[Objectives]To optimize the formulation of loquat leaf hypoglycemic solid beverage.[Methods]Using sensory evaluation scores based on product appearance(granularity),solution state,odor,and taste as the evaluation indi...[Objectives]To optimize the formulation of loquat leaf hypoglycemic solid beverage.[Methods]Using sensory evaluation scores based on product appearance(granularity),solution state,odor,and taste as the evaluation indicators,the formulation of the loquat Leaf hypoglycemic solid beverage was optimized by an L 9(34)orthogonal design.[Results]The optimal formulation for the loquat leaf triterpenoid solid beverage was as follows:a 1:13 ratio of the main ingredient to the excipient blend(maltodextrin:mannitol=2.2:12);and mogrosides content at 0.20%.[Conclusions]The optimal formulation for the loquat leaf triterpenoid solid beverage,obtained in this study,is scientifically sound and practical.It can serve as a valuable reference for the future product development and utilization of loquat leaf resources.展开更多
本文采用枇杷叶为原料,通过单因素及正交实验优化了用超声波法提取枇杷叶多糖的工艺条件。结果表明:超声35 m in,超声波功率120W,提取温度60℃,液固比12∶1为最佳工艺条件。与传统方法比较,超声波法具有提取率高,提取时间短的特点,是枇...本文采用枇杷叶为原料,通过单因素及正交实验优化了用超声波法提取枇杷叶多糖的工艺条件。结果表明:超声35 m in,超声波功率120W,提取温度60℃,液固比12∶1为最佳工艺条件。与传统方法比较,超声波法具有提取率高,提取时间短的特点,是枇杷叶多糖提取的一种优选方法。展开更多
基金Supported by Guangxi University of Chinese Medicine University-level Research Project(2022MS036)Baise Scientific Research and Technology Development Plan Project(Baise 20250302).
文摘[Objectives]To optimize the formulation of loquat leaf hypoglycemic solid beverage.[Methods]Using sensory evaluation scores based on product appearance(granularity),solution state,odor,and taste as the evaluation indicators,the formulation of the loquat Leaf hypoglycemic solid beverage was optimized by an L 9(34)orthogonal design.[Results]The optimal formulation for the loquat leaf triterpenoid solid beverage was as follows:a 1:13 ratio of the main ingredient to the excipient blend(maltodextrin:mannitol=2.2:12);and mogrosides content at 0.20%.[Conclusions]The optimal formulation for the loquat leaf triterpenoid solid beverage,obtained in this study,is scientifically sound and practical.It can serve as a valuable reference for the future product development and utilization of loquat leaf resources.
