胡 娇1，文燚朋1，邱婧然1，2*，赵永恒1，2，郝新才1，2，3*
（1湖北医药学院药学院，湖北十堰 442000；
2.武当特色中药研究湖北省重点实验室，湖北十堰 442000；
3.湖北省药用植物综合利用工程技术研究中心，湖北十堰 442000）
摘要：以甘草和桔梗为主要原料制备甘草桔梗复合饮料，加入麦芽糖醇和柠檬酸进行风味调配，结合模糊数学法对其口感进行评价，采用单因素实验法和响应面法优化其配方，采用 DPPH 和ABTS 法分析饮料的抗氧化活性。结果表明，甘草桔梗复合饮料最佳配方为甘草汁与桔梗汁体积比50∶50、麦芽糖醇添加量4.29%、柠檬酸添加量0.05%，感官评分为90.23分，该饮料对DPPH 和ABTS＋自由基的最大清除率分别达到94.59%和98.37%。按该方法得到的最优配方制备的甘草桔梗复合饮料澄清透明，甘草和桔梗滋味协调浓郁，酸甜适宜，具有一定的抗氧化活性。
关键词：甘草；桔梗；复合饮料；响应面；模糊数学；配方
中图分类号：TS275.4 文献标识码：A 文章编号：1674-506X（2023）06-0081-0008
Formula Optimization of Licorice and Platycodon grandiflorum Compound Beverage by Fuzzy Mathematics Combined with Response Surface Methodology
HU Jiao1, WENG Yipeng1, QIU Jingran1，2*, ZHAO Yongheng1，2, HAO Xincai1，2，3*
（1.School of Pharmaceutical Sciences, Hubei University of Medicine, Shiyan Hubei 442000, China;
2.Hubei Key Laboratory of Wudang Local Chinese Medicine Research, Shiyan Hubei 442000, China;
3.Hubei Provincial Technology and Research Center for Comprehensive Development of Medicinal Herbs, Shiyan Hubei 442000, China）
Abstract：The compound beverage was prepared with licorice and Platycodon grandiflorum as the main raw materials. Maltose and citric acid were added for flavor blending and the taste of compound beverage was evaluated by fuzzy mathematics method. The beverage formulation was optimized by single-factor experiment combined with response surface methodology. The antioxidant activity of the beverages was analyzed by DPPH and ABTS＋ methods. The optimum formula of licorice-Platycodon grandiflorum compound beverage was as follows: the volume ratio of licorice juice to Platycodon grandiflorum juice was 50∶50, maltitol was 4.29%, citric acid was 0.05%, and the sensory score was 90.23. The maximum scavenging rates of DPPH and ABTS free radicals in this beverage were 94.59% and 98.37%, respectively. The licorice and Platycodon grandiflorum compound beverage prepared by the optimal formula was bright and uniform, and had certain antioxidant activity. The taste of licorice and Platycodon grandiflorum was coordinated and rich, and contained suitable acid and sweet flavor.
Keywords：licorice; Platycodon grandiflorum; compound beverage; response surface; fuzzy mathematic; formula
doi：10.3969/j.issn.1674-506X.2023.06-014
收稿日期：2023-02-24
基金项目：湖北省科技厅重点研发项目（2020BCB040）；湖北医药学院大学生创新创业训练计划项目（S202210929060X）；湖北省高校优秀中青年科技创新团队（T201813）；十堰市科技局引导性科研项目（22Y15）
作者简介：胡娇（1997-），女，硕士。研究方向：药食同源物质开发与研究。
*通信作者：邱婧然（1987-），女，硕士，讲师。研究方向：食品加工；郝新才（1979-），男，博士，教授。研究方向：药物新技术与新剂型。
引用格式：胡娇,文燚朋,邱婧然,等.模糊数学结合响应面法优化甘草桔梗复合饮料配方[J].食品与发酵科技,2023,59(6):81-88.
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