花椒叶-金露梅叶复合饮料的制备及其抗氧化活性研究

doi:10.3969/j.issn.0253-2417.2022.02.016

摘要/Abstract

摘要：

以花椒叶与金露梅叶为原料，采用超声波辅助提取联合大孔树脂吸附技术制备花椒叶提取物(ZBE)与金露梅叶提取物(PFE)，通过等辐射分析法研究二者的抗氧化协同效应，确定其最佳复配比；采用单因素试验与正交试验确定花椒叶-金露梅叶复合饮料的生产配方与制备工艺。研究结果表明：当ZEB与PFE复配比为3:1(质量比)时，其抗氧化协同效应最强。复合饮料的最佳配方为花椒叶-金露梅叶复配物(3:1)0.1%、木糖醇0.015%、阿斯巴甜8.00%、柠檬酸0.10%、CMC-Na 0.30%、黄原胶0.02%、β-环状糊精0.40%和山梨酸钾0.05%。煮沸灭菌30 min后，饮料的菌落总数、霉菌、酵母菌、大肠杆菌数与食源性致病菌数符合国家标准；总酚的量(TFC)为0.014 1 μmol/g，总黄酮的量(TPC)为0.019 8 μmol/g，6种主要成分儿茶素、阿魏酸、金丝桃苷、芦丁、槲皮苷和阿福豆苷的量分别为(28.76±0.20)、(13.72±0.16)、(65.32±0.55)、(19.85±0.27)、(62.76±0.36)、(16.78±0.22) mg/g；ABTS⁺·清除能力为(2.09±0.011)μmol/g，三价铁离子还原能力(FRAP)为(1.21±0.003)μmol/g，DPPH·的半数抑制质量浓度(IC₅₀)为(436.48±3.16) mg/L，具有较强的抗氧化活性。化学稳定性试验与保质期的预测及验证试验表明，该饮料在(25±2)℃下保质期可达6个月。

关键词: 花椒叶, 金露梅叶, 复合饮料, 抗氧化协同效应

Abstract:

The Zanthoxylum bungeanum leaves extracts(ZBE) and Potentilla fruticosa leaves extracts(PFE) were prepared by ultrasonic assisted extraction and macroporous adsorptive resins, and the optimal mixing ratio was determined by isoradiation analysis. The results showed that the mixture of ZBE and PFE(mass ratio 3:1) exhibited the strongest synergistic antioxidant interaction. The formulation of ZBE and PFE compound beverage was as follows: the mixture of ZBE and PFE(3:1) 0.10%, xylitol 0.015%, aspartame 8.00%, citric acid 0.10%, CMC-Na 0.30%, xanthan gum 0.02%, and β-cyclodextrin 0.40%, 0.05% potassium sorbate. After boiling sterilization for 30 min, the total colonies numbers, mold and yeast numbers, coliform numbers, and foodborne pathogenic numbers of beverage were all meet the national standards, the total phenol content(TPC) was 0.014 1 μmol/g, the total flavonoid content(TFC) was 0.019 8 μmol/g, the content of the six main components catechin, ferulic acid, hypericin, rutin, quercitrin and afzelin were(28.76±0.20), (13.72±0.16), (65.32±0.55), (19.85±0.27), (62.76±0.36), (16.78±0.22) mg/g, the ABTS⁺· free radical scavenging capability was (2.09±0.011) μmol/g, the FRAP trivalent iron reduction capacity was (1.21±0.003) μmol/g, the mass concentration of the samples required to removing 50% DPPH·(IC₅₀) was (436.48±3.16) mg/L, it exhibited strong antioxidant effects. Furthermore, after chemical stability test and the prediction and verification tests of shelf life, the shelf life at (25±2) ℃ was 6 months.

Key words: Zanthoxylum bungeanum leaves, Potentilla fruticosaleaves, compound beverage, synergistic antioxidant interaction

中图分类号:

TQ35

郑若菲, 刘子嘉, 努尔尼萨·喀斯木, 王冬梅. 花椒叶-金露梅叶复合饮料的制备及其抗氧化活性研究[J]. 林产化学与工业, 2022, 42(2): 115-124.

Ruofei ZHENG, Zijia LIU, Nuernisa KASIMU, Dongmei WANG. Preparation and Antioxidant Effect of Zanthoxylum bungeanum Leaves and Potentilla fruticosa Leaves Extracts Compound Beverage[J]. Chemistry and Industry of Forest Products, 2022, 42(2): 115-124.

