黄果梨口服液制备工艺优化及体外抗氧化活性的研究

Optimization of Preparation Process of Huangguo Pear Oral Liquid and Study on Antioxidant Activity in Vitro

以黄果梨浸膏、枸杞浸膏、菊花浸膏和100%纯沙棘原浆为原料,研制黄果梨口服液。以黄果梨口服液感官得分为评价指标,通过单因素试验与Box-Behnken响应面优化试验确定黄果梨口服液的最佳配方,分析其品质,并测定其抗氧化活性。结果表明,黄果梨口服液最佳配方:黄果梨浸膏、枸杞浸膏、菊花浸膏、100%纯沙棘原浆和白砂糖最佳添加量分别为35.28%, 29.88%, 10.13%, 15.78%和3.44%,在此条件下制备得到的黄果梨口服液感官评分可达91分,所得口服液呈淡黄色,具有黄果梨的清香与枸杞的浓郁香味,风味独特,酸甜适度,无明显沉淀物。黄酮和多糖含量分别为34.54 mg/g和27.86 mg/g。对ABTS自由基、超氧阴离子自由基(O_(2)^(-)·)和过氧化氢自由基(HO)的清除率分别为91.10%, 86.2%和85.8%。因此,黄果梨口服液具有较好的抗氧化活性。

Using Huangguo pear extract, wolfberry extract, chrysanthemum extract and 100% pure sea buckthorn puree as raw materials, the Huangguo pear oral liquid was developed. Taking the sensory score of Huangguo pear oral liquid as the evaluation index, the optimal formula of Huangguo pear oral liquid was determined by single factor experiment and BoxBehnken response surface optimization experiment, its quality was analyzed, and its antioxidant activity was measured.The results showed that the optimal formula of Huangguo pear oral liquid was that the additions of Huangguo pear extract,wolfberry extract, chrysanthemum extract, 100% pure sea buckthorn puree and white sugar were 35.28%, 29.88%, 10.13%,15.78% and 3.44%, respectively. The sensory score of Huangguo pear oral liquid prepared under this condition could reach 91points. The obtained oral liquid was pale yellow, and had the fragrance of Huangguo pear and the rich fragrance of wolfberry,with a unique flavor, moderately sweet and sour, and no obvious sediment. The contents of flavonoids and polysaccharides were 34.54 mg/g and 27.86 mg/g, respectively. The scavenging rates of ABTS, superoxide anion radical(O_(2)^(-)·) and hydrogen peroxide radical(HO) were 91.10%, 86.2% and 85.8%, respectively. Therefore, Huangguo pear oral liquid had good antioxidant activity.