响应面法优化龙眼红枣香蕉醋草本饮料生产工艺及抗疲劳活性分析
Optimization of the production process of longan, red jujube and banana vinegar herbal beverage by response surface methodology and its anti-fatigue activity analysis
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摘要: 【目的】采用响应面法优化龙眼红枣香蕉醋草本饮料的生产工艺,分析其抗疲劳活性,为促进“桂十味”系列产品开发提供参考依据。【方法】以龙眼肉、红枣和香蕉醋原液为原料,在单因素试验的基础上,通过4因素3水平的Box-Behnken响应面分析和感官评价确定龙眼肉提取液添加量、红枣提取液添加量、红糖水溶液添加量和香蕉醋原液添加量,对龙眼红枣香蕉醋草本饮料生产工艺进行优化,并通过测定小鼠力竭游泳时间、小鼠体内血乳酸和血尿素氮含量下降情况,以红牛维生素能量饮料为阳性对照组,研究草本饮料的抗疲劳活性。【结果】 4个因素对龙眼红枣香蕉醋草本饮料感官评分影响排序为:红枣提取液添加量>龙眼肉提取液添加量>香蕉醋原液添加量>红糖水溶液添加量,其中龙眼肉提取液添加量与香蕉醋原液添加量交互作用对草本饮料感官评分有显著影响(P<0.05)。优化后最佳配方为:龙眼肉提取液添加量55%、红枣提取液添加量25%、红糖水溶液添加量14%、香蕉醋原液添加量0.4%,在此条件下,龙眼红枣香蕉醋草本饮料感官评分为91.87分,与设计模型预测值(92.12分)趋于一致,成品色泽金黄、透明、无沉淀,经检测菌落总数<10 CFU/mL,大肠菌群<10 CFU/mL,致病菌未检出。抗疲劳活性试验结果表明,龙眼红枣香蕉醋草本饮料能有效延长小鼠力竭游泳时间,降低血清中乳酸和尿素氮含量,具有抗疲劳活性。【结论】响应面法优化龙眼红枣香蕉醋草本饮料的生产工艺稳定可靠,制得的饮料金黄透亮、色泽均匀,具有龙眼肉与红枣香味,酸甜适中,且具有一定的抗疲劳活性,可开发为功能性产品。Abstract: 【Objective】 The response surface methodology was used to optimize the production process of longan, red jujube and banana vinegar herbal beverage, analyze its anti-fatigue activity, and provide reference to promote the product development of“Gui Shiwei”series.【Method】 Longan, red jujubes and banana vinegar stock solution were used the materials, the production process of longan, red jujube and banana vinegar herbal beverage was optimized by determining the amount of longan extract addition, red jujube extract addition, brown sugar addition and banana vinegar stock solution addition on the basis of single-factor Box-Behnken response surface analysis and sensory evaluation study at four factors and three levels. And the anti-fatigue activity of the beverage was studied by measuring the time of exhaustion swimming experiment, the decrease of blood lactate concentration and urea nitrogen concentration in mice, with Red Bull Vitamin energy beverage as the positive control group.【Result】 The effects of four factors on the sensory score of longan, red jujube and banana vinegar herbal beverage process were as follows: addition of red jujube extract>addition of longan>addition of banana vinegar stock solution>addition of brown sugar solution, where the interaction between the amount of longan extract and the amount of banana vinegar had a significant impact on the sensory score of herbal beverage(P<0.05). After optimization,the optimal formula was as follows:longan extract addition 55%,red jujube extract addition 25%,brown sugar solution addition 14%,banana vinegar stock solution addition 0.4%. Under this condition, the sensory score of longan, red jujube, banana vinegar and herbal beverage was 91.87, which was consistent with the predicted value of 92.12 of the design model, and the color of the finished product was golden, transparent and without precipitation. After detection, the total number of colonies was <10 CFU/mL and the coliform group was <10 CFU/mL, and pathogenic bacteria were not detected. The results of anti-fatigue activity showed that longan, red jujubes and banana vinegar herbal beverage could effectively improve the swimming time of mice with exhaustion, reduce lactic acid and urea nitrogen content in serum, and had anti-fatigue activity.【Conclusion】 The production process of longan, red jujube and banana vinegar herbal beverage optimized by response surface is stable and reliable, the produced beverage is golden and transparent, with uniform color, longan and red jujube flavor, moderate sweet and sour. The longan, red jujube and banana vinegar herbal beverage has certain anti-fatigue activity and can be developed into functional products.