人参饮料加工工艺优化及人参单体皂苷变化研究  

Change of Ginsenoside Monomers and Optimization Processing of Ginseng Beverage

作　　者：陈振[1] 张丽丽[1] 文连奎[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《农产品加工（创新版）（中）》2014年第4期40-43,共4页Farm Products Processing

基　　金：吉林省科技发展计划基金项目(20100925)

摘　　要：以人参须为原料,通过浸提、调配等工艺制得人参饮料。结果表明,人参须浸提的最佳条件为浸提温度80℃,浸提时间60 min,料液比1∶20;人参饮料调配的最佳配方为浸提液20%,白砂糖10%,柠檬酸0.2%。通过高效液相色谱法,对人参饮料加工过程中人参单体皂苷的含量进行测定,人参皂苷Rd变化较大,降低34.69%;人参皂苷Rb2和Rb3次之;Re和Rb1的含量变化较小,分别为6.21%和1.36%。Ginseng beverage is made with ginseng through extraction mixing. The experimental results show that the best conditions of ginseng are as follows： leaching temperature 80 ℃, leaching time 60 min, ratio of solid to liquid 1 ： 20. The best formula of the ginseng beverage is leaching liquor 20%, sugar 10% and citric acid 0.2%. The ginseng monomers content in the beverage processing is determined by high performance liquid chromatography （HPLC） method. Rd has a big change relatively, and reduces 34.69%, Rb2 and Rb3 come second, the smaller content changes are Re （6.21%） and Rbl （1.36%） .

关 键 词：人参饮料 工艺研究 人参单体皂苷 含量测定 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]