Comprehensive evaluation of polyphenols from 35 apple varieties based on principal component and cluster analysis
-
摘要: 为了探讨苹果品种间多酚的差异,本研究采集了35个苹果品种为试材进行多酚种类和含量的测定,采用相关性分析、主成分分析和聚类分析对不同苹果品种和多酚的关系进行综合评价。结果表明:35个不同苹果品种的多酚组成和含量差异明显,部分多酚之间存在显著相关关系;依据主成分解释总变量和碎石图提取了4个主成分反应原变量75%的信息,第一主成分(Principal Component 1,PC1)主要包括金丝桃苷、原花青素B2,第二主成分(Principal Component 2,PC2)主要包括根皮苷,结合得分图直观地显示了苹果品种和多酚间关系,秦阳、嘎啦一系、嘎啦二系分布在PC1和PC2的正向区间,属于早熟品种,短枝华冠、华星、华脆分布在PC2负向区间,属于中熟品种,黄元帅、富士、秦冠分布在PC1负向区间,属于晚熟品种。聚类分析将35个苹果品种分为5类,聚类结果与主成分的得分图结果基本一致。本实验对不同苹果品种中多酚进行的综合评价为苹果原材料的选择和多酚的综合利用提供理论支持。Abstract: The purpose of this research was to investigate the variations between apple varieties and polyphenols, varieties and contents of polyphenols from 35 apple varieties were analyzed, interrelationships between apple varieties and polyphenols were investigated by correlation, principal component ( PCA) and cluster analysis ( CA) . Results showed that there were obvious differences between apple varieties and polyphenols, some polyphenols had the significant relationship.The first four components represented 75% of the total variability on the base of the total variance explained and screen plot of principal component analysis.The first principal component was related to hyperoside, procyanidins B2, and the second principal component was related to phloridzin. The sample score plots visually displayed the relationship between apple varieties and polyphenols. The varieties of Qinyang, Gala Ⅰand Gala Ⅱwere located on the first quadrant of the plot for PC1 and PC2, these apple varieties were early-maturing varieties, Brachyplast Huaguan, Huaxing Huacui were located on the second quadrant of the same plot, they were middle-maturing varieties, Golden Delicious, Fuji, Qinguan were located on the fourth quadrant of the same plot.CA classified 35 varieties into five main groups on the basis of the measured parameters, which was consistent with the results of PCA score plots.Comprehensively evaluated of different apple varieties and polyphenols will provide the theoretical support.
-
Keywords:
- apple /
- polyphenols /
- principal component analysis (PCA) /
- cluster analysis (CA)
-
[1] Shao J W, Daai Y C, Xue J P, et al.In vitro, and in vivo, anticancer activity evaluation of ursolic acid derivatives[J].European Journal of Medicinal Chemistry, 2011, 46 (7) :2652-2661.
[2] Hyson D A.A Comprehensive review of apples and apple components and their relationship to human health[J].Advances in Nutrition, 2011, 2 (5) :408-420.
[3] Biedrzycka E, Amarowicz R.Diet and health:apple polyphenols as antioxidants[J].Food Reviews International, 2008, 24 (2) :235-251.
[4] Chanwitheesuk A, Teerawutgulrag A, Kilburn J D, et al.Antimicrobial gallic acid from caesalpinia mimosoides, lamk[J].Food Chemistry, 2007, 100 (3) :1044-1048.
[5] Sul D, Kim H S, Lee D, et al.Protective effect of caffeic acid against beta-amyloid-induced neurotoxicity by the inhibition of calcium influx and tau phosphorylation[J].Life Sciences, 2009, 84 (9-10) :257-262.
[6] Jung M, Triebel S, Anke T, et al.Influence of apple polyphenols on inflammatory gene expression[J].Molecular Nutrition&Food Research, 2009, 53 (10) :1263-1280.
[7] Wwichselbaum E, Wyness L, Stanner S.Apple polyphenols and cardiovascular disease-a review of the evidence[J].Nutrition Bulletin, 2010, 35 (35) :92-101.
[8] Jedrychowski W, Maugeri U, Pac A, et al.Reduced risk of colorectal cancer and regular consumption of spples:hospital based case-control study in poland[J].Central European Journal of Medicine, 2009, 4 (3) :320-326.
[9] Berghe W V.Epigenetic impact of dietary polyphenols in cancer chemoprevention:lifelong remodeling of our epigenomes[J].Pharmacological Research, 2012, 65 (6) :565-576.
[10] Borneman Z, Gokmen V, Nijhuis H H.Selective removal of polyphenols and brown color in apple juices using PES/PVP membranes in a single ultrafiltration process[J].Journal of Membrane Science, 1997, 134 (2) :191-197.
[11] 杜中军.苹果多酚HPLC测定方法及碱性磷酸酯酶在毕赤酵母中表达体系的建立[D].泰安:山东农业大学, 2002:3-8. [12] Podsedek A, Wiolska-jeszka J, Anders B, et al.Compositional characterization of some apple varieties[J].European Food Research&Technology, 2000, 210 (210) :268-272.
[13] 唐传核, 彭志英.苹果多酚的开发及应用[J].中国食品添加剂, 2001 (2) :41-45. [14] 苏光明, 胡小松, 廖小军, 等.苹果中根皮苷的测定及其在苹果汁质量控制中应用初步研究[J].中国食品学报, 2010, 10 (2) :226-232. [15] Belviso S, Scursatone B, Re G, et al.Novel data on the polyphenol composition of Italian ancient apple cultivars[J].International Journal of Food Properties, 2013, 16 (7) :28375-28381.
[16] avikin K, ivkovic'J, Zdunic'G, et al.Phenolic and mineral profiles of four balkan indigenous apple cultivars monitored at two different maturity stages[J].Journal of Food Composition&Analysis, 2014, 35 (2) :101-111.
