红松种鳞多酚泡腾颗粒的研制

Preparation of Korean pine scale polyphenols effervescent granules

研究了红松种鳞多酚泡腾颗粒的制备工艺及其抗氧化活性。以红松种鳞多酚为原料,加入糊精、甘露醇、柠檬酸、碳酸氢钠等辅料,研制红松种鳞多酚泡腾颗粒,并采用响应面分析法优化配料添加比例。测定所研制红松种鳞多酚泡腾颗粒的总还原力、羟基自由基清除能力、DPPH自由基清除能力。结果表明,红松种鳞多酚泡腾颗粒的最佳制备工艺为甘露醇∶糊精2.2∶1,柠檬酸∶碳酸氢钠1.4∶1。山梨醇添加量10.1 g/100 g。在此条件下制备的产品感官评分为80.64分,多酚含量为13.76 mg/g。

The preparation technology and antioxidant activity of Korean pine scale polyphenols effervescent granules were researched. Using the Korean pine scale polyphenols as raw material, the dextrin, mannitol, citric acid, sodium bicarbonate, etc as accessories, Korean pine scale polyphenols effervescent granules were developed, and the proportion of ingredients was optimized by response surface methodology. The total reducing power, hydroxyl radical scavenging ability and DPPH free radical scavenging ability of Korean pine scale polyphenols effervescent granules developed were determined. The results showed that the optimum preparation conditions were mannitol ∶ dextrin 2.2∶1, citric acid ∶ sodium bicarbonate 1.4∶1, sorbitol addition 10.1 g/100 g. Under the conditions, the sensory score and polyphenol content of the product developed were 80.64 and 13.76 mg/g, respectively.