基于因子分析的口腔癌食物化学分析

Chemical Analysis of Oral Cancer Food Based on Factor Analysis

食物对于口腔癌的发病与机理影响非常明显。以某地的谷物含量及抑制效果等分析,希望为人们食物安全的选择提供参考。实验样品含量依据国际人体摄入量标准,符合人体标准要求。实验分析表明:随着浓度的提高吸光度也明显逐渐升高,验证了样品与氧化度成正比例关系;自由基的消除能力随着浓度增加而增大,自由基的消除能力明显较大;样品随着浓度的增加抑制作用有一定的提高,实验处理的脂质过氧化表现了明显的抑制效果;样品的亚硝酸盐的清除能力的抑制效果一般。

Food has very obvious influence on pathogenesis of oral cancer. In this paper, chemical composition of grains from somewhere and inhibition effect were analyzed, in order to provide some reference for selection of food safety. According to the international standard for human consumption, this experiment samples accord with human body standard requirements. Experimental analysis indicated that, with the increase of concentration, the absorbance increased obviously, which verified the positive proportional relationship between samples and the oxidation degree; The elimination ability of free radicals increased with increasing of the concentration, the elimination ability of free radicals was higher; with the increase of concentration, the inhibition of samples had a certain improvement, lipid peroxidation of experiment process showed obvious inhibition effect.