文献类型：期刊文献

中文题名：香蕉皮多酚的提取及功能性饮料的研究

英文题名：Study on the extraction of banana peel polyphenol and functional beverage

作者：吴德智 赵哉淋 王建超 李小红

机构：[1]贵州理工学院

第一机构：贵州理工学院

年份：2017

卷号：0

期号：8

起止页码：91-95

中文期刊名：粮食与油脂

外文期刊名：Cereals & Oils

收录：北大核心:【北大核心2014】；

基金：贵州省大学生创新创业项目(201414440016);贵州省"耀创客"众创空间项目

语种：中文

中文关键词：香蕉皮;饮料;多酚;混料设计;响应曲面设计

外文关键词：banana peel; beverage; polyphenol; mixture design; Box-Behnken response surface methodology

摘要：以香蕉皮为主要原料,以多酚提取率为考察指标,在单因素试验的基础上,采用Box-Behnken响应曲面设计对超声提取的液料比、超声时间、乙醇体积分数进行优化;同时通过混料设计,以感官评分为指标,对香蕉皮多酚功能性饮料的配方进行研究。结果表明:多酚提取的最佳工艺条件为液料比8.3 m L/g、提取时间33min、乙醇体积分数55%;功能性多酚饮料的配方为香蕉皮多酚1.97%、柠檬酸0.53%、复合稳定剂0.60%、白砂糖7.90%。多酚提取工艺稳定可行,多酚饮料产品酸甜适中,营养丰富,试验所得成品口感纯正,稳定性好,具有良好的工业生产加工前景。
With banana peel as raw materials, using polyphenol yield as index,on the basis of single factor experiment,ratio of solid-liquid ,extraction time and volume fraction of ethanol were optimized by Box- Behnken response surface methodology. And then using sensory score as index, the formulations of polyphenol functional beverage was optimized by mixture design. The results showed that the optimized extraction parameters was ratio of solid-liquid 8.3 mL/g, extraction time 33 man and volume fraction of ethanol 55% and the optimized proportion was polyphenol 1.97%, citric acid 0.53%, composite stabilizer 0.60% and sugar 7.90%. With the optimal formula, extraction parameters were stable and feasible, The polyphenol functional beverage tasted fine and smooth, and it overall flavor was good.