卷叶黄精根水提物理化特性及其功能饮品开发探讨

Physicochemical characteristics of water-Soluble substances extracted from Polygonatum cirrhifolium roots and exploitation of functional drinks

研究采用热回流水提方法,提取西藏药用植物卷叶黄精(Polygonatum cirrhifolium)的根部水提物,对其进行功能食品开发的初步研究。结果显示,西藏卷叶黄精根水提取物酸甜可口适合开发功能饮品,其微生物指标和理化指标均符合国家相关标准。实验随机抽取80名学生对卷叶黄精根水提物饮料的组织外观、风味、酸甜度、口感和后味等指标进行了评分。结果表明组织外观、风味和口感得到了较高的分数,而甜酸度和后味还有待改进。

The water-soluble substances of Polygonatum cirrhifolium roots was extracted by using the hot reflux extraction method and preliminary study on the development of its functional drinks was carried out. The results showed that the sweet and tasty water-soluble substances was appropriate for development of functional drinks and its microbial, physical and chemical indices were in line with the national standards of functional drinks. The tissue appearance, special flavor, sweet and sour degrees, taste and the remaining taste indices of the water- soluble drink extracted from Polygonatum cirrhifolium roots were scored based on the questionnaire survey of about 80 students. The result showed that tissue appearance, special flavor, and taste were got a higher score, however, the sweet and sour degrees and the remaining taste need to be improved.