应用响应面设计优化黄精速溶茶加工工艺
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摘要
【目的】黄精是中国传统的药食两用中药材,但方便食用的深加工产品较为缺乏。为此,本研究建立黄精速溶茶加工工艺,以期为黄精深加工产品的开发提供技术基础。【方法】依次进行乙醇体积分数(0%、20%、40%、60%和80%)、料液比(1∶5、1∶10、1∶15、1∶20、1∶25和1∶30)的单因素试验和爬坡试验,进而应用响应面设计优化浸提方法。【结果】建立了以黄精为原料,应用65%乙醇溶液、料液比1∶28(质量体积比,m/V)浸提2 d、过滤、50℃旋转蒸发仪减压浓缩至1/3体积,浓缩液加入2%麦芽糊精,170℃喷雾干燥的黄精速溶茶加工工艺。该工艺加工的黄精速溶茶得率为44%,产品为淡黄或棕黄色粉末,沸水中完全溶解,滋味微甜,带原药材香味,测定发现多糖含量为7.98%。【结论】本研究开发了一种方便的、滋味口感较好的黄精速溶茶产品,为黄精的精深加工与利用提供了技术基础。
[Purpose]Polygonatum is a traditional Chinese edible and medicine herbs, but the deep process product of polygonatum is rare. In this study, the extraction methods were optimized by response surface design, technology for production of instant tea power of polygonatum was developed.[ Method] The extraction methods were optimized through single factor experiment of ethanol volume fractions(0%, 20%, 40%, 60%, and 80%) and ratios of material to liquid(1∶5, 1∶10,1∶15, 1∶20, 1∶25 and 1∶30), climbing experiment and response surface design.[Result]The technology for production of instant tea power of polygonatum was as following: the polygonatum was extracted by 28 times(m/V) of 65% ethanol solution for 2 d, and then was filtrated; concentrated to 1/3 volume using vacuum rotatory evaporator at 50 ℃, and addition of 2% of dextrin, then was spray dried at 170 ℃. The content of polysaccharides in processed instant powder was 7.98%, and sensory evaluation showed that the flavor and taste were good.[Conclusion]A kind of instant polygonatum powder, which has good taste, was developed. It has a certain market prospect.
[Purpose]Polygonatum is a traditional Chinese edible and medicine herbs, but the deep process product of polygonatum is rare. In this study, the extraction methods were optimized by response surface design, technology for production of instant tea power of polygonatum was developed.[ Method] The extraction methods were optimized through single factor experiment of ethanol volume fractions(0%, 20%, 40%, 60%, and 80%) and ratios of material to liquid(1∶5, 1∶10,1∶15, 1∶20, 1∶25 and 1∶30), climbing experiment and response surface design.[Result]The technology for production of instant tea power of polygonatum was as following: the polygonatum was extracted by 28 times(m/V) of 65% ethanol solution for 2 d, and then was filtrated; concentrated to 1/3 volume using vacuum rotatory evaporator at 50 ℃, and addition of 2% of dextrin, then was spray dried at 170 ℃. The content of polysaccharides in processed instant powder was 7.98%, and sensory evaluation showed that the flavor and taste were good.[Conclusion]A kind of instant polygonatum powder, which has good taste, was developed. It has a certain market prospect.
引文
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[13]赵小贞,王玮,康仲涵,等.黄精口服液对血管性痴呆大鼠学习记忆与海马突触可塑性的影响[J].神经解剖学杂志,2005,21(2):147.DOI:10.3969/j.issn.1000-7547.2005.02.010.
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[18]崔春利,杨范莉,曾凯竹,等.山茱萸速溶粉的喷雾干燥工艺研究[J].西北药学杂志,2016,31(2):180.DOI:10.3969/j.issn.1004-2407.2016.02.020.
[19]冷桂华,刘紫英.火棘果粉加工工艺的研究[J].中国调味品,2011,36(7):86.DOI:10.3969/j.issn.1000-9973.2011.07.024.
[20]么宏伟,佟立君,谢晨阳,等.松茸速溶茶配方设计研究[J].中国林副特产,2013(6):14.DOI:10.13268/j.cnki.fbsic.2013.06.006.
