【作者】 贾雅琼；

【导师】 赵丽芹； 常虹；

【作者基本信息】 内蒙古农业大学 ， 食品加工技术与安全， 2011， 硕士

【摘要】 板栗花含有多种黄酮类化合物,在多种生物活性功能中扮演极其重要的角色。板栗花中黄酮类化合物常被运用于药品及保健方面。以板栗花为原料开发研制板栗花饮料,既解决了板栗花疏雄后雄花资源浪费的问题,又为我国植物提取饮料市场增加了新鲜成分。该产品充分利用了板栗花中具有营养保健功能的黄酮类物质,研发出方便可口的保健型植物提取饮料,必将具有广阔的市场前景和可观的经济效益。目前板栗花的深加工产品在国内外报道甚少。本文主要目的是研究板栗花饮料的加工关键技术和体外抗氧化的功能性分析,意为得到品质较高的板栗花饮料,对板栗花饮料最佳浸提工艺方法和工艺参数的筛选、最佳调配工艺方法和工艺参数的筛选、最佳产品稳定性试验方案及板栗花饮料体外抗氧化保健功能进行了系统的研究,结果表明:1、通过单因素试验,以及普通水浴提取和超声波提取的正交试验优化。证明普通水浴时提取温度为100℃、料液比为1:70、提取时间为40min时为最优;而超声波提取时超声功率为700W、提取时间为25min、提取温度为60℃、料液比是1:70时为最优。比较两种工艺的最优方案得出超声波提取方案所得黄酮浓度高于普通水浴提取方案。2、通过对板栗花饮料调配正交试验的优化,经感官评定得出最佳板栗花饮料调配工艺参数为:蜂蜜2 %,白砂糖6 %,柠檬酸0.02 %。3、通过对板栗花饮料沉淀物质分析研究确定澄清方案。经过对物理澄清和化学澄清中各种方案进行反复试验,研究表明:物理澄清最佳工艺参数为,在压力0.1Mpa时进行超滤;化学澄清最佳工艺参数为,黄原胶和CMC-Na比为1:1,复配剂最大添加量为1%时进行复配。各方法相比较后得出超滤澄清法澄清效果较优。4、通过对板栗花饮料总还原性,清除DPPH自由基、超氧阴离子自由基（O₂-·）和羟自由基（·OH）能力的测定,以及和Vc还原能力的比较可以得出板栗花饮料具有较强的体外抗氧化性,其还原能力直追Vc,在清楚DPPH及羟自由基方面接近Vc。更多还原

【Abstract】 Chestnut flower comprises various flavonoids compounds, which plays important role in different Bioactive functions. Flavonoids compounds existing in Chestnut flower is usually used to make medicine which is able to keep healthy. The method of making Chestnut flower into a kind of drink solves the problem of waste of resources. In addition, the Chestnut flower becomes a new resource for drink making. The new product makes full use of flavonoids which is beneficial to people’s health. Besides, it will have a prospect market and produce a great deal of economic effect. Currently, the report on the further production of Chestnut flower is rare. The present study aims to have a high-quality Chestnut flower drink with analysis of key techniques applied to produce such a drink and function of In vitro antioxidant. The research process is that we get the data after selecting the best method of dipping, getting, mixing Chestnut flower and gaining the best experimental program and studying the function of keeping healthy. The data demonstrates the results as follows:1. The best option is that one should choose water of 100℃, the ratio of Chestnut flower and water is 1:70, the time limit is 40 min, microwave power is 700W, the extraction time is 25min, the extraction temperature is 60℃. The result shows that density is more by the method of ultrasonic wave.2. The result shows that the best drink will be made of honey and sugar as well as citric acid which is 2 %, 6 %, 0.02 % respectively by the judgment of sensory organs3. The method is decided by the experiment of analysis of sediment. The research shows that Ultrafiltration clarification method is the best choice.4. The research also shows that Chestnut flower has strong external oxidation resistance.更多还原