铁皮石斛花固体饮料工艺初探及功能性物质鉴定

Preliminary study on the technology of Dendrobium officinale solid beverage and identification of functional substances

通过单因素和正交试验优化,确定铁皮石斛花和乌龙茶质量比例为1.00∶0.75,15倍体积60%乙醇浸提60 h,过滤、40℃减压浓缩,160℃喷雾干燥的工艺条件,开发出感官特性优良且具有保健功能的铁皮石斛花固体饮料,其浸提率可达到46.61%,该固体饮料热水溶解后汤色微红透亮、香气怡人、滋味协调。经检测,铁皮石斛花固体饮料的多糖、多酚、可溶性糖和游离氨基酸含量分别为8.16%、8.93%、22.68%和3.57%;各类氨基酸单体含量均高于各种原料,必需氨基酸和药效氨基酸含量分别占总氨基酸含量的45.77%和48.41%;黄酮类化合物总量、咖啡碱和儿茶素含量分别为36.98、34.90和9.85 mg/g。本研究开发的速溶固体饮料,为铁皮石斛花的高值利用提供了基础。

Through single factor tests and orthogonal test optimization,a solid beverage with the yield of 46.61%was developed by extracting Dendrobium officinale and Oolong tea(1.00∶0.75)with 15 times of 60%ethanol for 60 h,filtrating,concentrating under reduced pressure at 40℃,and spray drying at 160℃,containing 8.16%of polysaccharides,8.93%of polyphenols,22.68%of soluble sugars and 3.57%of free amino acids and 36.98 mg/g of total flavonoids,34.90 mg/g of caffeine,and 9.85 mg/g of catechins,respectively.The infusion is reddish and translucent,the aroma is pleasant and the taste is harmonious.The content of essencial and medicinal amino acids accounted for 45.77%and 48.41%of the total amino acids,respectively.