连翘叶固体饮料的研制及活性成分测定

Study on processing technology of Forsythia suspensa leaves solid beverage and determination of its active ingredients

中文关键词:  连翘叶  固体饮料  模糊数学法  连翘苷  连翘酯苷A

英文关键词:Forsythia suspensa leaves  solid beverage  fuzzy mathematics  forsythin  forsythiaside A

中文摘要:

      目的 以连翘叶、木糖醇、柠檬酸、麦芽糊精为主要原料, 开发一种连翘叶固体饮料。方法 通过单因素、正交实验对产品的色泽、气味、滋味、状态4个方面进行感官评判, 通过模糊数学法处理数据, 得到连翘叶固体饮料最佳配方。根据固体饮料的颗粒状态和溶解速度, 选取固体饮料产品颗粒粒径; 直接干燥法测定固体饮料的水分含量; 以高效液相色谱法测定固体饮料中连翘苷和连翘酯苷A的含量。结果 连翘叶固体饮料最佳配方为连翘叶提取物30.3%、木糖醇37.9%、柠檬酸1.5%、麦芽糊精30.3%; 固体饮料产品颗粒过40目筛; 水分含量为6.1%, 符合国标要求; 固体饮料中连翘苷和连翘酯苷A的含量分别为0.34%和0.27%。结论 该连翘叶固体饮料颗粒饱满, 溶解迅速, 冲调后呈透明的黄色, 气味淡雅, 酸甜适口, 本研究可为连翘叶固体饮料的开发提供支持。

英文摘要:

      Objective To prepare a solid beverage from Forsythia suspensa leaves, xylitol, citric acid, maltodextrin. Methods The processing formula of Forsythia suspensa leaves solid beverage was optimized by single factor and orthogonal tests, combining with sensory evaluation method of fuzzy mathematics. The specific sensory evaluation indicators included color, fragrance, taste and character. The particle size of the solid beverage product was selected based on the particle state and dissolution rate of the solid beverage. The moisture content of the solid beverage was determined by direct drying method. The content of forsythin and forsythiaside-A in Forsythia suspensa leaves solid beverage were determined by high performance liquid chromatography. Results The optimum conditions were: Forsythia suspensa leaves concentrate 30.3%, xylitol 37.9%, citric acid 1.5%, and maltodextrin 30.3%. The solid beverage particle size was selected as 40 mesh. Solid beverage moisture content was 6.1%, in line with national standards. The content of forsythin and forsythiaside-A in Forsythia suspensa leaves solid beverage were 0.34% and 0.27%, respectively. Conclusion The obtained Forsythia suspensa leaves solid beverage particles are full and dissolve quickly, and the color is clear and uniform after the preparation, the fragrance is light, the taste is refreshing, and the sweet and sour taste is palatable. This study can support the development of Forsythia Suspensa leaves solid beverage.