人参蓝莓饮料的制备及其抗疲劳活性研究

发布时间：2018-01-14 13:37

  本文关键词：人参蓝莓饮料的制备及其抗疲劳活性研究　出处：《吉林大学》2017年硕士论文　论文类型：学位论文

  更多相关文章： 人参 蓝莓 功能性饮料 抗疲劳

【摘要】：本文探索将人参和蓝莓两种食品复合制备成一种新型功能性饮料,并对其抗疲劳活性进行研究。试验设计了以下五方面研究。一是人参水提试验,采用文献研究中确定的最优水提的时间、温度、提取次数和料水比的组合进行提取。二是蓝莓制汁试验,通过浓缩蓝莓汁的感官性状确定料水比。三是人参蓝莓饮料的产品复配试验,采用单因素试验确定饮料的用糖量和用酸量,正交试验确定各种关键成分的配比。四是成品的指标测定试验,主要包括成品中p H的测定、可溶性固形物的测定、人参皂苷含量的测定,以及成品中人参多糖含量的测定。第五部分,通过动物试验,研究人参蓝莓饮料的抗疲劳活性,主要包括小鼠负重游泳试验、爬杆试验等。通过以上试验研究,确定人参水提条件为:料水比为1:20、100℃下提取3h。蓝莓制汁条件为:蓝莓和水的比例为1:7.5,制汁后离心,离心条件为4℃下8000r/min的转速离心10min,此条件获得具有最佳感官性状蓝莓汁,人参液和蓝莓汁的比例为4:6。产品复配试验确定了最终配方为,山梨糖醇2%,白砂糖2%,蜂蜜2%和柠檬酸0.05%。通过动物试验,发现灌胃给药的试验组小鼠的负重游泳时间和累计爬杆时间显著延长,说明该产品具有缓解体力疲劳的功效。
[Abstract]:In this paper, ginseng and blueberry were prepared into a new functional drink, and its anti-fatigue activity was studied. The optimal water extraction time, temperature, extraction times and the ratio of material to water were used to extract. The second was the experiment of blueberry juice preparation. Through the sensory properties of concentrated blueberry juice to determine the ratio of material to water. Third, the compound experiment of ginseng blueberry beverage, the single factor test was used to determine the amount of sugar and acid used in the beverage. Orthogonal test was used to determine the proportion of key components. Fourth, the index test of finished product, including the determination of pH in the finished product, the determination of soluble solids, the determination of ginsenoside content. In part 5th, the anti-fatigue activity of ginseng blueberry beverage was studied through animal experiments, including the swimming test of mice loaded with weight, the test of climbing rod and so on. The extraction conditions of ginseng were determined as follows: the ratio of material to water was 1: 20 鈩，

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