A Puerariae Lobatae Radix-Based Plant Beverage:Development and Characterization of Volatile Flavor Components
With Puerariae Lobatae Radix as the main raw material and Euryales Semen and Polygonati Rhi-zoma as auxiliary materials,a compound Puerariae Lobatae Radix-based plant beverage was developed.The formula of this beverage was optimized by single factor and L9(34)orthogonal tests.The volatile flavor compo-nents in the beverage were analyzed by electronic nose and gas chromatography-mass spectrometry.The opti-mum enzymolysis conditions for production of the beverage were as follows:Enzymolysis at pH6.5,α-amylase addition of 0.30%,and enzymolysis at 60℃for 3.0 h.The formula of the product was optimized as 25%Puer-ariae Lobatae Radix-based compound juice(10 g Puerariae Lobatae Radix,3 g Lycii Fructus,3 g Euryales Se-men,3 g Poria,0.5 g Polygonati Rhizoma,and 0.5 g Dioscoreae Rhizoma),7.0%maltitol,0.5%citric acid,and 0.75%blueberry juice.The results of electronic nose showed that the aroma difference between the two prod-ucts with and without Puerariae Lobatae Radix was mainly attributed to the different content of aromatic com-pounds including alcohols,ethers,aldehydes,and ketones.The results of gas chromatography-mass spectrom-etry showed that the volatile flavor components of the compound plant beverage prepared with Puerariae Loba-tae Radix increased significantly.
万方数据
维普
