葛花解酒饮料配方的研究  

Study on Formula of Pueraria lobata Antialcoholic Beverages

作　　者：李艳玲 张玉洁 沈玉 董润泽 代永康 潘乐园 左亚锋 LI Yan-ling;ZHANG Yu-jie;SHEN Yu;DONG Run-ze;DAI Yong-kang;PAN Le-yuan;ZUO Ya-feng(College of Traditional Chinese Medicine,Bozhou University,Anhui Bozho 236800,China)

机构地区：[1]亳州学院中药学院,安徽亳州236800

出　　处：《广州化工》2023年第6期23-26,共4页GuangZhou Chemical Industry

基　　金：安徽省高校自然科学研究项目(KJ2020A0765、KJ2021A1145、2022AH052414);大学生创新创业计划项目(201912926039、2022XJXM163、2022XJXM164);国家级大学生创新创业项目(202212926021)。

摘　　要：本研究旨在优选出葛花解酒保健饮料最佳配方,其以“解酒”名方葛花解酲汤为原液,佐以适量的辅料研制而成。以感官评分为产品考核指标,通过单因素和正交试验对葛花解酒饮料进行配方优化。优选出的最佳饮料配方为:配制100 mL葛花解酒饮料,添加葛花解酲汤提取浓缩液5 g,柠檬酸0.03 g,果葡糖浆5.0 g,山梨糖醇0.2 g。以该配方调配的饮料,其色泽清亮黄褐色、组织均匀、酸甜适中、风味独特,感官评分最高。此时,饮料中总黄酮含量0.0083 mg/mL。With Ge Hua Jie Cheng Tang as the stock solution and appropriate excipients,sensory score as the index of product investigation,the formula of Pueraria lobata Antialcoholic beverage was optimized by single factor and orthogonal test,in order to select the beverage formula with the highest sensory score and the best flavor.The optimal beverage formula was as follows:100 Pueraria lobata Antialcoholic Beverage was prepared,5 g of concentrated solution,0.03 g of citric acid,5.0 g of fructose syrup and 0.2 g of sorbitol were extracted from Ge Hua Jie cheng Tang.The beverage prepared with this formula had clear yellow-brown color,uniform tissue,moderate sour and sweet,unique flavor,highest sensory score and better flavor.At this time,the total flavonoid content in the beverage was 0.0083 mg/mL.

关 键 词：葛花 解酒 配方 感官评价 

分 类 号：R284.2[医药卫生—中药学]