Gabrielli Favretto L
Dipartimento di Economia e Merceologia delle Risorse Naturali e della Produzione, Università di Trieste, Italy.
Food Addit Contam. 1990 May-Jun;7(3):425-32. doi: 10.1080/02652039009373905.
Nine trace elements (Al, Cr, Mn, Fe, Ni, Cu, Zn, Cd, Pb) were determined in cheese by atomic absorption spectrophotometry with electrothermal atomization in a graphite tube, using the ashing procedure. Associations among mineral constituents were studied by means of principal component analysis, which allows determination of interdependences among trace elements in foods. A test for normality was used to investigate monovariate distributions, in order to estimate the symmetry of data vector. The correlation matrix was used as a starting matrix for principal component analysis; nine variables were reduced to four principal components. The clusters of elements appear to be determined by their origin.
采用灰化法，通过石墨管电热原子化原子吸收分光光度法测定了奶酪中的9种微量元素（铝、铬、锰、铁、镍、铜、锌、镉、铅）。通过主成分分析研究了矿物质成分之间的关联，主成分分析可确定食品中微量元素之间的相互依存关系。使用正态性检验来研究单变量分布，以估计数据向量的对称性。相关矩阵用作主成分分析的起始矩阵；9个变量被简化为4个主成分。元素簇似乎由其来源决定。
