Additive, radix puerariae beverage and preparation method of radix puerariae beverage
Pueraria root extract, Citrus extract, chrysanthemum extract and Polygonatum extract are combined into additives and mixed with sweeteners to prepare Pueraria root beverages, which solves the problems of poor taste and single function of existing Pueraria root beverages, and achieves a good taste and powerful function effect.
Patent Information
- Application Number
- CN202510770298.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-10
- Publication Date
- 2025-08-05
AI Technical Summary
The existing functional drinks of Pueraria root have poor taste, single functions, and have the bitter taste unique to Pueraria root, which is difficult to meet consumers' needs for natural, healthy and specific physiological activities.
Pueraria root extract, Citrus cerevisia extract, chrysanthemum extract and Polygonatum extract were extracted and dried into powder at a ratio of 1:10, mixed into additives, and mixed with sweeteners to prepare Pueraria root beverages, which enhances taste and functionality by covering up the bitterness.
The prepared Pueraria drink has a good taste, rich taste, high antioxidant activity, high comprehensive sensory score, and high functional ingredient content, which is suitable for industrial production.
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Figure CN120419645A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of functional beverages, in particular to an additive, a kudzu root beverage and a preparation method thereof. Background Art
[0002] The functional beverage market has grown rapidly in recent years, and consumers are increasingly demanding natural, healthy beverages with specific physiological activities.
[0003] Pueraria lobata, as a traditional medicinal and edible plant, has attracted much attention because it is rich in flavonoids (such as daidzein and puerarin). Its extract has significant effects on sobering up, protecting the liver, antioxidant activity, improving cardiovascular function, and regulating blood sugar and blood lipids.
[0004] The kudzu root functional beverages currently developed mainly use kudzu root as raw material, have single functions, poor taste, and have the unique bitterness of kudzu root. Summary of the Invention
[0005] The main purpose of the invention is to provide an additive, a kudzu root beverage and a preparation method thereof, aiming to provide a kudzu root functional beverage with good taste.
[0006] To achieve the above object, the present invention provides an additive comprising the following raw material components:
[0007] Pueraria root extract, Hovenia dulcis fruit extract, Chrysanthemum flower extract and Polygonatum odoratum extract.
[0008] In one embodiment, the additive comprises the following raw material components in parts by weight:
[0009] 40-80 parts of Pueraria root extract, 5-40 parts of Hovenia dulcis fruit extract, 5-40 parts of Chrysanthemum flower extract, and 5-40 parts of Polygonatum odoratum extract.
[0010] In one embodiment, the additive comprises the following raw material components in parts by weight:
[0011] 60-62 parts of Pueraria root extract, 5-6 parts of Hovenia dulcis fruit extract, 15-16 parts of Chrysanthemum flower extract, and 17-18 parts of Polygonatum odoratum extract.
[0012] The present invention also provides a kudzu root beverage, which comprises a sweetener, water and the aforementioned additives.
[0013] In one embodiment, the mass fraction of the sweetener is 2-7 parts, the mass fraction of the water is 100 parts, and the mass fraction of the additive is 0.5-2.5 parts.
[0014] In one embodiment, the mass fraction of the sweetener is 6 parts, the mass fraction of the water is 100 parts, and the mass fraction of the additive is 2 parts.
[0015] In one embodiment, the sweetener includes at least one of xylitol, sucrose, and erythritol.
[0016] The present invention also provides a method for preparing a kudzu root beverage, comprising the following steps:
[0017] The kudzu root extract, the Hovenia dulcis fruit extract, the chrysanthemum extract, the polygonatum odoratum extract and the sweetener are dissolved in water, filtered, filled, sterilized and cooled to obtain the kudzu root beverage.
[0018] In one embodiment, the dissolving temperature is 50-55°C; and / or,
[0019] The dissolution time is 25 to 35 minutes.
[0020] In one embodiment, the sterilization temperature is 85-95° C.; and / or,
[0021] The sterilization time is 25 to 35 minutes.
