不同澳洲坚果种质果仁氨基酸组成分析与评价

为了解不同澳洲坚果种质与其果仁氨基酸组分间的关系,筛选适合功能性氨基酸饮料加工的澳洲坚果品种,选取10株澳洲坚果优良种质的果实,对其果仁的氨基酸组成及含量进行测定,通过系统聚类分析(hierarchical cluster analysis,HCA)和正交偏最小二乘-判别法(orthogonal partial lea...

Analysis and Evaluation of Amino Acid Composition in Different Macadamiaternifolia Germplasm

In order to understand the relationship between different Macadamia germplasms and the amino acid composition of nuts， and screen germplasm resources of Macadamia variety suitable for functional amino acid beverage processing， 10 varieties of excellent macadamia germplasm were selected as materials， and the compositions and contents of amino acids of different Macadamia germplasms were analyzed. The quality characteristics of different Macadamia germplasms were evaluated by hierarchical cluster analysis （HCA）， orthogonal partial further squares discrimination analysis （OPLS-DA）and other multivariate statistical analysis methods. The results showed that there were a complete range of amino acids in Macadamia nuts， and there were significant differences in contents of Glu， Arg and Met among different Macadamia germplasm. 10 Macadamia germplasms were classified into 2 groups by HCA， and the class Ⅱ including 6 Macadamia germplasms with better quality. OPLS-DA indicated the model was accurate and reliable， and characteristic amino acid fractions with significant differences between the 2 classes were found， which proved that the six Macadamia germplasms of Class Ⅱ had better overall amino acid quality with high contents of Glu and Arg. They could be used as germplasm resources for selecting and breeding Macadamia varieties suitable for functional amino acid beverage processing， which provided theoretical support for the effective breeding of Macadamia varieties and the high value utilization of Macadamia amino acid quality.