食品科学
食品科學
식품과학
FOOD SCIENCE
2011年
5期
254-257
,共4页
小球藻%氨基酸%多元分析
小毬藻%氨基痠%多元分析
소구조%안기산%다원분석
测定7种小球藻(普通小球藻(C.vul)、自养小球藻(C.aut)、海水小球藻(C.spp.),微小小球藻(C.min)、蛋白核小球藻(C.pyr)、原始小球藻(C.pro),椭圆核小球藻(C.ell))氨基酸的组成,对其营养进行评价,并利用多元分析法对7种小球藻的氨基酸含量差异进行比较分析.结果显示:7种小球藻氨基酸种类齐全,必需氨基酸占氨基酸总量的比例分别达到35.86%,39.75%,37.58%,36.35%,38.05%,37.98%,40.28%.必需氨基酸指数分别为66.63,79.41,67.96,71.17,57.69,70.02,65.390聚类分析与主成分分析表明4种海水藻氨基酸含量可以聚为一类,3种淡水藻氨基酸含量可以聚为一类,主成分分析构建了3个主成分,其贡献率:主成分1为73.727%,主成分2为10.021%,主成分3为7.052%,累积贡献率为90.80%.
測定7種小毬藻(普通小毬藻(C.vul)、自養小毬藻(C.aut)、海水小毬藻(C.spp.),微小小毬藻(C.min)、蛋白覈小毬藻(C.pyr)、原始小毬藻(C.pro),橢圓覈小毬藻(C.ell))氨基痠的組成,對其營養進行評價,併利用多元分析法對7種小毬藻的氨基痠含量差異進行比較分析.結果顯示:7種小毬藻氨基痠種類齊全,必需氨基痠佔氨基痠總量的比例分彆達到35.86%,39.75%,37.58%,36.35%,38.05%,37.98%,40.28%.必需氨基痠指數分彆為66.63,79.41,67.96,71.17,57.69,70.02,65.390聚類分析與主成分分析錶明4種海水藻氨基痠含量可以聚為一類,3種淡水藻氨基痠含量可以聚為一類,主成分分析構建瞭3箇主成分,其貢獻率:主成分1為73.727%,主成分2為10.021%,主成分3為7.052%,纍積貢獻率為90.80%.
측정7충소구조(보통소구조(C.vul)、자양소구조(C.aut)、해수소구조(C.spp.),미소소구조(C.min)、단백핵소구조(C.pyr)、원시소구조(C.pro),타원핵소구조(C.ell))안기산적조성,대기영양진행평개,병이용다원분석법대7충소구조적안기산함량차이진행비교분석.결과현시:7충소구조안기산충류제전,필수안기산점안기산총량적비례분별체도35.86%,39.75%,37.58%,36.35%,38.05%,37.98%,40.28%.필수안기산지수분별위66.63,79.41,67.96,71.17,57.69,70.02,65.390취류분석여주성분분석표명4충해수조안기산함량가이취위일류,3충담수조안기산함량가이취위일류,주성분분석구건료3개주성분,기공헌솔:주성분1위73.727%,주성분2위10.021%,주성분3위7.052%,루적공헌솔위90.80%.
