超声波辅助提取西洋参多糖及功能饮料的制备  

Extracting American Ginseng Polysaccharides by Ultrasonic and Preparation of Polysaccharide Functional Drinks

作　　者：刘汶鹏 王玉娟[1] 裴蕾 吴琼[1] LIU Wen-peng WANG Yu-juan PEI Lei WU Qiong(Key Laboratory of Agricultural Products Processing/College of Food Science and Engineering, Changchun University, Changchun130022, Jilin, China Jilin Province Quality and Technical Supervision Secondary Vocational Schools, Changchun 130103, Jilin, China)

机构地区：[1]长春大学食品科学与工程学院/农产品加工吉林省高校重点实验室,吉林长春130022 [2]吉林省质量技术监督中等职业学校,吉林长春130103

出　　处：《食品研究与开发》2017年第13期55-59,共5页Food Research and Development

基　　金：长春市科技计划项目(2014173)

摘　　要：采用超声波辅助提取西洋参多糖,确定西洋参多糖提取的最佳工艺条件。并以西洋参粗多糖为主要原料,添加菊花,枸杞,白砂糖,蜂蜜等辅料,生产西洋参多糖功能饮料,对饮料色泽、气味、滋味进行感官评价,确定西洋参多糖功能饮料的最佳配方。结果表明:(1)西洋参多糖最佳提取工艺为:超声功率200 W,超声时间15 min,料液比1∶30(g/mL),浸提温度80℃,浸提时间2 h。(2)西洋参多糖功能饮料的最佳配方为(按100 mL计):西洋参多糖提取液的添加量为4 mL,枸杞提取液添加量为25 mL,菊花添提取液加量为15 mL,蜂蜜添加量为2 g,白糖添加量为2 g。Using ultrasonic extracts ginseng polysaccharides and determining the optimum conditions of polysaccharides extraction. Use ginseng polysaccharides as the main raw material, chrysanthemum, medlar, white sugar and honey as the auxiliary materials to product American ginseng polysaccharides functional bever-age and make evaluation to beverage color, odor and taste by sensory evaluation method. Finally obtain the best formula of American ginseng polysaccharide beverage. Research that：（1） American ginseng polysaccharide op-timum extraction is that ultrasonic power 200 W, ultrasonic time 15 min, solid-liquid ratio 1：30 （g/mL）, ex-traction temperature 80℃, extraction time 2 h.（2） The best formula of ginseng polysaccharides beverage（press beverage volume 100 mL computing） was that American ginseng polysaccharide extract dosage 4 mL, medlar extract dosage 25 mL, chrysanthemum extract dosage 15 mL, honey dosage 2 g, sugar dosage 2 g.

关 键 词：西洋参多糖 超声波 功能饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]