摘要
通过查阅文献,随机选取31种常见食物氨基酸组成数据,利用统计学软件分析以粗蛋白为基数与以全氨基酸为基数下化学评析法中各项指标与生物价的相关性和离差情况。利用一元回归,求出化学评分法中各项指标与生物价的回归方程,求出值命名为化学生物价。结果表明:CS和SRCAA不随基数选择而改变,其他指标与BV的偏离高低不一。全氨基酸法计算的AAS、EAAI及EAARR与BV的相关性比粗蛋白法强。利用回归方程求得的化学生物价从总体上都消除了与BV的偏离。
After searching reference,the amino acid composition of 31 kinds of food were founded.With SPSS 17.0,the relation and deviation between indexes of chemical analysis and BV was studied.Furthermore,univariate regression equation for them was established in this paper.Results showed that CS and SRCAA are unchanged,when denominator changes.But the deviation between other indexes and BV are varied.The correlation between AAS/EAAI/EAARR and BV for amino acid group is stronger than protein＇s.The value of CBV and BV is near.
出处
《食品科技》
CAS
北大核心
2012年第4期286-290,共5页
Food Science and Technology
基金
福建省财政专项(闽财指2006-1253)
福建省科技厅公益类科研院所专项(2010R1027-3)
关键词
氨基酸营养
化学分析法
生物价
化学生物价
amino acid nutrition
chemical analysis
biological value
chemical biological value
