摘要
以苦水玫瑰为原料研制玫瑰糖浆,在单因素实验的基础上选取料液比、提取时间、提取次数为实验因素进行L_9(3~4)正交实验设计优化苦水玫瑰糖浆的制备工艺。通过研究玫瑰糖浆对2,2'-联氨-双(3-乙基苯+并噻唑啉-6-磺酸)二胺盐(ABTS)的清除作用,探讨其体外抗氧化活性;并采用滤纸片法研究其抑菌效果。结果表明:苦水玫瑰糖浆的最佳制备工艺参数为:料液比1∶40,提取时间2 h,提取次数4次,蔗糖添加量45%,柠檬酸添加量0.15%,在此工艺条件下制得的苦水玫瑰糖浆酸甜适中,有浓郁的玫瑰花香,口感清爽,葡萄糖当量(DE值)14.94%,水分54.27%,相对甜度4,粘度500 m Pa·s,p H3.43,总黄酮含量1.95 g/L,密度1.15 g/m L,且具有较强的体外抗氧化活性和抑菌效果:对ABTS^+·的半数抑制浓度(IC_(50))为186.1μL/L;对金黄色葡萄球菌和大肠杆菌的抑菌圈直径分别为(1.37±0.09)cm和(1.67±0.14)cm。
Rosa rugosa was used to produce rose syrup.On the basis of single factor experiment, using material- liquid ratio, extraction time and extraction times as experimental factor, the optimum process parameters were determined by L9 （2,4 ） orthogonal experiment.Scavenging effects of 2,2＇-Azino- bis- （ 3-ethylbenzothiazoline-6- sulfonic acid）diammonium（ABTS）radicals of rose syrup was investigated to study its anti-oxidation activity in vitro,and filter-paper method was used to study the bacteriostatic activity.The results showed that the optimum process parameters of rose syrup was determined as follows： material- liquid ratio 1 ： 40, extraction time 2 h, extraction times 4, white granulated sugar 45%, citric acid 0.15%. Under this condition, the rose syrup tasted moderate sour and sweet with rose aroma and fresh palate, the DE was 14.94%, moisture was 54.27%, relative sweetness was 4, viscosity was 500 mPa · s, pH was 3.43, flavonoids content was 1.95 g/L and density was 1.15 g/mL. It also had stronger antioxidant in vitro and bacteriostatic activity：the half inhibitory concentration （IC50） on ABTS ^＋ was 186.1 μL/L, and the rose syrup had good antibacterial activity on Staphylococcus aureus and Escherichia coli,the diameters of antibacterial circle were（ 1.37 ±0.09） cm and （1.67 ±0.14） cm.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第22期269-273,共5页
Science and Technology of Food Industry
基金
干制苦水玫瑰保色保香关键技术及产业化研究(1604NKCA079)
关键词
玫瑰糖浆
研制
抗氧化
抑菌
rose syrup
development
antioxidant
bacteriostatic
