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投稿时间：2020-12-02
投稿时间：2020-12-02
中文摘要: 在单因素试验的基础上，利用Box-Behnken试验设计模型和响应面分析方法，分别以栀子苷提取率、果冻感官评分作为指标，针对栀子苷的提取工艺和栀子苷保健果冻制备工艺进行双优化，以期制得一款色泽诱人、口感光滑细腻，且具有一定保健功效的果冻。结果表明，栀子苷最佳提取工艺的条件为：提取时间3.00 h，提取温度75.00℃，栀子粉末与乙酸乙酯的料液比1∶5.00（g/mL），提取率为5.81%。综合感官评分得出栀子苷保健果冻的最优配方为：琼脂粉与水的料液比1∶52.00（g/mL），栀子苷提取液添加量5.00%，木糖醇添加量8.00%。该条件下制得的栀子苷保健果冻呈半透明淡黄色、质地均匀、口感光滑细腻，具有栀子特有的香气。
Abstract:The process of geniposide extraction and jelly preparation was optimized in this study.The optimization was based on single-factor testing，considering the extraction rate of geniposide and the jelly sensory score as an index.The Box-Behnken test and response surface analysis were used.A jelly with attractive color，smooth and delicate taste，and health care benefit was obtained.Importantly the response surface analysis revealed that the extraction of geniposide was the best using an extraction time of 3.00 h，extraction temperature of 75.00℃，and ratio of gardenia powder to ethyl acetate of 1∶5.00（g/mL）.The extraction yield was 5.81%.Sensory quality analysis revealed that the optimal formulation had an agar to water ratio of 1∶52.00（g/mL），geniposide extract content of 5.00%，and xylitol content of 8.00%，the obtained jelly was translucent and light yellow，with a uniform texture，smooth and delicate taste，and characteristic gardenia aroma.
keywords: jelly response surface methodology geniposide extraction process high performance liquid chromatography（HPLC）
文章编号：202109016 中图分类号： 文献标志码：
基金项目:国家级大学生创新创业训练计划项目（201811396007）；中央引导地方科技发展专项资金项目（2019ZY-FP-02）；陕西高等教育教学改革研究项目（19BG032）
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