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m_ZBE: m_PFE	IC₅₀/(mg·L^-1)		γ
m_ZBE: m_PFE	理论值 expected	测定值 observed	γ
1:0		7.13±0.35
0:1		1.42±0.24
2:1	3.01±0.74	2.30±0.13	0.73
3:1	3.52±0.82	2.39±0.17	0.68
4:1	3.91±0.99	2.68±0.78	0.69
5:1	4.23±0.45	2.92±0.24	0.69

m_ZBE: m_PFE	TPC/(μmol·g^-1)	TFC/(μmol·g^-1)	CAT/(mg·g^-1)	FER/(mg·g^-1)	HYD/(mg·g^-1)	RUT/(mg·g^-1)	QUE/(mg·g^-1)	AFZ/(mg·g^-1)
1:0	1.9231±0.0087	2.2596±0.0359	—	—	124.39±3.93	38.57±1.31	125.74±5.52	33.76±0.97
0:1	1.6135±0.0095	2.3309±0.0201	110.97±2.44	36.09±1.77	—	—	—	—
2:1	1.7805±0.0087	2.3070±0.0109	42.53±2.63	17.24±0.49	73.42±2.00	22.46±1.31	71.12±1.85	15.38±0.44
3:1	1.8432±0.0144	2.2881±0.0145	36.23±1.91	15.34±0.34	75.21±1.30	25.43±0.51	75.77±2.25	21.52±0.49
4:1	1.8489±0.0066	2.2691±0.0055	24.87±1.44	8.75±0.21	86.75±2.15	31.56±0.75	85.29±2.17	25.33±0.95
5:1	1.8946±0.0087	2.2596±0.0095	17.41±0.62	6.75±0.07	95.32±2.13	33.89±1.47	94.27±2.24	28.47±1.61

添加量/% addition	TPC/(μmol·g^-1)	TFC/(μmol·g^-1)	R_ABTS⁺·/(μmol·g^-1)	R_FRAP/(μmol·g^-1)	IC_{50, DPPH·}/(mg·L^-1)
0.05	0.0102	0.0153	1.74±0.009	0.85±0.010	3.54±0.05
0.10	0.0157	0.0215	2.37±0.011	1.37±0.008	3.22±0.07
0.15	0.0187	0.0258	2.91±0.012	1.76±0.007	3.15±0.08
0.20	0.0223	0.0302	3.36±0.015	2.11±0.008	3.28±0.08

试验号 No.	A	B	C	沉降率/% sedimentation rate	试验号 No.	A	B	C	得分 score
试验号 No.	羧甲基纤维素钠/% CMC-Na	黄原胶/% xanthan gum	β-环状糊精/% β-cyclodextrin	沉降率/% sedimentation rate	试验号 No.	阿斯巴甜/% aspartame	木糖醇/% xylitol	柠檬酸/% citric acid	得分 score
1	0.20	0.02	0.40	1.08	1	6.00	0.005	0.05	75.07
2	0.20	0.03	0.50	2.76	2	6.00	0.010	0.10	78.62
3	0.20	0.04	0.60	2.58	3	6.00	0.015	0.15	78.19
4	0.25	0.02	0.60	2.16	4	7.00	0.005	0.15	77.92
5	0.25	0.03	0.40	2.01	5	7.00	0.010	0.05	74.86
6	0.25	0.04	0.50	2.52	6	7.00	0.015	0.10	76.98
7	0.30	0.02	0.50	0.92	7	8.00	0.005	0.10	78.69
8	0.30	0.03	0.60	1.80	8	8.00	0.010	0.15	77.65
9	0.30	0.04	0.40	2.62	9	8.00	0.015	0.05	80.43
k₁	2.14	1.39	1.90		k₁	77.29	77.23	76.79
k₂	2.23	2.19	2.07		k₂	76.59	77.04	78.10
k₃	1.78	2.57	2.18		k₃	78.92	78.53	77.92
R	0.45	1.18	0.28		R	2.33	1.49	1.31

灭菌工艺 treatment		菌落总数/(CFU·mL^-1) aerobic plate count	霉菌和酵母菌/(CFU·mL^-1) mould & yeast	大肠菌群/(MPN·mL^-1) coliform	食源性致病菌 foodborne pathogen
GB 16740		≤100	≤20	≤0.1	阴性negative(ND)
未灭菌non-sterilized		4200	600	28	阴性negative(ND)
微波灭菌 microwave sterilization	30 s	2900	500	16	阴性negative(ND)
	60 s	1500	300	15	阴性negative(ND)
	90 s	600	200	14	阴性negative(ND)
煮沸灭菌 boiling sterilization	15 min	20	60	阴性negative(ND)	阴性negative(ND)
	20 min	＜10	30	阴性negative(ND)	阴性negative(ND)
	25 min	＜10	10	阴性negative(ND)	阴性negative(ND)
	30 min	ND	ND	阴性negative(ND)	阴性negative(ND)
高压蒸汽灭菌 high pressure steam sterilization	121 ℃，15 min	＜10	ND	阴性negative(ND)	阴性negative(ND)