黑蒜桑葚复合口服液工艺优化及其抗氧化活性研究
Study on Optimization of Formulation and Antioxidant Activity of Black Garlic and Mulberry Compound Oral Liquid
怀欲晓 1李文璇 1邢佳琦 1唐百川 1卢晓明2
作者信息
- 1. 山东农业大学食品科学与工程学院(泰安 271018)
- 2. 山东农业大学食品科学与工程学院(泰安 271018);山东省高等学校食品营养与健康重点实验室(泰安 271018)
- 折叠
摘要
以黑蒜和桑葚为原料,通过模糊数学评价结合响应面法优化确定黑蒜桑葚复合口服液的最佳工艺,并对其理化指标和抗氧化活性进行研究.结果表明:黑蒜桑葚复合口服液最佳工艺条件为黑蒜汁和桑葚汁比例3∶5,羧甲基纤维素钠添加量0.60％,赤藓糖醇添加量2.00％,薄荷醇添加量0.15％,柠檬酸添加量0.60％.在此最佳工艺条件下,黑蒜桑葚复合口服液pH为3.12,可溶性固形物含量为10.00％,总酚含量为7.83 μg GAE/mL.抗氧化试验结果显示,黑蒜桑葚复合口服液DPPH自由基清除率为90.05％,羟自由基清除率为57.14％,ATBS+自由基清除率为87.64％,表明其具有良好的抗氧化能力.
Abstract
Using black garlic and mulberry as raw materials,the optimal process of black garlic mulberry compound oral liquid was determined by fuzzy mathematical evaluation combined with response surface method optimization,and its physicochemical indexes and antioxidant activity were studied.The results showed that the optimal process conditions for black garlic mulberry compound oral liquid were 3:5 ratio of black garlic juice and mulberry juice,0.60％sodium carboxymethylcellulose,2.00％erythritol addition,0.15％menthol and 0.60％citric acid.Under these optimal process conditions,the pH of black garlic mulberry compound oral liquid was 3.12,the soluble solids content was 10.00％,and the total phenolic content was 7.83 μg GAE/mL.Antioxidant test results showed that the DPPH free radical scavenging rate was 90.05％,the hydroxyl radical scavenging rate was 57.14％,and the ATBS+free radical scavenging rate was 87.64％,indicating that black garlic mulberry composite oral liquid had good antioxidant capacity.
关键词
黑蒜/桑葚/模糊数学评价/响应面/抗氧化活性Key words
black garlic/mulberry/fuzzy mathematics evaluation/response surface method optimization/antioxidant activity引用本文复制引用
基金项目
菏泽市科技创新突破计划项目(2022KJTP10)
出版年
2024
NETL
NSTL
维普
万方数据