纤维素酶辅助提取牛蒡多糖及牛蒡复合保健茶饮料的研制  

Cellulase Assisted Extraction of Arctium lappa Polysaccharide and Development of Its Compound Health Tea Beverage

作　　者：董玉玮[1,2] 苗敬芝 DONG Yu-wei;MIAO Jing-zhi(School of Food and Biology Engineering,Xuzhou University of Technology,Xuzhou 221018,China;Jiangsu Key Construction Laboratory of Food Resources Development and Quality Safety,Xuzhou 221018,China)

机构地区：[1]徐州工程学院食品与生物工程学院,江苏徐州221018 [2]江苏省食品资源开发与质量安全重点建设实验室,江苏徐州221018

出　　处：《保鲜与加工》2021年第8期82-88,共7页Storage and Process

基　　金：江苏省科技计划项目(苏北专项)(XZ-SZ201846);江苏高校“青蓝工程”资助项目(苏教师〔2018〕12号)。

摘　　要：以牛蒡为原料,采用纤维素酶辅助提取牛蒡多糖,研究酶解条件对多糖得率的影响,结果表明,最佳提取工艺条件为:以0.1 mol/L pH 4.8的柠檬酸-柠檬酸钠缓冲液为提取溶剂,料液比1∶25(g/mL),酶添加量3.0%(占牛蒡粉的质量百分比),酶解温度50℃,酶解时间120 min,在此条件下多糖得率为24.68%。以牛蒡多糖提取液为基础,与玫瑰花汁、红茶汁、柠檬酸等进行调配,通过单因素和正交试验优化牛蒡复合保健茶饮料的配方,结果表明,最佳配方为:浓度为10 mg/mL的牛蒡多糖提取液12%、玫瑰花汁25%、红茶汁10%(以上均为体积百分比),柠檬酸0.10%、白砂糖6%、蜂蜜0.5%、β-环状糊精0.25%、黄原胶0.1%(以上均为质量体积百分比)。用该配方制得的牛蒡复合保健茶饮料,色淡黄,透明澄清,酸甜适宜,风味协调,营养丰富,感官综合评分94分。In this paper,with Arctium lappa as raw material,cellulase assisted extraction of Arctium lappa polysaccharide was carried out to investigate the effect of enzymatic hydrolysis conditions on the yield of polysaccharides.The results showed that the optimal extraction conditions were as follows:extraction solvent 0.1 mol/L of citric acid sodium citrate buffer solution(pH 4.8),solid-liquid ratio 1∶25(g/mL),enzyme addition 3.0%(mass percentage of burdock powder),enzymolysis temperature 50℃,enzymolysis time 120 min.Polysaccharide yield was 24.68%under the above conditions.Based on the extract of Arctium lappa polysaccharide,burdock compound health tea beverage was concocted from rose juice,black tea juice and citric acid,and the technological formula of the beverage was optimized by single factor and orthogonal tests.The results showed that the optimum formula was as follows:10 mg/mL burdock polysaccharide extract 12%(V/V),rose juice 25%(V/V),black tea juice 10%(V/V),citric acid 0.10%(m/V),white sugar 6%(m/V),honey 0.5%(m/V),β-cyclodextrin 0.25%(m/V)and xanthan 0.1%(m/V).The health tea beverage prepared had light yellow collor,transparent and clear appearance,medium sweet and sour taste,harmonious flavor and rich nutrients.The sensory comprehensive score was 94 points.

关 键 词：牛蒡 多糖 纤维素酶 保健茶饮料 配方 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]