蒲公英果冻配方优化及抗氧化活性研究  

Study on Formula Optimization and Antioxidant Activity of Dandelion Jelly

作　　者：苗佳鑫 李天一 崔硕 常世敏 吴世豪 李海芹 MIAO Jiaxin;LI Tianyi;CUI Shuo;CHANG Shimin;WU Shihao;LI Haiqin(Key Laboratory of Natural Products and Functional Foods,College of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056038,China;Handan Jinyinong Biotechnology Development Co.,Ltd.,Handan 056500,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,天然产物与功能食品开发重点实验室,河北邯郸056038 [2]邯郸市金益农生物科技开发有限公司,河北邯郸056500

出　　处：《保鲜与加工》2025年第3期100-107,共8页Storage and Process

基　　金：河北省体育局体育科技研究项目(2024JT04);邯郸市科学技术研究与发展计划项目(21432012314)。

摘　　要：为优化蒲公英果冻配方,评价蒲公英果冻的抗氧化活性,以蒲公英汁为主要原料,添加大蒜多糖、赤藓糖醇、柠檬酸、魔芋胶和卡拉胶,通过响应面试验优化果冻最佳配方,并与市售果冻抗氧化活性进行比较。结果表明,蒲公英果冻的最优配方为:蒲公英汁添加量17.00%,复配胶添加量1.00%,大蒜多糖添加量5.00%,赤藓糖醇添加量12.00%。在此配方下蒲公英果冻的硬度、弹性、胶黏性及咀嚼性表现良好,蒲公英风味突出,回甘显著,色泽淡黄。蒲公英果冻的1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率为34.98%,是市售两种果冻的2.83倍和4.71倍,2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)阳离子自由基清除率为13.56%,是市售两种果冻的4.86倍和8.53倍。蒲公英果冻具有良好品质特性及抗氧化活性,可以为新型果冻的开发提供理论依据。In order to optimize the formula of dandelion jelly and evaluated the antioxidant activity of dandelion jelly,using dandelion as the main raw material with garlic polysaccharide,erythritol,citric acid,konjac gum and carrageenan.According to the response surface test,the best formula of jelly was obtained and compared with the commercial jelly about antioxidant properties.The results showed that the best formula of dandelion jelly under dandelion juice addition of 17.00%,complex glue addition of 1.00%,garlic polysaccharides addition of 5.00%,and erythritol addition of 12.00%.Under this formula,the hardness,elasticity,stickiness and chew ability of dandelion jelly showed good characteristics with prominent flavor,a sweet,light yellow luster.Meanwhile,the 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging rate of dandelion jelly was 34.98%,which was 2.83 times and 4.71 times of two commercialized jellies,respectively.The 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)free radical scavenging rate was 13.56%,which was 4.86 times and 8.53 times of two commercialized jellies,respectively.Above all,dandelion jelly showed great qualities,which may enrich the jelly market and provide theoretical basis for the development of new jelly.

关 键 词：蒲公英 大蒜多糖 果冻 抗氧化活性 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]