党参多糖提取工艺优化及其保健醋饮料的研制  

Optimization of extraction process of Codonopsis polysaccharides and development of its health vinegar beverage

作　　者：秦楠 崔政 刘丽君 张芹仙 QIN Nan;CUI Zheng;LIU Li-jun;ZHANG Qin-xian(College of Pharmaceutical and Food Engineering, Shanxi University of Traditional Chinese Medicine, Taiyuan 030619, China)

机构地区：[1]山西中医药大学制药与食品工程学院,山西太原030619

出　　处：《食品工业科技》2018年第12期210-215,共6页Science and Technology of Food Industry

基　　金：山西中医药大学博士科研启动基金(2017010);山西省卫计委科研项目(201601115)

摘　　要：通过超声水提醇沉的方法,以得率为指标,优化党参多糖的提取工艺,并使用党参多糖水溶液与荞麦醋、蜂蜜配制成醋饮料。以单因素和响应面法确定最佳提取工艺,并以正交实验对党参荞麦保健醋饮料的口感配方进行优化。结果表明,党参多糖最佳提取工艺为料液比1∶30(g/m L),超声时间60 min,超声温度60℃,醇沉浓度60%,得率为18.03%±0.45%。保健饮料最佳配比为党参多糖水溶液100 m L,荞麦醋为1 m L,蜂蜜12 g,感官得分为84.2分。应用此配方加工的饮料口感酸甜柔和,风味独特,且各项指标均符合国家醋饮料的相关规定(GB/T 30884-2014),可在实际生产中加以应用。The extraction process of Codonopsis polysaccharide were optimized by ultrasonic water extracion and alcohol precipitation,Codonopsis polysaccharide extraction rate was used as index. A health vinegar beverage was developed by the processing of Codonopsis polysaccharide extract solution,buckwheat vinegar and honey with single factor experiments and response surface methodology（ RSM）.The results showed that,the optimal extraction process of Codonopsis polysaccharide were solid-liquid ratio1∶ 30（ g/m L）,ultrasonic time 60 min,ultrasonic temperature 60 ℃,alcohol concentration 60%,by which the extraction rate was 18.03% ± 0.45%.The health vinegar beverage formula results indicated that the codonopsis extract solution100 m L,buckwheat vinegar 1 m L and honey 12 g,and the score was 84.2.The beverage by this formula had soft taste,unique flavor and each index and the quality level accorded with GB/T 30884-2014 in Chinese Tea beverages request,and this processing technology be applied in actual production.

关 键 词：党参 多糖 荞麦醋 醋饮料 功能成分 

分 类 号：TS201.1[轻工技术与工程—食品科学]