中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 白凤菜总黄酮保健饮料的加工工艺优化及其品质评价 贵州农业科学 2017,45 (11) 126-129
Position: Home > Articles > Processing Technology Optimization and Quality Evaluation of Gynura formosana Total Flavonoids Health Beverage Guizhou Agricultural Sciences 2017,45 (11) 126-129

白凤菜总黄酮保健饮料的加工工艺优化及其品质评价

作  者：
林燕燕;黄仲庆;付达华;叶碧云
单  位：
漳州卫生职业学院基础医学部
关键词：
白凤菜;总黄酮;保健饮料;加工工艺
摘  要：
为白凤菜总黄酮保健饮料的开发提供参考,采用水浸提法提取白凤菜中的总黄酮,以浸提液为主要原料,添加白砂糖、柠檬酸、抗坏血酸调制白凤菜保健饮料,通过单因素试验和正交试验对白凤菜总黄酮的水浸提工艺和白凤菜保健饮料的配方进行优化。结果表明:白凤菜总黄酮的最佳浸提工艺为提取溶剂矿泉水,浸提温度100℃、料液比1∶6(g∶mL)、浸提时间2h和浸提2次,其总黄酮达2.682mg/g;饮料最佳配方为100mL饮料中添加浸提液50mL、柠檬酸0.05g、抗坏血酸0.03g和白砂糖10g,其感官评价得83.17分,总黄酮含量为19.8mg/100mL。
译  名：
Processing Technology Optimization and Quality Evaluation of Gynura formosana Total Flavonoids Health Beverage
作  者：
LIN Yanyan;HUANG Zhongqing;Fu Dahua;YE Biyun;Department of Basic Medicine,Zhangzhou Health Vocational College;
单  位：
Department of Basic Medicine,Zhangzhou Health Vocational College
关键词：
Gynura formosana;;total flavonoids;;health beverage;;processing technology
摘  要：
Total flavonoids are extracted fromG.formosana by the water extraction method and then G.formosana health beverage is prepared from the extract liquid,sugar,citric acid and ascorbic acid.The water extraction technology of total flavonoids from G.formosana and formula of G.formosana health beverage are optimized by single-factor and orthogonal test to provide a reference for development of G.formosana total flavonoids health beverage.Results:The optimum technological conditions for total flavonoids extracted fromG.formosanainclude mineral water,1∶6(g∶mL)of solid/liquid ratio,100℃,2 hand two extraction times and total flavonoids extraction yield can reach 2.682 mg/g by using the optimum extraction conditions.The optimum formula of G.formosanatotal flavonoids health beverage is 100 mL beverage containing 50 mL extraction liquid,0.05 g citric acid,0.03 g ascorbic acid and 10 g sugar and the sensory score and total flavonoids content are 83.17 and 19.8 mg/100 mL respectively.

相似文章

导出引用
计量
文章访问数: 9
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46