葛枳黄酮固体饮料的配方优化

本研究以葛根总黄酮（PTF）和枳椇子总黄酮（HTF）为原料，制备复方葛枳黄酮固体饮料并对其配方进行优化。采用瓦勒-霍赫法（Valle-Hoch）法检测PTF和HTF对乙醇脱氢酶（ADH）和乙醛脱氢酶（ALDH2）的激活率的影响，确定PTF和HTF复合物配比，并以成型率、休止角、溶化性、吸湿性为考察指标，采用单因素试验法和星点设计-效应面法对复方葛枳解酒固体饮料的配方进行优化。蔗糖/麦芽糊精配比、辅料/原料配比和乙醇浓度对颗粒质量影响较大，固体饮料最优配方为：葛根总黄酮7.65%，枳椇子总黄酮15.31%，蔗糖45.92%，麦芽糊精30.61%，阿斯巴甜0.50%，65%乙醇适量，采用湿法制粒工艺制备复方葛枳黄酮固体饮料。星点设计实验方法模型可靠，优化所得配方产品具有良好的成型率、流动性、溶化性及生产和储存可接受的吸湿性，工艺过程简单，适用于大生产。

Formula Optimization of Solid Drink Products Rich in Puerariae and Hovenia dulcis Thunb Flavones

In this study, the total flavonoids of Pueraria (PTF) and total flavonoids of Hovenia dulcis (HTF) were used as the raw materials to prepare a compound solid beverage of Pueraria and Hovenia flavonoids, and formula optimization was also conducted. The effects of PTF and HTF on the activation rates of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH2) were examined by the Valle-Hoch method, and the ratio of PTF and HTF compound product was determined. The formula of the compound solid drink was optimized by the single factor experiments and star point design-response surface method, based on the indices evaluation, forming rate, angle of repose, solubility and hygroscopicity. The ratio of sucrose/maltodextrin, ratio of excipients/raw materials, and concentration of ethanol had relatively high impacts on the particle quality. The optimal formula was: PTF, 7.65%; HTF, 15.31%; sucrose, 45.92%; maltodextrin, 30.61%; aspartame, 0.50%; 65% ethanol, an appropriate amount. Wet granulation technology was used to prepare the compound solid drink rich in puerariae and Hovenia dulcis Thunb flavonoids. The star point design-response surface methodology was reliable. The beverage product based on the optimized formula had a high forming rate, flowability and solubility, with acceptable hygroscopicity for production and storage. The preparation process is simple and suitable for large-scale production.