摘要
[目的]研究蒲公英口服液研制的最佳工艺参数，并对其黄酮和多糖含量进行测定。[方法]以蒲公英汁为主要原料，添加多糖、黄酮、蔗糖等辅料，研究蒲公英口服液的制作工艺。通过单因素、正交试验研究影响蒲公英口服液的因素，以感官评分标准以及口服液中黄酮和多糖含量作为指标，确定蒲公英口服液研制的最佳工艺参数。[结果]蒲公英口服液的最佳工艺参数：蒲公英汁35％，多糖添加量6％，黄酮添加量5％，蔗糖添加量10％。在此条件下，制作的蒲公英口服液呈天然红棕色，无分层和杂质，液体均匀且无沉淀。蒲公英口服液总黄酮和多糖的含量分别为6．71和15．00 mg／mL，以此作为保健功能的参考指标。[结论]在该工艺条件下研制的口服液基本保留了蒲公英中的营养物质和功能性成分，能充分体现蒲公英的营养价值和药用价值。
Abstract
Objective] The aim was to study the optimal technical parameters for the development of dandelion oral liquid , and determine the content of flavonoids and polysaccharides.[Method]Taking dandelion juice as the main raw material , adding polysaccharides,flavonoids , sugar syrup and other materials to study the production process of dandelion oral solution .Through single factor, orthogonal experiment, factors influen-cing dandelion oral liquid were studied.With sensory evaluation criteria and content of flavonoids and polysaccharides as indicators, the optimal technical parameters were determined.[Result] The results showed that the optimum parameters for dandelion oral liquid were dandelion juice 35%, polysaccharides 6%, flavonoids 5%, sugar 10%.Under this condition, dandelion oral liquid was natural red brown , no stratification and impurities, homogeneous liquid and no precipitation.The content of polysaccharides and flavonoids was 6.71 and 15.00 mg/mL, which can be used as reference indicators of health care function.[ Conclusion] Under the conditions, the oral liquid can keep the nutrients and functional com -ponents in dandelion,and it can fully realize the nutritional value and medicinal value of dandelion .
国家科技期刊平台
NSTL
维普
万方数据