簕菜多糖提取工艺优化及其乳酸菌饮料的研制

Optimization extraction of Acanthopanax trifoliatus polysaccharide and the development of its lactobacillus beverage

采用超声波辅助酶法提取簕菜多糖,以簕菜多糖提取液为原料加入酸奶、木糖醇和牛磺酸及稳定剂,调配簕菜多糖乳酸菌饮料。利用单因素和响应面试验法,得到簕菜多糖最佳提取工艺为:果胶酶用量1.50%、超声温度55℃、超声时间30min、液料比80mL·g^(-1),多糖得率为29.06mg·g^(-1)。簕菜多糖乳酸菌饮料最佳配方为:簕菜多糖液添加量30%、酸奶添加量20%、木糖醇添加量5.5%、牛磺酸添加量0.02%,感官评分为92.95。依此结果制备簕菜多糖乳酸菌饮料,并研究其稳定性和抗氧化功能。添加0.09%蔗糖酯SE-11时,饮料离心沉淀率最低,为0.73%。当饮料质量浓度为0.05mg/mL时,ABTS·、DPPH·和OH·自由基清除率分别为92.44%、86.22%和28.19%。该饮料色泽浅黄,均匀有光泽,香气独特,酸甜适宜,流动性好,稳定性佳,抗氧化作用优良,有潜在应用前景。

Ultrasonic-assisted enzymatic method was used to extract Acanthopanax trifoliatus polysaccharide.The Acanthopanax trifoliatus polysaccharide extract was used to prepare a lactobacillus beverage with yogurt,xylitol and taurines.Using single factor experiment and response surface method,the optimal extraction technology of polysaccharide from Acanthopanax trifoliatus was:pectinase 1.50%,ultrasonic temperature 55℃,ultrasonic time 30 min,liquid-solid ratio 80mL·g^(-1),with the polysaccharide yield was 29.06mg·g^(-1).The best formula of Acanthopanax trifoliatus polysaccharide lactobacillus beverage was:Acanthopanax trifoliatus polysaccharide liquid 30%,yogurt 20%,xylitol 5.5%,taurine 0.02%,with the sensory score of the beverage was the highest,92.95.Stability and in vitro antioxidant function of the lactobacillus beverage prepared with the above technology and formula were studied.With sucrose ester SE-110.09%,the beverage’s centrifugal sedimentation rate was the lowest of 0.73%.The beverage’s antioxidant function test in vitro showed that when mass concentration of the beverage was 0.05mg/mL,the scavenging rates of ABTS·,DPPH·and OH·free radicals were 92.44%,86.22%and 28.19%,respectively.The prepared beverage had light yellow color,uniform luster,unique aroma,good balance of acidity and sweetness,good fluidity and stability,and excellent antioxidant effect.It has potential application development prospects.