大杯香菇辐射新株系各类氨基酸的遗传主成分分析

对大杯香菇辐射选育新株系的各类氨基酸总量进行了遗传主成分分析。结果表明，变异系数最大的为硫氨基酸总量，达到13．39％；其次为儿童氨基酸总量，变异系数为7．00％；其它变异系数较小分别为甜味氨基酸总量、芳香族氨基酸总量、必需氨基酸总量、支链氨基酸总量和鲜味氨基酸总量为5．69％、5．64％、5．19％、5．24％和5．06％；在相关性上，鲜味氨基酸总量与甜味氨基酸总量、支链氨基酸总量、芳香族氨基酸总量、儿童氨基酸总量和必需氨基酸总量是呈极显著和显著的正相关，甜味氨基酸总量与支链氨基酸总量、儿童氨基酸总量和芳香族氨基酸总量呈极显著和显著的正相关，硫氨基酸总量与儿童氨基酸总量呈极显著负相关，与必需氨基酸总量是呈极显著正相关；支链氨基酸总量与芳香族氨基酸总量、必需氨基酸总量是呈极显著，与儿童氨基酸总量呈显著正相关；芳香族氨基酸总量与儿童氨基酸总量和必需氨基酸总量是呈极显著和显著的正相关；主成分分析结果表明，前4个特征根在7个特征根中累计贡献率达97．14％，也就是前4个主成分对变异的贡献率达96．07％。在各类氨基酸总量指标选择上，首先对变异大的各类氨基酸总量进行选择是及其重要的。在辐射选育新株系选择时，应注意选择大杯香菇中硫氨基酸总量高的新株系。

Analysis on Main Genetic Components of Different Amino Acids in New Radiated Strains of Lentinus giganteus

The main genetic components of different amino acids in new radiated strains of Lentinus giganteus have been analyzed. The results showed that, the total amount of methionine got the biggest variation coefficient, which was 13.39 % ; the second was the total amount of children amino acids, which was 7.00 %. The other kinds of total amino acids, i.e. sweet taste amino acids, fragrant amino acids, necessary amino acids, branched chain amino acids and tasty amino acids have relative smaller variation coefficients, were 5.69 % ,5.64 % ,5.19 % ,5.24 % and 5.06 % respectively. In the correlation, the total amounts of tasty amino acids showed very significant positive or significantly positive correlation with sweet taste amino acids, branched chain amino acids, fragrant amino acids, children amino acids and necessary amino acids ; the total amounts of sweet taste amino acids showed very significant positive or significantly positive correlation with branched chain amino acids, children amino acids and fragrant amino acids; the total amounts of methionine showed very significant negative correlation with children amino acids, showed very significant positive correlation with necessary amino acids ; the total amounts of branched chain amino acids showed very significant positive correlation with fragrant amino acids and necessary amino acids, significantly positive correlation with children amino acids; the total amounts of fragrant amino acids showed very significant positive or significantly positive correlation with children amino acids and necessary amino acids. The main component analysis showed that, the first four latent roots in 7 latent parameters got 97.14 % accumulative contribution rate to genetic variation. In the selection of the indexes for total amount of amino acids, it is important to select the total amino acids with large variation. When screening the new radiated strains, the strains of Lentinus giganteus with higher amount of methionine were selected.