Establishment of fatty acids standard fingerprints of naked oats by GC combined with cluster analysis and principal component analysis
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摘要: 采用气相色谱(GC)技术结合主成分分析(PCA)对62个不同产地及不同品种的燕麦样品脂肪酸进行分析鉴定。以PCA得分散点图区分出14个皮燕麦样品。对其余48个裸燕麦样品通过聚类分析优选46个样品,采用共有模式法筛选出它们含有的11种共有特征峰,并构建裸燕麦脂肪酸标准指纹图谱。通过方法学考察,11种共有脂肪酸精密度、重复性和稳定性的RSD分别小于3.069%、4.249%和4.900%,符合指纹图谱的检测要求。相似度分析得出46个样品的相似度均大于0.99,表明所建立的标准指纹图谱具有高度的特征性、唯一性和准确性。本研究弥补了裸燕麦指纹图谱信息的空白,进一步完善了谷物脂肪酸数据库,为谷物营养性脂质体鉴别技术体系构建奠定了基础。Abstract: Fatty acids profile of 62 oat samples from different locations and species were analyzed through gas chromatography( GC) combined with principal component analysis( PCA). 14 leather oat varieties were distinguished through PCA scores scatterplot. Then 46 naked oat varieties were selected from the remaining 48 naked oat varieties by cluster analysis and 11 characteristic peaks in these naked oats were identified by total pattern method.Then characteristic and accuracy fatty acids standard fingerprint of naked oats was constructed and the similarities of the 46 samples were more than 0.99. Results of methodological study showed that RSD of precision,reproducibility and stability of the 11 kinds of fatty acids were good,respectively less than 3.069%,4.249% and 4.900%.It was in line with fingerprint testing requirements. This study filled the vacancy of naked oat fingerprint information,replenished grain fatty acid database,and laid the foundation of building a grain nutritional liposome identification technology system.
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Keywords:
- gas chromatography /
- principal component analysis /
- cluster analysis /
- oat /
- fatty acids /
- fingerprint
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