杜仲饮料底浆的生产工艺研究
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.
标题：杜仲饮料底浆的生产工艺研究
英文标题：Study on the production process of Eucommia ulmoides beverage base slurry
作者：
陈志远 陕西理工大学,陕西省资源生物重点实验室；陕西理工大学生物科学与工程学院
中文关键词:杜仲叶,响应面法,植物饮料底浆,
英文关键词:Eucommia ulmoides,response surface method,extracting solution for botanical beverage,
发表日期：2020-02-19
- 文件大小:
- 428.24 KB
- 下载次数:
- 60
-
高速下载
|
|