[0022] In the technical solution of the present invention, the kudzu root extract, the hovenia dulcis fruit extract, the chrysanthemum extract and the polygonatum extract are respectively obtained by extracting and drying kudzu root, hovenia dulcis fruit, chrysanthemum and polygonatum in water at a ratio of 1:10 into powder. When the additive obtained by compounding the extracts of the four medicinal and edible plants is used to prepare the kudzu root beverage, its functional properties such as antioxidant activity are good. At the same time, it has a good taste and rich flavor levels. BRIEF DESCRIPTION OF THE DRAWINGS
[0023] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the structures shown in these drawings without paying any creative work.
[0024] Figure 1 The sensory analysis results of the kudzu root beverages in Examples 1-5 of the present invention are as follows: Figure 1 (A) is the taste result diagram of the kudzu root beverage in Examples 1-5, Figure 1 Middle (B) is the smell result diagram of Pueraria beverage in Example 1-5, Figure 1 (C) is the color result diagram of the kudzu root beverage in Examples 1-5, Figure 1 Middle (D) is a diagram showing the overall sensory evaluation results of the Pueraria beverage in Examples 1-5;
[0025] Figure 2 The sensory evaluation results of the kudzu root beverages in Examples 6-11 of the present invention are as follows: Figure 2 (A) is the taste result diagram of the kudzu root beverage in Examples 6-11, Figure 2 Middle (B) is the smell result diagram of Pueraria beverage in Example 6-11, Figure 2 Middle (C) is the color result diagram of Pueraria beverage in Example 6-11, Figure 2 Middle (D) is a diagram showing the overall sensory evaluation results of the Pueraria beverage in Examples 6-11;
[0026] Figure 3 The functional component results of the kudzu root beverage in Example 32 of the present invention and Comparative Examples 1-4 are as follows: Figure 3 (A) is a graph showing the total phenol content of the kudzu root beverages in Example 32 and Comparative Examples 1-4. Figure 3 (B) Graph showing the total flavonoid content of the kudzu root beverages in Example 32 and Comparative Examples 1-4;
[0027] Figure 4 The antioxidant activity results of the Pueraria beverage in Example 32 of the present invention and Comparative Examples 1-4 are as follows: Figure 4 (A) is a result diagram of the total reducing power and relative total reducing rate of the Pueraria beverage in Example 32 and Comparative Examples 1-4. Figure 4 (B) is the DPPH clearance rate and ABTS of Pueraria beverage in Example 32 and Comparative Examples 1-4 + · Clearance result graph;
[0028] Figure 5 The electronic tongue results for the Pueraria beverage in Example 32 of the present invention and Comparative Examples 1-4 are as follows: Figure 5 (A) is the taste radar chart of the kudzu root beverage in Example 32 and Comparative Examples 1-4, Figure 5 Middle (B) is a diagram showing the principal component analysis results of the Pueraria beverage in Example 32 and Comparative Examples 1-4;
[0029] Figure 6 The electronic nose test results of the kudzu root beverage in Example 32 of the present invention and Comparative Examples 1-4 are as follows: Figure 6 (A) is the odor radar chart of the Pueraria beverage in Example 32 and Comparative Examples 1-4, Figure 6 Middle (B) is the principal component analysis result diagram of Pueraria beverage in Example 32 and Comparative Examples 1-4.
[0030] The purpose, features and advantages of the present invention will be further described with reference to the accompanying drawings and in conjunction with the embodiments. DETAILED DESCRIPTION
[0031] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Where specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or the conditions recommended by the manufacturer. Where the reagents or instruments used are not specified by the manufacturer, they are all conventional products that can be purchased commercially. In addition, the meaning of "and / or" appearing in the full text includes three parallel schemes. Taking "A and / or B" as an example, it includes scheme A, or scheme B, or schemes that A and B meet at the same time. In addition, the technical solutions between the various embodiments can be combined with each other, but must be based on the ability of ordinary technicians in this field to achieve. When the combination of technical solutions is contradictory or cannot be achieved, it should be considered that the combination of such technical solutions does not exist and is not within the scope of protection required by the present invention. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.
