首页> 外文期刊>Journal of food process engineering >DEVELOPMENT AND OPTIMIZATION OF A DRINK UTILIZING CITRUS (CITRUS UNSHIU) PEEL EXTRACT
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DEVELOPMENT AND OPTIMIZATION OF A DRINK UTILIZING CITRUS (CITRUS UNSHIU) PEEL EXTRACT

机译:柑桔饮料皮提取物的开发与优化

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摘要

Citrus (Citrus unshiu) peel extracts were utilized to develop a drink using a mixture design and optimization process. The contents of narirutin and hesperidin in the citrus peel extracts, as determined by high-performance liquid chromatography, were 10.25 and 7.65 mg/g, respectively. Residual pesticides in the citrus peel, such as chlorobenzilate, diethofencarb, malathion, methiocarb and carbaryl, were not detected. Heavy metals, including lead (Pb) and cadmium (Cd), were determined as 16.00 and 6.55 µg/g prior to washing the citrus peels, and 5.83 and 5.83 µg/g after washing, respectively. Development of the drink with citrus peel extract was carried out using fructo-oligosaccharide syrup and water. The interaction effects of these ingredients were investigated using a modified distance-based design and analyzed by linear regression models, nonlinear regression models and trace plots. Optimization of the mixture ratio was determined with statistical modeling using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, total flavonoid content and taste tests, all of which are important target constraints in a drink. Every constraint demonstrated a nonlinear canonical form. The response trace plot revealed that DPPH radical scavenging activity, total flavonoid content and taste tests were quite sensitive to citrus peel extract content in the drink. The optimal formulation of the drink was set at 1.974% citrus peel extract, 27.543% fructo-oligosaccharide syrup and 70.364% water.
机译:柑橘(Citrus unshiu)果皮提取物用于通过混合设计和优化过程开发饮料。高效液相色谱法测定柑桔皮提取物中那鲁丁和橙皮苷的含量分别为10.25和7.65 mg / g。未检测到柑桔皮中的残留农药,例如氯苯甲酸酯,二乙草醚,马拉硫磷,甲硫威和西维因。清洗柑橘皮前的重金属,包括铅(Pb)和镉(Cd),分别为16.00和6.55 µg / g,清洗后分别为5.83和5.83 µg / g。使用果糖低聚糖糖浆和水进行柑橘皮提取物饮料的开发。使用改进的基于距离的设计来研究这些成分的相互作用效果,并通过线性回归模型,非线性回归模型和迹线图进行分析。优化混合物比例的方法是使用1,1-二苯基-2-吡啶并肼基(DPPH)自由基清除活性,总类黄酮含量和味觉测试进行统计模型确定,所有这些都是饮料中的重要目标限制因素。每个约束都表现出非线性规范形式。响应曲线显示,DPPH自由基清除活性,总黄酮含量和口味测试对饮料中柑橘皮提取物的含量非常敏感。饮料的最佳配方设定为1.974%柑橘皮提取物,27.543%果糖低聚糖糖浆和70.364%水。

著录项

  • 来源
    《Journal of food process engineering》 |2012年第4期|p.557-571|共15页
  • 作者单位

    1Department of Food Science and BiotechnologyInstitute of Life Science and ResourcesKyung Hee UniversityYongin 446-701, Korea2Department of BiotechnologyChung Ang UniversityAnseong, Korea;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

  • 入库时间 2022-08-17 23:23:55

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