Study on Processing Technology of Velvet Antler based on Principal Component and Cluster Analysis

TIAN Yan; HUANG Xiaoli; HOU Zhaohua

doi:10.13386/j.issn1002-0306.2021020125

Volume 42 Issue 21

Oct. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(21): 311-318. > DOI: 10.13386/j.issn1002-0306.2021020125

TIAN Yan, HUANG Xiaoli, HOU Zhaohua. Study on Processing Technology of Velvet Antler based on Principal Component and Cluster Analysis[J]. Science and Technology of Food Industry, 2021, 42(21): 311−318. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020125.

Citation:

PDF (2226 KB)

Study on Processing Technology of Velvet Antler based on Principal Component and Cluster Analysis

College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China

More Information

Received Date: February 19, 2021
Available Online: August 25, 2021

Graphical Abstract

Abstract

Abstract

In order to provide theoretical support for high value processing and utilization of velvet antler, the differences of physicochemical indexes in velvet antler products by vacuum freeze-drying and boiled water-drying were studied. Three pairs of fresh velvet antlers, one was processed by vacuum freeze-drying method, the other by boiled water-drying method, and the determination of the two products of moisture, crude protein, crude fat and other nutrients and fatty acids, amino acids, cholesterol and mineral elements in 49 indicators, and principal component analysis and cluster analysis were carried out. The results showed that the contents of fatty acid and amino acid in vacuum freeze-dried antler velvet were significantly higher (P<0.01) than boiled-water dried antler velvet, which were (146.48±10.53) mg/100 g and (34.11±0.98) mg/100 g. While the moisture contents of vacuum freeze-dried antler velvet and boiled-water dried antler velvet were (5.37±0.12) mg/100 g and (11.20±1.11) mg/100 g, with significant difference (P<0.01). In the principal component analysis, the cumulative contribution rate of the first three principal components was 80.87%. The samples of boiled-water dried antler velvet and vacuum freeze-dried antler velvet were obviously separated, which indicated that there were significant differences between the two groups. Cluster analysis clustered 16 components with significant differences into 2 groups, it was found that the indexes of velvet antler after drying were significantly different between the two processing techniques. 8 kinds of fatty acids and 7 kinds of amino acids were abundant in vacuum freeze-dried antler velvet. Multivariate statistical analysis method can more intuitively represent the differences of antler components and their advantages and disadvantages in different processing techniques, and vacuum freeze-drying technology can better retain the active ingredients, and provide a direction for velvet antler processing.
- velvet antler,
- processing technic,
- components,
- principal component analysis,
- cluster analysis

FullText(HTML)

References (32)