[0032] The functional beverage market has grown rapidly in recent years, driven by increasing consumer demand for natural, healthy beverages with specific physiological activities. Pueraria lobata (Kueraria lobata), a traditional medicinal and edible plant, has attracted significant attention due to its rich content of flavonoids (such as daidzein and puerarin). Its extracts have demonstrated significant benefits, including alcohol detoxification, liver protection, antioxidant activity, cardiovascular function improvement, and blood sugar and lipid regulation. Currently developed functional beverages primarily use kudzu root as an ingredient, have a single function, and possess a characteristic bitter taste.
[0033] In view of this, the present invention provides an additive comprising the following raw material components: kudzu root extract, hovenia dulcis fruit extract, chrysanthemum extract, and polygonatum extract. In the technical solution of the present invention, the kudzu root extract, hovenia dulcis fruit extract, chrysanthemum extract, and polygonatum extract are obtained by extracting and drying kudzu root, hovenia dulcis fruit, chrysanthemum, and polygonatum in a ratio of 1:10, respectively, into powder. When the additive obtained by compounding the extracts of these four medicinal and edible plants is used to prepare a kudzu root beverage, it exhibits excellent functional properties such as antioxidant activity, and also has a good taste and rich flavor levels.
[0034] In some embodiments, the additive comprises the following raw material components in parts by weight: 40-80 parts of kudzu root extract, 5-40 parts of hovenia dulcis extract, 5-40 parts of chrysanthemum extract, and 5-40 parts of polygonatum extract. It is understandable that the mass fraction of kudzu root extract can be 40 parts, 50 parts, 60 parts, 70 parts or 80 parts, the mass fraction of hovenia dulcis extract can be 5 parts, 15 parts, 25 parts, 35 parts or 40 parts, the mass fraction of chrysanthemum extract can be 5 parts, 15 parts, 25 parts, 35 parts or 40 parts, and the mass fraction of polygonatum extract can be 5 parts, 15 parts, 25 parts, 35 parts or 40 parts. The mass fractions of the extracts of the four medicinal and edible plants are simultaneously controlled within the above ranges to ensure that the additive is made into a kudzu root beverage, and its comprehensive sensory scores such as smell, taste and color are high, and the antioxidant activity is high.
[0035] Preferably, in some embodiments, the additive comprises the following raw material components in parts by weight: 60-62 parts of kudzu root extract, 5-6 parts of hovenia dulcis extract, 15-16 parts of chrysanthemum extract, and 17-18 parts of polygonatum extract. It is understandable that when the parts by weight of the extracts of the four medicinal and edible plants are simultaneously controlled within the above ranges, the kudzu root beverage prepared with the additive has a higher content of functional ingredients such as total flavonoids and total phenols, a higher antioxidant activity, and a higher comprehensive sensory score. It should be noted that the addition of each component in the additive is based on the total amount of the additive, and the addition of the additive to the kudzu root beverage is based on the amount of water.
[0036] The present invention also provides a kudzu root beverage, comprising a sweetener, water, and the aforementioned additives. In the technical solution of the present invention, the kudzu root beverage obtained by compounding the additives, sweetener, and water has a good comprehensive sensory score.
[0037] When too much kudzu root extract is added to a beverage, its bitterness is significantly enhanced. When beverages are prepared using various plant extracts as raw materials, bitterness is the factor that most significantly impacts the sensory experience of the beverage. Components that contribute to a bitter taste are primarily alkaloids, flavonoids, terpenes, amino acids, inorganic salts, and fusel alcohols, all of which are widely found in kudzu root, chrysanthemum, Hovenia dulcis, and Polygonatum odoratum. The long extraction process during extract preparation results in the dissolution of a large amount of bitter substances. Therefore, an excess of extract in a beverage can result in a strong bitter taste. The present invention adds a certain amount of sweetener to mask the bitterness of the beverage. Preferably, in some embodiments, the sweetener is present in an amount of 2-7 parts by weight, the water in an amount of 100 parts by weight, and the additive in an amount of 0.5-2.5 parts by weight. A sweetener and additive in an amount within this range can ensure a high overall sensory score. More preferably, in some embodiments, the sweetener is present in an amount of 6 parts by weight, the water in an amount of 100 parts by weight, and the additive in an amount of 2 parts by weight. When the mass proportions of sweetener and additive were controlled at 6 parts and 2 parts respectively, the bitterness of Pueraria beverage was well masked and the comprehensive sensory score was higher.
