【作者】 王敏；

【导师】 吴澎； 刘敬军；

【作者基本信息】 山东农业大学 ， 食品加工与安全（专业学位）， 2021， 硕士

【摘要】 黄精为百合科黄精属多年生草本植物,含有多糖、皂苷、黄酮、木脂素、氨基酸、醌类化合物、维生素、生物碱及多种微量元素等对人体有益的成分,是具有较高药用价值和营养价值的药食同源的植物。多糖是黄精中起主要作用的活性成分,具有抗氧化、抗肿瘤、降血糖、免疫调节、抗菌抗炎、抗病毒等功效。天然活性成分的理想提取技术应具备提取温度低、提取剂用量小、提取液杂质少、提取工艺简单等特点,相比于传统提取方式,超高压提取作为一种非热提取技术正好顺应了这一趋势。市面上的糖果种类繁多,但高糖糖果容易带来龋齿、升高血糖等危害,已经不符合人们追求健康养生的潮流,低热量的功能性糖果会逐渐引领糖果市场。采用复配胶体的协同效应可改善单一软糖凝胶剂存在成本高、热稳定性差、对酸碱度敏感等不足的缺陷,用黄精多糖复配糖醇代替传统甜味剂开发出一种健康营养、口感良好的低热量凝胶软糖十分必要。本文主要研究内容如下:（1）确定黄精多糖提取工艺条件。绘制标准曲线,采用苯酚-硫酸法测定黄精多糖提取率,并以此为优化目标,通过单因素实验、Box-Behnken响应面实验考察各因素对黄精多糖提取率的影响,超高压法提取黄精多糖的最佳工艺条件为:原料粒径60目,料液比1:21,操作压力315 Mpa,保压时间9.5 min,在此条件下黄精多糖得率为20.03%。（2）对黄精多糖进行扫描电镜（SEM）分析、傅里叶红外光谱（FTIR）分析、X射线衍射（XRD）分析、体外抗氧化特性分析。SEM结果显示,超高压提取的黄精多糖结构更加紧密,推测超高压能破坏原料细胞的细胞壁,因而具有更高的提取效率;FTRI结果显示,超高压法提取的黄精多糖与热水浸提制备的黄精多糖呈现的振动峰位置、峰型、峰高都非常相似,符合典型的多糖谱带特征,表明超高压没有改变黄精多糖的化学键,对分子结构影响不大;XRD表明两种方式提取的黄精多糖衍射峰出现的位置相同,但衍射强度略有差异,表明不同提取方式对黄精多糖的结晶状态有所影响;黄精多糖还具有良好的抗氧化特性,在一定程度上可以作为抗氧化剂使用。以上结果表明,超高压提取没有破坏掉黄精多糖原本的结构,没有影响黄精多糖的生物活性,此提取方式可以丰富多糖提取方式,为黄精多糖的综合开发与利用提供思路。（3）确定黄精软糖配方。研究以卡拉胶、魔芋胶、赤藓糖醇、黄精多糖、Ca Cl₂为软糖原料,通过单因素实验与正交实验,考察卡拉胶与魔芋胶配比、胶体添加总量、糖醇添加量、黄精多糖添加量、Ca Cl₂添加量对软糖感官评分与质构参数的影响,选取最佳组合配方为卡拉胶与魔芋胶配比5:5,胶体添加总量4%,糖醇添加量14%,黄精多糖添加量0.4%,Ca Cl₂添加量0.6%,此时,软糖感官评分为82分,口感良好,具有较好的弹性和咀嚼性,色泽透亮,成型良好不软榻。（4）测定最佳工艺配方下黄精软糖的基础理化指标、营养成分与微生物指标。其主要理化指标与营养成分检测成果如下:每百克中含有蛋白质4.8 g,总碳水化合物44.5g,脂肪0 g,干燥失重率19.7%,灰分0.867 g。菌落总数为36 cfu/g,大肠杆菌与致病菌均未检出。更多还原