References

[1]	桂丽萍, 郭萍, 郭远强. 鹿茸化学成分和药理活性研究进展[J]. 药物评价研究,2010,33(3):237−240. [GUI L P, GUO P, GUO Y Q. Research progress on chemical constituents and pharmacological activities of Cornu Cervi Pantotrichum[J]. Drug Evaluation Research,2010,33(3):237−240.
[2]	ESTEVEZ J A, LANDETE C T, MARTINEZ A, et al. Antler mineral composition of Iberian red deer Cervus elaphus hispanicus is related to mineral profile of diet[J]. Acta Theriologica,2009,54(3):235−242. doi: 10.4098/j.at.0001-7051.070.2008
[3]	JEON B T, MOON S H, LEE S R, et al. Changes of amino acid, fatty acid and lipid composition by the growth period in velvet antler[J]. Korean Journal for Food Science of Animal Resources,2010,30(6):989−996. doi: 10.5851/kosfa.2010.30.6.989
[4]	KIERDORF U, STOFFELS D, KIERDORF H. Element concentrations and element ratios in antler and pedicle bone of yearling red deer (Cervus elaphus) stags—a quantitative X-ray fluorescence study[J]. Biological Trace Element Research,2014,162(1/3):124−133.
[5]	王燕华, 金春爱, 孙印石, 等. 不同加工方式的鹿茸脂肪酸的气相色谱分析[J]. 中草药,2017,48(12):2431−2441. [WANG Y H, JIN C A, SUN Y S, et al. Analysis on fatty acids of Cervi Cornu Pantotrichum with different processing methods by gas chromatography[J]. Chinese Traditional and Herbal Drugs,2017,48(12):2431−2441.
[6]	LI C, MACKINTOSH C G, MARTIN S K, et al. Identification of key tissue type for antler regeneration through pedicle periosteu deletion[J]. Cell Tissue Res,2007,328(1):65−75. doi: 10.1007/s00441-006-0333-y
[7]	KIERDORF U, LI C, PRICE J S. Improbable appendages: Deer antler renewal as a unique case of mammalian regeneration[J]. Seminars In Cell & Developmental Biology,2009,20(5):535−542.
[8]	LI C, SUTTIE J. Morphogenetic aspects of deer antler development[J]. Front Biosci (Elite Ed),2012,4(1):1836−1842.
[9]	李春义. 鹿茸完全再生机制研究进展[J]. 农业生物技术学报,2017,25(1):1−10. [LI C Y. Progress on the mechanism underlying full regeneration of mammalian organ deer antlers[J]. Journal of Agricultural Biotechnology,2017,25(1):1−10.
[10]	GONG R, WANG Y, QI Y, et al. Effects of different processing methods on water soluble polysaccharide contents and monosaccharide compositions in Cervi Cornu Pantotrichum[J]. Chinese Journal of Chromatography,2019,37(2):194−200. doi: 10.3724/SP.J.1123.2018.10042
[11]	田晋梅, 张争明, 杨静等. 冻干鹿茸加工工艺研究进展[J]. 特产研究,2020,42(2):85−89. [TIAN J M, ZHANG J M, YANG J, et al. Research progress on processing technology of lyophilized deer antler[J]. Special Wild Economic Animal and Plant Research,2020,42(2):85−89.
[12]	宫瑞泽, 王燕华, 孙印石. 不同加工方式及不同部位鹿茸中硫酸软骨素的含量分析[J]. 中国中药杂志,2018,43(3):557−562. [GONG R Z, WANG Y H, SUN Y S. Analysis of chondroitin sulfate content of Cervi Cornu Pantotrichum with different processing methods and different parts[J]. China Journal of Chinese Materia Medica,2018,43(3):557−562.
[13]	高惠璇. 应用多元统计分析[M]. 北京: 北京大学出版社, 2005: 3−5. GAO H X. Multivariate statistical analysis was applied[M]. Beijing: Peking University Press, 2005: 3−5.
[14]	ZHANG Yanan, ZHOU Bo, YU Fangai, et al. Cluster analysis of acoustic emission signals and infrared thermography for defect evolution analysis of glass/epoxy composites[J]. Infrared Physics and Technology,2021:112.
[15]	马发顺, 邢安琪, 赵梦雪, 等. 运用主成分分析和聚类分析确定AA肉鸡生产力的评价指标[J]. 畜牧与兽医,2021,53(2):13−17. [MA F S, XING A Q, ZHAO M X, et al. Establishment of a productivity evaluation model of AA broiler based on principal component analysis[J]. Animal Husbandry & Veterinary Medicine,2021,53(2):13−17.
[16]	张萍, 罗敏, 胡克特, 等. 西南鬼灯檠UPLC-ECD指纹图谱建立及聚类分析、主成分分析[J]. 中南药学,2021,19(1):62−66. [ZHANG P, LUO M, HU K T, et al. UPLC-ECD fingerprints, cluster analysis and principal components of Rodgersia sambucifolia[J]. Central South Pharmacy,2021,19(1):62−66.
[17]	DEREK F Keenan, JUAN Valverde, RONAN Gormley, et al. Selecting apple cultivars for use in ready-to-eat desserts based on multivariate analyses of physico-chemical properties[J]. LWT-Food Science and Technology,2012,48(2):308−315. doi: 10.1016/j.lwt.2012.04.005
