Principal Component Analysis and Comprehensive Evaluation of Free Amino Acids in Different Lentinus edodes Varieties

doi:10.15933/j.cnki.1004-3268.2022.07.014

Abstract

Abstract: The nutritional characteristics and taste and flavor of different Lentinus edodes varieties were scientifically evaluated and compared.In this study,14 Lentinus edodes varieties conventionally cultivated in Henan Province were selected as the research objects.The free amino acids were measured by an automatic amino acid analyzer,and the ratios and taste characteristics of free amino acid components were systematically compared.The results showed that 14 Lentinus edodes varieties were rich in free amino acids,including 17 kinds of amino acids，with a total content of 10.91—20.57 mg/g，and there was a great difference among different varieties.The ratio of essential amino acids/(essential amino acids+non‑essential amino acids) of 14 Lentinus edodes varieties was close to 40%，and the ratio of essential amino acids/non‑essential amino acids was close to or over 60%，approaching the ideal values.Among the flavor amino acids，the contents of sweet，bitter and aromatic amino acids in Yuxiang 1 were the highest. Glu has the greatest effect on the umami taste of Lentinus edodes，and taste activity value（TAV）of Glu was 9.29—20.06.The results of principal component analysis and cluster analysis were consistent.14 Lentinus edodes varieties were significantly divided into four categories（Euclidean distance was 2.5），among which Yuxiang 1 with the best comprehensive quality belonged to the first category.The comprehensive quality of Nongxiang 1，Nanshan 1 and Xiang 1024 took the second place，and they were clustered into the second category. Xiang 25，Xiang LS，Xiang 28，Yuhua 3，L18，Xiang 808，Xiang 9608，Xiang 931 and Han Xiang 1 were clustered into the third category，and Nongxiang 3 with the worst comprehensive quality belonged to the fourth category.

Key words: Lentinus edodes, Free amino acids, Taste characteristics, Principal component analysis, Clustering analysis

摘要： 为科学评价不同香菇品种的营养特征与口感风味，以河南省常规栽培的14个香菇品种为研究对象，采用氨基酸自动分析仪测定其游离氨基酸，并系统比较了14个香菇品种的游离氨基酸组分比例及呈味特征。结果表明，14个香菇品种中游离氨基酸含量丰富，多数含17种氨基酸，总含量为10.91~20.57 mg/g，不同品种间差异较大。14个香菇品种中必需氨基酸（/ 必需氨基酸+非必需氨基酸）均接近40%，必需氨基酸/非必需氨基酸接近或大于60%，是理想的蛋白质来源。呈味氨基酸中，豫香1号甜味、苦味及芳香族氨基酸含量均最高。谷氨酸对香菇风味的影响最大，其味道强度值（TAV）在9.29~20.06。主成分和聚类分析结果一致，14个香菇品种被显著分为4类（欧氏距离=2.5），其中，豫香1号综合品质最好，为第1类；农香1号、南山1号和香1024综合品质次之，聚成第2类；香25、香LS、香28、雨花3号、L18、香808、香9608、香931、韩香1号聚成第3类；农香3号综合品质最差，为第4类。该结果较好地反映出香菇不同种质间的差异性。

关键词: 香菇, 游离氨基酸, 呈味特征, 主成分分析, 聚类分析

CLC Number:

S646.1+2

LIU Qin, Terigen, SHI Ziwen, WU Jie, HU Sujuan, CUI Xiao, KONG Weili. Principal Component Analysis and Comprehensive Evaluation of Free Amino Acids in Different Lentinus edodes Varieties[J]. Journal of Henan Agricultural Sciences, 2022, 51(7): 134-144.

刘芹, 特日根, 师子文, 吴杰, 胡素娟, 崔筱, 孔维丽. 不同品种香菇子实体游离氨基酸组成的主成分分析及综合评价[J]. 河南农业科学, 2022, 51(7): 134-144.

References

［1］XU L，FANG X J，WU W J，et al.Effects of high‑temperature pre‑drying on the quality of air‑dried shiitake mushrooms （Lentinula edodes）［J］.Food Chemistry，2019，285：406‑413.
［2］XU X， ZHANG X.Lentinula edodes‑derived polysaccharide alters the spatial structure of gut microbiota in mice［J］.PLoS One，2015，10（1）：e0115037.
［3］LIU Q，CUI X，SONG Z B，et al.Coating shiitake mushrooms（Lentinus edodes）with a polysaccharide from Oudemansiella radicata improves product quality and flavor during postharvest storage［J］.Food Chemistry，2021，352：129357.
［4］刘晓，闫语婷.香菇的营养价值及综合利用现状与前景［J］.食品工业，2017，38（3）：207‑210.
LIU X，YAN Y T.Review on nutritional value and comprehensive utilization of Lentinus edodes and present situation［J］.Food Industry，2017，38（3）：207‑210.