[0038] In addition, when the mass fractions of the sweetener and the additive are 6 parts and 2 parts respectively, and the kudzu root extract is 60-62 parts, the jujube fruit extract is 5-6 parts, the chrysanthemum extract is 15-16 parts, and the polygonatum extract is 17-18 parts in the additive, the kudzu root beverage has a high content of functional ingredients such as total flavonoids and total phenols, and its antioxidant activity is high, both of which are higher than the kudzu root beverage with a single plant extract added; at the same time, its overall taste is close to that of a beverage with kudzu root extract added alone, and its smell is close to that of a beverage with chrysanthemum extract added alone or kudzu root extract added alone, and its comprehensive sensory score is high. It is understandable that the additives in the present invention can be compounded and mixed according to the mass fractions of the above four extracts, and 2 parts can be taken out as additives and compounded with 6 parts of sweetener to prepare a beverage.
[0039] In some embodiments, the sweetener comprises at least one of xylitol, sucrose, and erythritol. Preferably, the sweetener is xylitol, which is a natural sweetener with low calories and a sweetness comparable to sucrose, making it suitable for diabetic patients. In kudzu root beverages, xylitol can be used as a bitter substance to mask the taste and enhance the sensory experience of the beverage.
[0040] The present invention also provides a method for preparing a kudzu root beverage, comprising the following steps: dissolving a kudzu root extract, a Hovenia dulcis fruit extract, a chrysanthemum extract, a polygonatum odoratum extract, and a sweetener in water, filtering, filling, sterilizing, and cooling to obtain the kudzu root beverage. The preparation method of the present invention is simple and suitable for industrial production.
[0041] In some embodiments, the dissolution temperature is 50-55°C; and / or the dissolution time is 25-35 minutes. The dissolution temperature can be 50°C, 53°C, or 55°C, and the dissolution time can be 25 minutes, 30 minutes, or 35 minutes. Controlling both the temperature and time within the above ranges can ensure that the raw materials are well dissolved in water.
[0042] In some embodiments, the sterilization temperature is 85-95°C; and / or the sterilization time is 25-35 minutes. The sterilization temperature can be 85°C, 90°C, or 95°C, and the sterilization time can be 25 minutes, 30 minutes, or 35 minutes. Within the above ranges, the temperature and time can ensure that the kudzu root beverage contains fewer or no pathogens.
[0043] The technical solutions of the present invention are further described in detail below in conjunction with specific embodiments and drawings. It should be understood that the following embodiments are only used to explain the present invention and are not used to limit the present invention.
[0044] Example 1
[0045] A kudzu root beverage comprises the following raw material components by weight: 0.5g of additives, 2g of xylitol, and 100g of water. The additive formula is 4g of kudzu root extract + 2g of Hovenia dulcis fruit extract + 2g of chrysanthemum flower extract + 2g of polygonatum odoratum extract. The kudzu root extract, Hovenia dulcis fruit extract, chrysanthemum flower extract, and polygonatum odoratum extract were all purchased from Hubei Gebaisui Geye Co., Ltd., and the xylitol was purchased from Shandong Futian Pharmaceutical Co., Ltd. The amount of additive used in the kudzu root beverage is 0.5g of the uniformly mixed additives obtained from the above additive formula.
[0046] The differences between Examples 2-5 and Example 1 are shown in Table 1.
[0047] Table 1 Differences between Examples 2-5 and Example 1
[0048] Additives (g) Example 1 0.5 Example 2 1 Example 3 1.5 Example 4 2 Example 5 2.5
[0049] The differences between Examples 6-11 and Example 1 are shown in Table 2.
[0050] Table 2 Differences between Examples 6-11 and Example 1
[0051] Xylitol (g) Additives (g) Example 6 2 2 Example 7 3 2 Example 8 4 2 Example 9 5 2 Example 10 6 2 Example 11 7 2
[0052] The differences between Examples 12-31 and Example 1 are shown in Table 3.
