绿豆多肽化橘红复合解酒饮料的制备及其体外解酒作用
|
摘要
本文探索了绿豆多肽化橘红复合解酒饮料(绿橘解酒饮,MECIB)的最佳制备方案,获得了关键工艺因素。以饮料感官评价标准为指标,通过单因素实验设计,考察绿豆多肽、化橘红浓缩汁、罗汉果甜、柠檬酸不同添加量对绿橘解酒饮感官品质的影响趋势,采用Box-Behnken响应面法探讨了绿橘解酒饮的最佳配比参数:绿豆多肽添加量为14.01%、化橘红浓缩汁添加量为9.84%、罗汉果甜添加量为0.05%、柠檬酸添加量为0.156%,感官评分为(94.64±1.28)分,与预测值94.99分相差0.37%,该法制备的绿橘解酒饮感官品质较好,同时绿橘解酒饮显示出较强的体外乙醇脱氢酶(ADH)激活率和抗氧化活性,具有一定的解酒作用。
In this study,the optimal preparation parameters of mung bean polypeptide and Exocarpium citri Grandis complex anti-inebriation beverage(MECIB)were investigated. The impacts of the amount added of the four key ingredients(mung bean polypeptide,Exocarpium citri Grandis extract,Momordica grosvenori and citric acid)of MECIB were determined in a series of mono-factorial analyses using the beverage sensory evaluation indexes. Response surface methodology based on the box-behnken design was employed to obtain the optimum combination of four ingredients as 14.01% of the mung bean polypeptide,9.84% of Exocarpium citri Grandis extract,0.05% of Momordica grosvenori and 0.156% of citric acid,the sense state of average experimental results and predicted value of MECIB were(94.64±1.28)and 94.99 scores,respectively,the deviation value between experimental results and predicted value was 0.37%. As a result,MECIB reveled good taste by this method. Furthermore,in vitro experiments showed that MECIB had fast response to alcohol dehydrogenase(ADH)addition and high resistance to oxidation stress.
In this study,the optimal preparation parameters of mung bean polypeptide and Exocarpium citri Grandis complex anti-inebriation beverage(MECIB)were investigated. The impacts of the amount added of the four key ingredients(mung bean polypeptide,Exocarpium citri Grandis extract,Momordica grosvenori and citric acid)of MECIB were determined in a series of mono-factorial analyses using the beverage sensory evaluation indexes. Response surface methodology based on the box-behnken design was employed to obtain the optimum combination of four ingredients as 14.01% of the mung bean polypeptide,9.84% of Exocarpium citri Grandis extract,0.05% of Momordica grosvenori and 0.156% of citric acid,the sense state of average experimental results and predicted value of MECIB were(94.64±1.28)and 94.99 scores,respectively,the deviation value between experimental results and predicted value was 0.37%. As a result,MECIB reveled good taste by this method. Furthermore,in vitro experiments showed that MECIB had fast response to alcohol dehydrogenase(ADH)addition and high resistance to oxidation stress.
引文
[1]陈维莉. 酒与化学[J]. 化学教学,1999(12):38-39.
[2]范丽. 国内天然解酒饮料研究现状[J]. 农产品加工,2015(10):73-74.
[3]曲佳乐,赵金凤,皮子凤,等. 植物酵素解酒护肝保健功能研究[J]. 食品科技,2013(9):51-55.
[4]赵双春,李野. 解酒类保健食品营销策略探讨[J]. 中国医药导报,2008(6):119-120.
[5]孙蒙蒙. 脱脂核桃多肽制备及其解酒活性初探[D]. 北京林业大学,2016.
[6]Kitts D D,Weiler K. Bioactive proteins and peptides from food sources. Applications of bioprocesses used in isolation and recovery[J]. Current Pharmaceutical Design,2003,9:1309-1323.
[7]李润唐,张映南,李映志,等. 化橘红研究进展[J]. 广东林业科技,2008,24(2):82-85.
[8]梁凯桐,刘子志. 化橘红中药专利技术主题及治疗适应症现状[J]. 中药材,2017,40(8):1821-1825.
[9]张海生,孙键,张瑞妮,等. 绿豆抗氧化活性肽的分离纯化及其组成分析[J]. 食品工业科技,2012,33(14):153-156.
[10]孙丽丽,邳楠. 绿豆多肽制备工艺的研究进展[J]. 中国化妆品,2013(3):82-87.
[11]陈永刚,林励,魏燕华,等. 超声波提取法与索氏提取法提取化橘红柚皮苷的比较研究[J].中药新药与临床药理,2008,19(4):309-311.
[12]甄畅迪,王蕴波,张毅,等. 化橘红有效成分柚皮苷的提取分离[J]. 佛山科学技术学院学报:自然科学版,2010,28(3):55-58.
[13]祝美云. 食品感官评价[M]. 北京:化学工业出版社,2007.
[14]李凤林,吕艳荣,康瑶,等. 澄清型玉米发酵饮料工艺技术研究[J]. 食品工业,2013(11):105-107.
[15]施特尔马赫B. 酶的测定方法[M]. 北京:中国轻工业出版社,1992.
[16]Ghorbel B O,Hajji S,Younes I,et al. Optimization of chitin extraction from shrimp waste with Bacillus pumilus A1 using response surface methodology[J]. International journal of biological macromolecules,2013,61(2):243-250.
[2]范丽. 国内天然解酒饮料研究现状[J]. 农产品加工,2015(10):73-74.
[3]曲佳乐,赵金凤,皮子凤,等. 植物酵素解酒护肝保健功能研究[J]. 食品科技,2013(9):51-55.
[4]赵双春,李野. 解酒类保健食品营销策略探讨[J]. 中国医药导报,2008(6):119-120.
[5]孙蒙蒙. 脱脂核桃多肽制备及其解酒活性初探[D]. 北京林业大学,2016.
[6]Kitts D D,Weiler K. Bioactive proteins and peptides from food sources. Applications of bioprocesses used in isolation and recovery[J]. Current Pharmaceutical Design,2003,9:1309-1323.
[7]李润唐,张映南,李映志,等. 化橘红研究进展[J]. 广东林业科技,2008,24(2):82-85.
[8]梁凯桐,刘子志. 化橘红中药专利技术主题及治疗适应症现状[J]. 中药材,2017,40(8):1821-1825.
[9]张海生,孙键,张瑞妮,等. 绿豆抗氧化活性肽的分离纯化及其组成分析[J]. 食品工业科技,2012,33(14):153-156.
[10]孙丽丽,邳楠. 绿豆多肽制备工艺的研究进展[J]. 中国化妆品,2013(3):82-87.
[11]陈永刚,林励,魏燕华,等. 超声波提取法与索氏提取法提取化橘红柚皮苷的比较研究[J].中药新药与临床药理,2008,19(4):309-311.
[12]甄畅迪,王蕴波,张毅,等. 化橘红有效成分柚皮苷的提取分离[J]. 佛山科学技术学院学报:自然科学版,2010,28(3):55-58.
[13]祝美云. 食品感官评价[M]. 北京:化学工业出版社,2007.
[14]李凤林,吕艳荣,康瑶,等. 澄清型玉米发酵饮料工艺技术研究[J]. 食品工业,2013(11):105-107.
[15]施特尔马赫B. 酶的测定方法[M]. 北京:中国轻工业出版社,1992.
[16]Ghorbel B O,Hajji S,Younes I,et al. Optimization of chitin extraction from shrimp waste with Bacillus pumilus A1 using response surface methodology[J]. International journal of biological macromolecules,2013,61(2):243-250.