辅助降血糖茄皮含片制备

The Optimization Process of Formula for Solanum melongena Peels

以茄皮提取物(Solanum melongena peels extract,SMPE)酚类物质为基础,利用单因素试验结合Box-Behnken响应面设计实验得到最优茄皮含片配方工艺。实验采用超高效液相色谱串联质谱(ultra performance liquid chromatog-raphy tandem mass spectrometry,UPLC-MS/MS)测定紫黑色和紫红色茄皮SMPE中酚类物质含量,筛选出最优原材料,然后利用Box-Behnken响应面设计试验考察SMPE、甘露醇、木糖醇和柠檬酸添加量对综合感官评分的影响,确定最优复配工艺。结果表明,紫黑色茄皮多酚总量为52.7 mg/g,高于紫红色茄皮37.4 mg/g,故优选紫黑色茄皮为提取原材料。茄皮含片优化复配工艺为SMPE 30%、木糖醇16%、甘露醇12%、柠檬酸2.5%,综合感官评分为92.7,与模型理论预测值93.0基本吻合(RSD=0.200%),经优化复配的茄皮含片风味口感适宜,保证了茄皮含片在辅助降血糖功效方面的应用。

Using the phenolic compounds of Solanum melongena peel extract(SMPE)as a basis,the optimal formula and process for producing eggplant skin tablets were determined through single-factor experiments combined with Box-Behnken response surface design experiments.Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry(UPLC-MS/MS)was used to determine the content of phenolic compounds in purple-black and purple-red SMPE,and the optimal raw materials were screened.Then,Box-Behnken response surface design experiments were subsequently conducted to investigate the ef-fects of SMPE,mannitol,xylitol,and citric acid on the comprehensive sensory score,and the optimal compound technology was determined.The results revealed that the total polyphenol content of purple-black eggplant peel was 52.7 mg/g,which was higher than that of purple-red eggplant peel(37.4 mg/g);thus,so purple-black eggplant peel was selected as the extraction raw material.The optimized compound technology for eggplant peel tablets was SMPE 30%,xylitol 16%,mannitol 12%,and citric acid 2.5%,and the comprehensive sensory score was 92.7,which was consistent with the theoretical prediction value of the model(RSD=0.200%).The optimized eggplant peel tablets had a suitable flavor and taste,ensuring the application of eggplant peel tablets in assisting blood glucose reduction.