| 湘葛一号葛根活性物质提取制备葛根功能饮品研究 |
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| 引用本文： | 熊力夫,邹亲朋,叶惠煊,刘向前.湘葛一号葛根活性物质提取制备葛根功能饮品研究[J].湖南林业科技,2013(4):33-38. |
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| 作者姓名： | 熊力夫 邹亲朋 叶惠煊 刘向前 |
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| 作者单位： | [1]长沙市葛根工程技术研究中心,湖南长沙410005 [2]长沙博海生物科技有限公司,湖南长沙410205 [3]湖南中医药大学,湖南长沙410208 |
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| 基金项目： | 国家科技支撑计划（2012BAD20805-04）. |
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| 摘 要： | 以葛根为原料,以葛根素为主要评价指标,研究了葛根中各主要活性成分的含量、葛根黄酮的制备、葛根黄酮饮品的稳定性及极端条件的破坏性、葛根黄酮饮品口感及感官指标、葛根黄酮饮品生产工艺等。结果表明:与泰国葛根、粉葛等相比,湘葛一号葛根中葛根素等活性成分含量明显较高。不同浓度乙醇提取葛根总黄酮,以65%乙醇提取效果最好。湘葛一号天然葛根饮品的制备过程中,低浓度(21.6 mg/500 mL)、中浓度(216 mg/500 mL)饮品在不同温度条件下的葛根黄酮均无明显变化,含量稳定;高浓度(360 mg/500 mL)饮品葛根黄酮含量均有不同程度减少,稳定性稍差;中、高浓度饮品葛根黄酮高温易氧化变色,低温易沉淀析出,故低浓度饮品稳定性最佳。在各浓度葛根饮品中,每500 mL含葛根素100 mg及以下的葛根饮品颜色透明清亮;每500 mL含葛根素2.16 mg等低浓度的饮品与纯净水无明显口感差异,21.6 mg级别的饮品口感微苦,并有一种清凉感,适合饮用。
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| 关 键 词： | 葛根 黄酮 生产工艺 功能饮品 |
Active substances extraction and preparation for the function drink |
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| XIONG Lifu,ZOU Qingpeng,YE Huixuan,LIU Xiangqian.Active substances extraction and preparation for the function drink[J].Hunan Forestry Science & Technology,2013(4):33-38. |
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| Authors: | XIONG Lifu ZOU Qingpeng YE Huixuan LIU Xiangqian |
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| Institution: | XIONG Lifu, ZOU Qingpeng, YE Huixuan , LIU Xlangqian (1. Pueraria Engineering Research Center of Changsha City, Changsha 410005, China; 2. Changsha Bohai Biotech Co., Ltd. , Changsha 410205, China; 3. Hunan University of Chinese Medicine, Changsha 410208, China) |
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| Abstract: | Using Pueraria lobata as raw material and puerarin as evaluation index, the main active substances contents and flavone preparation of Pueraria lobata, the stability and destructibility, the taste and sensory index, and the production technology of flavone drink from Pueraria lobata were researched. The result showed that, the puerarin content of Pueraria lobata was obviously higher com- pared to Pueraria thomsonii, Pueraria Mirifica. The total flavone of Pueraria lobata extracted with 65% ethanol had the best extract effect. The contents of flavone in low concentration （21.6 mg/500 mL） and medium concentration （216 mg/500 mL） Pueraria lobata drinks were stable under different temperature conditions, while the content of flavone in high concentration （360 mg/500 mL） drink decreased with poor stability. The Pueraria lobata flavone of medium concentration and high concentration drinks were easy to oxidize and change colour under high temperature and easy to precipitate under low temperature, so the low concentration drink had the best stability. The colour of Pueraria lobata drinks contained puerarin 100 mg and below in 500 mL was transparent and clear, the taste of low concentration drink contained puerarin 2. 16 mg in 500 mL had no significant difference with pure water, and the taste of drink con- rained puerarin 21.6 mg was bitter and cool that was suitable for drinking. |
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| Keywords: | Pueraria lobata flavone production technology function drink |
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