不同食药用菌氨基酸组成的化学计量学分析
Chemometrics Analysis of Amino Acids of Different Edible and Medicinal Mushrooms

本研究对35种不同食药用菌的氨基酸组成和含量进行测定，然后运用主成分分析和聚类分析对所得数据进行分析。结果表明秀珍菇的总氨基酸含量最高达24.46%，红菇必需氨基酸含量最高达8.02%，其次是秀珍菇和口蘑，分别达到7.44%和7.35%；红葱菌、茶树菇、红菇、竹荪、黑虎掌菌和青头菌的必需氨基酸含量占总氨基酸的比例均在38%以上。第1主成分方差贡献率为69.00%，第2主成分方差贡献率为12.30%，第3主成分方差贡献率为5.56%，3个主成分的累积贡献率达到86.83%。35种食用菌可以分为3大类，分别包含10种、12种和13种食药用菌。
In the present work, amino acids of 35 different edible and medicinal mushrooms were determined and the obtained data were analyzed by principal component analysis (PCA) and hierarchical cluster analysis (HCA) using SIMCA and NCSS. The results demonstrated that the total amino acid content of Pleurotus ostreatus was highest, up to 24.46%. The essential amino acid content of Russula vinosa was highest, up to 8.02%, followed by Pleurotus ostreatus and Tricholoma gambosum, reaching 7.44% and 7.35%, respectively. The contents of essential amino acids of Eleutherine bulbosa, Agrocybe cylindracea, Russula vinosa, Dictyophora indusiata, Sarcodon imbricatus and Russula virescens accounted for more than 38% of total amino acids. Principal component analysis indicated that the first three principal components contributed 69.00%, 12.30% and 5.56% of the variance, respectively. The cumulative contribution rate of the first three principal components is 86.83%. Hierarchical cluster analysis showed that 35 mushrooms could be divided into three groups, including 12, 10 and 13 edible and medicinal mushrooms, respectively. 35 edible and medicinal mushrooms are classified into three groups according to their contents and compositions of 16 amino acids.