枸杞-茯苓多糖复合咀嚼片的制备及其特性的研究  

Preparation and characteristics of goji berry and Poria cocos polysaccharide composite chewable tablets

作　　者：秦佳 胡亚卓 张霖卉 姚嘉琳 王永霞 田玲丽 刘敦华[2] QIN Jia;HU Yazhuo;ZHANG Linhui;YAO Jialin;WANG Yongxia;TIAN Lingli;LIU Dunhua(College of Food Science and Engineering,Ningxia University,Yinchuan 750021;College of Agriculture,Ningxia University,Yinchuan 750021)

机构地区：[1]宁夏大学食品科学与工程学院,银川750021 [2]宁夏大学农学院,银川750021

出　　处：《中国食品添加剂》2024年第12期120-130,共11页China Food Additives

基　　金：国家自然科学基金地区科学基金项目(31560436)。

摘　　要：选用枸杞多糖与茯苓多糖作为基础成分,进行粉末直接压片,通过单因素和响应面法优化试验确定最佳配方,利用感官评分、片重差异及质构特性等对其性能进行分析,并测定其抗氧化性。结果表明,咀嚼片的最佳制备工艺为枸杞多糖、茯苓多糖混合比例为2∶1,添加量为60.03%、填充剂添加量为36.01%、柠檬酸0.42%、奶粉6%、薄荷香精0.1%、硬脂酸镁1.02%(以上添加量皆以质量分数计),在此条件下制得的咀嚼片硬度合适、酸甜适宜。体外抗氧化检测得出,咀嚼片样品浓度为1.2 mg/mL时,对DPPH自由基的清除力达到100%;样品浓度在1.0 mg/mL时,对ABTS+自由基的清除力达到100%;当样品质量浓度为50 mg/mL时,对羟自由基的清除力最大,达到86.77%,并均呈剂量依赖性变化。本研究制备的枸杞-茯苓多糖复合咀嚼片表现出较好的质构特性及体外抗氧化性,为枸杞多糖和茯苓多糖提高免疫力等功能及相关产品的开发提供了理论和试验基础。Goji berry polysaccharides and Poria cocos polysaccharides were selected as the basic components to formulate chewable tablets through direct powder compression.The optimal formula was determined through single factor and response surface optimization experiments.Sensory scores,tablet weight differences,and texture characteristics were used for performance analysis of the chewable tablets,along with antioxidant capacity assessment.The results showed that the optimal preparation process of the chewable tablet was:mixed ratio of goji berry polysaccharide and Poria cocos polysaccharide of 2∶1,with an addition of 60.03%,filler addition of 36.01%,citric acid addition of 0.42%,milk powder addition of 6%,mint essence addition of 0.1%,and magnesium stearate addition of 1.02%(the above added amount was calculated by mass fraction).Under this condition,the chewable tablet prepared was suitable in hardness,acidity and sweetness.Through in vitro antioxidant testing,it was found that when the sample concentration was 1.2 mg/mL,the sample had the highest DPPH radical scavenging ability of 100%;when the sample concentration was 1.0 mg/mL,the sample had the highest ABTS+radical scavenging ability of 100%;when the sample concentration reached 50 mg/mL,the sample had the highest hydroxyl radical scavenging ability of 86.77%,and they all showed dose-dependent changes.This experiment clarified the optimal preparation process of goji berry and Poria cocos composite tablet candy,and demonstrated good textural properties and in vitro antioxidant capacity,providing a theoretical and experimental basis for developing functional products aimed at enhancing immunity through goji berry and Poria cocos polysaccharides.

关 键 词：枸杞多糖 茯苓多糖 咀嚼片 响应面优化 抗氧化活性 

分 类 号：TS201[轻工技术与工程—食品科学]