甘草多糖饮料制备工艺  

The Preparation Technology of the Drinks for Glycyrrhiza Polysaccharide

作　　者：马彦花 毛福英[1,2] 赵云生 岑娜娜[1,2] 赵建军 MA Yanhua;MAO Fuying;ZHAO Yunsheng;CEN Nana;ZHAO Jianjun(Ningxia Medical University Pharmacy College,Yinchuan 750004;Ningxia Research Center of Modem Hui Medicine Engineering and Technology,Yinchuan 750004;Ningxia Medical University Key Laboratory of Hui Ethnic Medicine Modernization,Ministry of Education,Yinchuan 750004;Health Center of Zhangcheng Township of Longde County Guyuan City Ningxia,Guyuan 756302)

机构地区：[1]宁夏医科大学药学院,银川750004 [2]宁夏回药现代化工程技术研究中心,银川750004 [3]宁夏医科大学回医药现代化教育部重点实验室,银川750004 [4]宁夏固原市隆德县张程乡卫生院,固原756302

出　　处：《食品工业》2019年第9期12-14,共3页The Food Industry

基　　金：宁夏自然科学基金“基于功效与协同积累效应的甘草质量标志物构建研究”(编号:2018A0108);2013年国家级大学生创新创业训练计划项目“甘草多糖护胃口服液的研制”(教高司函[2013]102号)

摘　　要：研发甘草多糖饮料的制备工艺。采用水提醇沉法提取甘草总多糖,通过单因素试验与正交试验L9(34)相结合,考察多糖浓度、矫味剂、稳定剂、防腐剂、高温灭菌时间对甘草多糖饮料感官指标的影响。甘草多糖饮料中多糖质量浓度2 mg/mL,矫味剂为0.15%的草莓香精,稳定剂为0.075%的聚乙烯基吡咯烷酮(PVP),防腐剂为0.05%的山梨酸钾, pH用柠檬酸调节至5, 121℃高温灭菌20 min。该方法工艺简便、合理,甘草多糖饮料口味佳。To research the development of glycyrrhiza polysaccharide drinks, the total polysaccharide was extracted using water extraction and alcohol precipitation method. Through single factor test and orthogonal test of L9(34), the influences were investigated with the polysaccharide concentration, flavoring agent, stabilizer, preservative, and high-temperature sterilization time of glycyrrhiza polysaccharide beverage sensory. Glycyrrhiza polysaccharide drinks with 2 mg/mL as the donor, flavoring agent 0.15% strawberry flavor, stabilizer 0.075% polyvinylpyrrolidone(PVP), potassium sorbate preservatives 0.05%, citric acid pH was adjusted to 5, and high temperature sterilization time 121 ℃ 20 min. The process was simple, reasonable, glycyrrhiza polysaccharide beverage tastes well.

关 键 词：甘草 多糖 饮料 制备 

分 类 号：R28[医药卫生—中药学]