[0053] Table 3 Differences between Examples 12-31 and Example 1
[0054]
[0055]
[0056] It should be noted that the additive in each example is 2 g of the additive obtained by evenly configuring the components in the last four columns, which is the amount of additive in the kudzu root beverage.
[0057] Example 32
[0058] 6.2g of Pueraria root extract, 0.5g of Hovenia dulcis extract, 1.6g of Chrysanthemum flower extract, and 1.7g of Polygonatum odoratum extract are mixed and 2g is taken as an additive; 6g of xylitol is added; and 100g of water is added.
[0059] Comparative Example 1
[0060] Comparative Example 1 is different from Example 32 in that:
[0061] The additive is 2g of Pueraria root extract.
[0062] Comparative Example 2
[0063] Comparative Example 2 is different from Example 32 in that:
[0064] The additive is 2g of Hovenia dulcis fruit extract.
[0065] Comparative Example 3
[0066] Comparative Example 3 is different from Example 32 in that:
[0067] The additive is 2g chrysanthemum extract.
[0068] Comparative Example 4
[0069] Comparative Example 4 is different from Example 32 in that:
[0070] The additive is 2g of Polygonatum odoratum extract.
[0071] Performance Testing
[0072] 1. Effect of the amount of additives on the sensory properties of Pueraria lobata beverages
[0073] The kudzu root beverages in Examples 1-6 were subjected to sensory analysis, including taste, smell, color, and overall sensory evaluation. The sensory analysis standards were based on the relevant requirements of GB 7101-2022 "National Food Safety Standard Beverages". Twelve trained undergraduate students majoring in food science (six men and six women) were selected to conduct the evaluation. The evaluation criteria are shown in Table 4. The sensory analysis results are shown in Table 4. Figure 1 shown.
[0074] Table 4 Sensory evaluation table of kudzu root beverage
[0075]
[0076] Depend on Figure 1 It can be seen that: Figure 1 Middle (B) and Figure 1 The figure (C) shows that the total amount of additives added between 0.5% and 2.5% has no significant effect on the smell and color of the beverage (P < 0.5), while the taste ( Figure 1 A) and sensory evaluation ( Figure 1 The score (D) in the middle increases with the additive amount, reaching its highest score at 2.0% total additive, followed by a sharp drop at 2.5%. This is likely due to the fact that excessive amounts of kudzu root extracts, such as kudzu root, significantly increase the bitterness of the beverage. Therefore, when preparing kudzu root beverages, the optimal additive level is 2.0%.
[0077] 2. Effect of xylitol addition on sensory perception of kudzu root beverage
[0078] With reference to Table 4, sensory analysis of the kudzu root beverages in Examples 6-11 was performed. The results are as follows: Figure 2 shown.
[0079] Depend on Figure 2 It can be seen that: Figure 2 Middle (B) and Figure 2 The middle (C) shows that the addition of xylitol between 2% and 7% has no significant effect on the smell and color of the beverage (P < 0.5), but has a significant effect on the taste ( Figure 2 A) and sensory evaluation ( Figure 2 Middle D) The score increases with the increase of xylitol addition and reaches the highest score when the addition amount is 6.0%.
[0080] 3. Screening of the ratio of four extracts in additives
[0081] (1) Mixture experiment and regression model
[0082] The total amount of additives added was fixed at 2%, the amount of xylitol added was 6%, and the proportions of four extracts (A Pueraria root extract; B Hovenia dulcis extract; C Chrysanthemum extract; D Polygonatum odoratum extract) were adjusted to perform a mixture design. The mixture design level table is shown in Table 5. The specific formula design is shown in Examples 12-31. The response values of 20 groups of Pueraria root beverages in Examples 12-31 were statistically analyzed. The response values include: Y1 taste; Y2 smell; Y3 color; Y4 overall sensory evaluation, and the results are shown in Table 6.
