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辅助降血糖茄皮含片制备

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以茄皮提取物(Solanum melongena peels extract,SMPE)酚类物质为基础,利用单因素试验结合Box-Behnken响应面设计实验得到最优茄皮含片配方工艺.实验采用超高效液相色谱串联质谱(ultra performance liquid chromatog-raphy tandem mass spectrometry,UPLC-MS/MS)测定紫黑色和紫红色茄皮SMPE中酚类物质含量,筛选出最优原材料,然后利用 Box-Behnken 响应面设计试验考察 SMPE、甘露醇、木糖醇和柠檬酸添加量对综合感官评分的影响,确定最优复配工艺.结果表明,紫黑色茄皮多酚总量为 52.7 mg/g,高于紫红色茄皮 37.4 mg/g,故优选紫黑色茄皮为提取原材料.茄皮含片优化复配工艺为SMPE 30%、木糖醇 16%、甘露醇 12%、柠檬酸 2.5%,综合感官评分为 92.7,与模型理论预测值 93.0 基本吻合(RSD=0.200%),经优化复配的茄皮含片风味口感适宜,保证了茄皮含片在辅助降血糖功效方面的应用.
The Optimization Process of Formula for Solanum melongena Peels
Using the phenolic compounds of Solanum melongena peel extract(SMPE)as a basis,the optimal formula and process for producing eggplant skin tablets were determined through single-factor experiments combined with Box-Behnken response surface design experiments.Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry(UPLC-MS/MS)was used to determine the content of phenolic compounds in purple-black and purple-red SMPE,and the optimal raw materials were screened.Then,Box-Behnken response surface design experiments were subsequently conducted to investigate the ef-fects of SMPE,mannitol,xylitol,and citric acid on the comprehensive sensory score,and the optimal compound technology was determined.The results revealed that the total polyphenol content of purple-black eggplant peel was 52.7 mg/g,which was higher than that of purple-red eggplant peel(37.4 mg/g);thus,so purple-black eggplant peel was selected as the extraction raw material.The optimized compound technology for eggplant peel tablets was SMPE 30%,xylitol 16%,mannitol 12%,and citric acid 2.5%,and the comprehensive sensory score was 92.7,which was consistent with the theoretical prediction value of the model(RSD=0.200% ).The optimized eggplant peel tablets had a suitable flavor and taste,ensuring the application of eggplant peel tablets in assisting blood glucose reduction.

Solanum melongena peel extractpolyphenolslozengesresponse surface methodultra-performance liquid chromatography-tandem mass spectrometry

郭子斌、魏静、范蓓、王凤忠、蔡如玉、孙晶

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山西农业大学/山西省农业科学院食品科学与工程学院 山西 晋中 030600

中国农业科学院农产品加工研究所/农业农村部农产品加工质量安全风险评估实验室/农业农村部农产品质量安全收贮运管控重点实验室 北京 100193

茄皮提取物 多酚 含片 响应面法 超高效液相色谱-串联质谱

国家重点研发计划中国农业科学院农产品加工研究所创新工程院所重点任务

2022YFC2010104CAAS-ASTIP-G2022-IFST-04

2024

10.12008/j.issn.1009-2196.2024.08.011

热带农业科学
中国热带农业科学院

热带农业科学

CSTPCD
影响因子：0.534
ISSN：1009-2196
年,卷(期)：2024.44(8)