【Abstract】 Polygonatum is a perennial herb of the genus Polygonatum Mill in the Liliaceae family which contains polysaccharides,saponins,flavonoids,lignans,amino acids,quinone compounds,vitamins,alkaloids and a variety of trace elements.It has anti-oxidation,anti-tumor,hypoglycemic,immune regulation,anti-bacterial,anti-inflammatory,anti-viral and other functions,which is a plant with high medicinal value and nutritional value.Polysaccharide is the main active ingredients in Polygonatum,which has anti-oxidation,anti-tumor,hypoglycemic,immune regulation,anti-bacterial,anti-inflammatory,and anti-viral effects.The ideal extraction process of natural active ingredients should have the characteristics of low extraction temperature,less extractant,less impurities in the and simple process.Compared with traditional extraction methods,ultra-high pressure extraction as a non-thermal extraction technology is exactly in line with this trend.There are many types of candies on the market,but high-sugar candies are prone to caries,increased blood sugar and other hazards,which are no longer in line with the trend of people pursuing health and wellness.Low-sugar and healthy functional candies will gradually lead the candy market.The synergistic effect of the use of compound colloids can improve the shortcomings of single soft candy gels such as high cost,poor thermal stability,and sensitivity to p H.Using sugar alcohols instead of traditional syrups to develop a healthy,nutritious,and good-tasting low-sugar gel soft cady is necessary.The main research contents of this paper are as follows:（1）Determined the extraction process conditions of Polygonatum polysaccharides.Drawed a standard curve,used the phenol-sulfuric acid method to determine the extraction rate of Polygonatum polysaccharides,and used it as the optimization goal.Through single factor experiment and Box-Behnken method to investigate the influence of various factors on the extraction rate of Polygonatum polysaccharides.The best process conditions were as follows:the raw material particle size was 60 mesh,the material-liquid ratio was 1:21,the operating pressure was 315 Mpa,and the pressure holding time was 9.5 min.Under these conditions,the yield of Polygonatum polysaccharide was 20.03%.（2）The polysaccharide extracted by ultra-high pressure method was analyzed by scanning electron microscopy（SEM）,Fourier infrared spectroscopy（FTIR）,X-ray diffraction（XRD）,and in vitro antioxidant properties.The SEM results showed that the structure of Polygonatum polysaccharide extracted by ultra-high pressure was more compact.It was speculated that ultra-high pressure can destroy the cell wall of raw cells,so it had a higher extraction efficiency.The FTRI analysis showed that the vibration peak position,peak shape and peak height of Polygonatum Polysaccharide extracted by ultra-high pressure method and prepared by hot water extraction were very similar,in line with the characteristics of typical polysaccharide bands,indicating that the ultra-high pressure did not change Polygonatum Polysaccharide.The chemical bond had little effect on the molecular structure.The XRD analysis showed that the positions of the diffraction peaks of Polygonatum odoratum polysaccharides extracted by the two methods were the same,but the diffraction intensity was slightly different,indicating that different extraction methods had an effect on the crystalline state of Polygonatum odoratum polysaccharides.Polygonatum polysaccharide also had good antioxidant properties and can be used as an antioxidant to a certain extent.The above results showed that the ultra-high pressure extraction did not destroy the original structure of Polygonatum Polysaccharide,nor did it affect its biological activity.This extraction method can enrich polysaccharide extraction methods and provide ideas for the comprehensive development and utilization of Polygonatum polysaccharides.（3）Determined the formula of Polygonatum soft candy.This paper mainly studied the carrageenan,konjac gum,erythritol,polysaccharides,and Ca Cl₂ as the raw materials of soft candy.Through single factor experiment and orthogonal experiment,the ratio of carrageenan and konjac gum and the addition of colloid were investigated.The effect of total amount,sugar alcohol addition,Polygonatum polysaccharide addition,Ca Cl₂ addition on the sensory score and texture parameters of soft candy.The best combination formula was selected as carrageenan and konjac gum with a ratio of 5:5,the total amount of colloid added is 4%,the added amount of sugar alcohol is 14%,the added amount of Polygonatum polysaccharide is 0.4%,and the added amount of Ca Cl₂ is 0.6%.At this time,the sensory score of the soft candy was 82 points,the taste was good,it had good elasticity and chewiness,the color was translucent,and the shape was good and not soft.（4）Determine the basic physical and chemical indexes and nutritional components of Polygonatum soft cady under the best technological formula.The main physical and chemical indicators and the results of the nutrient composition test were as follows:it contains 4.8g protein,44.5g total carbohydrates,0g fat,19.7%weight loss on drying,0.867g ash per 100g,The total number of colonies was 36 cfu/g,neither Escherichia coli nor pathogenic bacteria were detected.更多还原