The Evaluation Of Dispersibility Of Enteral Nutrition Powder And Its Influencing Factor Analysis

Clinical nutrition, including enteral nutrition and parenteral nutrition, is regarded as one of the great progresses of the world medicine in the twentieth century. Enteral nutrition is gradually becoming the first choice for patients with complete gastrointestinal functions, gradually replacing parenteral nutrition,. Among the existing clinical nutrition products, enteral nutrition power is considered to be an important product type, and dispersibility and feeding tube liquidity are the important quality indicators for such products. Up to now, however, few researches have been conducted on the evaluation criterions for dispersibility of enteral nutrition power, and the factors influencing its quality, and the issues with dispersibility and feeding tube liquidity have been constantly drawing research attention. This thesis herein focuses on establishing comprehensive models for the dispersibility evaluation by studying different types of enteral nutrition power, and afterwards selecting critical indices for rapid evaluation of enteral nutrition power by employing principal component analysis, stepwise regression analysis and path analysis; besides, effects of rice, soybean, corn and Chinese yam on dispersibility of pulverized puffed materials are analyzed. The influences of the ratios of protein, fat and saccharides on enteral nutrition power dispersibility are investigated, and single-factor experiments, mixture experiments and simplex-barycenter design are employed to optimize the their usage. The results will be useful for product development of clinical nutrition.The main research contents and results are as follows:1. The dispersibility appraisal and factor analysis of different types of clinical nutrition products:15representative enteral nutrition power were selected,12evaluation indices of dispersibility were analyzed, including water-adsorption ability (ZX1), oil-adsorption ability (ZX2), viscosity (ZX3),WSI(ZX4), WAI (ZX5), dispersion time (ZX6), dispersion stability time (ZX7), dispersionstability (ZX8), dispersity A (ZX9), dispersity B (ZX10), agglomeration (ZX11), feeding tube liquidity (ZX12). Based on principal component analysis, the comprehensive evaluation equation of dispersibility was given as:F=0.190ZX1+0.105ZX2+0.184ZX3-0.165ZX4+0.179ZX5+0.040ZX6-0.094ZX7-0.155ZX8-0.187ZX9+0.185ZX10+0.164ZX11-0.169ZX12。 This model can be readily used to access the dispersibility of the products. The less the F value, the better the dispersibility, and the dispersibility is desirable when F value is lower than zero. Nevertheless, since the above model involves too many evaluation indices, and some of which are interdependent, stepwise regression analysis and path analysis are further used to pick out four major rapid evaluation indicators, namely WAI, WSI, dispersion time, feeding tube liquidity.2. The dispersibility analysis of pulverized puffed materials after blending of main ingredients:The dispersibility of pulverized puffed materials after blending of four main ingredients were analyzed, and the prediction model involving rice (X1), soybean (X2),corn (X3), chinese yam (X4) was established as follows:WAI=9.75X1+99.97X2+52.18X3+252.58X4-1.51X1X2-0.76X1X3-3.23X1X4-10.44X2X3-7.15X2X4-4.44X3X4+0.16X1X2X3+0.06X1X2X4+0.02X1X3X4+0.11X2X3X4WSI=0.33X1+0.53X2+3.79X3-17.45X4-4.50E-3X1X2-0.06X1X3+0.21X1X4-0.06X2X3+0.20X2X4+0.24X3X4Viscosity=15.39x1+50.18x2-38.08x3-0.56x4-1.31x1x2+0.21x1x3-0.67x1x4+0.98x2X3+1.08x2x4+1.97x2x4Dispersiontime=-1.93X1+160.34X2-19.32X3-304.55X4-2.79X1X2+0.33X1X3+4.43X1X4-19.99X2X3-9.48X2X4+25.49X3X4+0.34X1X2X4+0.22X1X2X4-0.39X1X3X4-0.02X2X3X4Based on the model, dispersibility of puffed powder can be optimized when the proportion of rice, peanut, corn and china yam are68.88%,20.17,5.00%, and5.96%, respectively.3. The effects of ratio of supplementary ingredients on dispersibility:The influences of the major supplementary ingredients were investigated, such as saccharides supplementary ingredients (maltodextrin, sucrose, glucose), protein supplementary ingredients (riceprotein, soyprotein, wheyprotein, peanutprotein), fat supplementary ingredients (MCT,non-dairy creame) etc. The results revealed that saccharides, protein, fat affected enteral nutrition power dispersibility significantly. Of them, glucose in saccharides supplementary ingredients improved the dispersibility best, while maltodextrin and sucrose enhanced WAI and WSI so as to improve the uniformity of product in liquid, and all the three saccharides supplementary ingredients benefited feeding tube liquidity; whey protein in protein supplementary ingredients inceased WSI and feeding tube liquidity most, and product dispersion time can be shortened if wheyprotein, soyprotein and riceprotein are mixed with a certain proportion; WAI and WSI can be improved with moderate portion MCT in fat supplementary ingredients, consequently enhancing dispersibility.