7种虫草真菌菌丝游离氨基酸的聚类分析和 主成分分析
目的 研究虫草真菌菌丝中游离氨基酸的组成、主成分和依据氨基酸的聚类。方法 以7种虫草真菌菌丝为原料, 以菌丝中游离氨基酸含量为对象, 应用聚类分析和主成分分析方法探讨不同虫草真菌菌丝中游离氨基酸的含量和组成规律。结果 结果表明, 聚类分析将7个样品分为3类; 其中蛹拟青霉、蝉棒束孢菌丝聚为一类, 古尼拟青霉、粉被玛利亚霉、中国被毛孢、细脚拟青霉菌丝聚为一类, 戴氏绿僵菌菌丝单独一类。主成分分析提取的前3个主成分可以代表7个样品中游离氨基酸含量93.901%的信息, 第一主成分以缬氨酸、苏氨酸、异亮氨酸、亮氨酸、组氨酸、酪氨酸、甲硫氨酸、天冬氨酸和半胱氨酸的影响为主; 第二主成分以丝氨酸、苯丙氨酸和精氨酸的影响为主; 第三主成分以脯氨酸、赖氨酸和谷氨酸的影响为主。结论 聚类分析将7个样品分为3类, 主成分分析提取得到3个主成分。
Objective To study the compositions and principal components of free amino acids of mycelia of 7 Cordyceps fungi and cluster analysis on the basis of free amino acids. Methods The free amino acids of mycelia of 7 Cordyceps fungi were determined and analyzed by cluster analysis (CA) and principal component analysis (PCA). Results The result of CA showed that 7 samples were classified into 3 clusters, Paecilomyces militaris and Isaria cicadae as a cluster; Paecilomyces gunnii, Mariannaea puinosa, Hirsutella sinensis and Isaria tenuipes as a cluster; and Metarhizium taii as a cluster. The result of PCA indicated that the first 3 principal components accounted for 93.901% of the total variation. The first principal component was mainly affected by the levels of Val, Thr, Ile, Leu, His, Tyr, Met, Asp and Cys of mycelia. The second principal component was mainly affected by the levels of Ser, Phe and Arg and the third principal component was mainly affected by the levels of Pro, Lys and Glu. Conclusion The 7 samples were classified into 3 groups through the CA and 3 principal components were extracted through PCA.
标题：7种虫草真菌菌丝游离氨基酸的聚类分析和 主成分分析
英文标题：Principal component analysis and cluster analysis of free amino acid of mycelia of 7 Cordyceps fungi
作者：
于士军 滁州学院生物与食品工程学院
刘肖肖 安徽农业大学安徽省微生物防治重点实验室
张胜利 亳州师范高等专科学校生物工程研究所
张汆 滁州学院生物与食品工程学院
柴新义 滁州学院生物与食品工程学院
胡丰林 安徽农业大学安徽省微生物防治重点实验室
中文关键词:菌丝,游离氨基酸,主成分分析,聚类分析,
英文关键词:mycelia,free amino acid,principle component analysis,cluster analysis,
发表日期：2015-06-15
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