D-最优混料设计优化树莓平菇解酒片主料配比  

Optimizes the Main Ingredient Ratio of the Raspberry Mushroom Wake-up Tablets by D-optimal Mixture Design

作　　者：张丽姿 高涵[1] 田益玲[1] 陆文静 何俊萍[1] ZHANG Li-zi;GAO Han;TIAN Yi-ling;LU Wen-jing;HE Jun-ping(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,Hebei,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《食品研究与开发》2020年第7期112-117,共6页Food Research and Development

基　　金：河北省科技创新能力提升计划项目(18963002D)。

摘　　要：红树莓中富含的鞣花酸和其聚合物以及其他化合物具有解酒功能,该文利用所培育出的树莓平菇,添加传统药膳葛花、拐枣、苦荞以及具有养胃功效的小米进行平菇解酒片的开发。采用软件Design Expert(V.8.0.6)中的混料(mixture)设计D-Optional的方法,以体外乙醇脱氢酶(alcohol dehydrogenase,ADH)的激活率为评价指标,设计解酒片的最佳主料配方。通过建立各组分不同比例与ADH激活率之间的回归模型,考察该配方中各组分的交互作用对响应值的影响,利用软件的优化功能和验证试验得出最佳主料配方为:小米粉31.2%、苦荞粉21.7%、平菇粉20.5%、葛花粉16.8%、拐枣粉9.8%,在该条件下对ADH的激活率最大达到15.87%,验证试验结果与预测值相吻合,表明采用本方法优化得到的处方工艺稳定可靠。Red raspberry is rich in ellagic acid and its polymers and other compounds have hangover function.The cultivated raspberry oyster mushroom,added traditional medicinal plants,jujube,bitter buckwheat and stomach-raising effect millet was carried out the development of hangover tablets.The D-Optional method was designed by used the mixture in Design Expert(V.8.0.6). The activation rate of in vitro alcohol dehydrogenase(ADH)was used as the evaluation index to design the best main ingredient of the wake-up chewable tablets. By established a regression model between the different ratios of each component and the activation rate of ADH,the effect of the interaction of each component in the formulation on the response value was investigated,used the software optimization function and verification test,the best main ingredient formula was that millet flour31.2 %,bitter powder21.7 %,20.5 % of mushroom powder,16.8 % of kudzu pollen,9.8 % of jujube powder,under these conditions,ADH The activation rate was up to 15.87 %,and the verification test results was consistent with the predicted values,indicated that the formulation process optimized by this method was stable and reliable.

关 键 词：平菇 红树莓 D-最优混料设计 醒酒咀嚼片 乙醇脱氢酶 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]