[0083] Table 5 Mixture design level table
[0084] Components Low level (g) High level (g) A Pueraria root extract 4 8 B Hovenia dulcis fruit extract 0.5 4 C Chrysanthemum Extract 0.5 4 D Polygonatum odoratum extract 0.5 4
[0085] Table 6 Response values of Pueraria beverage in Examples 12-31
[0086]
[0087]
[0088] Design Expert was used to establish a prediction model between the ratios of each additive group and the sensory scores. The results are shown in Table 7. The variance analysis of the prediction model for the overall sensory score is shown in Table 8. In Tables 7 and 8, * indicates a significant difference, P < 0.05; ** indicates an extremely significant difference, P < 0.01; and NS indicates not significant.
[0089] Table 7 Prediction model and variance analysis of sensory score results
[0090]
[0091]
[0092] Table 7 shows that the prediction equations of Y2 and Y3 are significant at the 1% level (P<0.01), the prediction equations of Y1 and Y4 are significant at the 5% level (P<0.05), and the correlation coefficient of the model (R 2 ) were 0.7902, 0.9829, 0.8370 and 0.8017, respectively, indicating that the model can better fit the relationship between the proportion of each extract and the sensory score.
[0093] Table 8 Analysis of variance of overall sensory evaluation
[0094] Sources of variance sum of squares degrees of freedom mean square F-number P-value Significance Model 4.17 9 0.4629 4.49 0.0140 * Linear term 1.18 3 0.3935 3.82 0.0465 * AB 0.2016 1 0.2016 1.96 0.1922 NS AC 0.2610 1 0.2610 2.53 0.1426 NS AD 1.36 1 1.36 13.17 0.0046 ** BC 0.0141 1 0.0141 0.1364 0.7196 NS BD 0.6776 1 0.6776 6.58 0.0282 * CD 2.14 1 2.14 20.76 0.0010 ** residual 1.03 10 0.1030 Lack of Fit 0.8323 5 0.1665 4.20 0.0707 NS Pure error r 0.1982 5 0.0396 Total deviation 5.20 19
[0095] Table 8 shows that the P value of the regression model for the overall sensory evaluation was 0.0140 (<0.05, significant). The model's lack-of-fit coefficient was 0.0707, greater than 0.05, indicating a good fit. Furthermore, the P value of the linear term was 0.0465 (<0.05, significant), indicating that A, B, C, and D all had significant effects on the overall sensory evaluation. The interaction terms AD (P < 0.01) and CD (P < 0.01) had highly significant effects on the overall sensory evaluation, while BD (P < 0.05) had a significant effect on the overall sensory evaluation. However, AB, AC, and BC had no significant effects on the overall sensory evaluation.
[0096] (2) Verification experiment
[0097] Based on the prediction model in Table 7, Design Expert was run to set the optimal formulation constraints, as shown in Table 9. Because the beverage is primarily composed of kudzu root extract, the kudzu root extract ratio was set to maximize (within the experimental design range) when setting the constraints, with an importance level of 4. Hovenia dulcis extract, chrysanthemum extract, and polygonatum odoratum extract were set to within the experimental design range, with an importance level of 3. The overall sensory response was set to maximize, with an importance level of 5.
[0098] Table 9 Constraints of the optimal recipe
[0099]
[0100]
[0101] Based on the constraints in Table 9, the model determined the optimal ratio of 6.152g of kudzu root extract, 0.500g of Hovenia dulcis fruit extract, 1.593g of chrysanthemum flower extract, and 1.755g of polygonatum odoratum extract. The model predicted a total sensory score of 2.18. To facilitate actual production, the ratios were fine-tuned to 6.2g, 0.5g, 1.6g, and 1.7g, respectively. Beverages prepared according to these ratios were then subjected to sensory evaluation, resulting in a total sensory score of 2.23±0.21, which was close to the predicted value, demonstrating the rationality of the prediction model. The kudzu root beverage recipe was refined, and based on the amount of water added, the addition levels (w / v) of kudzu root extract, Hovenia dulcis fruit extract, chrysanthemum flower extract, and polygonatum odoratum extract in the kudzu root beverage were 1.24%, 0.10%, 0.32%, and 0.34%, respectively. The xylitol addition level (w / v) was 6%.
