响应面法优化铁皮石斛软糖配方及其抗氧化活性分析

王元川; 高雪梅; 杨宝君; 聂龙

doi:10.13386/j.issn1002-0306.2022090061

响应面法优化铁皮石斛软糖配方及其抗氧化活性分析

doi: 10.13386/j.issn1002-0306.2022090061

滇西应用技术大学普洱茶学院，云南普洱 665000

基金项目: 2021年滇西应用技术大学普洱茶学院院级应用研究项目（2021YJXM02）。

详细信息

作者简介:
王元川（1998−），女，本科，研究方向：食品科学与工程，E-mail：2416141757@qq.com

通讯作者:
聂龙（1994−），男，硕士，研究方向：营养与功能食品，E-mail：nl_william@163.com

中图分类号: TS246.56
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- 文章访问数: 56
- HTML全文浏览量: 29
- PDF下载量: 14
- 被引次数: 0
出版历程
- 收稿日期: 2022-09-08
- 网络出版日期: 2023-05-22
- 刊出日期: 2023-07-01

Optimization of Dendrobium offcinale Fondant Formulation and Its Antioxidant Activity Determination by Response Surface Methodology

West Yunnan University of Applied Sciences College of Tea (Pu'Er), Pu'er 665000, China

摘要

摘要: 以铁皮石斛为主要原料，以赤藓糖醇、柠檬酸、明胶为辅料来制作铁皮石斛软糖。以感官评定为指标，采用单因素实验和响应面试验研究铁皮石斛软糖的最佳制作工艺及配方。再运用最优铁皮石斛软糖对DPPH自由基、超氧阴离子自由基清除实验及其还原能力的测定来说明软糖的体外抗氧化活性；同时测定铁皮石斛软糖的质构特性。结果表明：铁皮石斛添加量为92.90%，明胶添加量18.30%，柠檬酸添加量0.14%，赤藓糖醇添加量29.20%为最佳，此时感官评分为83.50分。根据最优配方制得的铁皮石斛软糖，分析得出其还原糖、多酚含量分别为30.03 g/100 g、0.85 mg/g。体外抗氧化分析结果显示，铁皮石斛软糖的体外抗氧化活性与V_C相近，铁皮石斛软糖对1,1-二苯基-2-三硝基苯肼（DPPH）自由基的半数有效浓度（IC₅₀）为0.50 mg/mL、清除超氧阴离子自由基的IC₅₀值为0.13 mg/mL，可证明铁皮石斛软糖具有良好的抗氧化能力。质构分析结果得出铁皮石斛软糖硬度在4600~4800 g之间，软硬适宜；铁皮石斛软糖咀嚼性在4200~4300 g范围内，接受度较高。
- 铁皮石斛 /
- 软糖 /
- 响应面法 /
- 抗氧化 /
- 质构特性
Abstract: Dendrobium offcinale was used as the main raw material, and erythritol, citric acid and gelatin were used as auxiliary ingredients to make Dendrobium offcinale fondant. Using sensory evaluation as the index, single-factor experiments and response surface experiments were used to study the optimal production process and formulation of Dendrobium offcinale fondant. Then, the in vitro antioxidant activity of the fondant was illustrated by the determination of the scavenging of DPPH radicals and superoxide anion radicals and their reducing ability of the optimal Dendrobium offcinale fondant, meanwhile, the textural properties of Dendrobium offcinale fondant were determined. The results showed that the addition of 92.90% of Dendrobium offcinale, 18.30% of gelatin, 0.14% of citric acid and 29.20% of erythritol was the best, and the sensory score was 83.50 at that time. The reducing sugar and polyphenol contents of Dendrobium offcinale fondant made according to the optimal formulation were analyzed as 30.03 g/100 g and 0.85 mg/g. Respectively, the results of in vitro antioxidant analysis showed that the in vitro antioxidant activity of Dendrobium offcinale fondant was similar to that of V_C, and the half effective concentration (IC₅₀) of Dendrobium offcinale fondant against 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) radical was 0.50 mg/mL and the IC₅₀ value for the scavenging superoxide anion radicals was 0.13 mg/mL, which could prove that Dendrobium offcinale fondant had good antioxidant ability. The results of texture analysis concluded that the hardness of Dendrobium offcinale fondant ranged from 4600 to 4800 g, with suitable softness and hardness, the chewiness of Dendrobium offcinale fondant ranged from 4200 to 4300 g, and the acceptability was higher.
- Dendrobium officinale /
- fondant /
- response surface methodology /
- antioxidant /
- textural properties

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图 1 明胶添加量对铁皮石斛软糖感官评分的影响

Figure 1. Effect of gelatin addition on sensory score of Dendrobium officinale fondant

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图 2 赤藓糖醇添加量对铁皮石斛软糖感官评分的影响

Figure 2. Effect of erythritol addition on sensory score of Dendrobium officinale fondant

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图 3 柠檬酸添加量对铁皮石斛软糖感官评分的影响

Figure 3. Effect of citric acid addition on sensory score of Dendrobium officinale fondant

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图 4 铁皮石斛添加量对铁皮石斛软糖感官评分的影响

Figure 4. Effect of Dendrobium officinale addition on sensory score of Dendrobium officinale fondant

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图 5 两两因素交互作用对铁皮石斛软糖感官评分的影响的响应面图

Figure 5. Response surface diagram of the influence of interaction of two factors on sensory score of Dendrobium officinale fondant

