【黄怀生】基于主成分分析的保靖黄金茶加工过程中氨基酸动态变化研究.docVIP

基于主成分分析的保靖黄金茶加工过程中氨基酸动态变化研究 黄怀生，赵 熙，银 霞，黄 静，郑红发，肖 蕾，粟本文* (湖南省茶叶研究所，长沙，410125) 摘 要：以茶树品种保靖黄金茶1号为材料，研究了品质成分氨基酸总量及游离氨基酸组分在加工过程中的动态变化。结果表明，氨基酸总量呈“M”形双峰变化趋势，但产品的含量要高于鲜叶；SPSS主成分分析表明，加工过程中氨基酸总量的变化与天冬氨酸（Asp）和亮氨酸（Leu）变化呈极显著正相关，与茶氨酸（Theanine）呈显著的正相关；与丙氨酸（Ala）、脯氨酸（Pro）呈显著负相关。同时，18种游离氨基酸对氨基酸总量的变化影响可分为3个主成分，第一主成分为天冬氨酸（Asp）、异亮氨酸（Ile）、茶氨酸（Theanine）、缬氨酸（Val）、苏氨酸（Thr）、精氨酸（Arg）、苯丙氨酸（Phe）7种氨基酸；第二主成分为甲硫氨酸（Met）；第三主成分为谷氨酸（Glu）、丝氨酸（Ser）、亮氨酸（Leu）、半胱氨酸（Cys）和组氨酸（His）；三个主成分的累积方差达到99.46%，可以解释加工过程中氨基酸的动态变化过程。 关键词：保靖黄金茶；氨基酸；动态变化；加工过程 Dynamic Changes of amino acids during Baojing Golden green tea processing with principal component analysis Huang Huai–sheng Zhao Xi Yin Xia Huang Jing Zheng Hong–fa Xiao Lei Su Ben–wen* (Hunan Tea Researching institute ，410125，ChangSha.PRC.) Abstract: Baojing Golden Tea No. 1 as research material, mainly studies the quality and composition of free amino acids and amino acids dynamic changes during the processing process, the monomer research shows that, the amino acid changed in a M shape, but the overall content is higher than that of fresh leaves of amino acid monomers; dynamic change using SPSS correlation analysis, found dynamic changes of amino acid, and aspartic acid in the process (Asp) and leucine (Leu) showed significant correlation with change, theanine (Theanine) showed significant correlation; with alanine (Ala), proline (Pro) had significant negative correlation. Principal component analysis showed that the effect of 18 kinds of amino acid, the change in total amino acids is divided into 3 principal components, the first principal component to aspartic acid (Asp), isoleucine (Ile), tea ammonia acid (Theanine), valine (Val), threonine (Thr), arginine (Arg), benzene C ammonia acid (Phe) of 7 amino acids; the second principal component is methionine (Met); the third principal component is glutamic acid (Glu), serine (Ser), leucine (Leu), cysteine (Cys) and histidine (His); the cumulative variance of three principal components reached 99.46%, the dyna