本文關(guān)鍵詞：人參藍(lán)莓飲料的制備及其抗疲勞活性研究　出處：《吉林大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

  更多相關(guān)文章： 人參 藍(lán)莓 功能性飲料 抗疲勞

【摘要】：本文探索將人參和藍(lán)莓兩種食品復(fù)合制備成一種新型功能性飲料,并對其抗疲勞活性進(jìn)行研究。試驗(yàn)設(shè)計(jì)了以下五方面研究。一是人參水提試驗(yàn),采用文獻(xiàn)研究中確定的最優(yōu)水提的時(shí)間、溫度、提取次數(shù)和料水比的組合進(jìn)行提取。二是藍(lán)莓制汁試驗(yàn),通過濃縮藍(lán)莓汁的感官性狀確定料水比。三是人參藍(lán)莓飲料的產(chǎn)品復(fù)配試驗(yàn),采用單因素試驗(yàn)確定飲料的用糖量和用酸量,正交試驗(yàn)確定各種關(guān)鍵成分的配比。四是成品的指標(biāo)測定試驗(yàn),主要包括成品中p H的測定、可溶性固形物的測定、人參皂苷含量的測定,以及成品中人參多糖含量的測定。第五部分,通過動物試驗(yàn),研究人參藍(lán)莓飲料的抗疲勞活性,主要包括小鼠負(fù)重游泳試驗(yàn)、爬桿試驗(yàn)等。通過以上試驗(yàn)研究,確定人參水提條件為:料水比為1:20、100℃下提取3h。藍(lán)莓制汁條件為:藍(lán)莓和水的比例為1:7.5,制汁后離心,離心條件為4℃下8000r/min的轉(zhuǎn)速離心10min,此條件獲得具有最佳感官性狀藍(lán)莓汁,人參液和藍(lán)莓汁的比例為4:6。產(chǎn)品復(fù)配試驗(yàn)確定了最終配方為,山梨糖醇2%,白砂糖2%,蜂蜜2%和檸檬酸0.05%。通過動物試驗(yàn),發(fā)現(xiàn)灌胃給藥的試驗(yàn)組小鼠的負(fù)重游泳時(shí)間和累計(jì)爬桿時(shí)間顯著延長,說明該產(chǎn)品具有緩解體力疲勞的功效。
[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，

本文編號：1423824