枇杷花叶主要功能成分分步提取及其压片糖果工艺配方优化研究

目的:寻求合适工艺提取枇杷花叶中的总三萜酸、总黄酮、多糖,并研发枇杷花叶提取物压片糖果制备的最优配方工艺。方法:枇杷花、叶洗净烘干,用搅拌机粉碎、过筛,采用分步法提取花叶(1:1,g/g)中总三萜酸、总黄酮和多糖,以单因素实验法确定其合适的提取工艺参数;在单因素实验基础上,采用正交实验(L;(3;))优化枇杷花叶提取物压片糖果的工艺配方。结果:总三萜酸提取的合适工艺为100%乙醇、料液比1:40(g/mL)、提取温度50℃、提取时间2 h,粗提物得率为1.6%;总黄酮提取的合适工艺为60%乙醇、料液比1:20(g/mL)、提取温度50℃、提取时间2 h,粗提物得率为17.9%;多糖水提的合适工艺为料液比1:15(g/mL)、提取温度80℃、提取时间2 h,粗提物得率为1.0%。枇杷花叶提取物压片糖果的最优配方为:枇杷花叶提取物(总三萜酸:总黄酮:多糖=2:18:1,g/g/g)0.2 g、填充剂(微晶纤维素:预胶化淀粉=1:1,g/g)7.5 g、调味剂(木糖醇:柠檬酸=50:1,g/g)5.0 g、硬脂酸镁1%。结论:文章所涉及的提取和制备方法具有工艺简单、可行性好等优点,可适用于工业化生产,所制得的枇杷花叶提取物压片糖果口感酸甜适中、粉感不明显,外观光滑美观,感官质量符合国家标准要求。

Optimization of the Sequential Extraction Process of the Main Functional Components in Loquat Flower and Leaf and Their Pressed Candy Formula Development

Objective:To select a suitable extraction process for triterpene acids,flavonoids and polysaccharides in loquat flower and leaf,make extracts of loquat flower and leaf into pressed candy,and develop its formula and preparation process.Methods:Loquat flowers and leaves were washed and dried,crushed with a blender and sieved.The triterpene acids,flavonoids and polysaccharides in the flowers and leaves are extracted stepwise according their polarity using different concentrations of ethanol.Single factor test was used to determine the ethanol extraction parameters of triterpene acids in sieved loquat flower and leaf mixture (1:1,g/g) and flavonoids in residue,followed by water-extracted polysaccharides in the second residue.On the basis of single factor test,orthogonal test (L;(3;)) was used to optimize the process formula on tableted candy of loquat flower and leaf extracts.Results:The yield of triterpene acid was 1.6% (mg/100 mg) when sieved loquat flower and leaf mixture powder was extracted with 100% ethanol under the conditions of 1:40(g/mL) in material-liquid ratio,50 ℃ in extraction temperature and 2 h in extraction time.The yield of total flavonoids was 17.9% after the residue was extracted with 60% ethanol under the material-liquid ratio 1:20(g/mL),the extraction temperature 50 ℃ and the extraction time 2 h.Finally,the polysaccharide in the second residue was extracted with water under the material-liquid ratio 1:15(g/mL),the extraction temperature 80 ℃ and the extraction time 2 h,and its yield was 1.0%.The optimal formula of loquat flower and leaf extract tableted candy was as follows:loquat flower and leaf extract 0.2 g (triterpene acid:flavonoids:polysaccharide=2:18:1,g/g/g),filler (microcrystalline cellulose:pregelatinized starch=1:1,g/g) 7.5 g,flavoring agent (xylitol:citric acid=50:1,g/g) 5.0 g,magnesium stearate 1%.Conclusion:The extraction conditions are simple and easy to operate and the extraction method has high feasibility.The preparation process of the product formula is also simple and suitable for industrialization.The prepared loquat flower and leaf pressed candy has a moderate sweetness and sour taste,an unobvious powder feeling,a smooth and beautiful appearance,and the sensory quality meets the national standard requirements.