基于层次分析法（AHP）的保健食品原料评价体系构建及分析

目的建立保健食品原料评价体系(Functional Food Crude Materials Evaluation System,FUFMES),为保健食品原料目录排名提供科学依据与技术保障。方法首先,利用文献调研和多轮专家访谈方法筛选FUFMES的指标并确定其层级关系;第二,使用层次分析法(Analytic Hierarchy Process,AHP)计算指标权重,具体方法是依据专家打分构建判断矩阵,利用R语言进行一致性检验与最大特征根检验,得出各级指标权重;第三,使用极值法计算原料的单个指标值;第四,利用线性加权综合法得到每种原料的评价指数并据此进行排名;最后,将获得的分析结果与专家评价结果进行比较。结果 FUFMES包括6个一级指标、39个二级指标、11个三级指标。利用FUFMES对9种保健食品原料进行评价,获得的评价指数依次是:西洋参(0.49)、人参(0.48)、银杏叶(0.21)、灵芝孢子粉(0.08)、鱼油(0.06)、螺旋藻(0.03)、辅酶Q10(0.02)、褪黑素(0.01)、大蒜油(-0.03)。基于该评价指数的排名结果与专家评价结果显示了较高一致性。结论构建了科学、完整的FUFMES,FUFMES将成为保健食品原料目录评价与排名的有力工具,为推进保健食品原料备案制提供科学依据与技术保障。

Construction and analysis of evaluation system for functional food crude materials based on AHP

Objective To implement an evaluation system of functional food crude materials for their ranking to support the registration policy as required by legislation. Methods Firstly, literature review and expert interview were used to determine the factors and their hierarchical relationships for the construction of the Functional Food Crude Materials Evaluation System (FUFMES). Secondly, the Analytic Hierarchy Process (AHP) method was used to calculate the weights of these factors. The specific method was used to construct a judgment matrix based on expert ratings, and R language was used to conduct consistency test and maximum characteristic root test was performed to obtain the weight of all levels of indicators. Thirdly, the extreme value was calculated for each factor; Fourthly, the index score and the ranking result were generated for each crude material; Lastly, the rankings obtained based on FUFMES were compared with that from the expert panel. Results A total of 56 factors that were important for the evaluation were identified. These factors were organized in three levels. In particular, 6, 39 and 11 of them came from the first-level, second-level and third-level, respectively. The weights of these factors were determined using the AHP method. Nine crude materials were analyzed using FUFMES to generate the following index scores:Panax quinquefolium (0.49), Panax ginseng (0.48), Ginkgo biloba (0.21), Ganoderma lucidum spore powder (0.08), fish oil (0.06), Spirulina platensis (0.03), Coenzyme Q10 (0.02), melatonin (0.01), garlic oil (-0.03). Comparison of the rankings based on FUFMES index score and those by the experts showed high degree of consistency. Conclusion FUFMES for integrated evaluation of the functional food crude materials were successfully established. FUFMES will become an invaluable tool for the ranking and evaluation of functional food crude materials catalogue and provide scientific basis and technical guarantee for the promotion of functional food crude materials registration.