摘要
以DPPH·和·OH清除率为指标,探讨桃花不同溶剂提取物的抗氧化活性;以感官评分为指标,在单因素试验的基础上,采用正交试验优化桃花软糖的制备工艺。结果表明:以生药质量浓度计,桃花水提液、醇提液和挥发油清除DPPH·的IC50分别为0.58、3.44、480.00 mg/mL,清除·OH的IC_(50)分别为24.44、154.69、19 571.23 mg/mL,均呈现出一定的抗氧化活性。桃花软糖的最佳工艺为桃花以水提液的形式添加,以软糖总质量为基准,复合凝胶剂(明胶∶果胶质量比=20∶0.6)、白糖、干桃花浸提液和酸味剂(柠檬酸∶苹果酸质量比=1∶1)添加量分别为25%、33%、15%和0.2%。用此配方研制出的桃花软糖色泽呈浅红色,透明度好,柔软而有弹性,酸甜适中,咀嚼性好。
Taking DPPH· and ·OH clearance rate as indicators, the antioxidant activity of different solvent extracts from peach blossom was studied. Taking the sensory score as the index, based on the single factor test, the orthogonal test was used to optimize the preparation process of peach blossom soft candy. The results showed that the IC50of water extract, alcohol extract and volatile oil of peach flower to remove DPPH· were 0.58, 3.44 and 480.00 mg/mL, respectively, and the IC_(50)of remove ·OH were 24.44, 154.69 and 19 571.23 mg/mL, respectively, according to the mass concentration of crude drug. All of them showed certain antioxidant activity. The best technology of peach blossom soft candy was that peach blossom was added in the form of water extract. Based on the total mass of soft candy, the amount of compound gel(gelatin: pectin mass ratio=20 ∶0.6), white sugar, dry peach blossom extract and acid flavor agent(citric acid: malic acid mass ratio=1 ∶1) was 25 %, 33 %, 15 % and 0.2 %, respectively. The peach blossom soft candy developed with this formula has light red color, good transparency, soft and elastic, moderate sweet and sour, and good chewability.
作者
李娟
耿晓桐
陈琼
彭博菡
李倩倩
王宁
LI Juan;GENG Xiao-tong;CHEN Qiong;PENG Bo-han;LI Qian-qian;WANG Ning(Department of Pharmacertical Engineering,Xinyang Agricultrure and Forestry University,Xinyang 464000,Henan China;College of Chemistry,Chemical Engineering and Resource Utilization,Northeast Forestry University,Harbin 150040,Heilongjiang,China;Shanghai WuXi AppTec New Drug Development Co.,Ltd.,Shanghai 200131,China)
出处
《粮食与油脂》
北大核心
2023年第3期124-128,共5页
Cereals & Oils
基金
2021年河南省重大科技专项项目(201111310900)
信阳市创新应用专项(20190022)。
