基于主成分分析法的橙汁特征指标分类

Classification of Orange Juice Characteristic Indexes Based on——Principal Component Analysis

对不同品牌的橙汁营养成分指标进行了调查统计,并在此基础上运用主成分分析法进行了分类分析。结果表明:橙汁的营养成分指标主要有:能量、蛋白质、脂肪、碳水化合物、钠和维生素C。其中能量和碳水化合物为同一类指标,蛋白质和脂肪为一类指标,钠和维生素C为同一类指标.根据相关资料和实际情况,此结论基本上是合理的,为橙汁的质量控制和有关部门对橙汁的检验工作提供了有利依据,具有一定的指导作用,可以减少检测步骤,提高检测效率,节约检测成本,为选用步骤少、效率高、成本低的检测对象来反应饮用水质量提供了理论依据,同时也为消费者对橙汁品牌的选择提供了依据。

This article carries out a survey of the different brands of orange juice nutrients indicators, and then uses the method of principal component analysis to classify the orange juice characteristic indexes. The results show that the contents of energy, protein, fat, carbohydrate, sodium ion and vitamin C constitute the orange juice characteristic indexes; the contents of energy and carbohydrate belong to the same kind of composition, the contents of protein and fat belong to the same kind of composition and the content of sodi- um ion and the vitamin c are the same type of composition. According to the relevant information and the ac tual situation, the conclusion is basically exact and can play a guiding role in the quality control of commodi ty drinking water and in the preliminary test of the quality inspection department. And it can also provide a reference for consumers to select the brands of orange juice.