基于指纹图谱结合多元统计分析不同干燥方式蟾蜍肉氨基酸类成分

目的 建立不同干燥方式所得蟾蜍肉氨基酸类成分的指纹图谱及4个氨基酸的含量测定方法，比较不同干燥方式对蟾蜍肉品质及其氨基酸含量的影响。方法 采用异硫氰酸苯酯柱前衍生化-高效液相色谱法，建立热风干燥、冷冻干燥、真空干燥和阴干干燥4种方式所得蟾蜍肉干燥样品的指纹图谱，同时测定4个氨基酸含量，并进行相似度评价；运用SPSS 22.0软件进行聚类分析，运用SIMCA 14.1软件进行主成分分析（PCA）和偏最小二乘法-判别分析（PLS-DA）。结果 不同干燥方式得到的16批蟾蜍肉样品指纹图谱相似度结果均大于0.970，共匹配出10个共有峰，指认出缬氨酸、蛋氨酸、异亮氨酸、亮氨酸4个氨基酸；PCA提取出2个主成分，累积方差贡献率为87.95%；PLS-DA得出异亮氨酸、缬氨酸、亮氨酸、蛋氨酸的变量重要性投影（VIP）值均大于0.7，提示4个氨基酸可作为评价不同干燥方式所得蟾蜍肉品质的关键指标；阴干干燥、热风干燥、冷冻干燥和真空干燥4种方式所得蟾蜍肉氨基酸总质量分数测定值分别为7.92%、4.62%~5.37%、7.89%~9.02%和4.60%~9.24%。结论 所建立的指纹图谱及含量测定方法稳定可行，结合多元统计分析发现不同干燥方式对蟾蜍肉氨基酸含量产生较大影响，可为蟾蜍肉干燥方式和质量控制研究提供参考。

Analysis of Amino Acids of Bufo gargarizans Meat from Different Drying Methods Based on Fingerprint and Multivariate Statistics

Objective To establish the amino acid fingerprint and four amino acid content determination method for Bufo gargarizans meat obtained through different drying methods and compare the effects of different drying methods on the quality and amino acid content of B. gargarizans meat.Methods Using phenyl isothiocyanate (PITC) pre-column derivatization and high-performance liquid chromatography (HPLC), fingerprint profiles of dried B. gargarizans meat samples obtained by hot air drying, freeze drying, vacuum drying, and shade drying were established. The content of four amino acids was simultaneously determined, and similarity evaluation was performed. Cluster analysis, principal component analysis (PCA), and partial least squares discriminant analysis (PLS-DA) were conducted using SPSS 22.0 and SIMCA 14.1 software.Results The similarity results of the fingerprint profiles of 16 batches of B. gargarizans meat samples obtained through different drying methods were greater than 0.97, and 10 common peaks were matched, identifying the following four amino acids: valine, methionine, isoleucine, and leucine. PCA extracted two principal components with a cumulative contribution rate of 87.95%. PLS-DA revealed that variable importance in the projection (VIP) values of isoleucine, valine, leucine, and methionine were all greater than 0.7, indicating that their content determination could reflect the sample quality. The total mass fractions of amino acids in B. gargarizans meat obtained through shade drying, hot air drying, freeze drying, and vacuum drying methods were 7.92%, 4.62%-5.37%, 7.89%-9.02%, and 4.60%-9.24%, respectively.Conclusion The established fingerprint and content determination method are stable and feasible. Combined with multivariate statistical analysis, it was found that different drying methods have a significant impact on the amino acid content of B. gargarizans meat. This study can provide references for research on drying methods and quality control of B. gargarizans meat.