食品与发酵工业 >

2021 , Vol. 47 >Issue 15: 228 - 233

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026741

生产与科研应用

三七花玫瑰复合饮料的研制

  • 梁应忠 ,
  • 崔秀明 ,
  • 向巧 ,
  • 郭敏 ,
  • 邹玉林 ,
  • 李银飞 ,
  • 邵琳娇 ,
  • 杨晓艳
展开
  • 1(昆明理工大学 生命科学与技术学院,云南 昆明,650500)
    2(云南省三七资源可持续发展利用重点实验室,云南 昆明,650500)
硕士研究生(杨晓艳副教授为通讯作者,E-mail:yangxiaoyan9999@163.com)

收稿日期: 2021-01-19

  修回日期: 2021-03-02

  网络出版日期: 2021-08-23

基金资助

国家重点研发计划项目(2017YFC1701900);云南省自然科学基金项目(202001AT070050)

收起

Study on processing technology of Panax notoginseng flower-rose beverage

  • LIANG Yingzhong ,
  • CUI Xiuming ,
  • XIANG Qiao ,
  • GUO Min ,
  • ZOU Yulin ,
  • LI Yinfei ,
  • SHAO Linjiao ,
  • YANG Xiaoyan
Expand
  • 1(College of Life Science and Technology,Kunming University of Science and Technology,Kunming 650500,China)
    2(Yunnan Provincial Key Laboratory of Sustainable Utilization Panax notoginseng Resources,Kunming 650500,China)

Received date: 2021-01-19

  Revised date: 2021-03-02

  Online published: 2021-08-23

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摘要

以三七花、墨红玫瑰花为主要原料,搭配辅料白砂糖、蜂蜜、柠檬酸,研制三七花玫瑰复合饮料。通过单因素试验和正交试验对三七花玫瑰复合饮料的配方进行优化,采用高效液相色谱法对饮料中的三七花特征性人参皂苷Rb1、Rc、Rb2、Rb3的含量进行测定。结果表明,饮料的最佳配方为三七花浸膏0.03%,白砂糖10.00%,蜂蜜4.50%,墨红玫瑰花提取液7.50%,柠檬酸0.15%(均为质量分数)。饮料成品中三七花特征性人参皂苷Rb1、Rc、Rb2、Rb3的含量分别为4.20、2.25、1.34、1.74 mg/L;三七花玫瑰复合饮料的总酸含量为3.2 g/L,总糖为15%,pH值为2.91,微生物指标合格。该结果为三七花新资源食品的开发利用奠定理论基础,也为三七饮料相关产品的研制提供一定参考。

关键词： 三七花; 墨红玫瑰花; 复合饮料; 人参皂苷

本文引用格式

梁应忠 , 崔秀明 , 向巧 , 郭敏 , 邹玉林 , 李银飞 , 邵琳娇 , 杨晓艳 . 三七花玫瑰复合饮料的研制[J]. 食品与发酵工业, 2021 , 47(15) : 228 -233 . DOI: 10.13995/j.cnki.11-1802/ts.026741

Abstract

The beverage of Panax notoginseng flower and rose was prepared with white granulated sugar, honey and citric acid as the main raw materials. The formula of Panax notoginseng rose beverage was optimized by single factor experiment and orthogonal experiment. The content of ginsenoside Rb1, Rc, Rb2 and Rb3 of Panax notoginseng flower characteristic in beverage was determined by high performance liquid chromatography (HPLC). The results showed that the optimized formula of the beverage was Panax notoginseng flower extract 0.03%, white granulated sugar 10.00%, honey 4.50%, rose extract 7.50%, citric acid 0.15%. The contents of ginsenoside Rb1, Rc, Rb2 and Rb3 were 4.20, 2.25, 1.34 and 1.74 mg/L, respectively. The total acid, total sugar and pH of the beverage of Panax notoginseng flower and rose were 3.2 g/L, 15% and 2.91 respectively, and the microbial indexes were also been qualified. The results lay a theoretical foundation for the development and utilization of Panax notoginseng flower new resource food, and also provide some reference for the development of Panax notoginseng beverage related products.

Key words： Panax notoginseng flower; rose; compound beverage; ginsenoside

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