摘要
以茶汤冷后浑的组成成分为例,进行因子分析,提取出2个主成分:Z1=0.580X1+0.830X2+0.817X3+0.181X4+0.838X5+0.008X6+0.595X7;Z2=0.118X1+0.100X2+0.143X3+0.886X4+0.209X5+0.914X6+0.619X7。以主成分来分析冷后浑的组成,可以起到减少数据计算,简化分析和预测的功效。
This paper has studied that factor analysis of biochemistry ingredients of tea cream by extracting.And achieved two principal components.Namely, Z1 =0.580 X1＋0.830 X2＋0.817 X3＋0.181 X4＋0.838 X5＋0,008 X6＋0. 595 X7;Z2=0.118 X1＋0.100 X2＋0.143 X3＋0.886 X4＋0.209 X5＋0.914 X6＋0.619 X7.It can decrease data operation and predigest analysis by right of principal component.
出处
《食品研究与开发》
CAS
北大核心
2006年第8期72-75,共4页
Food Research and Development
关键词
茶汤
冷后浑
生化成分
因子分析
tea infuse
tea cream
biochemistry ingredient
factor analysis
