中文摘要：

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。

英文摘要：

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.