火龙果皮原花青素提取及凝胶软糖的开发研究  

Extraction of Procyanidins from Pitaya Peel and Exploration of Gelatinous Candy

作　　者：纪昊垚 麦梓锋 全文彬 王娟[1] JI Hao-yao;MAI Zi-feng;QUAN Wen-bin;WANG Juan(School of Food Science and Engineering,South China University of Technology,Guangzhou 510641,China)

机构地区：[1]华南理工大学食品科学与工程学院,广州510641

出　　处：《中国食物与营养》2024年第2期26-32,共7页Food and Nutrition in China

基　　金：国家级大学生创新创业训练计划(项目编号:202110561128)。

摘　　要：目的:开发和利用火龙果皮的生物活性成分,研制一种富含火龙果皮原花青素提取物的无糖凝胶糖果配方。方法:以红肉火龙果果皮为原料,通过超声波辅助浸提果皮中的原花青素。探究提取温度、乙醇浓度、超声功率、提取时间等因素对其提取率的影响,以正交试验优化提取工艺;同时以山梨糖醇、木糖醇、明胶以及火龙果果皮原花青素提取物、叶黄素酯等为主要原料制备无糖凝胶软糖,通过正交试验探究胶糖比、加水量、柠檬酸添加量等对凝胶软糖品质的影响。结果:在料液比为1:20 (g/mL)、提取剂乙醇体积分数50%、超声功率180 W、超声时间30 min、恒温水浴提取温度40℃、提取2.5 h的条件下提取效果最优。根据感官评分和质构测定,最优糖果配方为木糖醇与山梨糖醇的比例为4:6,胶糖比例为0.3,加水量为28%,柠檬酸添加量为0.1%,火龙果皮原花青素提取物添加量0.4%,叶黄素酯添加量0.024%。结论:在超声波辅助浸提法的最佳条件下,提取火龙果皮中的原花青素的得率为79.2 mg/100 g。该提取物能作为色素及营养物质添加到凝胶糖果中,优化配方下制得的软糖产品具有较好的弹韧性,感官评分有所增加,具有一定的市场价值。【Objective】To utilize the bioactive components in pitaya peel and develop a gelatinous candy enriched with procyanidins extract from pitaya peel.【Method】The procyanidins were extracted by ultrasonic method.The research explored the effects of temperature,ethanol concentration,ultrasonic power and water bath time on the extraction rate and the process was optimized by orthogonal experiment.Gelatinous Candies were made from sorbitol,xylitol,gelatin,procyanidins from pitaya peel and lutein ester.Orthogonal experiment was conducted to explore the effects of gelatin ratio,water content and citric acid content on the quality of gelatinous candies.【Result】The best extraction technology was as follows:solid-liquid ratio 1:20(g/mL),ethanol concentration 50%,ultrasonic power 180 W,ultrasonic time 30 min,temperature of water bath 40℃,extraction time 2.5 h.According to the results of sensory score and texture analysis,the optimal formula included 28%of water,0.1%of citric acid,and the ratio of gelatin to gelatin and sugar was 3:10,procyanidins extract from pitaya peel 0.4%,lutein ester 0.024%.【Conclusion】Under the optimal conditions,the extraction rate of procyanidins from pitaya peel was 79.2 mg/100 g.The extract can provide pigments and nutrients for the gelatinous candy.The gelatinous candy under the optimize formula had better springiness and the sensory score increased after optimization.

关 键 词：火龙果果皮 原花青素 提取 凝胶糖果 配方 

分 类 号：TS209[轻工技术与工程—食品科学] TS246.56[轻工技术与工程—食品科学与工程]