[18]	孙伟杰, 王铭, 杨洋, 等. 基于化学指纹图谱和多指标成分含量测定的梅花鹿鹿茸质量评价[J]. 中华中医药学刊,2020,38(3):188−192. [SUN W J, WANG M, YANG Y, et al. HPLC fingerprints integrated with quantitative determination of multi-components for quality control of pilos antler[J]. Chinese Archives of Traditional Chinese Medicine,2020,38(3):188−192.
[19]	孙伟杰, 吕程, 杨重晖, 等. 基于指纹图谱和多指标定量测定的鹿茸饮片质量控制研究[J]. 中草药,2019,50(22):5448−5454. [SUN W J, LV C, YANG C H, et al. Quality evaluation of Cervi Cornu Pantotrichum based on fingerprint analysis and quantitative analysis of multi-components[J]. Chinese Traditional and Herbal Drugs,2019,50(22):5448−5454. doi: 10.7501/j.issn.0253-2670.2019.22.010
[20]	魏越. 不同规格、等级鹿茸商品药材质量评价研究[D]. 沈阳: 辽宁中医药大学, 2018. WEI Y. Quality evaluation of different specifications and grades of pilose antler[D]. Shenyang: Liaoning University of Traditional Chinese Medicine, 2018.
[21]	侯召华, 刘畅, 任贵兴. 炸煮和冷冻干燥对鹿茸中脂溶性成分及色差的影响[J]. 现代食品科技,2017(10):164−170, 267. [HOU Z H, LIU C, REN G X. Effect of boiled water drying and vacuum freeze drying on the fat-soluble components and color of antler velvet in sika deer (Cervus nippon)[J]. Modern Food Science and Technology,2017(10):164−170, 267.
[22]	刘威, 龚伟, 张嵩, 等. 不同品种及规格鹿茸商品药材中的胆固醇含量测定及统计分析[J]. 中药材,2018,41(3):640−643. [LIU W, GONG W, ZHANG C, et al. Determination and statistical analysis of cholesterol content in different varieties and specifications of pilose antler[J]. Journal of Chinese Medicinal Materials,2018,41(3):640−643.
[23]	唐晓雷, 何慧楠, 赵悦名, 等. 不同等级的梅花鹿鹿茸药材中氨基酸含量的柱前衍生-高效液相色谱法测定[J]. 时珍国医国药,2019,30(3):560−563. [TANG X L, HE H N, ZHAO Y M, et al. Pre-column derivatization-HPLC was used to determine amino acid levels in different grades of sika deer antler[J]. Lishizhen Medicine and Materia Medica Research,2019,30(3):560−563.
[24]	王燕华, 姜英, 孙印石, 等. 不同加工方式的鹿茸无机元素含量的比较[J]. 药物分析杂志,2018,38(1):104−111. [WANG Y H, JIANG Y, SUN Y S, et al. Comparative analysis of inorganic elements in antlers with different processing methods[J]. Chinese Journal of Pharmaceutical Analysis,2018,38(1):104−111.
[25]	杨晓宇, 陈锦屏. 杏仁的营养保健功能及其在食品工业中的应用[J]. 食品科学,2005(9):611−613. [YANG X Y, CHEN J P. Nutrition and health function of almond and its application in food industry[J]. Food Science,2005(9):611−613.
[26]	夏天宇, 冯若楠, 张甜甜, 等. 脂肪酸与人类健康[J]. 畜牧兽医杂志,2018,37(3):32−33. [XIA T Y, FENG R N, ZHANG T T, et al. Fatty acids and human health[J]. Journal of Animal Science and Veterinary Medicine,2018,37(3):32−33. doi: 10.3969/j.issn.1004-6704.2018.03.009
[27]	LI Q, YIN R, ZHANG Q R, et al. Chemometrics analysis on the content of fatty acid compositions in different walnut (Juglans regia L.) varieties[J]. European Food Research and Technology,2017,243(12).
[28]	王燕华. 不同加工方式鹿茸化学成分的对比分析[D]. 长春: 吉林农业大学, 2018: 37−38. WANG Y H. Comparative research on chemical composition of cervi cornu pantotrichum with different processing methods[D]. Changchun: Jilin University, 2018: 37−38.
[29]	KIM H J, HONG D L, YU J W, et al. Identification of headspace volatile compounds of blended coffee and application to principal component analysis[J]. Preventive Nutrition and Food Science,2019,24(2):217−223. doi: 10.3746/pnf.2019.24.2.217
[30]	王馨雨, 王蓉蓉, 王婷, 等. 不同品种百合内外鳞片游离氨基酸组成的主成分分析及聚类分析[J]. 食品科学,2020,41(12):211−220. [WANG X Y, WANG R R, WANG T, et al. Principal component analysis and cluster analysis for evaluating the free amino acid composition of inner and outer lily bulb scales from different cultivars[J]. Food Science,2020,41(12):211−220. doi: 10.7506/spkx1002-6630-20190709-117
[31]	智一晓. 肝豆状核变性的脂质代谢组学研究[D]. 长春: 吉林大学, 2020. ZHI Y X. Study on lipid metabolomics in hepatolenticular degeneration[D]. Changchun: Jilin University, 2020.
[32]	MELLO R R C, SINEDINO L D, FERREIRA J E, et al. Principal component and cluster analyses of production and fertility traits in Red Sindhi dairy cattle breed in Brazil[J]. Tropical Animal Health and Production,2020,52(1):273−281. doi: 10.1007/s11250-019-02009-7

