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为了综合评价绣球菌的营养价值,对其菌丝体与子实体蛋白质的化学评分(CS)、氨基酸评分(AAS)、必需氨基酸指数(EAAI)、生物价(BV)、营养指数(NI)及氨基酸比值系数分(AARCS)6个指标进行主成分分析。结果表明,可将原来的6个营养价值指标综合为2个主成分,其累计贡献率达99.543%,其中,决定第1主成分大小的是EAAI和BV,决定第2主成分大小的是CS和AAS。根据试验材料的主成分得分及综合得分,玉米粉配方菌丝体营养价值高于子实体。
In order to comprehensively evaluate the nutritional value of Hydatidococcus, the chemical score (CS), amino acid score (AAS), essential amino acid index (EAAI), biological valence (BV), nutritional index (NI) (AARCS) six indicators for principal component analysis. The results showed that the original six nutritional value indicators can be integrated into two principal components, the cumulative contribution rate of 99.543%, which determines the size of the first principal component is EAAI and BV, the size of the second principal component is determined CS And AAS. According to the test of the main component score and comprehensive score, the nutritional value of corn flour formula mycelium is higher than the fruiting bodies.