硒镧复合作用下姬松茸氨基酸数量性状的因子分析

对硒镧复合作用下姬松茸氨基酸数量性状进行因子分析。结果表明,硒镧复合作用下姬松茸氨基酸的17个数量性状,可提取为2个公因子,其累积方差贡献率达93.66%,具有较好地反映这些性状所包含的信息。按照主因子所包含的性状及其所反映的营养学和药学含义,可把2个主因子命名为芳香族氨基酸、支链氨基酸因子和鲜味氨基酸因子。一个2因子的模型能够合理地解释氨基酸含量间的相关关系。其因子得分可用于对硒镧复合作用下氨基酸质量的综合评价,证实氨基酸含量与硒镧复合作用下姬松茸含量之间大部分存在着极显著相关性.这些研究为以后姬松茸的栽培及营养学和药学机理提供科学依据。

Analysis on the Factors Affecting Quantitative Characters of Amino Acids in Agaricus blazei Murill under Interaction of Selenium and Lanthanum

The factors affecting quantitative characters of amino acids in Agaricus blazei Murill under interaction of Selenium and Lanthanum were analyzed. Results showed that, 17 quantitative characters of amino acids in Agaricus blazei Murill could be induced into 2 common factors, which the contributing rates reached 93.66% and fairly reflected the information included in these characters. According to the characters included in the main factors and its meanings in nutrition and pharmacology, the 2 main factors could be named as the factor of aromatic amino acid and branched chain amino acid and the factor of flavor amino acid. A double factor model could reasonably explain the correlation among different amino acid contents. The factor scores could be used in the comprehensive evaluation on amino acid qualities under interaction of Selenium and Lanthanum. It was proved that a very significant correlation occurred between amino acid contents and yields of Agaricus blazei Murill under interaction of Selenium and Lanthanum. This study provided a scientific basis for the cultivation of Agaricus blazei Murill and the mechanism of its nutrition and pharmacology.