DHA对营养补充剂感官影响初探  

The preliminary study of DHA to sensory evaluation of complementary food supplement

作　　者：唐艳斌[1] 孙静[1] 霍军生[1] 王丽娟[1] 朴玮[1] 李瑾[1] 黄建[1] 

机构地区：[1]中国疾病预防控制中心营养与健康所,北京100050

出　　处：《食品科技》2015年第9期96-100,共5页Food Science and Technology

基　　金：科研院所技术开发研究专项(2013EG150138);中国营养学会营养科研基金-帝斯曼专项科研基金项目

摘　　要：初步研究在营养补充剂中添加一定剂量藻油DHA或鱼油DHA对口感、气味和色泽的影响。试验口感评价采用单盲测试方法,感官结果采用打分制,Spss 17.0进行数据分析。测试样品气味、色泽和口感的方差结果显示：（1）补充剂中添加40~80 mg的DHA不会对补充剂带来气味、口感和色泽方面的显著影响;（2）考虑口感、婴幼儿营养和经济效益,选择添加40 mg藻油DHA的补充剂并且及时食用是最佳的。因此,通过初探营养补充剂添加DHA的感官评价,说明添加一定量的DHA是可行的,对补充剂的品质基本不影响。Effects of taste, odor and color on complementary food supplement by adding algae or fish oil source of DHA were investigated. The taste evaluation was used of the single-bland test method, the results were measured by scoring system, and the data were analyzed by software SPSS 17.0. The statistical results of the test samples were shown：（1）there were no significant impact on the odors, taste and color when added 40~80 mg DHA in the supplement;（2）If considering the taste, infant nutrition and cost, the result was the best when adding 40 mg DHA of algal oil in the supplement and eating timely. Therefore, adding a certain amount of DHA of algal or fish oil was feasible through preliminary sensory evaluation, which results did not infl uence on the supplement quality.

关 键 词：DHA 营养补充剂 感官评价 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]