营养指标结合主成分分析识别干酪的种类
Nutritional Indicators Combined with PCA to Identify the Types of Cheese
杨蓓洁1
作者信息
- 1. 上海市食品研究所有限公司,上海 200235
- 折叠
摘要
本文测定了干酪和再制干酪中蛋白质、脂肪和不饱和脂肪酸的含量,并利用主成分分析法对干酪和再制干酪样品进行区分.结果表明,干酪系列的蛋白质含量和脂肪含量普遍高于再制干酪系列,再制干酪的平均不饱和脂肪酸含量略低于干酪的平均不饱和脂肪酸含量.蛋白质、脂肪和不饱和脂肪酸信息经过主成分分析提炼后,可有效实现对干酪种类的准确鉴别.营养指标结合主成分分析识别干酪种类的方法,不仅有助于提高干酪的品质和产量,还能为消费者提供更准确的营养信息.
Abstract
This article determined the content of protein,fat,and unsaturated fatty acids in cheese and processed cheese,and used principal component analysis to distinguish between cheese and processed cheese samples.The results showed that the protein and fat content of the cheese series were generally higher than those of the processed cheese series,and the average unsaturated fatty acid content of the processed cheese was slightly lower than that of the cheese series.After refining the information of protein,fat,and unsaturated fatty acids through principal component analysis,accurate identification of cheese types can be effectively achieved.The method of combining nutritional indicators with principal component analysis to identify cheese types not only helps improve the quality and yield of cheese,but also provides consumers with more accurate nutritional information.
关键词
干酪/再制干酪/营养指标/主成分分析Key words
cheese/making cheese/nutritional index/principal component analysis引用本文复制引用
出版年
2024
NETL
NSTL
万方数据