［5］中国食用菌协会.2020年度全国食用菌统计调查结果分析［EB/OL］.（2021‑12‑29）［2022‑07‑27］.https：//www.cefa.org.cn/web/index. html.

China Edible Fungi Association.Analysis of statistical survey results of edible fungi in China in 2020［EB/OL］.（2021‑12‑29）［2022‑07‑27］.https：//www. cefa. org. cn/web/index. html.

［6］孔维丽，崔筱，胡素娟，等.卢氏县食用菌产业发展的问题及对策建议［J］.园艺与种苗，2019，39（9）：10‑13.
KONG W L，CUI X，HU S J，et al.Problems and suggestions on the development of edible fungi industry in Lushi county［J］.Horticulture & Seedling，2019，39（9）：10‑13.
［7］范婷婷，赵晓燕，李晓贝，等.人工栽培和野生羊肚菌游离氨基酸主成分分析及综合评价［J］.食品科学，2022，43（6）：295‑302.
FAN T T，ZHAO X Y，LI X B，et al.Principal component analysis and comprehensive evaluation of free amino acids
between cultivated and wild Morchella［J］.Food Science，2022，43（6）：295‑302.
［8］HOU H，LIU C，LU X，et al.Characterization of flavor frame in shiitake mushrooms（Lentinula edodes）detected
by HS‑GC‑IMS coupled with electronic tongue and sensory analysis：Influence of drying techniques［J］.LW‑Food Science and Technology，2021，146：111402.
［9］LIU Q，HU S，SONG Z，et al.Relationship between flavor and energy status in shiitake mushroom（Lentinula edodes）harvested at different developmental stages［J］.Journal of Food Science，2021，86：4288‑4302.
［10］王俊花，邵林生，闫建宾，等.基于主成分分析的糯玉米杂交组合农艺性状综合评价［J］.山西农业科学，2022，50（7）：938‑944.
WANG J H，SHAO L S，YAN J B，et al.Comprehensive evaluation of agronomic traits based on principal component analysis of waxy cross combinations［J］.Journal of Shanxi Agricultural Sciences，2022，50（7）：938‑944.
［11］李莹，何静怡，陈鹏，等.麻黄鸡体质量与体尺性状的相关分析和主成分分析［J］.河南农业科学，2022，51（5）：126‑132.
LI Y，HE J Y，CHEN P，et al.Correlation and principal component analysis between body mass and body measurement traits in Mahuang chickens［J］.Journal of Henan Agricultural Sciences，2022，51（5）：126‑132.
［12］郝建宇，郭利磊，王敏，等.近10 a黄淮冬麦区北片水地区试小麦品种（系）品质的主成分分析［J］.山西农业科学，2021，49（10）：1143‑1147.
HAO J Y，GUO L L，WANG M，et al.Principal component analysis of winter wheat varieties（lines）quality in the north Huanghe‑Huaihe irrigated region in recent ten years［J］.Journal of Shanxi Agricultural Sciences，2021，49（10）：1143‑1147.

［13］杨燕君，杨复康，宋永宏，等.山西不同杏品种抗寒性主成分分析［J］.山西农业科学，2020，48（12）：1913‑1915，1963.

