花脸香蘑山药菌质饮料的配方优化及其抗氧化活性  

Optimization of Formula of Lepista sordida and Yam Fungal Substance Beverage and Its Antioxidant Activity

作　　者：李尽哲[1] 张弛 盛思佳 柳凤凤 祝浩杰 黄雅琴[1] LI Jinzhe;ZHANG Chi;SHENG Sijia;LIU Fengfeng;ZHU Haojie;HUANG Yaqin(College of Biological and Pharmaceutical Engineering,Xinyang College of Agriculture and Forestry,Xinyang 464000,China;College of Horticulture,Xinyang College of Agriculture and Forestry,Xinyang 464000,China)

机构地区：[1]信阳农林学院制药工程学院,河南信阳464000 [2]信阳农林学院园艺学院,河南信阳464000

出　　处：《食品工业科技》2023年第5期195-203,共9页Science and Technology of Food Industry

基　　金：河南省科技攻关项目(212102110415);河南省青年骨干教师培养计划项目(2019GGJS263)。

摘　　要：为开发一款具有一定保健功效的菌质饮料,以花脸香蘑为发酵菌,以山药为发酵基质,借助生物发酵技术获得花脸香蘑山药菌质,以傅里叶变换红外光谱(FTIR)检测菌质的质量,以菌质为原料,在单因素实验基础上,采用Box-Benhnken响应面试验设计对饮料的配方进行优化,并检测其功能性成分含量和抗氧化活性。结果表明,所得的花脸香蘑山药菌质不仅具有山药的基本成分,还产生了新的功能性成分;其最佳配方为:花脸香蘑山药菌质添加量4.00%、木糖醇添加量4.11%、柠檬酸添加量0.75%、羧甲基纤维素钠(CMC-Na)添加量0.24%,在该条件下,饮料呈亮褐色、酸甜可口、具有花脸香蘑山药菌质特有的香味、清澈透明,感官评分为88.7±0.40分;饮料中总黄酮含量为58.43±0.94 mg/L、总酚含量为45.77±0.43 mg/L;饮料对DPPH和羟自由基的最大清除率分别为73.46%和79.26%,表明该饮料具有一定的抗氧化活性。Fungal substance derived from bio-fermentation technology of Lepista sordida with yam in order to develop a beverage with health benefits,the quality of the fungal substance was studied through fourier transform infrared spectroscopy(FTIR),which was used as raw material,the beverage formulation was optimized by Box-Benhnken response surface experimental design on the basis of single factor experiment,the content of functional ingredients and antioxidant activity for the beverage were detected.The results showed that the obtained fungal substance not only had the basic components of yam,but also produced new functional components;the optimal formula was:4.00%fungal substance,4.11%xylitol,0.75%citric acid,0.24%carboxymethyl cellulose sodium(CMC-Na),the beverage was bright brown,sweet and sour,clear and transparent,with the unique aroma of the fungal substance,the sensory score was 88.7±0.40 points.The total flavonoids and phenolics were 58.43±0.94 and 45.77±0.43 mg/L.The maximum scavenging rates of the beverage to DPPH and hydroxyl radicals were 73.46%and 79.26%,which indicated that the beverage had certain antioxidant activity.

关 键 词：花脸香蘑 山药 菌质 FTIR 响应面法 饮料 抗氧化活性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]