[21]田宁,李瑞峰,南海娟,等.喷雾干燥法制备金银花叶速溶茶的工艺优化[J].饮料工业,2017(3):31.DOI:10.3969/j.issn.1007-7871.2017.03.013.
[22]郑必胜,李会娜,曾娟.灵芝速溶茶的研制[J].现代食品科技,2012(7):835.DOI:10.13982/j.mfst.1673-9078.2012.07.026.
[23]张东峰,叶茂,邓毛程.金莲花甘草复合速溶茶的研制[J].食品工业,2016,37(12):1.
[24]彭易坡,项昌金.杜仲叶速溶茶的研制初报[J].湖北林业科技,2006(1):32.DOI:10.3969/j.issn.1004-3020.2006.01.009.
[25]GB/T 8305-2013.茶水浸出物测定[S].
[26]倪媛,李立祥,余红军,等.响应面法优化速溶藤茶浸提工艺参数研究[J].中国茶叶加工,2011(2):19.
[27]刘庆红.速溶茶的审评方法[J].中国茶叶,1988(4):38.
[28]童红,申刚.黄精药材中黄精多糖的含量测定[J].中国药业,2007,16(9):20.DOI:10.3969/j.issn.1006-4931.2007.09.014.
[29]王允祥,吕凤霞,陆兆新.杯伞发酵培养基的响应曲面法优化研究[J].南京农业大学学报,2004,27(3):89.DOI:10.3321/j.issn:1000-2030.2004.03.022.
[30]张炳文,郝征红,王建军,等.对药食两用生物资源研发的创新思路探讨[J].食品科学,2005(9):597.DOI:10.3321/j.issn:1002-6630.2005.09.161.
[31]刘晓谦,易红,姚丽,等.黄精属植物的研究进展及其开发前景[J].中国药学杂志,2017,52(7):530.
[32]黄赵刚,刘志荣,夏泉,等.不同产地黄精中多糖含量的比较[J].时珍国医国药,2003,14(9):526.DOI:10.3969/j.issn.1008-0805.2003.09.007.
[2]张峰,高群,孔令雷,等.黄精多糖抗肿瘤作用的实验研究[J].中国实用医药,2007,2(21):95.DOI:10.3969/j.issn.1673-7555.2007.21.097.
[3]徐凌,胡月琴.黄精研究状况概述[J].齐齐哈尔医学院学报,2014,35(3):414.
[4]姜程曦,洪涛,熊伟.黄精产业发展存在的问题及对策研究[J].中草药,2015,46(8):1247.DOI:10.7501/j.issn.0253-2670.2015.08.028.
[5]杨新新,潘晓鹃,严寒静,等.黄精粗多糖提取及蒽酮-硫酸分光光度法含量测定[J].四川中医,2016,34(1):103.
[6]DEBNATH T,PARK S R,KIM D H,et al.Antioxidant and anti-inflammatory activity of Polygonatum sibiricum rhizome extracts[J].Asian Pacific Journal of Tropical Disease,2013,3(4):308.DOI:10.1016/S2222-1808(13)60074-2.
[7]黄芳,陈桃林,蒙义文.黄精多糖对老龄大鼠记忆获得和记忆再现的影响[J].应用与环境生物学报,1999,5(1):36.DOI:10.3321/j.issn:1006-687X.1999.01.008.
[8]叶红翠,张小平,余红,等.多花黄精粗多糖抗肿瘤活性研究[J].中国实验方剂学杂志,2008,14(6):34.DOI:10.13422/j.cnki.syfjx.2008.06.016.
[9]李惠.速溶黄精茶加工工艺研究[D].合肥:安徽农业大学,2012.
[10]辜红梅,蒙义文,蒲蔷.黄精多糖的抗单纯疱疹病毒作用[J].应用与环境生物学报,2003,9(1):21.DOI:10.3321/j.issn:1006-687X.2003.01.005.
