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食品与发酵工业  2021, Vol. 47 Issue (5): 138-146    DOI: 10.13995/j.cnki.11-1802/ts.025094
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
AHP-CRITIC权重分析法综合优选玉竹全粉改性工艺
李慧敏1, 郑淘1, 曾艺琼1, 范郁冰2, 李卫真3, 严建业3, 赵利平4, 郑慧1*, 杨勇1,4*
1(湖南中医药大学 药学院 食品药品工程系, 湖南 长沙, 410208)
2(湖南中医药大学 研究生院, 湖南 长沙, 410208)
3(湖南中医药大学 药学院 中药学系, 湖南 长沙, 410208)
4(湖南省天宏药业有限公司, 湖南 邵东, 422800)
Comprehensive optimization of modified technology of Polygonatum odoratum whole powder by AHP-CRITIC weighted evaluation
LI Huimin1, ZHENG Tao1, ZENG Yiqiong1, FAN Yubing2, LI Weizhen3, YAN Jianye3, ZHAO Liping4, ZHENG Hui1*, YANG Yong1,4*
1(Department of Food and Drug Engineering, College of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha 410208, China)
2(Graduate School, Hunan University of Traditional Chinese Medicine, Changsha 410208, China)
3(Department of Traditional Chinese Medicine, College of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha 410208, China)
4(Hunan Province Tianhong Medicine Co.Ltd, Shaodong 422800, China)
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摘要 为改善玉竹全粉产品的功能特性, 提升玉竹应用价值, 考察不同改性方法对玉竹全粉品质的影响。以玉竹全粉(QO)为原料, 探究超微粉碎(WO)、湿热处理结合冷冻干燥(RL)、湿热处理结合热风干燥(RR)及复合酶解(MO)等改性工艺对玉竹全粉物性、有效成分和体外抗氧化能力的影响, 并运用AHP-CRITIC权重分析法对玉竹全粉固体饮料进行综合评价, 优选符合特定应用的玉竹全粉改性工艺。湿热改性玉竹全粉的流动性及冲调性均有显著改善(P<0.05), 但色泽较差, 各有效成分含量及体外抗氧化能力均有显著增加(P<0.05);复合酶改性玉竹全粉的冲调性及吸湿性显著改善(P<0.05), 产品色泽较好, 各有效成分含量及·OH清除能力均有显著增加(P<0.05);超微粉碎玉竹全粉的冲调性、黏度及吸湿性均显著降低, 但色泽较好, 总多糖含量、Fe3+还原能力及DPPH自由基清除能力显著提高(P<0.05)。AHP-CRITIC权重分析法综合评分显示RL对玉竹全粉改性效果较佳, 其次为MO和RR。高温高压湿热改性对玉竹全粉综合品质具有良好的改善效果, 运用AHP-CRITIC权重分析法综合优选玉竹全粉改性工艺具有一定的科学合理性, 适用于涉及多指标产品及工艺的综合评价。
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李慧敏
郑淘
曾艺琼
范郁冰
李卫真
严建业
赵利平
郑慧
杨勇
关键词:  玉竹全粉  改性  物性  化学成分  抗氧化  AHP-CRITIC权重分析法    
Abstract: In order to improve the functional properties and application value of Polygonatum odoratum whole powder, the effects of different modification methods on the quality of P.odoratum whole powder were investigated. Using P.odoratum whole powder(QO) as raw material, the effects of ultrafine grinding technology(WO), wet-heat treatment combined with freeze-drying(RL), wet-heat treatment combined with hot-air drying(RR) and compound enzymatic hydrolysis(MO) on the physical properties, effective components and in vitro antioxidant ability of P.odoratum whole powder were investigated. The AHP-CRITIC weighted evaluation was used to evaluate P.odoratum solid beverage, and the modified technology of P.odoratum whole powder was optimized. The results showed that the fluidity and dispersity of wet-heat modified P.odoratum whole powder(RR and RL) were improved obviously(P<0.05), but its color was poor, the effective components content and antioxidant activity of wet-heat modified P.odoratum whole powder were increased significantly (P<0.05). Moreover, the dispersity and hygroscopicity of the compound enzymatic hydrolysis modified P.odoratum whole powder was significantly improved (P<0.05) and the color was better than before. Meanwhile, the content of all effective components and the scavenging ability of ·OH were significantly increased (P<0.05). The dispersity, viscosity and hygroscopicity of ultrafine grinding P.odoratum whole powder were significantly reduced (P<0.05), but the color was better than before, the total polysaccharide content, the reduced ability of Fe3+ and the DPPH free radical scavenging ability were significantly increased (P<0.05). Furthermore, AHP-CRITIC weighted evaluation showed that the RL had a better effect on P.odoratum whole powder, followed by MO and RR. High temperature and high pressure wet-heat modification have a good effect on improving the comprehensive quality of P.odoratum whole powder. So, it is reasonable to use AHP-CRITIC weighted evaluation method to evaluate the modified effect of P.odoratum whole powder, and it is suitable for a comprehensive evaluation of multi-index products and processes.
Key words:  Polygonatum odoratum whole powder    modified    physical properties    components    antioxidant    AHP-CRITIC weighted evaluation
收稿日期:  2020-07-18      修回日期:  2020-09-21                发布日期:  2021-03-31      期的出版日期:  2021-03-15
基金资助: 湖南省现代农业产业体系建设项目(2019);湖南省药食同源功能性食品工程技术研究中心开放基金项目(2018YSTY03)
作者简介:  硕士研究生(郑慧讲师和杨勇教授为共同通讯作者, E-mail:39760461@qq.com;yangyong@hnucm.edu.cn)
引用本文:    
李慧敏,郑淘,曾艺琼,等. AHP-CRITIC权重分析法综合优选玉竹全粉改性工艺[J]. 食品与发酵工业, 2021, 47(5): 138-146.
LI Huimin,ZHENG Tao,ZENG Yiqiong,et al. Comprehensive optimization of modified technology of Polygonatum odoratum whole powder by AHP-CRITIC weighted evaluation[J]. Food and Fermentation Industries, 2021, 47(5): 138-146.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025094  或          http://sf1970.cnif.cn/CN/Y2021/V47/I5/138
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