葛根固体饮料的配方优化及体外模拟消化研究_郑敏.pdf

第 14 卷 第 2 期 食 品 安 全 质 量 检 测 学 报 Vol.14 No.2 2023 年 1 月 Journal of Food Safety and Quality Jan.,2023 基金项目:湖北省农业科技创新中心 2020 年度重大科技研发项目(2020-620-000-002-04)、湖北省现代农业产业技术体系项目(HBHZD-ZB-2020-005)、恩施州科技计划项目(D20210006、D202100018)Fund:Supported by the Hubei Agricultural Science and Technology Innovation Center 2020 Major Science and Technology Research and Development Project(2020-620-000-002-04),the Hubei Modern Agricultural Industry Technology System Project(HBHZD-ZB-2020-005),and the Enshi State Science and Technology Plan Project(D20210006,D202100018)*通信作者:罗 凯,博士,副教授,主要研究方向为食品化学及营养学。E-mail: 何美军,博士,副研究员,主要研究方向为药用植物天然产物及应用。E-mail:*Corresponding author:LUO Kai,Ph.D,Associate Professor,Hubei University for Nationalities,School of Biological and Food Engineering,Enshi 445000,China.E-mail: HE Mei-Jun,Ph.D,Associate Professor,Institute of Chinese Materia Medica,Hubei Academy of Agricultural Sciences Enshi 445000,China.E-mail: 葛根固体饮料的配方优化及体外模拟消化研究 郑 敏1,2,苏福联1,2,黄东海2,李 宇2,廖璐婧2,罗孝荣2,赵仁君2,杨宝红3,罗 凯1*,何美军2*(1.湖北民族大学生物与食品工程学院,恩施 445000;2.湖北省农业科学院中药材研究所/农业农村部中药材生物学与栽培重点实验室/湖北省中药材研发中心,恩施 445000;3.湖北省地质局第二地质大队,恩施 445000)摘摘 要要:目的目的 研制葛根固体饮料,并探究其香气成分和体外消化抗氧化活性。方法方法 在单因素的基础上,通过响应面法结合模糊数学感官评价法对葛根固体饮料工艺进行优化,气相色谱-质谱法分析固体饮料的香气成分,体外模拟消化过程中的抗氧化活性变化。结果结果 葛根固体饮料的最佳工艺配方为:葛根提取物、蔗糖、DL-苹果酸和-环状糊精的添加量各为 3.00、6.50、0.20、3.00 g;在此条件下,模糊数学感官得分为(91.850.35)分,与理论误差值为 2.69%;酯类化合物是葛根固体饮料主要风味物质;胃肠消化后的1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)、2,2-联氨-二(3-乙基-苯并噻唑啉-6-磺酸)二胺盐2-2-azino-bis(3-ethylbenzothiazoline-6-sulfonicacid),ABTS、OH清除率和总还原能力高达92.59%0.85%、81.26%3.43%、93.89%0.20%和 0.564 Abs0.01 Abs。结论结论 最佳配方下的葛根固体饮料(2 g/袋),色泽呈浅棕色、口感绵密、稳定均匀,其理化指标符合 GB/T 296022013固体饮料标准要求,且具有较强的抗氧化能力和风味特征,抗消化稳定性较好,该固体饮料具有很高的应用价值,可作为一种新型的健康饮品。关键词关键词:葛根;固体饮料;响应面法;模糊数学感官;风味;体外消化;抗氧化 Formulation optimization and simulation digestion in vitro of Radix puerariae solid beverage ZHENG Min1,2,SU Fu-Lian1,2,HUANG Dong-Hai2,LI Yu2,LIAO Lu-Jing2,LUO Xiao-Rong2,ZHAO Ren-Jun2,YANG Bao-Hong3,LUO Kai1*,HE Mei-Jun2*(1.Hubei University for Nationalities,College of Biological and Food Engineering,Enshi 445000,China;2.Institute of Chinese Materia Medica,Hubei Academy of Agricultural Sciences/Key Laboratory of Biology and Cultivation of Chinese Materia Medica,Ministry of Agriculture and Rural Affairs/Hubei Research and Development Centre for Chinese Materia Medica,Enshi 445000,China;3.The Second Geological Brigade of Hubei Geological Bureau,Enshi 445000,China)DOI:10.19812/ki.jfsq11-5956/ts.2023.02.055288 食品安全质量检测学报 第 14 卷 