云南紫仁核桃必需氨基酸含量及营养评价

以云南大泡核桃做对照，测定分析了28 个紫仁核桃样品的9 种必需氨基酸含量，明确了各氨基酸含量范围。根据测定结果进行了必需氨基酸含量的变异分析、相关性分析和主成分分析。结果表明，变异系数最大的是组氨酸为39%，变异系数最小的是精氨酸为7%；各氨基酸之间相关性不大；主成分分析结果表明，前5 个主成分累计方差贡献率达到85.59%，基本概况了全部9 种必需氨基酸成分的主要信息；根据主成分分析结果确定各成分的权重值，对各紫仁核桃必需氨基酸含量及营养特性进行了模糊综合评判，其中25 种紫仁核桃资源的必需氨基酸含量及营养价值均大于对照（大泡核桃）。

Contents of Essential Amino Acids and Nutritional Evaluation of Purple Kernel Walnut from Yunnan Province

The contents of nine essential amino acids were analyzed in 28 purple kernel walnut samples from Yunnan
province in comparison with Juglans sigillata cv. ‘Dapao’ as the reference, and the variability, correlation and principal
component analysis of amino acid contents were studied at the same time. The results showed that histidine had the
maximum value of variation coefficient (39%) among the tested essential amino acids, and arginine revealed the minimum
variation coefficient (7%). No significant correlation was observed among various amino acids based on correlation analysis.
The results of principal component analysis (PCA) showed that the cumulative contribution of the top five principal
components reached 85.59%, which included the major information about the nine essential amino acids. The weight of
each amino acid was determined according to the results of PCA, and nutritional characteristics of purple kernel walnuts
were evaluated by fuzzy comprehensive evaluation. The contents of essential amino acids and nutritional value of 25 purple
kernel walnut samples exceeded the reference ‘Dapao’ walnut.