罗汉果甜苷提取工艺优化及天然利咽喉保健糖果的开发

Optimization of Extraction Technology of Mogroside and Development of Natural Throat Healthy Candy

摘要:

以罗汉果为原料,乙醇为溶剂,在乙醇溶液浓度、提取温度、提取时间、提取次数、液料比五个单因素试验结果的基础上,以罗汉果甜苷提取率为考察指标,进行乙醇浓度、提取温度、液料比三个因素的响应面分析实验对工艺进行优化。结果表明:50%乙醇作为提取溶剂,将罗汉果在60℃的温度下,振荡提取100 min,反复提取3次,液料比为20∶1最佳工艺条件下提取率为5.9%。在所提取罗汉果甜苷的基础上,添加麦芽糖浆、白梨、淀粉、奶粉、薄荷、钙、海藻酸钠作为辅料,通过麦芽糖浆、罗汉果甜苷浸提混合液以及奶粉和淀粉混合物(1∶1)的正交试验,筛选出利咽喉保健糖果最佳配方为50%麦芽糖浆、30%罗汉果甜苷浸提液、5%(奶粉∶淀粉=1∶1)、10%薄荷、0.5%钙、0.3%海藻酸钠。

Abstract:

Siraitia grosvenorii was used as raw material, ethanol as solvent, on the basis of results of five single-factor test of ethanol concentration, extraction temperature, extraction time, extraction times and liquid-to-material ratio, this experiment was carried out to optimize the process with the extraction rate of mogroside as the index, response surface analysis of three factors, ethanol concentration, extraction temperature and liquid/material ratio.The results showed that 50% ethanol was used as extracting solvent, mogroside was extracted at 60℃ for 100 minutes and repeated for three times, the ratio of liquid to material was 20∶1, and the extraction rate was 5.9%. On the basis of mogroside, maltose syrup, white pear, starch, milk powder, mint, calcium and sodium alginate were added as excipients. Orthogonal experiments were carried out on maltose syrup, mogroside extract mixture and milk powder∶starch（1∶1）. The optimum formula for making healthy candy is 50% maltose syrup, 30% mogroside extract, 5%（milk powder∶starch =1∶1）, 10% menthol, 0.5% calcium, and 0.3% sodium alginate.