药食同源杂志2025，Vol.1Issue(5)：49-58,10.
桑叶黄酮固体饮料工艺优化及抗氧化能力测定
Process optimization and antioxidant capacity determination of mulberry leaf flavonoid solid beverage
摘要
Abstract
Objective To optimize the best extraction process for flavonoids and prepare a mulberry leaf flavonoid solid beverage using mulberry leaf flavonoids as the raw material.Methods Using flavonoid content as an indicator,the extraction process for mulberry leaf flavonoids was determined through a combination of single-factor experiments and response surface methodology.After extraction and freeze-drying,the flavonoids were used as the raw material,with erythritol,citric acid,and maltodextrin added.Sensory scores were used as an indicator to optimize the formulation through single-factor experiments and orthogonal tests.Results The optimal extraction conditions for mulberry leaf flavonoids were achieved at an extraction temperature of 55℃,an ethanol concentration of 58%,and a liquid-to-solid ratio of 30:1(mL/g),yielding an extraction amount of 37.020 7 mg/g.The IC50 values for DPPH radical scavenging,ABTS+radical scavenging,and hydroxyl radical scavenging by mulberry leaf flavonoids were 0.522 1 mg/mL,0.054 26 mg/mL,and 0.490 5 mg/mL,respectively.Using purified mulberry leaf flavonoids as the main ingredient,the highest sensory evaluation score for the prepared solid beverage was obtained when erythritol was added at 20%,citric acid at 0.7%,and maltodextrin at 15%.Conclusion This study developed a solid beverage using mulberry leaf flavonoids as the raw material,providing a reference for the development of functional products based on mulberry leaf flavonoids.关键词
桑叶/黄酮/固体饮料/抗氧化/工艺参数Key words
Sangye(Mori Folium)/flavonoids/solid beverage/antioxidant/process parameters分类
医药卫生引用本文复制引用
娄可轩,李鑫,周一苗,肖作为..桑叶黄酮固体饮料工艺优化及抗氧化能力测定[J].药食同源杂志,2025,1(5):49-58,10.基金项目
湖南省自然科学基金项目(2024JJ8163) （2024JJ8163）
湖南省中医药管理局重点项目(C2023005) （C2023005）
2022年度天然药物资源与功能开发基金项目(2022ZYYGN06). （2022ZYYGN06）