Supplements (0)

Cited By

Cited by

Periodical cited type(13)

1.	赖多，王德林，邵雪花，秦健，庄庆礼，肖维强. 余甘子果实斑点病菌LAMP可视化检测方法的建立. 西北农林科技大学学报(自然科学版). 2025(01): 69-79+90 .
2.	吴紫彬，邹知静，刘亚男，吴雪辉. 基于模糊数学和响应面法优化余甘子果汁饮料生产工艺. 粮食与油脂. 2024(02): 100-105 .
3.	姜加良，王雪丽，韩颖，张馨延. 响应面法优化石榴皮百香果果皮复合饮料发酵工艺及抗疲劳功能评价. 中国食品添加剂. 2024(03): 220-228 .
4.	赖多，王德林，周国昌，邵雪花，秦健，庄庆礼，蔡时可，肖维强. 余甘子斑点病病原菌鉴定、生物学特性及防治药剂筛选. 南方农业学报. 2024(02): 479-488 .
5.	唐勇琛，张洪平，毛桂福，樊玲凤，杨玉竹，张亚洲. 心脉舒一号口服液质量标准提升研究. 中国药业. 2024(14): 80-83 .
6.	朱静，陈顺心，张一鸣，陈亚蓝. 不同酵母对圣女果果酒品质及挥发性风味物质的影响. 中国酿造. 2024(09): 177-184 .
7.	刘一鸣，张运运. 酸枣果肉苦荞复合运动饮料的研制及其抗疲劳活性研究. 食品科技. 2024(12): 79-88 .
8.	王紫菱，劳嘉，钟灿，贺炜，张水寒，金剑. 食疗中草药乳酸菌发酵与生物转化研究进展与展望. 食品与发酵工业. 2023(08): 318-324+334 .
9.	蔡宁，于傲，佟永清. 百香果皮酵素饮料研制及对运动耐力的影响. 食品与发酵工业. 2023(10): 230-236 .
10.	陈来凤，倪琳钰，邓成林，罗亚楠，李海燕，丰贵江，林秋叶. 乳酸菌发酵天麻口服液工艺优化. 食品工业科技. 2023(15): 193-202 . 本站查看
11.	权树琳，张班，徐瑞豪，王慧慧. 灰树花子实体多糖的结构特性分析及提高小鼠的运动耐力. 现代食品科技. 2023(10): 25-34 .
12.	雷露，余波，周景瑞，王川南，吴天祥. 天麻、苦荞醇提物对灰树花胞外多糖合成酶类的影响及天麻苦荞醇提物复配发酵液的抗疲劳作用. 现代食品科技. 2022(10): 33-39 .
13.	李春峰，索文涛. β-环糊精-高良姜素复合物的制备及对小鼠运动疲劳的影响. 中国食品添加剂. 2022(12): 154-161 .