[0102] 4. The functional components and antioxidant activity of the optimal compound formula confirmed in 3 and the beverages prepared with only one extract in Comparative Examples 1-4 were compared. The specific testing method is as follows:
[0103] (1) Determination of total phenols
[0104] 1 mL, 2 mL, 3 mL, 4 mL, and 5 mL of gallic acid standard working solution (1 mg / mL) were taken and placed in 100 mL volumetric flasks respectively, and the volume was adjusted to 100 mL with pure water to obtain 10 μg / mL, 20 μg / mL, 30 μg / mL, 40 μg / mL, and 50 μg / mL gallic acid standard solutions. 2 mL of each gallic acid standard solution (blank was replaced with pure water) was taken and added to a 15 mL centrifuge tube, 2 mL of folin phenol reagent (0.25 mol / L) was added, and the mixture was shaken evenly and allowed to stand for 5 min. Then, 6 mL of Na2CO3 solution (16.7%) was added, and the mixture was shaken evenly and allowed to stand in the dark for 1 h. After heating in a 60 ° C water bath for 30 min, the mixture was centrifuged at 4000 r / min for 10 min. The supernatant was taken and the absorbance was measured at 765 nm to draw a standard curve (y = 0.0585x + 0.0124, R 2=0.9986). Take a certain beverage sample and place it in a centrifuge tube, centrifuge it at 4000r / min for 10min, take 0.2mL of the supernatant in a centrifuge tube, add Folin phenol reagent and Na2CO3 solution in sequence, treat it according to the above steps, and measure the absorbance at 765nm. The total phenol content in the sample is calculated according to the following formula: X=m*(8+V) / V. Where: X——total flavonoid content, mg / L; m——the concentration of total phenol in the colorimetric solution converted to gallic acid from the standard curve, μg / mL; V——the volume of the sample, mL. The results are as follows Figure 3 As shown in (A).
[0105] Depend on Figure 3 As shown in (A), the total phenol content in the optimal composite formula reached 294.64±10.15 mg / L, which was second only to the beverage with Pueraria root extract added alone in Comparative Example 1 (384.85±40.35 mg / L), and had no significant difference (P<0.05) from the beverage with Chrysanthemum flower extract added alone in Comparative Example 3 (307.24±16.54 mg / L), and was much higher than the beverage with Hovenia dulcis extract added alone in Comparative Example 2 (190.91±19.81 mg / L) and the beverage with Polygonatum odoratum extract added alone in Comparative Example 4 (82.04±3.93 mg / L).
[0106] (2) Determination of total flavonoids
[0107] Refer to SN / T 4592-2016 (Determination of total flavonoids in exported food) method for determination. Pipette 0.5mL, 1mL, 2mL, 3mL, and 4mL of rutin standard working solution (1mg / mL) and place them in 100mL volumetric flasks respectively. Add anhydrous ethanol to a total volume of 30mL, and add 2mL of aluminum nitrate solution (100g / L) and 2mL of potassium acetate solution (98g / L) in sequence. Shake well and adjust to volume. The concentrations of the series of standard solutions are 5μg / mL, 10μg / mL, 20μg / mL, 30μg / mL, and 40μg / mL, respectively. After standing for 1h, measure the absorbance at 420nm with 30% ethanol solution as blank to draw a standard curve (y=0.0308x-0.0323, R 2 =0.9997). Pipette 10mL of the sample solution to be tested, place it in a 100mL volumetric flask, add anhydrous ethanol to a total volume of 30mL, add 2mL of aluminum nitrate solution and 2mL of potassium acetate solution in sequence, shake well and make up to volume. Let it stand for 1h, and measure the absorbance at 420nm with the blank test solution as a reference. The total flavonoid content in the sample is calculated according to the following formula: X=m*100 / V. Where: X——total flavonoid content, mg / L; m——the concentration of total flavonoids in the colorimetric solution converted to rutin from the standard curve, μg / mL; V——the volume of the sample taken, mL. The results are as follows: Figure 3 As shown in (B).
