模糊集合理论在化学中的应用Ⅱ——食物的化学特征分类(英文)

THE APPLICATION OF FUZZY SET THEORY IN CHEMISTRY. Ⅱ. CHEMICAL CHARACTERISTIC CLASSIFICATION OF FOODS

本文对101种食物的8种必需氨基酸构成比例通过计算机用模糊聚类方法进行化学特征分类,得到一系统聚类图。当入=0.55时,101种食物合并为一类,入=0.67基本上分成动物和植物两大类。根据四类具有代表性的蛋白食物(鱼、禽兽肉、杂豆和主粮)的聚类中心的“比值对数值”以及鸡蛋、黄豆和玉米的“比值对数值”画出了必需氨基酸构成比例曲线。由此可直观地看出第一、第二限制氨基酸及其他有趣的结论。

In this paper we carry out a chemical characteristic classification for 101 foods on computer by fuzzy clustering method from the constituent ratios of 8 EAA contained in the foods, thus a hierarchical clustering plot for 101 foods is obtained. When λ is 0.67, they are as a rule classified as two, animal and vegetable foods. The EAA constituent ratios are very similar in birds and beasts. They serve as main origin of animal protein for human being.