灰色关联度分析法评价蛋白质营养价值的可行性探讨  

Research on the Feasibility of Gray Relation Analysis in Nutritional Evaluation of Protein

作　　者：雷兴刚[1] 邓君明[2] 麦康森[3] 

机构地区：[1]云南农业大学教务处,云南昆明650201 [2]云南农业大学动物科学技术学院,云南昆明650201 [3]中国海洋大学海水养殖教育部重点实验室,山东青岛266003

出　　处：《云南农业大学学报（自然科学版）》2010年第4期545-550,共6页Journal of Yunnan Agricultural University:Natural Science

基　　金：国家自然科学基金项目(30371120);云南省教育厅科学研究基金项目(07Z40744);云南农业大学青年科学研究项目(A2002002)

摘　　要：简述了灰色关联度分析法及其数学模型;以FAO/WHO推荐人体必需氨基酸需要量数列作为参考序列,以参评食物样品中必需氨基酸组成作为比较序列,探讨灰色关联度分析法用于评价蛋白质营养价值的可行性。分析结果显示,灰色关联度与蛋白质效率比(PER)、净蛋白比(NPR)的相关系数r分别为0.962(P<0.01),0.961(P<0.01);而其余化学指数(氨基酸评分、必需氨基酸指数、蛋白质消化率校正后的氨基酸评分)与PER,NPR的相关性均较低(r<0.4)。结果表明,灰色关联度与蛋白质品质生物学指标高度相关,其比其他化学指数更接近蛋白质生物学效应。In this study,the theory of gray relation analysis（GRA） and its mathematical models were briefly introduced.Using the array of human requirements of essential amino acids recommended by FAO/WHO as the reference series,the essential amino acids compositions of food samples published in Nutritional Research as the compared series,the feasibility of GRA used to estimate the protein nutritional value was evaluated.The relational coefficient（r） between gray relation grade and protein efficiency ratio or net protein ratio was 0.962（P0.01） or 0.961（P 0.01）,respectively.However,the relational coefficient between other chemical indexes（such as amino acid score,essential amino acid index,protein digestibility-corrected amino acid score） and protein efficiency ratio or net protein ratio was very low（r 0.4）.These results indicate that there is a significant relationship between the gray relation grade and biology indexes,which is much better than other chemical indexes for evaluating the protein nutritional value.

关 键 词：蛋白质 品质评价 氨基酸平衡 灰色关联度分析 

分 类 号：TS201.4[轻工技术与工程—食品科学]