基于主成分分析的鲜海带营养品质评价

姜雪; 刘楠; 孙永; 周德庆

doi:10.13386/j.issn1002-0306.2018.19.039

基于主成分分析的鲜海带营养品质评价

Nutritional Quality Evaluation of Fresh Kelp based on Principal Component Analysis

摘要

摘要: 为科学地对鲜海带的营养品质差异进行评价,采用主成分分析法对大连、霞浦、荣成地区的13个鲜海带的19种主要营养成分(膳食纤维、褐藻胶、甘露醇、碘、谷氨酸、天冬氨酸、甘氨酸、丙氨酸、丝氨酸、脯氨酸、蛋氨酸、镁、钾、钙、铁、锌、锰、磷、钠)进行分析,建立了鲜海带的营养品质评价方法,并对13种鲜海带的营养品质进行排序。结果表明,13种鲜海带的营养品质存在明显差异,铁、锌、锰、碘元素的变异系数较大,分别为97%、66%、66%、58%,其余指标的变异系数均超过15%,部分营养成分之间存在一定的相关性;通过主成分分析法提取出5个主成分,累计贡献率为87.428%,第1主成分主要由甘露醇、甘氨酸和丝氨酸决定,第2主成分主要由碘、锌和锰元素决定,第3主成分主要由镁元素和天冬氨酸决定,第4主成分主要由膳食纤维和褐藻胶决定,第5主成分主要由钾和磷元素决定,表明甘露醇、海带多糖、甜味氨基酸、鲜味氨基酸和矿物质元素对海带营养品质评价的贡献率较高,可作为衡量海带营养品质评价的重要指标。主成分分析可以较好地用于鲜海带营养品质评价。综合得分结果表明,采集自霞浦地区的样品6号海带品质较优,采集自荣成地区的样品13号、样品12号、样品11号海带次之。

Abstract: In order to scientifically evaluate the nutritional quality of fresh kelp, 19 kinds of main nutrients of 13 kinds of fresh kelps from Dalian, Xiapu and Rongcheng area had been researched. Based on the principal component analysis method, 19 kinds of main nutrients including dietary fiber, alginate, mannitol, iodine, glutamate, aspartic acid, glycine, alanine, serine, proline, methionine, magnesium, potassium, calcium, iron, zinc, manganese, phosphorus and sodium, had been compared and analyzed. The nutritional quality evaluation method of fresh kelp was established, and the nutrition quality of 13 kinds of fresh kelp was ordered. The results showed that there were significant differences in the nutritional quality among the fresh kelps. The coefficient of variation (CV) of iron, zinc, manganese and iodine were 97%, 66%, 66% and 58% respectively, and the CV of the remaining nutrients was more than 15%. There was certain correlation between some nutrients. In principal component analysis, 5 principal components were extracted, with a total cumulative contribution rate of 87.428%.The first principal component was highly connected with mannitol glycine and serine, determining the size of the second principal components wad mainly iodine, zinc and manganese. Magnesium and aspartic acid were an important contributor to the variance for the third principal component. Dietary fiber and alginate had the greatest contribution to the fourth principal component. The potassium and phosphorus elements had a large load on the fifth principal component, indicated that the contribution rate of mannitol, kelp polysaccharide, sweet amino acid, umami amino acid and mineral elements to the evaluation of Marine nutrient quality was higher, could be used as an important nutrients to assess the evaluation on kelp nutritive quality. Principal component analysis was quite suitable for the evaluation of nutritive quality of fresh kelp. On the basis of the comprehensive score, sample No.6 from Xiapu revealed excellent quality, followed by sample No. 13, sample No. 12 and sample No. 11 from Rongcheng.