模糊数学评价结合响应面法优化山楂黑蒜复合饮料

Optimization of hawthorn and black garlic compound beverage by fuzzy mathematics evaluation combined with response surface methodology

中文关键词:  山楂  黑蒜  复合饮料  模糊数学评价  响应面法  抗氧化活性

英文关键词:hawthorn  black garlic  compound beverage  fuzzy mathematics evaluation  response surface methodology  antioxidant activity

中文摘要:

      目的 以山楂和黑蒜为主要原料制备山楂黑蒜复合饮料, 并对其进行抗氧化性能测试。方法 在单因素试验的基础上, 选择山楂黑蒜复合汁、白砂糖、柠檬酸、稳定剂羧甲基纤维素钠(carboxymethyl cellulose, CMC)为影响因素, 以1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基清除率为指标, 采用模糊数学评价和响应面法对配方进行优化。结果 最佳复合饮料配方为: 山楂黑蒜复合汁体积比5.58:1 (V:V), 白砂糖添加量8.9%, 柠檬酸添加量0.148%, 稳定剂CMC添加量0.178%。在此最佳配方条件下, 复合饮料感官得分为90.39分, 复合饮料对DPPH自由基最大清除率为88.7%, 表明其具有一定抗氧化性。结论 模糊数学评价和响应面优化法用于山楂黑蒜复合饮料的制备评价真实可靠, 本研究可为山楂黑蒜复合饮料的制备及工业化提供科学的数据参考。

英文摘要:

      Objective To prepare the hawthorn and black garlic compound beverage by using as the main raw materials of hawthorn and black garlic, and test its antioxidant properties. Methods On the basis of single factor experiment, hawthorn and black garlic compound juice, white granulated sugar, citric acid, and stabilizer carboxymethyl cellulose (CMC) were selected as the influencing factors, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate was taken as the index. The formula was optimized by fuzzy mathematics evaluation and response surface methodology. Results The best formula of the compound beverage was as follows: The volume ratio of hawthorn and black garlic compound juice was 5.58:1 (V:V), the amount of white granulated sugar was 8.9%, the amount of citric acid was 0.148%, and the amount of stabilizer CMC was 0.178%. Under the optimum condition, the sensory score of the compound beverage was 90.39. The maximum scavenging rate of DPPH free radical of the compound beverage was 88.7%, which indicated that the compound beverage had certain antioxidant activity. Conclusion Fuzzy mathematics evaluation and response surface optimization methodology are used to evaluate the preparation of hawthorn and black garlic compound beverage, which is true and reliable. This study can provide scientific data reference for the preparation and industrialization of hawthorn and black garlic compound beverage.