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核桃品质的综合评价
引用本文:梁晓佳,周菊玲.核桃品质的综合评价[J].数学的实践与认识,2013,43(1).
作者姓名:梁晓佳  周菊玲
作者单位:新疆师范大学 数学科学学院,新疆乌鲁木齐,830054
摘    要:用主成分分析法分析了不同产地的11种核桃的蛋白质、不溶性膳食纤维、脂肪、水分、灰分、多种微量金属元素、单宁等12项品质指标,欲就核桃品质对其进行排序.结果表明,最终运用SPSS得到的2个主成分的累计贡献率达到86.057%,从而极大地简化了果实品质的评价因素,为制订评价核桃品质体系提供了理论依据.

关 键 词:核桃  品质评价  主成分分析  累计贡献率

The Comprehensive Evaluation on the Quality of Walnuts
LIANG Xiao-jia , ZHOU Ju-ling.The Comprehensive Evaluation on the Quality of Walnuts[J].Mathematics in Practice and Theory,2013,43(1).
Authors:LIANG Xiao-jia  ZHOU Ju-ling
Abstract:Using the method of principal component analysis,this paper analyze 12 quality indicators of 11 kinds of walnuts such as protein,insoluble dietary fiber,fat,moisture,ash, trace metal elements,single ning and so on,and rank these walnuts.The results show that the accumulative contribution rate reached 86.057% from the 2 principal components we finally obtained by SPSS.It implies that this method can simplify the evaluation factors of fruit quality,and provide a theoretical basis to formulate the evaluation of walnuts quality system.
Keywords:walnuts  quality evaluation  principal component analysis  accumulative contribution rate
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