【摘要】 应用多元统计成分分析法,对不同配方下姬松茸蛋白质营养价值的6个主要营养指标进行相关及主成分分析。结果表明:姬松茸的化学评分与氨基酸评分和营养指数呈极显著正相关,氨基酸评分与营养指数呈显著正相关,必需氨基酸指数与生物价呈极显著正相关。主成分分析显示,可将原6个营养指标综合为2个主成分,其累积贡献率可达93.52%。根据主成分对原性状的综合能力进行营养价值分析,2个主成分可分别解释为氨基酸评分和化学评分效应因子及营养指数效应因子,并建立主成分方程。据此计算出各配方的主成分得分和综合得分,排序第一和第二的为B和A3的配方,所以这两组为较佳的配方。更多还原

【Abstract】 Using multi-factor statistical analysis for main components,the correlative and main components of six chief nutrient indexes related to the protein nutrient value of Agaricus blazei in different medium formula was analyzed in the current work.Results showed that the chemical score and amino acid score were positively significantly correlated to nutritional index,and the essential amino acid index was positively significant correlated to biological value.The main component analysis showed that the six chief nutrient indexes could be synthesized into two main components,which the accumulative contribution rate occupied 93.52%.Based on the synthetic capacity of main components to the original character,the nutrient values were analyzed.The two main components might be explanted as the effect factor of amino acid score and chemical score,the effect factor of nutrient indexes,and the equation of main components had been established.According to the score of main components,synthetic score of different medium formula,the calculated results showed that,the 1st and 2nd excellent formula were B and A3.更多还原