冰霜梅苏糖的制备工艺及体外抗氧化活性研究

Study on Preparation Technology and in Vitro Antioxidation of Bingshuangmeisu Candy

目的:通过考察提取、成型工艺,开发一种基于冰霜梅苏复方的糖果并对其体外抗氧化活性进行测定。方法:以枸橼酸、总糖产率、浓缩液的密度为指标,利用正交实验筛选乌梅、麦冬最佳提取工艺。基于感官评价采用单因素、正交实验考察糖果成型工艺。根据其对DPPH自由基、羟自由基清除能力研究所制糖果抗氧化性。结果:乌梅麦冬最佳提取工艺为10倍量水煎煮2次,每次煎煮1 h;糖果最优成型条件为乌梅-麦冬浓缩液14%,淀粉糖浆35%,茶水50%,紫苏叶油1.0μL/100 g,薄荷油9.0μL/100 g。结论:本研究确定了冰霜梅苏糖的复方提取工艺、糖果成型工艺,体外抗氧化活性实验显示复方具有显著体外抗氧化活性。该糖果以传统复方为基础,配伍合理,口感良好,有一定的开发价值。

Objective:By investigating the extraction and molding process,a kind of candy based on Bingshuangmeisu compound developed a kind of candy and determined its antioxidant activity in vitro.Method:With citric acid,total sugar yield and density of concentrated solution of fructus mume and ophiopogon japonicus as indicators,the best extraction process of fructus mume and ophiopogon japonicus was screened by orthogonal experiment.Based on sensory evaluation,single factor and orthogonal experiments were used to investigate the candy molding process.According to its ability to scavenge DPPH free radicals and hydroxyl free radicals,the antioxidation of candies was studied.Result:The best extraction process of radix ophiopogonis mume is to decoct it twice with 10times water for 1 hour each time;The optimum conditions for candy formation were as follows:14% concentrated black plum ophiopogon japonicus,35% starch syrup,50% tea,1.0μL/100 g perilla leaf oil,9.0μL/100 g peppermint oil.Conclusion:The compound extraction process and candy molding process were determined.The compound had significant antioxidant activity in vitro.This candy is based on the traditional compound,with reasonable compatibility and good taste,which has development value.