作　　者： (任敬）; (问思恩）; (张军燕）; (余斌）;

机构地区： 陕西省水产研究所,陕西西安710086 大连海洋大学,辽宁大连116023

出　　处： 《水产学杂志》 2017年第4期23-27,共5页

摘　　要： 采用主成分分析方法评价泥鳅Misgurnus anguillicaudatus、黄鳝Monopterus albus、鲫Carassius auratus、鲤Cyprinus carpio、乌鳢Channa argus、黄颡鱼Pelteobagrus fulvidraco,和虹鳟Oncorhynchus mykiss等7种常见食用鱼的食用品质价值,对其17种氨基酸进行综合评价。通过建立鱼类食用品质评价模型,构造综合评价函数计算综合得分并排序,来反映该种鱼类的食用品质。结果显示:虹鳟综合得分最高,其次是鲫,而黄颡鱼排在最末。通过主成分分析模型建立可量化的评价指标和新的评价方法,为鱼类营养价值评价提供更为准确、客观的方法。 In this paper, an assessment model based on the principal component analysis was used to evaluate food quality in 7 species of common food fishes including loach Misgurnus anguillicaudatus （Cantor）, ricefield eel Monopterus albus, crucian carp Carassius auratus, common carp Cyprinus carpio, Snakehead Channa argus Cantor, yellow catfish Pelteobagrus fulvidraco （Richardson）, and rainbow trout Oncorhynchus mykiss （Walbaum） and 17 kinds of amino acids. A fish food quality evaluation model was established to evaluate the comprehensive scoring and sorting, and to reflect the food quality of these fishes. Results showed that the maximal score was observed in rainbow trout, followed by crucian carp, and the minimal score in yellow catfish. Through the principal component analysis （PCA） model, a quantitative evaluation index has been established, and a new evaluation method is provided for assessment of food quality in fishes.

关 键 词： 鱼类 氨基酸 主成分分析