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- Title
Optimization of a honeysuckle tea by D-optimal mixture design based on AHP-CRITIC analysis.
- Authors
LU Chao; CHEN Jingxian; WANG Guoxia; JING Hongyan; WU Si; WANG Huiyu
- Abstract
The study is to optimize the formula of a honeysuckle tea and determine the index weight of comprehensive evaluation. The detecting of active ingredient, antioxidant, and sensory evaluation of the tea were used as evaluation indicators. The analytic hierarchy process (AHP), the index weight determination method (CRITIC) based on index correlation, and AHP-CRITIC compound weighting method were used to calculate the coefficients of related evaluation indexes. D-optimal mixture experiment design was used to investigate the influence of the proportion of honeysuckle, chrysanthemum and wolfberry on the comprehensive score of honeysuckle tea. The results showed that AHP-CRITIC composite weighting method was more comprehensive and reasonable. The optimal formula for honeysuckle tea was: honeysuckle 58.06%, chrysanthemum 18.44%, and wolfberry 23.50%. It had been verified that the indexes values in the optimized formula were consistent with their predicted values.
- Subjects
HONEYSUCKLES; ANALYTIC hierarchy process; TEA; CONCRETE mixing
- Publication
China Food Additives, 2022, Vol 33, Issue 7, p144
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2022.07.019