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韦馨平,黄振勇,王冬梅,梁晓君,任惠,徐兵强,淡明,张娥珍.山黄皮多糖提取及其风味饮品制备[J].广西科学院学报,2021,37(4):401-406. [点击复制]
- WEI Xinping,HUANG Zhenyong,WANG Dongmei,LIANG Xiaojun,REN Hui,XU Bingqiang,DAN Ming,ZHANG Ezhen.Extraction of Polysaccharides from Clausena indica (Datz) and Preparation of Its Flavor Beverage[J].Journal of Guangxi Academy of Sciences,2021,37(4):401-406. [点击复制]
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| 山黄皮多糖提取及其风味饮品制备 |
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韦馨平1, 黄振勇2, 王冬梅1, 梁晓君2, 任惠3, 徐兵强4, 淡明2, 张娥珍2
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| (1.南宁市农业科学研究所, 广西南宁 530001;2.广西农业科学院农产品加工研究所, 广西南宁 530007;3.广西农业科学院园艺研究所, 广西南宁 530007;4.中国热带农业科学院海口实验站, 海南海口 570000) |
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| 摘要: |
| 为探索超声波细胞破碎法快速提取山黄皮Clausena indica（Datz）多糖的工艺技术，本研究通过单因素和正交实验，考察料液比、超声功率、超声总时间对山黄皮多糖提取率的影响。同时以多糖浓缩液、柠檬酸、低聚果糖为原料制备山黄皮风味植物多糖饮品，并通过感官评价产品风味确定各原料的添加比例。实验结果表明：山黄皮多糖的最佳提取工艺为料液比1∶70 g/mL，超声功率180 W，超声总时间25 min，在此工艺下其多糖提取率为28.52%。山黄皮风味植物多糖饮品的最佳配比：多糖浓缩液添加量为12%、柠檬酸添加量为0.05%、低聚果糖添加量为8%。本研究优化了山黄皮多糖的超声波细胞破碎法快速提取工艺，所制备的山黄皮植物多糖饮品风味独特、酸甜可口，可为广西山黄皮功能产品的开发提供参考。 |
| 关键词: 山黄皮 超声波细胞破碎法 工艺优化 多糖饮品 功能产品 |
| DOI：10.13657/j.cnki.gxkxyxb.20211216.002 |
| 投稿时间：2021-05-13 |
| 基金项目:广西科技重大专项（桂科AA17204045-4），广西农业科学院科研团队项目（2021YT109）和广西农业科学院基本科研业务专项（桂农科2021YT046）资助。 |
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| Extraction of Polysaccharides from Clausena indica (Datz) and Preparation of Its Flavor Beverage |
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WEI Xinping1, HUANG Zhenyong2, WANG Dongmei1, LIANG Xiaojun2, REN Hui3, XU Bingqiang4, DAN Ming2, ZHANG Ezhen2
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| (1.Nanning Institute of Agricultural Sciences, Nanning, Guangxi, 530001, China;2.Institute of Agro-products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi, 530007, China;3.Horticulture Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi, 530007, China;4.Haikou Experimental Station Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan, 570000, China) |
| Abstract: |
| In order to explore the rapid extraction technology of polysaccharide from Clausena indica (Datz) by ultrasonic cell disruption method,the effects of solid-liquid ratio,ultrasonic power and total ultrasonic time on the extraction rate of polysaccharide from C.indica (Datz) were investigated by single factor and orthogonal experiments.At the same time,polysaccharide concentrate,citric acid,and fructooligosaccharides were used as raw materials to prepare the plant polysaccharide drink with the flavor of C.indica (Datz),and the addition ratio of each raw material was determined by sensory evaluation on the product flavor.The results showed that the optimum extraction conditions were solid-liquid ratio 1∶70 g/mL,ultrasonic power 180 W,total ultrasonic time 25 min.Under these conditions,the extraction rate of polysaccharide was 28.52%.The optimum proportion of polysaccharide drinks from C.indica (Datz) flavor plant was 12% polysaccharide concentrate,0.05% citric acid and 8% fructooligosaccharides.In this study,the ultrasonic cell disruption method was optimized for the rapid extraction of polysaccharides from C.indica (Datz).The prepared polysaccharides beverage had unique flavor,sweet and sour taste,which could provide reference for the development of functional products of C.indica (Datz) in Guangxi. |
| Key words: Clausena indica (Datz) ultrasonic cell-break method process optimization polysaccharide drinks functional product |
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