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山楂荷叶复合固体饮料的制备工艺优化及功能性成分含量测定

花匠小妙招
2025-05-10 14:08

YU Ting-ting, ZHANG Xian, JIA Wen-qing, ZHANG Jiao, WEI Yi. Optimization of Preparation Process and Determination of Functional Components in Hawthorn and Lotus Leaf Compound Solid Beverage[J]. Science and Technology of Food Industry, 2018, 39(19): 150-155. DOI: 10.13386/j.issn1002-0306.2018.19.027

Citation: YU Ting-ting, ZHANG Xian, JIA Wen-qing, ZHANG Jiao, WEI Yi. Optimization of Preparation Process and Determination of Functional Components in Hawthorn and Lotus Leaf Compound Solid Beverage[J]. Science and Technology of Food Industry, 2018, 39(19): 150-155. DOI: 10.13386/j.issn1002-0306.2018.19.027

山楂荷叶复合固体饮料的制备工艺优化及功能性成分含量测定

余婷婷1, 张显2, 郏文青1, 张娇1, 魏屹1, ,

1. 西南交通大学生命科学与工程学院, 四川成都 610031;

2. 泸州百草堂健康产品有限公司, 四川泸州 646000

详细信息

作者简介:

余婷婷(1993-),女,硕士研究生,研究方向:生药分析与药品质量研究,E-mail:yutingtingdo@163.com。

通讯作者:

魏屹(1966-),女,本科,副教授,研究方向:生药分析与药品质量研究,E-mail:weiyiyxy@126.com。

中图分类号: TS201.1

计量文章访问数: 0234 HTML全文浏览量: 049 PDF下载量: 07 出版历程收稿日期: 2017-12-28 网络出版日期: 2020-11-16 刊出日期: 2018-09-30

Optimization of Preparation Process and Determination of Functional Components in Hawthorn and Lotus Leaf Compound Solid Beverage

1. School of Life Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China;

2. Luzhou BaiCaotang Health Products Co., Ltd., Luzhou 646000, China

摘要

摘要: 目的:建立一种以山楂荷叶为主要原料的固体饮料的制备工艺,同时拟定总黄酮和荷叶碱为主要质量控制指标,建立其含量测定方法。方法:分别以总黄酮含量和水溶性生物碱的雷氏盐沉淀量及干膏得率为指标,通过正交试验确定荷叶和莱菔子有效成分的最佳提取工艺;分别采用紫光分光光度法和反相高效液相色谱法测定总黄酮及荷叶碱的含量。结果:荷叶的最佳提取工艺为60倍量80%乙醇于80 ℃回流提取2次,每次2.5 h;莱菔子的最佳提取工艺为10倍量水提取3次,每次1.5 h。含量测定的结果为:芦丁在0.0192~0.1152 mg/mL范围内线性关系良好(r=0.9996),平均加样回收率为100.53%,RSD值为1.45%(n=6);荷叶碱在1.5~24.0 μg/mL范围内线性关系良好(r=0.9999),平均加样回收率为100.16%,RSD值为1.17%(n=6)。结论:设计的制备工艺合理、可行,含量测定方法简便、准确、重复性好,可为山楂荷叶复合固体饮料的生产和质量控制提供科学依据。

Abstract: Objective:A preparation process of solid beverage with hawthorn and lotus leaf as the main raw material was established. At the same time, the total flavonoids and nuciferine were selected as the main quality control indicators, and their content determination methods were established.Methods:The optimum extraction techniques of aetive ingredients of Nelumbo nucifera and Semen Raphani were determined by orthogonal test, the yield of flavonoids and raymond salt precipitation and the rate of dry paste were used as the indexes of evaluation. The contents of the total flavonoids and nuciferine in compound solid beverage were determined by UV-Vis spectrophotometry and RP-HPLC.Results:The optimum extraction process of Nelumbo nucifera was 60 times the amount of 80% ethanol at 80℃ reflux extraction twice, 2.5 h for each extraction. The optimum extraction process of Semen Raphani was 10 times water extraction for 3 times, 1.5 h for each extraction.The rutin showed good linear relationship at the range of 0.0192~0.1152 mg/mL (r=0.9996).The average recovery was 100.53% with RSD was 1.45% (n=6).The nuciferine showed good linear relationship at the range of 1.5~24.0 μg/mL (r=0.9999).The average recovery was 100.16% with RSD was 1.17% (n=6).Conclusion:The optimization of the preparation method was simple, stable and feasible. The content determination method was accurate, reliable with strong specificity and good repeatability, so it could be used as scientific basis for production and quality control.

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计量文章访问数: HTML全文浏览量: PDF下载量: 出版历程收稿日期: 2017-12-28 网络出版日期: 2020-11-16 刊出日期: 2018-09-30