皱皮木瓜叶饮料制作工艺优化及其货架期与抗氧化活性研究

Process optimization of Chaenomeles speciosa leaf beverage and investigation of its shelf life and antioxidant activity

中文关键词:  皱皮木瓜叶  工艺优化  货架期  风味特征  抗氧化活性  

英文关键词:Chaenomeles speciosa leaf  process optimization  shelf life  flavor characteristics  antioxidant activity

中文摘要:

      目的 基于模糊数学感官评价法和响应面法优化皱皮木瓜叶饮料制作工艺, 并探究其货架期与抗氧化活性。方法 以感官评分为关键指标, 采用模糊数学感官评价法, 结合单因素法、响应面法优化其配方。联合顶空固相微萃-气相色谱-质谱法、电子鼻和电子舌仿生系统分析饮料的风味特征; 并基于化学反应动力学模型结合Arrhenius方程预测饮料的货架期。结果 获得最佳配方工艺为提取液60 mL、甜味剂2 g、DL-苹果酸0.01 g, 在此配方下, 饮料感官评分为88分。其滋味丰富, 色泽透亮, 呈现先甜后苦的口感; 共检出19种以芳香族化合物为主的挥发性香气物质; 产品稳定性良好, 在4、25、37 ℃下的货架期分别为189、146、128 d, 且贮藏期内抗氧化活性稳定。结论 该饮料具有良好的风味和抗氧化活性, 为木瓜产业副产物的高值化利用提供了有效方案, 有助于提升产业综合效益。

英文摘要:

      Objective To optimize the processing of Chaenomeles speciosa leaf beverage using fuzzy sensory evaluation and response surface methodology, and investigate its shelf life and antioxidant activity. Methods Using sensory scores as the key indicator, the formulation was optimized by fuzzy mathematics sensory evaluation combined with single-factor analysis and response surface methodology. The flavor profile was characterized by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry, electronic nose, and electronic tongue bionic systems. Furthermore, the beverage’s shelf life was predicted based on a chemical reaction kinetics model incorporating the Arrhenius equation. Results The optimal formulation of beverage was 60 mL extract solution, 2 g sweetener and 0.01 g DL-malic acid, achieving a sensory score of 88 points. The beverage exhibited a rich flavor, bright color and a taste profile of initial sweetness followed by bitterness. A total of 19 kinds of volatile aroma compounds were identified, predominantly aromatic compounds. The product exhibited good stability, with a shelf life of 189, 146 and 128 days at 4, 25 and 37 °C. respectively, the antioxidant capacity remained stable during the storage period. Conclusion The beverage has good flavor and antioxidant activity, this study provides an effective solution for the value-added utilization of by-products in the Chaenomeles speciosa industry, contributing to the enhancement of the industry’s overall value.