四訂日本食品標準成分表及びフォローアップ成分表からの食品成分推定式 : 野菜類(自然科学編)

概要

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From food composition data on the Standard Tables of Food Composition (4^<th> ed.) and its handbooks (follow-up tables), we can estimate some compositions by using statistical techniques : regression analysis and residual analysis. We examined edible portion and characteristic composition data separated two categories from vegetable groups. 1) In the edible position, estimated 9 equations from Leaves and Stem group, 13 from Root group, 16 from Fruit, 21 from Immature Beans, and 18 from Wild are given, respectively. 2) In the characteristics composition categories, estimated 15 equations from High-pigmented group, 12 from Low-pigmented group are given, respectively. 3) The number of compositions (n) from water content in the each groups is Leaves and Stem (4), Root (4), Fruit (5), Immature Beans (5), Wild (10), Highly-pigmented (1), and Low-pigmented (2), are estimated respectively. 4) Energy and protein are estimated from water content of the 6 groups. 5) Estimated equations in the composition from additional handbooks (follow-up tables) is 2 equations in Leaves, Root and Stem, 3 in Immature Beans, 4 in Highly-pigmented and 5 in Low-pigmented group, respectively. 6) Linolenic acid, Magnesium and V. B_6 are presumable composition in the 3 groups.
千葉県立衛生短期大学の論文