期刊论文

Active substances extraction and preparation for the function drink

中文

湖南林业科技

1003-5710

2013

40

4

33-38

10.3969/j.issn.1003-5710.2013.04.009

国家科技支撑计划（2012BAD20B05-04）；

本校为第一机构

以葛根为原料,以葛根素为主要评价指标,研究了葛根中各主要活性成分的含量、葛根黄酮的制备、葛根黄酮饮品的稳定性及极端条件的破坏性、葛根黄酮饮品口感及感官指标、葛根黄酮饮品生产工艺等.结果表明:与泰国葛根、粉葛等相比,湘葛一号葛根中葛根素等活性成分含量明显较高.不同浓度乙醇提取葛根总黄酮,以65％乙醇提取效果最好.湘葛一号天然葛根饮品的制备过程中,低浓度(21.6 mg/500 mL)、中浓度(216 mg/500 mL)饮品在不同温度条件下的葛根黄酮均无明显变化,含量稳定；高浓度(360 mg/500 mL)饮品葛根黄酮含量均有不同程度减少,稳定性稍差；中、高浓度饮品葛根黄酮高温易氧化变色,低温易沉淀析出...

Using Pueraria lobata as raw material and puerarin as evaluation index, the main active substances contents and flavone preparation of Pueraria lobata, the stability and destructibility, the taste and sensory index, and the production technology of flavone drink from Pueraria lobata were researched. The result showed that, the puerarin content of Pueraria lobata was obviously higher com- pared to Pueraria thomsonii, Pueraria Mirifica. The total flavone of Pueraria lobata extracted with 65% ethanol had the best extract effect. The contents of fl...