ABSTRACT:Objective To develop a solid beverage of Radix puerariae,and explore its aroma components and antioxidant activity in vitro.Methods On the basis of single factor analysis,the response surface methodology combined with fuzzy mathematical sensory evaluation was used to optimize the processing technology of Radix puerariae solid beverage.The aroma components of the solid beverage were analyzed by gas chromatography-mass spectrometry to simulate the changes of antioxidant activity during digestion in vitro.Results The optimum technological formula of Radix puerariae solid beverage was as follows:The addition amount of Radix puerariae extract,sucrose,DL-malic acid and-cyclodextrin were 3.00,6.50,0.20 and 3.00 g,respectively;under these conditions,the fuzzy mathematical sensory score of 91.850.35,and the theoretical error was 2.69%.Ester compound were that main flavor substances of Radix puerariae solid beverage;1,1-diphenyl-2-picrylhydrazyl(DPPH),2-2-azino-bis(3-ethylbenzothiazoline-6-sulfonicacid)(ABTS),OH radical scavenging and total reducing power up to 92.59%0.85%,81.26%3.43%,93.89%0.20%,0.564 Abs0.01 Abs.Conclusion The Radix puerariae solid beverage(2 g/bag)with the best formula is light brown in color,dense in taste,stable and uniform,and its physical and chemical indexes meet the requirements of GB/T 296022013 Solid beverage standard,and it has strong antioxidant capacity and flavor characteristics,and good stability against digestion.The solid beverage has high application value and can be used as a new type of healthy beverage.KEY WORDS:Radix puerariae;solid beverages;response surface methodology;fuzzy mathematical senses;flavor;digestion in vitro;antioxidation 0 引 言 葛根(Radix puerariae)为豆科植物葛Pueraria lobata(Willd.)Ohwi或甘葛(Pueraria thomsonii Benth)的干燥根1,已被国家卫生健康委员会收纳的药食同源类中药,在中国药典被列为中品2,性凉,味甘、辛,富含多糖、黄酮、淀粉、生物碱等成分,此外还含有人体必需的铁、锌、铜等微量元素,具有解酒、降血糖、消炎、抗氧化等功效36。葛根广泛分布于我国湖北、广西、江西、云南等地,年产量在 150 t 以上,享有“亚洲人参”的美誉7。固体饮料是指用食品原辅料、食品添加剂等加工制成的粉末状、颗粒状或块状供调泡、饮用的固态制品。与液体饮料相比,固体饮料具有易携带、易冲泡、货架期长等特点89。葛根进行直接冲泡时,具有浓郁中药气味和涩味10,而对葛根进行深加工并添加定量的辅料(包括酸味剂、甜味剂、稳定剂等),可以改善其风味口感。传统的食品感官评价易受感官人员主观因素的影响,无法进行准确、客观评价,导致评定结果无法统一11;模糊数学感官评价法是对食品质量进行综合考虑有关各因素与总体效果的关系,更深层次上做出准确、客观与科学的评价12。本研究采用模糊数学感官评价和气相色谱-质谱法探究葛根固体饮料的品质,为葛根固体饮料的开发提供数据支撑。体外模拟胃肠消化13是一种在实验室中模拟生物消化的方法,常被用作生物环境的替代。与体内消化实验相比,体外消化具有成本低、实验周期短、可重复等优点1415,广泛应用于食品和药品分析领域。目前,体外模拟胃肠消化技术在生物活性物质消化后的抗氧化活性变化研究中,成为一种最新趋势16。KUMAR 等17对豆奶饮料特定的质量特征和质量属性进行模糊技术分级评价;刘加友等18以感官模糊评价与响应面法优化葛根乳酸菌饮料,得到最佳工艺配方;VITAS 等19发现普康茶在胃和肠道体外消化后的1,1-二 苯 基-2-三 硝 基 苯 肼 自 由 基(1,1