山刺玫果发酵保健凉茶的研制  

Development of Fermentation Health Herbal Tea with Thorn Rosa davurica Pall

作　　者：姜雨 李雪峰 秦汝兰 JIANG Yu;LI Xue-feng;QIN Ru-lan(School of Pharmacy and Medicine,Tonghua Normal University,Tonghua 134002,China)

机构地区：[1]通化师范学院医药学院,吉林通化134002

出　　处：《人参研究》2020年第1期47-54,共8页Ginseng Research

基　　金：通化师范学院创新与技能训练资助项目,项目编号:cs2019058。

摘　　要：目的优化刺玫果发酵保健凉茶的工艺。方法以单因素实验为基础,刺玫果发酵保健凉茶的总黄酮提取率为指标,采用Plackett-Burman设计筛选刺玫果发酵保健凉茶的主要影响因素;再以凉茶的总黄酮提取率和活菌数为评价标准,采用Box-Behnken设计对影响刺玫果发酵保健凉茶的主要因素进一步优化,对实验数据进行多元线性回归、二项式拟合,分析预测最佳工艺。结果刺玫果发酵保健凉茶的最佳工艺条件为:浸提时间为60 min,料液比为1:25,乳酸菌接种量为3%,发酵温度为37℃,发酵时间为14h,糖添加量为5%。结论采用Plackett-Burman设计和Box-Behnken设计法优化刺玫果发酵保健凉茶的工艺科学合理,优选的工艺稳定可靠,为其他类型中药饮料的研制和开发提供了可靠依据。Objective To optimize the process of fermenting health herbal tea from prickly Rosa davurica Pall.Methods Based on the single factor test,the extraction rate of total flavonoids of prickly Rosa davurica Pall fermentation herbal tea was used as the index,and the main influencing factors of fermenting health herbal tea from prickett-Burman were selected.Taking the total flavonoids extraction rate and the number of live bacteria as the evaluation criteria,Box-Behnken was designed to further optimize the main factors affecting the fermentation of herbal tea,and the experimental data were multivariate linear regression and binomial fitting.The best technique was analyzed and predicted.Results The best technological conditions for the fermentation of Herbal Tea were 60 min,1:25 for the liquid ratio,3% for lactobacillus,37℃,14 H for fermentation and 5% for sugar addition.Conclusion Plackett-Burman design and Box-Behnken design method are used to optimize the process of fermented herbal tea with Rosa davurica Pall of thorn and Rosa davurica Pall.The optimized process is stable and reliable,and provides a reliable basis for the development and development of other types of traditional Chinese medicine beverages.

关 键 词：刺玫果 总黄酮 乳酸菌发酵 PLACKETT-BURMAN设计 响应面分析法 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]