摘要
以黑蒜和桑葚为原料,通过模糊数学评价结合响应面法优化确定黑蒜桑葚复合口服液的最佳工艺,并对其理化指标和抗氧化活性进行研究。结果表明:黑蒜桑葚复合口服液最佳工艺条件为黑蒜汁和桑葚汁比例3∶5,羧甲基纤维素钠添加量0.60%,赤藓糖醇添加量2.00%,薄荷醇添加量0.15%,柠檬酸添加量0.60%。在此最佳工艺条件下,黑蒜桑葚复合口服液p H为3.12,可溶性固形物含量为10.00%,总酚含量为7.83μg GAE/mL。抗氧化试验结果显示,黑蒜桑葚复合口服液DPPH自由基清除率为90.05%,羟自由基清除率为57.14%,ATBS+自由基清除率为87.64%,表明其具有良好的抗氧化能力。
Using black garlic and mulberry as raw materials,the optimal process of black garlic mulberry compound oral liquid was determined by fuzzy mathematical evaluation combined with response surface method optimization,and its physicochemical indexes and antioxidant activity were studied.The results showed that the optimal process conditions for black garlic mulberry compound oral liquid were 3∶5 ratio of black garlic juice and mulberry juice,0.60% sodium carboxymethylcellulose,2.00% erythritol addition,0.15% menthol and 0.60% citric acid.Under these optimal process conditions,the pH of black garlic mulberry compound oral liquid was 3.12,the soluble solids content was 10.00%,and the total phenolic content was 7.83 μg GAE/mL.Antioxidant test results showed that the DPPH free radical scavenging rate was 90.05%,the hydroxyl radical scavenging rate was 57.14%,and the ATBS+ free radical scavenging rate was 87.64%,indicating that black garlic mulberry composite oral liquid had good antioxidant capacity.
作者
怀欲晓
李文璇
邢佳琦
唐百川
卢晓明
HUAI Yuxiao;LI Wenxuan;XING Jiaqi;TANG Baichuan;LU Xiaoming(College of Food Science and Engineering Shandong Agricultural University,Tai'an 271018;Key Laboratory of Food Nutrition and Healthy in Shandong Province,Tai'an 271018)
出处
《食品工业》
CAS
2024年第3期89-94,共6页
The Food Industry
基金
菏泽市科技创新突破计划项目(2022KJTP10)。
关键词
黑蒜
桑葚
模糊数学评价
响应面
抗氧化活性
black garlic
mulberry
fuzzy mathematics evaluation
response surface method optimization
antioxidant activity
