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To study the characteristics of free amino acids in wampee, the scientific evaluation of the effects of free amino acids in different wampee germplasm on fruit flavor and medicinal value, the contents of 20 common free amino acids were determined using HPLC with the pulp of 20 wampee germplasms. By using taste activity values, principal component analysis and cluster analysis were used to comprehensively evaluate each wampee germplasm. The results showed that the pulp contained 18 kinds of free amino acids except Cys and Arg. The content was significantly different among major wampee germplasm. The mass concentration of total free amino acids of the 20 wampee germplasms ranged from 1309.7 to 9832.0 mg/kg, among which the content of non-essential amino acids was the highest, the content of essential amino acids was the second, and the content of essential amino acid for children was the lowest. And the content of medicinal amino acids ranged from 6.3% to 18.6% of the total free amino acids, of which Asp and Glu were the major components. According to the different flavor characteristics of amino acids, 18 amino acids were divided into three categories of flavor amino acids, and found that M1 had the highest content of sweet amino acids, and G2 had the highest content of delicious and bitter amino acids. And the TAV of Ala in 16 wampee germplasm resources and Asp and Asn in a few wampee germplasm resources was greater than 1, which contributed to the flavor of wampee. Most free amino acid showed significant or highly significant positive relationships. Meanwhile, four principal components were extracted by principal component analysis, and the cumulative contribution reached 89.766%, which could better reflect the comprehensive characteristics of free amino acids of pulp. In general, the overall scores of each wampee germplasm ranged from –3.18 to 3.51, with M1 having the highest overall score. The 20 wampee germplasms were then clustered into three major groups by clustering analysis, among which X2, Y-1, G2 and M1 of group Ⅲ had high contents of total free amino acids, medicinal amino acids and flavor amino acids, with good amino acid nutritional quality and flavor quality. The results could provide some reference for superior seed breeding and quality evaluation.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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