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投稿时间：2021-04-25
投稿时间：2021-04-25
中文摘要: 研究新疆不同品种红枣中有机酸种类和含量的差异。以新疆99个品种的红枣为研究对象，采用高效液相色谱（high-performance liquid chromatography，HPLC）法测定红枣主要有机酸的含量，进一步采用层次聚类分析（hierarchical cluster analysis，HCA）和主成分分析（principal component analysis，PCA）法对99个品种红枣进行多变量统计分析。结果显示，共检测到草酸、酒石酸、奎宁酸、苹果酸、马来酸、柠檬酸和富马酸7种有机酸，总含量为19.48 mg/100 g～128.92 mg/100 g，其中苹果酸、奎宁酸和酒石酸是新疆红枣中的主要有机酸。HCA将99个品种红枣分为5个聚类；PCA分析共提取出4个主成分，累计方差贡献率为72.57%，聚类3和聚类4、5实现了完全分离，表明上述聚类红枣中有机酸种类和含量存在显著差异。
Abstract:This study aims to explore the difference in organic acids among different varieties of jujube in Xinjiang.To be specific，high performance liquid chromatography（HPLC）was used to determine the content of main organic acids in 99 jujube varieties，and hierarchical cluster analysis（HCA）and principal component analysis（PCA）to examine the difference in organic acids among the jujube samples.A total of 7 organic acids were detected:malic acid，quinic acid，tartaric acid，fumaric acid，citric acid，oxalic acid，and maleic acid，and the total content ranged from 19.48 mg/100 g to 128.92 mg/100 g.Among them，malic acid，quinic acid，and tartaric acid dominated the organic acids in jujube samples.HCA classified the 99 varieties into 5 clusters.PCA yielded 4 principal components，with the cumulative variance explained of 72.57%.Cluster 3 completely separated from cluster 4 and cluster 5，suggesting the significant difference in type and content of organic acids between cluster 3 and clusters 4 and 5.
keywords: Xinjiang jujube organic acid variety hierarchical cluster analysis principal component analysis
文章编号：202210024 中图分类号： 文献标志码：
基金项目:新疆生产建设兵团南疆重点产业创新发展支撑计划项目（2018DB002）；塔里木大学校长基金（TDZKSS201908）
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