × 0.103 4 + F3 × 0.066 6.The comprehensive scores of amino acids were calculated by the model for the overall quality of amino acids of buckwheat.The correlation coefficient between the composite scores and the content of total amino acids and essential amino acid were 0.974 1 and 0.990 9 respectively.Combining with clustering analysis,comprehensive evaluation results showed that the sprouts of Chifeng 2,Haizige tartarian buckwheat and Hunan 7-2 had a better quality.%为评价不同品种荞麦发芽前后蛋白质及氨基酸的综合质量,探讨发芽对荞麦蛋白质和氨基酸的影响,利用凯氏定氮法和氨基酸自动分析仪分析测定了10个品种荞麦(5种甜荞,5种苦荞)发芽前后蛋白质、氨基酸的含量,对其进行了相关性分析、主成分分析和系统聚类分析.结果表明,荞麦种子及其芽中均富含谷氨酸、精氨酸、赖氨酸、丙氨酸、天冬氨酸等氨基酸.发芽处理可显著提高荞麦蛋白质含量(平均增幅50.0％)、总氨基酸含量(平均增幅37.0％)、总必需氨基酸含量(平均增幅43.7％)及大部分氨基酸的含量.荞麦氨基酸主成分分析提取3个主成分,建立了氨基酸综合评价模型:F=F1 ×0.766 1 +F2 ×0.103 4 +F3 ×0.066 6,用该模型计算的荞麦氨基酸综合得分可有效评价荞麦氨基酸的综合质量,其与荞麦总氨基酸、总必需氨基酸含量的相关系数分别为0.974 1和0.990 9.结合聚类分析,综合评价结果表明赤峰2号甜荞芽、海子鸽苦荞芽和湖南7-2甜荞芽氨基酸综合质量较好.