摘要:
为研究食用植物酵素发酵过程中有机酸的变化规律,建立了同时检测12种有机酸含量的高效液相色谱法(HPLC),并检测了青梅酵素、沙棘酵素、火龙果酵素、博伊森莓酵素和黄金酵素5种食用植物酵素中有机酸的种类及含量,以有机酸为指标进行主成分分析和分层聚类热图分析。结果表明,优化后的色谱条件为:检测波长210 nm,流动相为甲醇:KH2PO4(0.01 mol/L,pH2.7)=2:98(V/V),柱温:20℃。利用此方法,分别从上述5种酵素中检测到10、11、9、10和4种有机酸。基于R软件运用主成分分析法研究了影响5种食用植物酵素中有机酸含量的主要因子,提取了2个主成分,累计方差贡献率达77.00%。对不同原料食用植物酵素中的12种有机酸进行分层聚类热图分析,可将有机酸分成三类,一类以乳酸为主,一类以苹果酸为主,另一类主要以柠檬酸为主。本研究可以为食用植物酵素发酵过程中有机酸的检测方法提供依据。
Abstract:
The high performance liquid chromatography(HPLC)method for simultaneous determination of 12 kinds of organic acids was established,in order to study the changes of organic acids in the fermentation process of edible plant source Jiaosu,such as Prunus mume Jiaosu,sea-buckthorn Jiaosu,pitaya Jiaosu,boysenberry Jiaosu and gold Jiaosu. The contents of organic acid in five edible plant source Jiaosu were used as indicators for principal component analysis and hierarchical cluster analysis heatmap to study the differences of organic acid. The optimal chromatographic conditions were as follows:Detection wavelength of 210 nm,the mobile phase composed of methanol and 0.01 mol/L K2HPO4 with pH adjusted to 2.7 by phosphoric acid(2:98,V/V)at 20℃. Ten,eleven,nine,ten and four kinds of organic acids were determined in these edible plant source Jiaosu by the HPLC method,respectively. Based on R software,the main factors affecting the organic acid content were studied by principal component analysis. Two principal components were extracted,and the cumulative variance contribution rate was 77.00%. According to the hierarchical clustering and heatmap analysis of 12 kinds of organic acid metabolites in edible plant source Jiaosu from different raw materials,the organic acids could be divided into three categories,citric acid,malic acid and citric acid. This study can provide a method basis for the monitoring and detection of organic acids in fermentation of edible plant source Jiaosu.
百度学术
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