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图 6 铁皮石斛软糖与V_C对DPPH自由基的清除能力

Figure 6. DPPH radical scavenging ability of Dendrobium officinale fondant and V_C

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图 7 铁皮石斛软糖与V_C还原能力

Figure 7. Dendrobium officinale fondant and V_C reducing ability

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图 8 铁皮石斛软糖与V_C对超氧阴离子自由基清除率

Figure 8. Clearance of superoxide anion radical by Dendrobium officinale fondant and V_C

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表 1 响应面试验设计因素水平

Table 1. Level of response surface test design factors

因素	水平
因素	−1	0	1
A赤藓糖醇添加量（%）	25	30	35
B明胶添加量（%）	15	18	21
C铁皮石斛添加量（%）	70	100	130
D柠檬酸添加量（%）	0.10	0.14	0.18

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表 2 铁皮石斛软糖感官评分标准

Table 2. Sensory scoring standard of Dendrobium officinale fondant

指标	评分标准	分值（分）	各指标总分
口感	口感细腻，咀嚼性好，软硬适中，不粘牙	16~20	20
	口感一般，咀嚼性一般，偏软或偏硬，稍粘牙	9~15
	口感差，咀嚼性差，过软或过硬，过粘牙	0~8
色泽	颜色均匀，有光泽	16~20	20
	颜色不均匀，有一定光泽	9~15
	颜色不均匀，暗淡无光泽	0~8
滋味和风味	甜而不腻，铁皮石斛味柔和，风味适宜	16~20	20
	甜味较腻或较淡，铁皮石斛味较淡，风味一般	9~15
	甜味很腻或很淡，铁皮石斛味过重或无味，风味极差	0~8
组织形态	软硬适度，无气泡，质地均匀细腻，表面不粘手	16~20	20
	硬度稍硬，有些许气泡，质地基本均匀，表面稍粘手	9~15
	硬度过软，有较大气泡，质地不均匀，表面粘手	0~8
总体情况	形态宜人，颜色纯正，无杂质	16~20	20
	有裂纹或有凹陷、有凸起，颜色稍有异常，有少许杂质	9~15
	形态扭曲，颜色有明显异常，杂质较多	0~8

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表 3 响应面试验设计及结果

Table 3. Response surface test design and results

试验号	因素
试验号	A赤藓糖醇	B明胶	C铁皮石斛	D柠檬酸	感官评分（分）
1	1	0	−1	0	75.70
2	−1	0	0	1	74.20
3	1	1	0	0	74.20
4	0	0	0	0	83.00
5	−1	0	0	−1	72.75
6	0	0	−1	1	76.00
7	−1	0	1	0	76.00
8	0	0	−1	−1	75.00
9	0	0	0	0	83.25
10	0	−1	0	−1	73.00
11	0	1	0	1	75.50
12	1	0	0	1	69.50
13	0	0	0	0	83.25
14	0	0	1	−1	73.75
15	0	0	0	0	83.25
16	0	0	0	0	83.25
17	1	0	1	0	72.00
18	1	0	0	−1	69.50
19	1	−1	0	0	72.70
20	0	1	1	0	77.70
21	0	−1	0	1	72.50
22	−1	0	−1	0	78.20
23	−1	−1	0	0	77.00
24	0	0	1	1	72.00
25	−1	1	0	0	77.75
26	0	1	−1	0	79.25
27	0	−1	1	0	75.50
28	0	1	0	−1	74.25
29	0	−1	−1	0	79.00

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表 4 模型的显著性检验及方差分析

Table 4. Significance test and analysis of variance of the model

来源	平方和	自由度	均方	F值	Pr>F	显著性
模型	477.56	14	34.11	214.69	<0.0001	^**
A赤藓糖醇添加量	41.44	1	41.44	260.82	<0.0001	^**
B明胶添加量	6.68	1	6.68	42.01	<0.0001	^**
C铁皮石斛添加量	21.87	1	21.87	137.65	<0.0001	^**
D柠檬酸添加量	0.18	1	0.18	1.10	0.3115
AB	0.14	1	0.14	0.89	0.3628
AC	0.56	1	0.56	3.54	0.0809
AD	0.53	1	0.53	3.31	0.0904
BC	0.95	1	0.95	5.98	0.0283	^*
BD	0.77	1	0.77	4.82	0.0455	^*
CD	1.89	1	1.89	11.90	0.0039	^**
A²	176.66	1	176.66	1111.89	<0.0001	^**
B²	53.15	1	53.15	334.52	<0.0001	^**
C²	45.34	1	45.34	282.35	<0.0001	^**
D²	287.93	1	287.93	1812.19	<0.0001	^**
残差	2.22	14	0.16
失拟项	1.77	10	0.18	1.58	0.3503	不显著
纯误差	0.45	4	0.11
总和	479.78	28
R²=0.9954	R²_Adj=0.9907
注：^*为极显著项（P<0.01），^为显著项（P<0.05）。

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表 5 铁皮石斛软糖质构特性测定结果

Table 5. Test data of texture characteristics of Dendrobium officinale fondant

实验次数	硬度（g）	弹性	粘聚性	胶着性（g）	咀嚼性（g）	回复性
1	4678.95±8.25	0.853±0.75	0.942±0.65	4405.242±7.45	4256.979±12.4	0.609±0.15
2	4676.34±6.02	0.957±0.86	0.963±0.17	4503.088±6.66	4308.149±6.23	0.571±0.05
3	4755.53±4.81	0.963±0.65	0.941±0.45	4474.458±9.05	4309.208±1.98	0.698±0.13

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