葛根植物饮料中试生产过程中总黄酮含量变化研究  

Change of flavonoids in Pueraria lobata plant beverage during pilot production

作　　者：程江华[1] 王灼琛[1] 董万领[1] 王苗苗[2] 周蓓蓓[1] 闫晓明[1] 蒋业东 

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031 [2]安徽农业大学,安徽合肥230036 [3]安徽华水河饮料有限公司,安徽合肥230031

出　　处：《中国酿造》2013年第7期98-100,共3页China Brewing

基　　金：长三角联合科技攻关(1101c603061);院科技创新团队(11C1214)

摘　　要：以野生葛根为主要原料,对葛根植物饮料中试生产生产过程中及成品中总黄酮变化趋势进行分析。结果表明,野生葛根饮料生产中总黄酮含量在提取过程中呈上升趋势,在2h时达到最高峰,为0.26mg/mL,但在后续的酶解、灭酶、调配、均质、灭菌等工艺生产过程中,总黄酮含量略有变化,总体趋势平稳,最后成品为总黄酮浓度为0.21mg/mL。葛根植物饮料的感官指标、理化指标和微生物指标均达国家标准。This paper introduced the change of flavonoids in Pueraria lobata plant beverage during pilot production. The results showed that the content of total flavonoids in wild Pueraria lobata beverage production is on the rise during the extraction process, and could reached max for 0.26mg/ml in 2h. But in the subsequent production process including enzymatic hydrolysis, enzyme inactivation, blending, homogenizing, sterilizing process, the content of total flavonoids changed slightly and overall trend stationary, the final total flavones concentration was 0.21mg/ml. And its sensory index, physicochemical and microbial index could reach the national standard.

关 键 词：葛根 植物饮料 中试生产 总黄酮 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]