巴西人参枸杞叶口服液制备工艺研究  

Study on the Preparation Technology of Pfaffia paniculala and Lycium barbarum Leaf Oral Liquid

作　　者：陈仲月 郑嘉琪 刘妙婵 郭鑫 朱婷婷 吴丰年 黄剑坚 CHEN Zhongyue;ZHENG Jiaqi;LIU Miaochan;GUO Xin;ZHU Tingting;WU Fengnian;HUANG Jianjian(College of Life Science and Food Engineering,Hanshan Normal University,Chaozhou,Guangdong 521041,China)

机构地区：[1]韩山师范学院生命科学与食品工程学院,广东潮州521041

出　　处：《农产品加工》2025年第5期37-43,共7页Farm Products Processing

基　　金：广东省粤东药食资源功能物质与治未病研究重点实验室项目(2021B1212040015);韩山师范学院校级项目(QD202122,QD202123);潮州市科技专项项目(202201TG03)。

摘　　要：以巴西人参为主药、枸杞叶为辅药,配制巴西人参枸杞叶口服液。通过单因素试验和正交试验,确定巴西人参提取液的提取工艺和口服液的制备工艺,并探究其抗氧化性。结果表明,巴西人参提取液的提取条件为料液比1∶100 (g∶mL),pH值4.6,复合酶添加量1.2%,复合酶质量比2∶1 (g∶g),酶解温度40℃,酶解时间60 min;巴西人参枸杞叶口服液最优配方为主药添加量30%,其中巴西人参粗提液与枸杞叶水煎剂体积比1∶1 (mL∶mL),白砂糖添加量14%,柠檬酸添加量0.08%,黄原胶添加量0.09%;测得口服液的总黄酮含量为4.17 mg/g,ABTS自由基的清除率为92.1%,DPPH自由基的清除率为93.1%;该配方下口服液呈淡黄色,酸甜适度,回味甘苦,气味清凉,稳定性好,有较高的抗氧化性。Preparation of Pfaffia paniculata and Lycium barbarum leaf oral liquid with Pfaffia paniculata as the main medicine and Lycium barbarum leaf as the auxiliary medicine.The extraction process of Pfaffia paniculata extract and the preparation of oral liquid were determined by one-way and orthogonal tests and their antioxidant properties were investigated.The results showed that the extraction conditions of Pfaffia paniculata extract was 1∶100(g∶mL),pH value of 4.6,composite enzyme dosage of 1.2%,composite enzyme amount ratio of 2∶1(g∶g),enzyme digestion temperature of 40℃,and enzyme digestion time of 60 min;the optimal formulation of Pfaffia paniculata and Lycium barbarum leaf oral liquid:the amount of the main medicine was 30%,of which the ratio of crude extract of Pfaffia paniculata to the decoction of Lycium barbarum leaf was 1∶1(mL∶mL),sugar addition was 14%,citric acid was 0.08%,xanthan gum was 0.09%;measured total flavonoids content of the oral liquid was 4.17 mg/g,the scavenging rate of ABTS free radicals was 92.1%,and the scavenging rate of DPPH free radicals was 93.1%;the formulation of the oral liquid with a light yellow color,moderately sweet and sour,sweet and bitter aftertaste,cool sense of smell,good stability,and high.It had good stability and high antioxidant property.

关 键 词：制备工艺 口服液 巴西人参 枸杞叶 抗氧化性 

分 类 号：TQ461[化学工程—制药化工]