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投稿时间：2024-12-02
投稿时间：2024-12-02
中文摘要: 以铁皮石斛为主要原料，适当辅以葛根、枳椇子研制铁皮石斛复合饮料，探究最佳配方并分析其风味成分。在单因素试验的基础上，通过响应面法对铁皮石斛复合饮料工艺进行优化，采用气相色谱-质谱法分析饮料的香气成分。铁皮石斛复合饮料最佳配方工艺为叶绿素铜钠盐添加量8 mg/L、木糖醇添加量0.96%、羧甲基纤维素钠添加量0.11%。在此优化条件下，得到铁皮石斛复合饮料感官评分为91.5。铁皮石斛复合饮料理化指标为总酚含量（0.83±0.02） μg/mL、总黄酮含量（11.620±0.015） μg/mL、石斛碱含量（1.072±0.004） μg/mL、石斛多糖含量（1.47±0.01） μg/mL、可溶性固形物含量（4.66±0.12）°Bx、pH值为5.58±0.03。铁皮石斛复合饮料共检出36种挥发性成分对饮料口感及风味有显著作用。该工艺制得的铁皮石斛复合饮料澄清透亮，色泽均匀，酸甜可口。
Abstract:A Dendrobii Officinalis Caulis compound beverage was developed with Dendrobii Officinalis Caulis as the main raw material and Puerariae Lobatae Radix and Hoveniae Semen as supplementary materials. The formula was optimized and the flavor components were explored. On the basis of the results from single factor experiments， the response surface method was employed to optimize the formula of the compound beverage，and the aroma components of the beverage were analyzed by gas chromatography-mass spectrometry （GC-MS）.The optimal formula of this compound beverage was as follows： 8 mg/L sodium copper chlorophyllin， 0.96% xylitol， and 0.11% carboxymethylcellulose sodium （CMC-Na）. The beverage produced with this formula showed the sensory score of 91.5 points， the total phenol content of （0.83±0.02） μg/mL， the total flavonoid content of （11.620±0.015） μg/mL， the dendrobine content of （1.072±0.004） μg/mL， the polysaccharide content of （1.47±0.01） μg/mL， the soluble solid content of （4.66±0.12）°Bx， and pH5.58±0.03. A total of 36 volatile compounds were detected in the compound beverage and they had significant effects on the taste and flavor of the beverage. The Dendrobii Officinalis Caulis compound beverage produced with this formula was clear and bright， with an even color and a sweet and slightly sour taste.
keywords: Dendrobii Officinalis Caulis Puerariae Lobatae Radix Hoveniae Semen compound beverage formula optimization
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