响应面法优化树莓-藕复合果丹皮加工工艺及活性成分分析

Process optimization of raspberry-lotus root complex sweetened roll by response surface methodology and analysis of active ingredients

以树莓和莲藕为原料,研制一种新型休闲方便食品树莓-藕复合果丹皮,在单因素实验基础上,以柠檬酸添加量、树莓与藕的比例、甜味剂的添加量为自变量,感官评价得分为响应值,通过响应面分析确定最佳工艺配方为:树莓与藕的比例3∶1,复合甜味剂添加量20%,柠檬酸添加量0.5%。采用75%(v/v)的乙醇提取树莓、熟藕和树莓-藕复合果丹皮,分别测定总多酚、总黄酮、花色苷总含量,总酚含量依次是5.68、2.32、4.96 mg/g;黄酮含量依次是85.8、7.4、57.6 mg/g;树莓的花色苷含量最高,为0.227 mg/g,熟藕和树莓-藕复合果丹皮的花色苷含量分别为0.026、0.125 mg/g。结果显示,新产品树莓-藕复合果丹皮保留了树莓和藕的多酚和黄酮含量。

In order to further expand the processing of raspberry and lotus root, this study developed a new convenient compound sweetened roll by using raspberry and lotus root as main materials.On the basis of single-factor experiment, selected citric acid addition, ratio of raspben＇y and lotus root, sweeteners addition as independent variables, the sensory evaluation score as the response value.The optimum craft formula was that the mixing ratio of raspberry and lotus root was 3： 1, the compound sweeteners acconts for 20% ,the citric acid acconts for 0.5%.Raspberry, steamed lotus root and the compound sweetened roll of raspberry and lotus root were extracted by 75% ethanol. The total contents of polyphenols, flavonoids and anthocyanins were evaluated respectively, in order to analyze the antioxidant of the new product. The content of total polyphenols in raspberry, cooked lotus root and production were 5.68,2.32,4.96 mg/g.The content of total flavonoids in raspberry,cooked lotus root and product were 85.8,7.4,57.6 mg/g.The content anthocyanins of raspberry, cooked lotus root and product active sites were 0.227, 0.026,0.125 mg/g.The new product could keep the same polyphenols, flavonoids in raspberry and lotus root.