尼勒克县新疆黑蜂蜂蜜游离氨基酸的测定及分析

为探究尼勒克县新疆黑蜂蜂蜜游离氨基酸含量组成特点，同时对蜂蜜产地进行区分分析。本研究采用行业标准方法测定尼勒克地区7个产区新疆黑蜂蜂蜜中游离氨基酸含量，对其必需氨基酸、药效氨基酸以及滋味氨基酸含量进行分析，并利用主成分分析和聚类分析探讨了尼勒克新疆黑蜂蜂蜜游离氨基酸特点。结果显示，7个产区新疆黑蜂蜂蜜总游离氨基酸含量在458.98~805.94 mg/kg之间，必需氨基酸占比为33.73%~51.84%，药效氨基酸占比为37.92%~57.94%，滋味氨基酸以芳香族氨基酸和甜味氨基酸为主。A3产区蜂蜜样品的游离氨基酸含量（805.94 mg/kg）远超其他6个产区（458.98~619.82 mg/kg），且其苯丙氨酸、脯氨酸、丝氨酸、组氨酸、甘氨酸、丙氨酸、酪氨酸、缬氨酸和异亮氨酸均为7个产区最高，聚类分析显示A3产区蜂蜜可与其他产区蜂蜜较好分离。综上所述，尼勒克新疆黑蜂蜂蜜中游离氨基酸种类丰富，苯丙氨酸含量占比较高，药效氨基酸、滋味氨基酸含量高，且各产区蜂蜜可由游离氨基酸含量进行区分，具有开发成为口感独特的药用蜂蜜的潜力。

Determination and Analysis of Free Amino Acid Composition of Xinjiang Black Bee Honey in Nilka

In order to explore the composition and content characteristics of free amino acids in Xinjiang black bee honey from Nilka County, and analyze the origin of honey. In this study, the content of free amino acids was determined by the industrial standard method in Xinjiang black bee honey from seven producing areas in Nilka. The essential amino acids, medicinal amino acids and taste amino acids were analyzed, and the characteristics of free amino acids in Xinjiang black bee honey from Nilka were discussed by principal component analysis and cluster analysis. The results showed that the total free amino acid content of Xinjiang black bee honey from seven producing areas in Nilka County was 458.98~805.94 mg/kg, the proportion of essential amino acids was 33.73%~51.84%, and the proportion of medicinal amino acids was 37.92%~57.94%. The taste amino acids were mainly aromatic amino acids and sweet amino acids. The total free amino acid content of honey from A3 producing area (805.94 mg/kg) was far higher than that from other six producing areas (458.98~619.82 mg/kg), and the phenylalanine, proline, serine, histidine, glycine, alanine, tyrosine, valine and isoleucine were the highest in seven producing areas. Cluster analysis showed that honey from A3 producing area could be well-separated from honey from other producing areas. In summary, Nilka Xinjiang black bee honey is rich in free amino acid species, phenylalanine content accounts for a relatively high amount of pharmacodynamic amino acids and taste amino acids, and honey from all production areas can be distinguished by free amino acid content, which has the potential to be developed into medicinal bee honey with unique taste.