西梅可溶性膳食纤维口服液制备及其稳定性的研究

Preparation of prune soluble dietary fiber oral liquid and its stability

以西梅可溶性膳食纤维(soluble dietary fiber,SDF)作为主要原料,配以白砂糖、三氯蔗糖、柠檬酸、山梨酸钾研制一款富含西梅SDF的口服液。以感官评分为指标,通过单因素试验和响应面试验分析优化口服液的最佳工艺,并对口服液的质量标准及稳定性进行考察。结果表明,在西梅SDF添加量为8 mg/mL、白砂糖添加量为1.5%、三氯蔗糖添加量为0.08%、柠檬酸添加量为0.14%、山梨酸钾添加量为0.1%时,感官评分最高为92.81分;口服液的pH范围为4~4.5、相对密度为1.009、SDF含量不低于6 mg/mL、可溶性固形物含量范围为2.9%~3.4%,微生物指标符合保健食品国家标准GB 16740—2014规定;考察口服液稳定性,发现口服液应使用棕色瓶灌装存放,无需考虑存放温度但要避免环境高湿;连续30天的加速试验结果表明口服液稳定性良好。

Using prune soluble dietary fiber(Soluble dietary fiber,SDF)as the main raw material,together with white sugar,sucralose,citric acid and potassium sorbate,an oral liquid rich in prune SDF was developed. The preparation of oral liquid was optimized by response surface methodology,and the quality standard and stability of oral liquid were investigated. The results showed that the sensory score of prunes with 8 mg/mL of SDF,1.5% of white sugar,0.08% of sucralose,0.14% of citric acid,and 0.1% of potassium sorbate was 92.81;the pH value of the oral liquid was in the range of 4 to 4.5,the relative density was 1.009,the SDF content was not less than 6 mg/mL,the soluble solid content was in the range of 2.9% to 3.4%,and the microbial indicators met the national standards GB 16740—2014 for health food;The stability of the oral liquid was investigated and it was found that the oral liquid should be filled and stored in a brown bottle,without considering the storage temperature but to avoid high humidity in the environment;the accelerated test for 30 consecutive days showed that the oral liquid had good stability.