葡萄籽原花青素泡腾片的制备工艺优化及品质分析  

Optimization of Preparation Process and Quality Analysis of Grape Seed Proanthocyanidins Effervescent Tablets

作　　者：王菲 沈卉芳[1,2,3] 王瑶 沈鑫婷 郑先哲 姚鑫淼[1,2,3] WANG Fei;SHEN Huifang;WANG Yao;SHEN Xinting;ZHENG Xianzhe;YAO Xinmiao(Food Processing Research lnstitute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086;HeilongjiangProvince Key Laboratory of Food Processing,Harbin 150086;Heilongjiang Province Engineering Research Center of WholeGrain Nutritious Food,Harbin 150086;College of Engineering,Northeast Agricultural University,Harbin 150030)

机构地区：[1]黑龙江省农业科学院食品加工研究所,哈尔滨150086 [2]黑龙江省食品加工重点实验室,哈尔滨150086 [3]黑龙江省全谷物营养食品工程技术研究中心,哈尔滨150086 [4]东北农业大学机械学院,哈尔滨150030

出　　处：《食品工业》2024年第12期48-53,共6页The Food Industry

基　　金：黑龙江省农业科学院创新工程资助项目(CX23GG16)。

摘　　要：为开发葡萄籽原花青素功能型产品,以pH和崩解时限为指标制备葡萄籽原花青素泡腾片,通过单因素试验和正交试验确定泡腾片原料最优配方:葡萄籽原花青素6%、阿斯巴甜2%、酸碱比例1.2︰1、PEG-60002%,甘露醇为填充剂。按最佳工艺下制得的葡萄籽原花青素泡腾片表面光滑,颜色均一,溶解后溶液清澈无沉淀,崩解迅速,无明显的苦涩味,口感良好。对制得的泡腾片进行理化指标检测,其外观、重量、pH、硬度及崩解时间均符合要求。平均片重0.29±0.7 g,硬度44.34±0.74 N,崩解时间44.67±0.28 s,pH 4.95±0.81,制得的泡腾片中原花青素含量为32.5 mg/g,对DPPH自由基清除率达57.34%,对羟自由基清除率达52.69%。试验提升葡萄籽原花青素的附加值,为葡萄籽原花青素功能性食品开发奠定一定理论基础。To develop functional products of grape seed proanthocyanidins,the effervescent tablets of grape seed proanthocyanidins were prepared with pH and disintegration time as indicators.The optimal formula of effervescent tablets was determined by single factor experiment and orthogonal experiment:grape seed proanthocyanidins 6%,aspartame 2%,acid-base ratio 1.2︰1,PEG-60002%and mannitol as filler.The grape seed proanthocyanidins effervescent tablets prepared under the optimum condition had smooth surface,uniform color,clear solution without precipitation after dissolution,rapid disintegration,no obvious bitter taste and good taste.The physical and chemical indexes of the effervescent tablets were tested,and the appearance,weight,pH,hardness and disintegration time all met the requirements.The average tablet weight was 0.29±0.7 g,the hardness was 44.34±0.74 N,the disintegration time was 44.67±0.28 s,and the pH was 4.95±0.81.The content of proanthocyanidins in the effervescent tablets was 32.5 mg/g,the scavenging rate of DPPH free radicals was 57.34%,and the hydroxyl free radicals were obtained.It improved the added value of grape seed proanthocyanidins and laid a theoretical foundation for the development of grape seed proanthocyanidins functional food.

关 键 词：葡萄籽原花青素 泡腾片 工艺优化 品质分析 

分 类 号：TS2[轻工技术与工程—食品科学与工程]