摘要
目的研究杜仲饮料底浆的生产工艺条件。方法以药食同源的杜仲叶为原料,水为提取溶剂,绿原酸的浸出率为主要评价指标,采用单因素分析及Box-Behnken响应面法优化杜仲饮料底浆的生产工艺参数。根据获得的提取参数数据,优选可用于实际生产监控饮料底浆质量的内控指标。结果响应面法优化的最佳提取条件为提取时间50 min,提取温度为86℃,料液比为12:1(mL:g),此条件下绿原酸浸出率为13.2017 mg/g。相关性分析表明绿原酸浓度与可溶性固形物指标之间的相关性呈极显著水平(P<0.01),但不足以构建可信的线性回归方程。结论温度、提取时间、料液比是控制杜仲饮料底浆制备质量的主要参数,而可溶性固形物适合作为中试及生产中的初步监控指标,绿原酸浓度适合作为饮料配制的精细监控指标。
Objective To study the production process of Eucommia ulmoides beverage base slurry.Methods The leaves of Eucommia ulmoides were used as raw materials,water was used as extraction solvent,and the leaching rate of chlorogenic acid was used as the main evaluation index,the production process parameters of Eucommia ulmoides beverage base slurry were optimized by single factor analysis and Box-Behnken response surface method.According to the obtained extraction parameter data,the internal control index that could be used for actual production monitoring of the quality of beverage bottom slurry was preferred.Results The optimal extraction conditions optimized by response surface method were the extraction time of 50 min,the extraction temperature of 86℃,the solid-liquid ratio of 12:1(mL:g),and the extraction rate of chlorogenic acid was 13.2017 mg/g under these conditions.The correlation analysis showed that the correlation between chlorogenic acid concentration and soluble solids was extremely significant(P<0.01),but it was not sufficient to construct a reliable linear regression equation.Conclusion Temperature,extraction time,and material-liquid ratio are the main parameters that control the preparation quality of Eucommia ulmoides beverage base slurry.Soluble solids are suitable as preliminary monitoring indicators in pilot and production,and chlorogenic acid concentration is suitable as fine monitoring indicators for beverage preparation.
作者
陈志远
CHEN Zhi-Yuan(Bio-Resources Key Laboratory of Shaanxi Province,Shaanxi University of Technology,Hanzhong 723000,China;.College of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723000,China)
出处
《食品安全质量检测学报》
CAS
2020年第13期4489-4495,共7页
Journal of Food Safety and Quality
基金
陕西理工大学博士后专项基金(SLGQD13-18)
陕西2011秦巴生物协同创新中心项目(QBXT-17-2)。
关键词
杜仲叶
响应面法
植物饮料底浆
Eucommia ulmoides
response surface method
extracting solution for botanical beverage
