کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7586163 | 1492046 | 2018 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Comparison and multivariate statistical analysis of anthocyanin composition in Lycium ruthenicum Murray from different regions to trace geographical origins: The case of China
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کلمات کلیدی
Anthocyanin compositionLRMPCA - PCAAcetonitrile (PubChem CID: 6342) - استونیتریل (PubChem CID: 6342)Formic acid (PubChem CID: 284) - اسید فرمیک (PubChem CID: 284)Multivariate statistical analysis - تجزیه و تحلیل آماری چند متغیرهLinear discriminant analysis - تجزیه و تحلیل خطی خطیPrincipal component analysis - تحلیل مولفههای اصلی یا PCALDA - تخصیص پنهان دیریکلهRetention times - زمان نگهداریMethanol (PubChem CID: 887) - متانول (PubChem CID: 887)
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Anthocyanin composition in forty-five Lycium ruthenicum Murray (LRM) samples grown in China was identified by high-performance liquid chromatography-electrospray ionisation-mass spectrometry (HPLC-ESI-MS) and quantified by HPLC with a diode array detector (HPLC-DAD). The results showed that the overall pattern of anthocyanin composition of LRM from different provinces was the same, while the individual and total anthocyanin concentrations, were significantly different, indicating an important impact of geographical origin on anthocyanin composition, which can be considered as credible indices for LRM classification. Principal component analysis (PCA) and linear discriminant analysis (LDA) were applied to develop discrimination models for the anthocyanin concentrations. PCA clearly separated the LRM based on its geographical origins. LDA satisfactorily categorized the samples by providing a 100% success rate based on geographical origins. The results obtained could be used to trace the geographical origin of LRM.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 246, 25 April 2018, Pages 233-241
Journal: Food Chemistry - Volume 246, 25 April 2018, Pages 233-241
نویسندگان
Zichao Wang, Yuzhen Yan, Tanzeela Nisar, Li Zou, Xi Yang, Pengfei Niu, Lijun Sun, Yurong Guo,