YANG Y J，YANG F K，SONG Y H，et al.Principal component analysis on cold resistance of different apricot varieties in Shanxi［J］.Journal of Shanxi Agricultural Sciences，2020，48（12）：1913‑1915，1963.
［14］宋晓，张珂珂，黄晨晨，等.基于主成分分析的氮高效小麦品种的筛选［J］.河南农业科学，2020，49（12）：10‑16.
SONG X，ZHANG K K，HUANG C C，et al.Selection of nitrogen‑efficient wheat varieties based on principal component analysis［J］.Journal of Henan Agricultural Sciences，2020，49（12）：10‑16.
［15］侯钟令，朱兰兰，周德庆，等.基于主成分分析算法的市售南极磷虾油品质分析模型构建［J］.南方农业学报，2020，51（9）：2227‑2235.
HOU Z L，ZHU L L，ZHOU D Q，et al.Construction of quality analysis model of Antarctic krill oil based on principal component analysis algorithm［J］.Journal of Southern Agriculture，2020，51（9）：2227‑2235.
［16］吴金华，李庆山，谭淑雯，等.不同日龄樱桃谷鸭体质量与体尺性状的主成分分析［J］.河南农业科学，2020，49（7）：139‑145.
WU J H，LI Q S，TAN S W，et al.Principal component analysis of body weight and body size traits of Cherry valley duck at different ages［J］.Journal of Henan Agricultural Sciences，2020，49（7）：139‑145.
［17］LI W，CHEN W，YANG Y，et al.Effects of culture substrates on taste component content and taste quality of Lentinula edodes［J］.International Journal of Food Science and Technology，2017，52（4）：981‑991.
［18］SUN L，LIU Q，BAO C，et al.Comparison of free total amino acid compositions and their functional classifications in 13 wild edible mushrooms ［J］.Molecules，2017，22（3）：350.
［19］王馨雨，王蓉蓉，王婷，等.不同品种及内外百合鳞片游离氨基酸组成的主成分分析及聚类分析［J］.食品科学，2020，41（12）：211‑220.
WANG X Y，WANG R R，WANG T，et al.Principal component analysis and cluster analysis for evaluating the free amino acid composition of inner and outer lily bulb scales from different cultivars［J］.Food Science，2020，41（12）：211‑220.
［20］刘伟，张群，李志坚，等.不同品种黄花菜游离氨基酸组成的主成分分析及聚类分析［J］.食品科学，2019，40（10）：243‑250.
LIU W，ZHANG Q，LI Z J，et al.Principal component analysis and cluster analysis for evaluating free amino acids of different cultivars of daylily buds［J］.Food Science，2019，40（10）：243‑250.
［21］段静怡，李自燕，李建，等.基于游离氨基酸的组分及特征比较四种食用菌与四种果蔬的营养与风味特征［J］.菌物学报，2020，39（6）：1077‑1089.
DUAN J Y，LI Z Y，LI J，et al.Comparison of nutritional and flavor characteristics between four edible fungi and
four fruits and vegetables based on components and characteristics of free amino acids［J］.Mycosystema，2020，39（6）：1077‑1089.
［22］KOMATA Y. The taste and constituents of foods［J］.Nippon Shokuhin Kogyo Gakkaishi，1969，3：26.
［23］YAMAGUCHI S，TOMOKO Y，SHINGO I，et al.Measurement of the relative taste intensity of some α‑amino acid and 5′‑nucleotides［J］.Journal of Food Science，1971，36：846‑849.
［24］LUO D，WU J，MA Z，et al.Production of high sensory quality Shiitake mushroom （Lentinus edodes） by pulsed air‑impingement jet drying （AID） technique［J］.Food Chemistry，2021，341（17）：128290.
［25］田艳花，张立伟，田叶，等.11种红枣氨基酸组成及主成分分析［J］.分子植物育种，2018，16（4）：1300‑1306.
TIAN Y H，ZHANG L W，TIAN Y，et al.Amino acid composition and principal component analysis of 11 kinds of jujube［J］.Molecular Plant Breeding，2018，16（4）：130‑1306.
［26］陈蓉，吴启南，沈蓓.不同产地芡实氨基酸组成分析与营养价值评价［J］.食品科学，2011，32（15）：239‑244.
CHEN R，WU Q N，SHEN B.Amino acid composition and nutritional evaluation of semen euryales from different regions［J］. Food Science，2011，32（15）：239‑244.
［27］王曜，陈舜胜.野生与养殖克氏原螯虾游离氨基酸的组成及比较研究［J］.食品科学，2014，35（11）：269‑273.
WANG Y，CHEN S S.Comparative composition of free amino acid in wild and cultured Procambarus clarkia［J］.Food Science，2014，35（11）：269‑273.
［28］MA J，XIA J W，ZHANG X G，et al.Arachnophora dinghuensis sp. nov. and Websteromyces inaequale sp.nov.，and two new records of anamorphic fungi from dead branches of broad‑leaved trees in China［J］.Mycoscience，2014，9：329‑335.
［29］TAO Y X，VAN PEER A F，HUANG Q H，et al.Identification of novel and robust internal control genes from Volvariella volvacea that are suitable for RT‑qPCR in filamentous fungi［J］.Scientific Reports 2016，6：29236.

