| 基于因子分析和聚类分析的烤烟游离氨基酸含量区域特征研究 |
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| 引用本文： | 贾国涛,张俊岭,魏壮状,袁岐山,王宝林,王晓瑜,马胜涛,杨欣玲,张子颖,张世英,贾世伟,陈洋,刘惠民.基于因子分析和聚类分析的烤烟游离氨基酸含量区域特征研究[J].作物杂志,2022,38(5):208-17. |
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| 作者姓名： | 贾国涛 张俊岭 魏壮状 袁岐山 王宝林 王晓瑜 马胜涛 杨欣玲 张子颖 张世英 贾世伟 陈洋 刘惠民 |
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| 作者单位： | 1河南中烟工业有限责任公司,450000,河南郑州2中国烟草总公司郑州烟草研究院,450001,河南郑州 |
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| 基金项目： | 河南中烟工业有限责任公司项目(2019410001340052) |
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| 摘 要： | 以17个省份56个地区的168份烟叶样品为研究对象,分析烤烟游离氨基酸含量差异性及其相关性,通过因子分析和聚类分析对烤烟游离氨基酸含量进行区域特征研究。结果表明,烤烟游离氨基酸均值总量为12 054.52μg/g,范围为7559.54~23 460.83μg/g,其中脯氨酸含量最高。烤烟游离氨基酸大部分存在显著相关性,其中缬氨酸、丝氨酸、半胱氨酸和蛋氨酸含量相关性不明显。因子1方差贡献率（58.74%）大于50%,因此认为,苏氨酸、天冬氨酸、谷氨酸、谷氨酰胺、亮氨酸、酪氨酸、苯丙氨酸、赖氨酸、组氨酸、色氨酸和精氨酸是烤烟的特征游离氨基酸。聚类分析将烤烟样品分为3个类群,第1类群以清香型产区为主,总量均值为12 861.4μg/g;第2类群以中间香型产区为主,总量均值为10 712.02μg/g;第3类群包括漯河和平顶山产区,总量均值为22 509.41μg/g,3个类群烤烟游离氨基酸总量均存在显著性差异。
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| 关 键 词： | 烤烟 游离氨基酸 相关性 因子分析 聚类分析 |
| 收稿时间： | 2021-07-12 |
Research on the Regional Characteristics of Contents of Free Amino Acids in Flue-Cured Tobacco Based on Factor Analysis and Cluster Analysis |
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| Jia Guotao,Zhang Junling,Wei Zhuangzhuang,Yuan Qishan,Wang Baolin,Wang Xiaoyu,Ma Shengtao,Yang Xinling,Zhang Ziying,Zhang Shiying,Jia Shiwei,Chen Yang,Liu Huimin.Research on the Regional Characteristics of Contents of Free Amino Acids in Flue-Cured Tobacco Based on Factor Analysis and Cluster Analysis[J].Crops,2022,38(5):208-17. |
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| Authors: | Jia Guotao Zhang Junling Wei Zhuangzhuang Yuan Qishan Wang Baolin Wang Xiaoyu Ma Shengtao Yang Xinling Zhang Ziying Zhang Shiying Jia Shiwei Chen Yang Liu Huimin |
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| Institution: | 1China Tobacco Henan Industry Co., Ltd. Zhengzhou 450000, Henan, China2Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, Henan, China |
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| Abstract: | A total of 168 tobacco samples from 56 areas in 17 provinces were taken as materials, the differences and correlations of free amino acids in flue-cured tobacco were analyzed, and the regional characteristics of free amino acids were studied by factor analysis and cluster analysis. The results showed that, the mean total free amino acid was 12 054.52μg/g, ranging from 7559.54 to 23 460.83μg/g, with the highest content of Pro. Most of the free amino acids in flue-cured tobacco had significant correlations, but Val, Ser, Cys and Met were not significantly correlated. Variance contribution rate (58.74%) of factor 1 was higher than 50%, so it was considered that Thr, Asn, Glu, Gln, Leu, Tyr, Phe, Lys, His, Trp and Arg were the characteristic free amino acids of flue-cured tobacco. The samples from 56 regions were divided to three groups by cluster analysis. The first group was dominated by fragrant-scented producing areas, with an average value of 12 861.4μg/g; the second group was dominated by intermediate-scented producing areas, the average value was 10 712.02μg/g; the third group includes Luohe and Pingdingshan producing areas, and the average value was 22 509.41μg/g. There were significant differences in the total amount of free amino acids in flue-cured tobacco among the three groups. |
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| Keywords: | Flue-cured tobacco Free amino acid Correlation Factor analysis Cluster analysis |
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