响应曲面法优化栀子苷保健果冻的研究  

Optimization of Geniposide Health Jelly by Response Surface Methodology

作　　者：程钰迪 程敏 王锐 郑国庆 梁旭华 CHENG Yu-di;CHENG Min;WANG Rui;ZHENG Guo-qing;LIANG Xu-hua(College of Biology Pharmacy and Food Engineering,Shangluo University,Shangluo 726000,Shaanxi,China;Shaanxi Qinling Industrial Technology Research Institute of Special Biological Resources Co.,Ltd.,Shangluo 726000,Shaanxi,China)

机构地区：[1]商洛学院生物医药与食品工程学院,陕西商洛726000 [2]陕西秦岭特色生物资源产业技术研究院有限公司,陕西商洛726000

出　　处：《食品研究与开发》2021年第9期105-112,共8页Food Research and Development

基　　金：国家级大学生创新创业训练计划项目(201811396007);中央引导地方科技发展专项资金项目(2019ZY-FP-02);陕西高等教育教学改革研究项目(19BG032)。

摘　　要：在单因素试验的基础上,利用Box-Behnken试验设计模型和响应面分析方法,分别以栀子苷提取率、果冻感官评分作为指标,针对栀子苷的提取工艺和栀子苷保健果冻制备工艺进行双优化,以期制得一款色泽诱人、口感光滑细腻,且具有一定保健功效的果冻。结果表明,栀子苷最佳提取工艺的条件为:提取时间3.00 h,提取温度75.00℃,栀子粉末与乙酸乙酯的料液比1∶5.00(g/mL),提取率为5.81%。综合感官评分得出栀子苷保健果冻的最优配方为:琼脂粉与水的料液比1∶52.00(g/mL),栀子苷提取液添加量5.00%,木糖醇添加量8.00%。该条件下制得的栀子苷保健果冻呈半透明淡黄色、质地均匀、口感光滑细腻,具有栀子特有的香气。The process of geniposide extraction and jelly preparation was optimized in this study.The optimiza-tion was based on single-factor testing,considering the extraction rate of geniposide and the jelly sensory score as an index.The Box-Behnken test and response surface analysis were used.A jelly with attractive color,smooth and delicate taste,and health care benefit was obtained.Importantly the response surface analysis re-vealed that the extraction of geniposide was the best using an extraction time of 3.00 h,extraction temperature of 75.00℃,and ratio of gardenia powder to ethyl acetate of 1∶5.00(g/mL).The extraction yield was 5.81%.Sensory quality analysis revealed that the optimal formulation had an agar to water ratio of 1∶52.00(g/mL),geniposide extract content of 5.00%,and xylitol content of 8.00%,the obtained jelly was translucent and light yellow,with a uniform texture,smooth and delicate taste,and characteristic gardenia aroma.

关 键 词：果冻 响应曲面法 栀子苷 提取工艺 高效液相色谱法 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程] O657.72[轻工技术与工程—食品科学与工程]