[1]	QIAO Yuxuan, SHEN Xiaoxiao, JIAO Xuehui, ZHOU Xiaojuan, YUE Changping, SHI Xibing. Genetic Diversity Analysis of Ornamental Peach Germplasm Based on Phenotypic Traits [J]. Journal of Henan Agricultural Sciences, 2024, 53(2): 108-117.
[2]	WEI Shuxin, WANG Anjian, GAO Shuaiping, TIAN Guangrui, LIU Lina, XU Fangfang, LI Shunfeng, CUI Guomei. Optimization of Twin‑Screw Extrusion Sterilization Process for Lentinus edodes Culture Materials [J]. Journal of Henan Agricultural Sciences, 2024, 53(1): 172-179.
[3]	WANG Xiaojie, LI Meixia, TAO Lei, ZHANG Bo, HE Xinru, MI Jia, DAI Guoli, XU Wendi. Study on the Genetic Diversity of Phenotypic and Quality Traits of 48 Germplasm Resources of Lycium ruthenicum Murr. [J]. Journal of Henan Agricultural Sciences, 2023, 52(9): 78-90.
[4]	DOU Dandan, SUN Jianjun, WANG Dexin, GUO Yuxi, GUO Xinhai, DING Chaoming. Effect of Sowing Date on Yield and Quality of Early and Middle Rice [J]. Journal of Henan Agricultural Sciences, 2023, 52(7): 12-23.
[5]	WEI Yuan, LÜ Mengyang, MA Yate, LIU Jing, WANG Xuan, WANG Dongsheng. Comprehensive Evaluation of the Nutritional Quality of Chestnut Based on Three Methods [J]. Journal of Henan Agricultural Sciences, 2023, 52(6): 111-119.
[6]	ZHAO Haijun, SHI Jiaqing, WANG Bin, GUO Yiyang, HU Xiaoli, HAN Zanping. Comprehensive Evaluation of Grain and Its Quality Traits of 150 Maize Inbred Lines [J]. Journal of Henan Agricultural Sciences, 2023, 52(5): 33-39.
[7]	WU Guojiang, ZHOU Wei, YU Zhonghao, LI Yan, LÜ Jingbo, WANG Zhenguo, ZHOU Yaxing. Comprehensive Evaluation of 176 Waxy Sorghum Germplasm Resources Based on Principal Component，Grey Correlation and DTOPSIS Analyses [J]. Journal of Henan Agricultural Sciences, 2023, 52(5): 40-51.
[8]	YU Gao, WANG Hai, MO Zhongmei, CHEN Fen. Rhizome Quality Characteristics of Polygonatum rhizoma in Different Habitats and Driving Factors in Rhizosphere Soil Environment [J]. Journal of Henan Agricultural Sciences, 2023, 52(12): 57-68.
[9]	MU Chunyu, ZHANG Rui, TANG Qingping, BU Zhu, CHANG Lingling, FU Shengyong, XIA Aiping, YANG Mingjun. Principal Component and Path Analysis of Body Size and Slaughter Performance of Different Days of Shiqi Pigeon [J]. Journal of Henan Agricultural Sciences, 2022, 51(9): 133-140.
[10]	ZHANG Fan, LI Yuan, CHEN Mengru, XING Yingying, WANG Xiukang. Comparison and Comprehensive Evaluation of Quality of 20 Potato Varieties [J]. Journal of Henan Agricultural Sciences, 2022, 51(8): 28-36.
[11]	LI Ying, HE Jingyi, CHEN Peng, ZHANG Li, XU Xinchun, JI Jian, LUO Chenglong. Correlation and Principal Component Analysis between Body Mass and Body Measurement Traits in Mahuang Chickens [J]. Journal of Henan Agricultural Sciences, 2022, 51(5): 126-132.
[12]	WANG Xueping, GAO Shiwei, YE Fei, TENG Jing, GUI Anhui, ZHENG Pengcheng. Quality Evaluation and Construction of Seedling Index of Tea Seedlings [J]. Journal of Henan Agricultural Sciences, 2022, 51(12): 45-52.
[13]	WANG Huijuan, WANG Erqiang, FU Zhenzhu, LI Yanmin, WANG Xiaohui, WANG Zhanying, YUAN Xin, GAO Jie, WANG Limin, ZHANG Hechen. Phenotypic Diversity Analysis of Different Cultivars Groups of Herbaceous Peony Germplasm Resources [J]. Journal of Henan Agricultural Sciences, 2022, 51(12): 110-121.
[14]	SONG Shen, SHAN Shouming, LI Qian, LIU Sifan. Effects of Sink-Source Relationship on Anthocyanin Accumulation and Quality of Beimei Grape [J]. Journal of Henan Agricultural Sciences, 2021, 50(6): 109-115.
[15]	LI Shunfeng, LIU Li’na, WANG Anjian, TIAN Guangrui, XU Fangfang, WEI Shuxin. Enzymatic Hydrolysis to Enhance Umami Taste of Lentinus edodes Boiling Water by 5′-Phosphodiesterase [J]. Journal of Henan Agricultural Sciences, 2021, 50(2): 167-172.