[11]DU L,NONG M N,ZHAO J M,et al.Polygonatum sibiricum polysaccharide inhibits osteoporosis by promoting osteoblast formation and blocking osteoclastogenesis through Wnt/β-catenin signalling pathway[J].Scientific Reports,2016,6:32261.DOI:10.1038/srep32261.
[12]雷震,杨光义,叶方,等.黄精多糖药理作用及临床应用研究概述[J].中国药师,2012,15(1):114.DOI:10.3969/j.issn.1008-049X.2012.01.045.
[13]赵小贞,王玮,康仲涵,等.黄精口服液对血管性痴呆大鼠学习记忆与海马突触可塑性的影响[J].神经解剖学杂志,2005,21(2):147.DOI:10.3969/j.issn.1000-7547.2005.02.010.
[14]张瑞宇.天然黄精橙汁复合饮料的研制[J].食品科技,2002(12):61.DOI:10.3969/j.issn.1005-9989.2002.12.025.
[15]杨婧娟,张希,谭书宇,等.黄精发酵工艺的初步研究[J].食品研究与开发,2016,37(17):81.DOI:10.3969/j.issn.1005-6521.2016.17.020.
[16]孔谨,许克勇,刘凤琴,等.黄精滋补食品的开发与研究[J].食品研究与开发,1998,20(4):34.
[17]王婷,苗明三.黄精的化学、药理及临床应用特点分析[J].中医学报,2015,30(5):714.DOI:10.16368/j.issn.1674-8999.2015.05.246.
[18]崔春利,杨范莉,曾凯竹,等.山茱萸速溶粉的喷雾干燥工艺研究[J].西北药学杂志,2016,31(2):180.DOI:10.3969/j.issn.1004-2407.2016.02.020.
[19]冷桂华,刘紫英.火棘果粉加工工艺的研究[J].中国调味品,2011,36(7):86.DOI:10.3969/j.issn.1000-9973.2011.07.024.
[20]么宏伟,佟立君,谢晨阳,等.松茸速溶茶配方设计研究[J].中国林副特产,2013(6):14.DOI:10.13268/j.cnki.fbsic.2013.06.006.
[21]田宁,李瑞峰,南海娟,等.喷雾干燥法制备金银花叶速溶茶的工艺优化[J].饮料工业,2017(3):31.DOI:10.3969/j.issn.1007-7871.2017.03.013.
[22]郑必胜,李会娜,曾娟.灵芝速溶茶的研制[J].现代食品科技,2012(7):835.DOI:10.13982/j.mfst.1673-9078.2012.07.026.
[23]张东峰,叶茂,邓毛程.金莲花甘草复合速溶茶的研制[J].食品工业,2016,37(12):1.
[24]彭易坡,项昌金.杜仲叶速溶茶的研制初报[J].湖北林业科技,2006(1):32.DOI:10.3969/j.issn.1004-3020.2006.01.009.
[25]GB/T 8305-2013.茶水浸出物测定[S].
[26]倪媛,李立祥,余红军,等.响应面法优化速溶藤茶浸提工艺参数研究[J].中国茶叶加工,2011(2):19.
[27]刘庆红.速溶茶的审评方法[J].中国茶叶,1988(4):38.
[28]童红,申刚.黄精药材中黄精多糖的含量测定[J].中国药业,2007,16(9):20.DOI:10.3969/j.issn.1006-4931.2007.09.014.
[29]王允祥,吕凤霞,陆兆新.杯伞发酵培养基的响应曲面法优化研究[J].南京农业大学学报,2004,27(3):89.DOI:10.3321/j.issn:1000-2030.2004.03.022.
[30]张炳文,郝征红,王建军,等.对药食两用生物资源研发的创新思路探讨[J].食品科学,2005(9):597.DOI:10.3321/j.issn:1002-6630.2005.09.161.
[31]刘晓谦,易红,姚丽,等.黄精属植物的研究进展及其开发前景[J].中国药学杂志,2017,52(7):530.
[32]黄赵刚,刘志荣,夏泉,等.不同产地黄精中多糖含量的比较[J].时珍国医国药,2003,14(9):526.DOI:10.3969/j.issn.1008-0805.2003.09.007.