莲子心中莲心碱的提取及莲心饮料工艺研究

Extraction of liensinine in lotus plumule and technology of lotus plumule beverage

以莲子心作为原料,提取莲心碱,并研究莲子心饮料的制作过程。对比了莲心碱水提法和超声波提取法,选取了较优的超声波提取法,并通过正交试验确定了超声波提取莲心碱的最佳提取工艺。结果表明:超声波提取法优于水提法,且超声波提取最佳工艺条件:提取温度为50℃,时间10 min,料液比1∶20(g∶m L),此时莲心碱的提取量达到最大。并进一步通过感官评价研究了莲子心饮料的最佳风味配方,最终确定为白砂糖2%,麦芽糊精0.15%,柠檬酸0.01%。

Using lotus plumule as raw material, liensinine was extracted, and the process of lotus plumule was studied. The lotus alkaline extraction and ultrasonic extraction method was compared, and the ultrasonic extraction methods was selected and extraction technology was optimized by or- thogonal experiment. The results showed that the ultrasonic extraction method was better, and the optimum extraction conditions were extraction temperature 50 ℃, time 10 min, solid to liquid ratio 1：20 （g：ml）. Under this conditions, the extraction of liensinine was the maximum. In addition, the optimal formula of the lotus plumule beverage was determined by sensory evaluation as follows： white granulated sugar 2%, malt 0.15%, citric acid 0.01%.