响应面试验设计优选山楂最佳蜜制工艺

Optimization of the honey-processing technology of hawthorn by response surface method

目的优选山楂最佳蜜制工艺。方法以儿茶素、表儿茶素、金丝桃苷、异槲皮苷、原花青素B2、多糖含量为评价指标,采用响应面试验设计,对烘制温度、烘制时间、加蜜量3个因素进行考察。结果100 g山楂加入15 g炼蜜,100℃下烘制90 min为最佳条件,测得多糖含量为40.2 mg/g,儿茶素含量为0.65 mg/g,表儿茶素含量为1.1 mg/g,原花青素B2含量为1.0 mg/g,金丝桃苷含量为0.57 mg/g,异槲皮苷含量为0.54 mg/g。结论该方法稳定可行,可用于山楂蜜制的研究。

Objective To optimize the honey-processing technology of hawthorn.Methods The contents of catechin,epicatechin,hypericin,isoquercetin,procyanidin B2 and polysaccharide were used as assessing indexes.The response surface method was used to investigate the following three factors,including baking temperature,baking time and honey content.Results The best condition was that 100 g hawthorn was added with 15 g refined honey and dried at 100℃for 90 min.The content of polysaccharide,catechin,epicatechin,procyanidin B2,hyperoside and isoquercetin was 40.2,0.65,1.1,1.0,0.57,0.54 mg/g.Conclusion The method is stable and feasible,which can be used for the study of honey-proccessing hawthorn.