主成分分析法优化绿茶复合代餐粉配方  

Formulation Optimization of Green Tea Compound Meal Replacement Powder by Principal Component Analysis

作　　者：李玉壬 吴神群 杨慧 陈春凤 杨晓萍[1] LI Yu-ren;WU Shen-qun;YANG Hui;CHEN Chun-feng;YANG Xiao-ping(Key Laboratory of Horticultural Plant Biology,Ministry of Education,College of Horticulture&Forestry Sciences,Huazhong Agricultural University,Wuhan 430070,Hubei,China)

机构地区：[1]华中农业大学园艺林学学院园艺植物生物学教育部重点实验室,湖北武汉430070

出　　处：《食品研究与开发》2022年第15期131-137,共7页Food Research and Development

摘　　要：以绿茶粉、羽衣甘蓝和魔芋精粉为主要原料研制降脂复合代餐粉,通过单因素和正交试验优化配方组成,利用主成分分析法对代餐粉的抗氧化活性与体外降脂能力进行评价。结果表明,绿茶复合代餐粉以绿茶粉添加量20%、羽衣甘蓝添加量45%、魔芋精粉添加量1.5%、其他组分添加量33.5%为配方时,该代餐粉溶解性好、口感细腻、香气协调,营养成分全面、能量和脂肪含量低、蛋白质丰富,同时抗氧化活性和体外降脂能力较优,可作为肥胖人群的饮食选择。Green tea,kale and konjac fine powder were used as main raw materials to develop a lipid-lowering compound meal replacement powder.The formulation was optimized through the single-factor test and the orthogonal test,and the principal component analysis(PCA)was used to evaluate the antioxidant activity and in vitro lipid-lowering efficacy of the meal replacement powder.The results showed that the optimal formulation of green tea compound meal replacement powder was obtained as follows:green tea of 20%,kale of 45%,konjac fine powder of 1.5%,and other components of 33.5%.Under the above formulation,this meal replacement powder had good solubility,delicate taste,coordinated aroma,comprehensive nutrients,low energy and fat content,rich proteins,and excellent antioxidant activity and in vitro lipid-lowering efficacy,and can be used as a dietary choice for obese people.

关 键 词：绿茶 代餐粉 体外降脂 主成分分析 抗氧化活性 

分 类 号：TS272.51[农业科学—茶叶生产加工]