石斛多糖在饮料加工过程及货架期内的变化规律

Content changes of Dendrobium officinale polysaccharide during beverage processing and shelf-life

[目的]研究石斛多糖在铁皮石斛饮料加工过程及成品货架期内的变化规律,为铁皮石斛功能产品的加工工艺优化提供科学参考.[方法]以铁皮石斛为原料、多糖提取率和多糖含量为指标,研究铁皮石斛饮料加工过程及成品存放对石斛多糖的影响.[结果]多糖提取率随粉碎粒度的增加而增加,铁皮石斛经超微粉碎（过300目）的多糖提取率最高（94.7％）;铁皮石斛超微粉末水煮沸10～40 min均能获得90.0％以上多糖提取率,但煮沸时间延长至60 min会造成多糖损失;洗涤滤渣可增加多糖回收;泵送操作对多糖含量无影响;高压灭菌导致石斛多糖损失约6％;无论冷藏与否,在180 d货架期内铁皮石斛饮料的石斛多糖含量无明显变化.[结论]粉碎粒度和煮沸时间是影响石斛多糖提取效果的关键因素,应作为铁皮石斛多糖饮料生产工艺的首选参数.

[Objective]The change rule of Dendrolium polysaccharide during beverage processing and the shelf life of the finished products was studied to provide scientific references for the processing of Dendrolium officinaale functional products.[Method] Dendrobium officnale was used as the raw material.The extraction rates and the contents of Dendrobium polysaccharide were measured to research the effects of beverage processing and storage of the finished products on Dendrobium polysaccharide.[Result]The extraction rates of polysaccharide increased with increasing granularities of the grinded material.The highest extraction rate of Dendrobium polysaccharide （94.7％） was obtained by superfine grinding （through a 300 mesh sieve）.Extraction rates of more than 90.0％ were reached by boiling the superfine grinded powder for 10-40 min,but longer boiling time （60 min） caused the loss of polysaccharide.Recoveries of polysaccharide were increased by washing the filter residue.Pumping operation had no effect on the content of polysaccharide.High pressure sterilization led to 6％ loss of polysaccharide.No significant change of polysaccharide was observed during the shelf life （180 days） of the end product,whether stored at room or low temperature.[Conclusion]Granularities and boiling time are key factors influencing polysaccharide extraction fiom Dendrobium officinale,thus they should be considered as priority parameters for Dendrobium officinale beverage processing.