检索规则说明:AND代表“并且”;OR代表“或者”;NOT代表“不包含”;(注意必须大写,运算符两边需空一格)
检 索 范 例 :范例一: (K=图书馆学 OR K=情报学) AND A=范并思 范例二:J=计算机应用与软件 AND (U=C++ OR U=Basic) NOT M=Visual
作 者:宋新月 陈小辉 郑美瑜[1] 邢建荣[1] 陆胜民[1,2] SONG Xinyue;CHEN Xiaohui;ZHENG Meiyu;XING Jianrong;LU Shengmin(Institute of Food Science,Zhejiang Academy of Agricultural Sciences,State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products,Zhejiang Provincial Key Laboratory of Fruit and Vegetable Preservation and Processing Technology,Hangzhou 310021,China;College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Zhejiang Jintufang Biotechnology Co.,Ltd.,Ninghai 315722,China)
机构地区:[1]省部共建农产品质量危害因子与风险防控国家重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,浙江省农业科学院食品科学研究所,浙江杭州310021 [2]南京农业大学食品科技学院,江苏南京210095 [3]浙江金土坊生物科技有限公司,浙江宁海315722
出 处:《食品科技》2024年第3期74-82,共9页Food Science and Technology
基 金:宁海县涉农资金整合科技类项目(宁科〔2023〕21号)。
摘 要:对枇杷叶采用3种不同的方法(自然干燥、热风干燥、烘焙干燥)进行干燥,以总黄酮、总多糖、总三萜酸提取率为指标,结合干燥时间和成本,确定合适的干燥方法;以合适方法干燥的枇杷叶为原料,以总黄酮、总多糖提取率为指标,采用超声辅助碱性水浸提工艺提取枇杷叶功效成分,在单因素试验的基础上,进行正交试验优化提取工艺参数;以感官评分为指标,固定β-环糊精添加量为0.2%,对影响产品口味的蔗糖、蜂蜜和柠檬酸添加量进行3因素3水平正交试验,优化枇杷叶功能饮料的配方。结果表明,自然干燥枇杷叶的三类功效成分提取率最高;自然干燥枇杷叶浸提的最佳条件为料液比1:25、提取温度80℃、超声功率300 W、提取时间40 min;枇杷叶功能饮料最佳配方为:以枇杷叶水提液为基料,蜂蜜、蔗糖、柠檬酸和ß-环糊精的添加量分别为3%、5%、0.02%和0.2%。该饮料色泽清亮,具有淡淡枇杷叶清香味,酸甜适中,总黄酮、总多糖和总三萜酸含量分别为1.38、2.43 mg/mL和0.03 mg/mL。Three different methods(natural drying,hot air drying,baking drying)were adopted to dry loquat leaves and the suitable drying method was determined using total flavonoids,total polysaccharides,and total triterpenoid acid extraction rates as indicators,in combination with taking into account the drying time and cost.Loquat leaves dried with suitable method were used as raw materials to extract their effective components by ultrasound assisted alkaline water extraction process using the extraction rates of total flavonoids and total polysaccharides as indices,and based on the results of single-factor tests,orthogonal experiments were performed to optimize the extraction process parameters.The formula of loquat leaf functional beverage was optimized using three-factor and three-level orthogonal experiments in view of factors influencing the taste of product(sucrose,honey,and citric acid additions)with a fixed addition of 0.2%β-cyclodextrin by sensory evaluation.The results showed that extraction rates of the three kinds of effective components were all highest in naturally dried loquat leaves.The optimal extraction conditions for naturally dried loquat leaves were 1:25,80℃,300 W and 40 min for the ratio of material to liquid,extraction temperature,ultrasonic power,and extraction time,respectively.The optimal formula of loquat leaf functional beverage was 3%,5%,0.02%and 0.2%for addition amount of honey,sucrose,citric acid andβ-cyclodextrin,respectively,with the loquat leaf aqueous extract being the base material.The drink was clear and bright in colour and lustre,owning faint scent of loquat leaves and moderate sweetness and sourness.The contents of total flavonoids,total polysaccharide and total triterpene acid were detected at 1.38 mg/mL,2.43 mg/mL and 0.03 mg/mL,respectively.
关 键 词:枇杷叶 自然干燥 超声辅助碱性水浸提 工艺优化 功能饮料 功效成分
分 类 号:TS275.5[轻工技术与工程—农产品加工及贮藏工程]
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在链接到云南高校图书馆文献保障联盟下载...
云南高校图书馆联盟文献共享服务平台 版权所有©
您的IP:216.73.216.145