封 雪1，赵 换2，路荣荣1，曹 越1，刘必旺1*
（1.山西中医药大学，山西榆次 030619；
2.山西中医药大学附属医院，山西太原 030024）
摘要：采用桑葚、黄花、薏苡仁为原料，研制一种复合饮品，为桑葚、黄花、薏苡仁深加工提供思路。以感官评分为评价标准，通过单因素试验与响应面分析试验，确定桑黄饮品最佳配比，并通过动物试验考察其预防性饮用降尿酸、保护关节的作用。结果表明，桑黄饮品的最佳配方为：桑葚浓缩液8 mL、黄花浓缩液9 mL、薏苡仁浓缩液4 mL，加水定容至250 mL，再添加木糖醇4.5%、柠檬酸0.5%。理论感官得分95.97，实际平均感官得分94.74。该饮品呈淡紫色，色泽明亮均一、酸甜适中、无明显沉淀物。动物试验表明，不同剂量预防性饮用可起到不同程度降低尿酸水平、降低黄嘌呤氧化还原酶生成，并且具有保护踝关节软骨的作用。
关键词：桑黄饮品；感官评分；工艺优化；降尿酸；保护关节
中图分类号：TS275.5 文献标识码：A 文章编号：1674-506X（2022）02-0079-0009
Response Surface Methodology to Optimize the Preparation Process of Mulberry Daylily Beverage and Its Intervention Effect on Uric Acid and Joint Protection in Rats
FENG Xue1, ZHAO Huan2, LU Rongrong1, CAO Yue1, LIU Biwang1*
（1.Shanxi University of Chinese Medicine, Yuci Shanxi 030619, China;
2.The Hospital of Shanxi University of Chinese Medicine, Taiyuan Shanxi 030024, China）
Abstract：Using mulberry, day lily, and coix seed as raw materials, we developed a compound beverage to provide ideas for the deep processing of mulberry, daylily, and coix seed. Through single factor test and response surface analysis test，with sensory score as the evaluation standard, the best proportion of mulberry daylily beverage was determined, and the effect of preventive administration of lowering uric acid in protecting joints was investigated through animal experiments. The results show that the best formula of mulberry daylily beverage is：8 mL of mulberry concentrate, 9 mL of daylily concentrate, 4 mL of coix seed concentrate, add water to make up to 250 mL, with 4.5% xylitol, and 0.5% citric acid. The theoretical sensory score is 95.97, and the actual average sensory score is 94.74. The drink is lavender, bright and uniform in color, moderately sweet and sour, without obvious deposits. Animal experiments show that for preventive drinking, different doses produce different effect in reducing uric acid level and production of xanthine oxidoreductase and in protecting ankle cartilage.
Keywords：mulberry daylily beverage; sensory score; process optimization; uric acid reduced; protecting joints
doi：10.3969/j.issn.1674-506X.2022.02-012
收稿日期：2021-11-16
基金项目：国家中医药管理局国医大师王世民传承工作室（2018TD-004）
作者简介：封雪（1996-），女，硕士研究生。研究方向：药食同源功能食品研究。
*通信作者：刘必旺（1979-），男，副教授。研究方向：药食同源功能食品研究。
引用格式：封雪,赵换,路荣荣,等.响应面法优化桑黄饮品制备工艺及其对大鼠尿酸和关节保护的干预效果研究[J].食品与发酵科技,2022,58(2):79-86,123.
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