响应面法优化树莓-藕复合果丹皮及活性成分分析

柳雅馨; 樊梓鸾; 杨蕾玉; 绰尔鹏; 李娜; 付玉杰

doi:10.13386/j.issn1002-0306.2018.06.029

响应面法优化树莓-藕复合果丹皮及活性成分分析

1. 东北林业大学林学院, 黑龙江哈尔滨 150040;
2. 东北林业大学森林植物生态学教育部重点实验室, 黑龙江哈尔滨 150040

基金项目:

黑龙江省科学自然基金(QC2016021)

国家自然科学基金(31170510)。

详细信息

作者简介:
柳雅馨(1996-),女,本科,研究方向:天然产物加工与利用,E-mail:Nsarzn@163.com。

通讯作者:
樊梓鸾(1981-),女,博士后,中级职称,研究方向:天然产物分离纯化及功能活性评价,E-mail:fzl-n22@163.com。

中图分类号: TS255.4
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出版历程
- 收稿日期: 2017-07-27
- 网络出版日期: 2020-11-23
- 刊出日期: 2018-03-14

Optimization of raspberry-lotus root complex sweetened roll by response surface methodology and analysis of active ingredients

1. College of Forestry, Northeast Forestry University, Harbin 150040, China;
2. Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China

摘要

摘要: 以树莓和莲藕为原料,研制一种新型休闲方便食品树莓-藕复合果丹皮,在单因素实验基础上,以柠檬酸添加量、树莓与藕的比例、甜味剂的添加量为自变量,感官评价得分为响应值,通过响应面分析确定最佳工艺配方为:树莓与藕的比例3:1,复合甜味剂添加量20%,柠檬酸添加量0.5%。采用75%(v/v)的乙醇提取树莓、熟藕和树莓-藕复合果丹皮,分别测定总多酚、总黄酮、花色苷总含量,总酚含量依次是5.68、2.32、4.96 mg/g;黄酮含量依次是85.8、7.4、57.6 mg/g;树莓的花色苷含量最高,为0.227 mg/g,熟藕和树莓-藕复合果丹皮的花色苷含量分别为0.026、0.125 mg/g。结果显示,新产品树莓-藕复合果丹皮保留了树莓和藕的多酚和黄酮含量。
- 树莓 /
- 藕 /
- 果丹皮 /
- 活性成分
Abstract: In order to further expand the processing of raspberry and lotus root,this study developed a new convenient compound sweetened roll by using raspberry and lotus root as main materials. On the basis of single-factor experiment,selected citric acid addition,ratio of raspberry and lotus root,sweeteners addition as independent variables,the sensory evaluation score as the response value. The optimum craft formula was that the mixing ratio of raspberry and lotus root was 3∶1,the compound sweeteners acconts for 20%,the citric acid acconts for 0.5%. Raspberry,steamed lotus root and the compound sweetened roll of raspberry and lotus root were extracted by 75% ethanol. The total contents of polyphenols,flavonoids and anthocyanins were evaluated respectively,in order to analyze the antioxidant of the new product. The content of total polyphenols in raspberry,cooked lotus root and production were 5.68,2.32,4.96 mg/g. The content of total flavonoids in raspberry,cooked lotus root and product were 85.8,7.4,57.6 mg/g. The content anthocyanins of raspberry,cooked lotus root and product active sites were 0.227,0.026,0.125 mg/g. The new product could keep the same polyphenols,flavonoids in raspberry and lotus root.
- raspberry /
- lotus root /
- sweetened roll /
- active ingredient

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参考文献(1)

[1]	Processing Technology

施引文献(6)

期刊类型引用(5)

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2.	孙军涛，郭瑞芳，王德国，肖付刚，赵兰星，尹百灵. 黄精山楂山药果丹皮的研制. 中国调味品. 2023(08): 155-158+163 . 百度学术
3.	李雨奇，胡宇晶. 特色沙棘果丹皮加工工艺研究. 食品研究与开发. 2021(11): 115-120 . 百度学术
4.	戢得蓉，乔明锋，何江红，曾佐玉，何莲，桂超. 慈姑全粉对曲奇饼干品质影响及配方研究. 食品研究与开发. 2019(15): 130-136 . 百度学术
5.	樊梓鸾，柳雅馨，杨蕾玉，张华，绰尔鹏，李娜. 3种浆果-藕复合果丹皮体外消化物抗氧化研究. 南京林业大学学报(自然科学版). 2018(03): 86-92 . 百度学术