[17] Thompsonwitrick K A, Goodrich K M, Neilson A P, et al.Characterization of the polyphenol composition of 20 cultivars of cider, processing, and dessert apples (Malus×domestica Borkh.) grown in Virginia[J].Journal of Agricultural&Food Chemistry, 2014, 62 (41) :10181-10191.
[18] Ceymann M, Arrigoni E, Schrer H, et al.Identification of apples rich in health-promoting flavan-3-ols and phenolic acids by measuring the polyphenol profile[J].Journal of Food Composition&Analysis, 2012, 26 (1-2) :128-135.
[19] Muthuswamy S, Vasantha H P.Fruit phenolics as natural antimicrobial agents:selective antimicrobial activity of catechin, chlorogenic acid and phloridzin[J].International Journal of Food Agriculture&Environment, 2007, 5 (3-4) :81-85.
[20] Hossain M B, Patras A, Barry-ryan C, et al.Application of principal component and hierarchical cluster analysis to classify different spices based on in vitro, antioxidant activity and individual polyphenolic antioxidant compounds[J].Journal of Functional Foods, 2011, 3 (3) :179-189.
[21] Gosetti F, Chiuminatto U, Mazzucco E, et al.Ultra-highperformance liquid chromatography/tandem high-resolution mass spectrometry analysis of sixteen red beverages containing carminic acid:identification of degradation products by using principal component analysis/discriminant analysis[J].Food Chemistry, 2015, 167:454-462.
[22] Zhang C, Zhao M, Luo H.Relation chain based clustering analysis[J].International Symposium on Photoelectronic Detection&Imaging Space Exploration Technologies&Applications, 2011, 8196:81960G-81960G-9.
[23] Berrueta L A, Alonso-salces R M, Heberger K.Supervised pattern recognition in food analysis[J].Journal of Chromatography A, 2007, 1158 (1-2) :196-214.
[24] Patras A, Brunton N P, Downey G, et al.Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro, antioxidant activity[J].Journal of Food Composition&Analysis, 2011, 24 (2) :250-256.
[25] Ran J J, Sun H D, Zhu M M, et al.Development and validation of a reversed-phase HPLC method for the quantitative determination of ten polyphenols extracted from apple peel[J].Journal of AOAC International, 2016, 99 (2) :481-488.
[26] Guo S, Guan L, Cao Y, et al.Diversity of polyphenols in the peel of apple (Malus sp.) germplasm from different countries of origin[J].International Journal of Food Science&Technology, 2015, 51 (1) :222-230.
[27] Todea D, Cadar O, Simedru D, et al.Determination of majorto-trace minerals and polyphenols in different apple cultivars[J].Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2014, 42 (2) :523-529.
[28] 公丽艳, 孟宪军, 刘乃侨, 等.基于主成分与聚类分析的苹果加工品质评价[J].农业工程学报, 2014, 30 (13) :276-285. [29] 王沛, 刘璇, 毕金峰, 等.基于主成分分析的中早熟苹果脆片品质评价[J].中国食品学报, 2012, 12 (6) :204-211. [30] 吴玲芳, 林琛, 崔雅萍, 等.基于聚类分析和主成分分析的叶下珠多酚部位HPLC指纹图谱研究[J].世界科学技术-中医药现代化, 2015 (11) :2285-2289. -
期刊类型引用(10)
1. 刘芬芬，蒲首丞，赵雯靓，王怡婷，薛琛，徐丽珊. 金花茶花对2型糖尿病小鼠的降糖及抗氧化作用. 食品科学. 2024(03): 94-101 . 
百度学术
2. 梁庚云，蒋运生，孙菲菲，韦霄，邹蓉. 青饲料植物肥牛草、肥牛树不同部位营养成分对比分析. 中国饲料. 2023(07): 141-147 . 百度学术
3. 肖妮洁，柴胜丰，韦霄，邹蓉，刘世勇，杨飞鹏，唐健民. 广东石豆兰及其易混伪品的营养成分分析与评价. 广西科学院学报. 2022(02): 206-212 . 百度学术
4. 刘云，赵平，卞家亭，唐军荣，邓佳，张贵良，阚欢. 簇蕊金花茶叶片营养成分分析与评价. 西北农林科技大学学报(自然科学版). 2021(05): 146-154 . 百度学术
5. 洪永辉，王如均，郭国英. 防城金花茶育种群体分类标准及评价方法. 林业勘察设计. 2021(01): 20-24 . 百度学术
6. 秦洪波，江新能，郭伦发，韦婉羚，王新桂. ‘红露珍’山茶花对普通金花茶嫁接的影响. 广东农业科学. 2020(03): 44-49 . 百度学术
7. 覃芳，史艳财，邹蓉，蒋运生，熊忠臣. 喙核桃与核桃营养成分的比较分析. 食品科技. 2020(07): 93-97 . 百度学术
8. 陈嘉慧，吴雪辉. 金花茶叶皂苷提取工艺优化及抑制脂肪酶活性研究. 食品与机械. 2020(08): 159-165 . 百度学术
9. 李先民，李春牛，卜朝阳，黄展文，黄昌艳，卢家仕. 6种金花茶组植物花朵的氨基酸成分分析及其营养价值评价. 西南农业学报. 2020(09): 2062-2068 . 百度学术
10. 常秋，常向彩，周正湘. 金花茶叶营养成分分析及饮料加工工艺分析. 福建茶叶. 2020(10): 12-13 . 百度学术
其他类型引用(4)
计量
- 文章访问数: 134
- HTML全文浏览量: 13
- PDF下载量: 420
- 被引次数: 14
下载:
