罗汉果粗多糖的提取工艺优化及其压片糖果的研制

陈月星; 李慧心; 李亚文; 高梦青

doi:10.13386/j.issn1002-0306.2022050094

罗汉果粗多糖的提取工艺优化及其压片糖果的研制

doi: 10.13386/j.issn1002-0306.2022050094

1.
商洛学院生物医药与食品工程学院，陕西商洛 726000
2.
陕西秦岭特色生物资源产业技术研究院，陕西商洛 726000
3.
商洛学院电子信息与电气工程学院，陕西商洛 726000

基金项目: 商洛学院引进人才启动项目（17SKY015）；中央引导地方科技发展专项（2019ZY-FP-02）；商洛学院科研创新团队（19SXC03）；2021年陕西省大学生创新创业训练计划项目（S202111396086）。

详细信息

作者简介:
陈月星（1984−），女，博士，讲师，研究方向：农林生物教学与研究，E-mail：yuexingchen926@163.com

中图分类号: TS255.1
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- 文章访问数: 46
- HTML全文浏览量: 19
- PDF下载量: 14
- 被引次数: 0
出版历程
- 收稿日期: 2022-05-11
- 网络出版日期: 2023-01-12
- 刊出日期: 2023-03-01

Optimization of Extraction Process of Crude Polysaccharide from Siraitia grosvenorii and Development of Pressed Candy

1.
College of Biology Pharmacy and Food Engineering, Shangluo University, Shangluo 726000, China
2.
Shaanxi Qinling Industrial Technology Research Institute of Special Biology Resources, Shangluo 726000, China
3.
Electronic Information and Electronic Engineering College, Shangluo University, Shangluo 726000, China

摘要

摘要: 本文以罗汉果为原料，采用纤维素酶协同水提醇沉法提取罗汉果粗多糖，通过单因素实验分析酶解pH、纤维素酶用量、酶解时间、酶解温度对罗汉果粗多糖得率的影响，应用响应面法对提取工艺进行优化，结果表明，罗汉果粗多糖最佳提取工艺参数为：酶解pH5.9、纤维素酶用量0.8%、酶解温度50 ℃、酶解时间62 min，该工艺参数下罗汉果粗多糖得率为6.64%，与模型预测基本一致。基于罗汉果消炎、抗氧化等药用价值，进一步研制罗汉果压片糖果，通过单因素实验考察罗汉果粗多糖、硬脂酸镁、阿斯巴甜和甘露醇的添加量对压片糖果感官品质的影响，应用正交试验优化配方，研究表明，经优化的罗汉果压片糖果配方为：罗汉果粗多糖20%、硬脂酸镁1.5%、阿斯巴甜3%、甘露醇60%，感官评分90分，依此配方所制压片糖果入口清凉、色泽均匀、无砂粒感。
- 响应面法 /
- 罗汉果 /
- 粗多糖 /
- 工艺优化 /
- 压片糖果
Abstract: Taking Siraitia grosvenorii as experiment material, crude polysaccharide was extracted by water-extraction alcohol-precipitation method assisted with cellulase. Single factor experiments were conducted to analyze the effect of digestion pH, cellulase dosage, digestion time, and digestion temperature on the crude polysaccharide yield. Based on the results of the single experiments, response surface method was applied to optimize the extraction process. The optimized extraction process of crude polysaccharide from Siraitia grosvenorii was as follows: Digestion pH5.9, cellulase dosage 0.8%, digestion temperature 50 ℃, digestion time 62 min. Under the above extraction process, the crude polysaccharide yield was 6.64%, which was consistent with the model predicted value. Based on the anti-inflammatory and antioxidant value of Siraitia grosvenorii, a kind of pressed candy was developed. The influence of the different addition of crude polysaccharide, magnesium stearate, aspartame and mannitol on the sensory quality of the Siraitia grosvenorii pressed candy by single factor experiment. Subsequently, the formula of the pressed candy was further optimized by orthogonal experiment. The results showed that the optimized formula of the pressed candy was as follows: Siraitia grosvenorii crude polysaccharide 20%, magnesium stearate 1.5%, aspartame 3%, and mannitol 60%. The sensory score of the pressed candy under the optimized formula was 90 and the candy was of uniform color, cool taste, and no sand sense.
- response surface method /
- Siraitia grosvenorii /
- crude polysaccharide /
- process optimization /
- pressed candy

HTML全文

图 1 酶解时间对罗汉果粗多糖得率的影响

Figure 1. Effects of digestion time on the yield of crude polysaccharide from Siraitia grosveneri

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图 2 酶解pH对罗汉果粗多糖得率的影响

Figure 2. Effects of digestion pH on the yield of crude polysaccharide from Siraitia grosveneri

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图 3 酶解温度对罗汉果粗多糖得率的影响

Figure 3. Effects of digestion temperature on the yield of crude polysaccharide from Siraitia grosveneri

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图 4 纤维素酶用量对罗汉果粗多糖得率的影响

Figure 4. Effect of cellulase dosage on the yield of crude polysaccharide from Siraitia grosveneri

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图 5 罗汉果粗多糖添加量对压片糖果感官的影响

Figure 5. Effects of the content of crude polysaccharide from Siraitia grosveneri on sensory properties of pressed candy

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图 6 硬脂酸镁添加量对压片糖果感官的影响

Figure 6. Effects of magnesium stearate addition on sensory properties of pressed candy

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图 7 阿斯巴甜添加量对压片糖果感官的影响

Figure 7. Effects of aspartame addition on sensory properties of pressed candy

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图 8 甘露醇添加量对压片糖果感官的影响

Figure 8. Effects of mannitol additon on sensory properties of pressed candy

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表 1 响应面试验因素水平

Table 1. Factors and levels of response surface test

水平	因素
水平	A 酶解时间（min）	B 酶解温度（℃）	C 酶解pH
−1	50	45	5.0
0	60	50	5.5
1	70	55	6.0

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表 2 正交试验因素水平

Table 2. Factors and levels of orthogonal experiment

水平	因素
水平	A 罗汉果粗多糖（%）	B 硬脂酸镁（%）	C 阿斯巴甜（%）	D 甘露醇（%）
1	15	0.5	3	50
2	20	1.0	5	60
3	25	1.5	7	70

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表 3 感官评定标准

Table 3. Sensory evaluation standard

指标	评价标准	得分（分）
外观（20分）	色泽均匀，无斑点，无异物	16~20
	色泽均匀、有少许斑点、无异物	11~15
	色泽不均匀，有大量斑点，无异物	0~10
风味（30分）	具有罗汉果特有香味、入口清凉爽口	25~30
	罗汉果香味较淡，入口清凉感较淡，味道腻感一般	15~24
	基本无罗汉果香味，入口略有清凉和细腻感，略有异味	0~14
口感（30分）	无砂粒感和粗糙感	21~30
	略有沙砾感和粗糙感	11~20
	具有沙砾感和粗糙感	0~10
组织形态（20分）	加工时，粉体流动性好，产品硬度适宜，断面组织紧密	16~20
	加工时，粉体流动性较好，产品硬度偏软或偏硬	11~15
	加工时，粉体流动性差，产品硬度过硬或过软	0~10

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表 4 Box-Behnken试验方案及结果

Table 4. Test scheme and results of Box-Behnken

试验序号	A 酶解时间	B 酶解温度	C 酶解pH	罗汉果粗多糖得率（%）
1	1	0	1	3.85
2	−1	0	1	5.27
3	0	−1	−1	4.39
4	−1	−1	0	4.58
5	0	0	0	6.61
6	0	1	−1	4.26
7	0	0	0	6.62
8	−1	1	0	4.32
9	0	0	0	6.57
10	1	0	−1	5.95
11	−1	0	−1	3.86
12	1	1	0	5.12
13	0	0	0	6.48
14	1	−1	0	4.57
15	0	0	0	6.42
16	0	−1	1	3.78
17	0	1	1	4.39

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表 5 回归模型统计结果

Table 5. Statistical analysis of the regression model

来源	平方和	自由度	均方	F值	P值	显著性
模型	18.90	9	2.10	309.22	<0.0001	**
A 酶解时间	0.27	1	0.27	39.23	0.0004	**
B 酶解温度	0.074	1	0.074	10.91	0.0131	*
C 酶解pH	0.17	1	0.17	25.19	0.0015	**
AB	0.16	1	0.16	24.15	0.0017	**
AC	3.08	1	3.08	453.47	<0.0001	**
BC	0.14	1	0.14	20.16	0.0028	**
A²	1.98	1	1.98	291.30	<0.0001	**
B²	6.20	1	6.20	921.12	<0.0001	**
C²	5.36	1	5.36	788.77	<0.0001	**
残差	0.048	7	6.792E-003
失拟	0.012	3	3.942E-003	0.44	0.7362
纯误差	0.036	4	8.930E-003
总误差	18.95	16
注：表示P<0.05（显著）；*表示P<0.01（极显著）。

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表 6 正交试验结果与极差分析

Table 6. Orthogonal experimental results and range analysis

序号	因素				感官评定得分（分）
序号	A	B	C	D	感官评定得分（分）
1	1	1	1	1	70
2	1	2	2	2	81
3	1	3	3	3	74
4	2	1	2	3	79
5	2	2	3	1	58
6	2	3	1	2	90
7	3	1	3	2	74
8	3	2	2	3	83
9	3	3	1	1	69
k₁	75	74.3	76.3	65.7
k₂	75.7	74	81	81.7
k₃	75.3	77.7	69.7	78.7
R	0.7	3.7	11.3	16

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