西部林业科学
西部林業科學
서부임업과학
JOURNAL OF WEST CHINA FORESTRY SCIENCE
2014年
2期
108-112
,共5页
肖良俊%毛云玲%吴涛%唐永奉
肖良俊%毛雲玲%吳濤%唐永奉
초량준%모운령%오도%당영봉
紫仁核桃%氨基酸%变异性分析%相关性分析%主成分分析%营养评价
紫仁覈桃%氨基痠%變異性分析%相關性分析%主成分分析%營養評價
자인핵도%안기산%변이성분석%상관성분석%주성분분석%영양평개
purple kernel walnut%amino acids%variability analysis%correlation analysis%principal component a-nalysis%nutritional evaluation
以云南大泡核桃作对照,测定了28份紫仁核桃样品的8种氨基酸含量,并根据测定结果进行了氨基酸含量的变异性、相关性和主成分分析。变异性分析表明,变异系数最大的是天冬氨酸,变异系数为42%,变异系数最小的是酪氨酸,变异系数为15%;相关性分析表明,各氨基酸之间有一定相关性;主成分分析结果表明,前3个主成分累计方差贡献率达到86.07%,基本反映了8种氨基酸的主要信息;根据主成分分析结果确定各成分的权重值,对28份紫仁核桃样品氨基酸含量及营养特性进行了模糊综合评判,其中11份紫仁核桃氨基酸含量及营养价值大于对照大泡核桃,紫14号营养价值最高。
以雲南大泡覈桃作對照,測定瞭28份紫仁覈桃樣品的8種氨基痠含量,併根據測定結果進行瞭氨基痠含量的變異性、相關性和主成分分析。變異性分析錶明,變異繫數最大的是天鼕氨痠,變異繫數為42%,變異繫數最小的是酪氨痠,變異繫數為15%;相關性分析錶明,各氨基痠之間有一定相關性;主成分分析結果錶明,前3箇主成分纍計方差貢獻率達到86.07%,基本反映瞭8種氨基痠的主要信息;根據主成分分析結果確定各成分的權重值,對28份紫仁覈桃樣品氨基痠含量及營養特性進行瞭模糊綜閤評判,其中11份紫仁覈桃氨基痠含量及營養價值大于對照大泡覈桃,紫14號營養價值最高。
이운남대포핵도작대조,측정료28빈자인핵도양품적8충안기산함량,병근거측정결과진행료안기산함량적변이성、상관성화주성분분석。변이성분석표명,변이계수최대적시천동안산,변이계수위42%,변이계수최소적시락안산,변이계수위15%;상관성분석표명,각안기산지간유일정상관성;주성분분석결과표명,전3개주성분루계방차공헌솔체도86.07%,기본반영료8충안기산적주요신식;근거주성분분석결과학정각성분적권중치,대28빈자인핵도양품안기산함량급영양특성진행료모호종합평판,기중11빈자인핵도안기산함량급영양개치대우대조대포핵도,자14호영양개치최고。
With Juglans sigillata cv.‘Da Pao’ as a control, the contents of 8 kinds of amino acids from 28 pur-ple kernel of walnut samples were tested , and the analysis of amino acid contents from variability , correlation and principal component perspectives were also conducted .The variability analysis showed that the maximum value of variation coefficient was aspartic acid , which was 42%, and the minimum one was tyrosine acid , which was 15%. The correlation analysis showed that acertain correlation existed among various amino acids .The results of principal component analysis showed that the cumulative contribution of the top three principal components reached 86.07%, which basically including the main information of tested eight amino acids .The weight of each component was de-termined according to the results of principal component analysis , and nutritional and content characteristics of a-mino acids from 28 purple kernel walnuts samples were evaluated by fuzzy comprehensive method.The results showed that the contents and nutritional value of amino acids from 11 purple kernel walnut samples exceeded those of the controlled ‘Da Pao’ walnut, among which ‘Zi No.14’ had the highest nutritional value .