[0108] Depend on Figure 3 As shown in (B), the total flavonoids in the optimal compound formula reached 167.61±8.02 mg / L, second only to the beverage with chrysanthemum extract added alone in Comparative Example 3 (285.14±9.83 mg / L), and much higher than the beverage with kudzu root extract added alone in Comparative Example 1 (129.53±13.44 mg / L), the beverage with Hovenia dulcis extract added alone in Comparative Example 2 (85.69±8.98 mg / L), and the beverage with Polygonatum odoratum extract added alone in Comparative Example 4 (75.62±5.06 mg / L).
[0109] (3) Determination of total reducing power
[0110] Take 1mL of sample solution, add 2.5mL of phosphate buffer (0.2mol / L, pH 6.6) and 2.5mL of potassium ferricyanide solution (mass concentration 1%), shake evenly and react at 50℃ in a dark place for 30min. Then add 2.5mL of trichloroacetic acid solution (mass concentration 10%) and shake to mix, centrifuge at 5000r / min for 10min, and take 2.5mL of supernatant. Continue to add 0.5mL of FeCl3 solution (0.1%) and 2.5mL of pure water, shake and mix, let it stand for 10min, and measure the absorbance at 700nm with pure water as a reference (A1). Use pure water to replace the sample solution as a blank, and measure the absorbance as A2 after processing according to the above process; use Vc solution of the same concentration as a control. The reducing power of the sample is calculated according to the following formula: total reducing power = A1-A2. The results are as follows Figure 4 As shown in (A).
[0111] Depend on Figure 4 As shown in Figure (A), the total reducing power of the optimal composite formula (0.27±0.02) had no significant difference (P<0.05) from the formulas of Comparative Examples 1-3 in which Pueraria root extract, Hovenia dulcis extract or Chrysanthemum flower extract were added alone. However, it was higher than the formula of Comparative Example 4 in which Polygonatum odoratum extract was added alone and the Vc control (0.15±0.01). Its total reducing power was 80% higher than that of Vc.
[0112] (4) Determination of iron reducing power
[0113] Take 0.5mL of sample solution and 2.5mL of TPTZ working solution (10mmol / L TPTZ solution, 20mmol / L FeCl3·3H2O and 0.3mol / L pH3.6 acetate buffer in a volume ratio of 1:1:10), shake and mix, incubate in a constant temperature water bath at 37℃ for 30min, and measure the absorbance at 593nm (A1). Use pure water instead of sample solution as blank, and measure the absorbance after treatment according to the above process as A2; use Vc solution of the same concentration as control to measure the absorbance as A maxThe relative total reduction rate of the sample is calculated as follows: Relative total reduction rate (%) = (A1-A2) / (A max -A2)*100%. The result is as follows Figure 4 As shown in (A).
[0114] Depend on Figure 4 As shown in (A), the relative total reduction rate in the optimal composite formula (104.56±3.65%) is significantly lower than that in comparative example 1 where kudzu root extract is added alone (112.92±6.57%), and has no significant difference from the beverage in comparative example 2 where Hovenia dulcis extract is added alone and the beverage in comparative example 3 where chrysanthemum extract is added alone, but is higher than the Vc control and the beverage in comparative example 4 where polygonatum extract is added alone.
[0115] (5) DPPH free radical scavenging ability determination
[0116] Take 2mL of sample solution and 2mL of DPPH solution (50μg / mL), shake them evenly, place them in the dark at room temperature for 30 minutes, centrifuge them at 5000r / min for 10 minutes, take the supernatant and measure the absorbance (A1) at 517nm using anhydrous ethanol as a reference. For the blank group, take 2mL of sample solution and 2mL of anhydrous ethanol, shake them evenly, and process them according to the above steps. The absorbance is measured as A2. Take 2mL of anhydrous ethanol and 2mL of DPPH solution, shake them evenly, and process them according to the above steps. The absorbance is measured as A0. Use Vc solution of the same concentration to process the sample and blank solution according to the sample and blank solution treatment process, and measure the absorbance as a positive control. The DPPH free radical scavenging rate of the sample is calculated according to the following formula: DPPH scavenging rate (%) = {1-(A1-A2) / A0}*100%. The results are as follows Figure 4 As shown in (B).
[0117] Depend on Figure 4 As shown in Figure (B), the DPPH·scavenging rates of all formula beverages were significantly lower than that of the Vc control, but the DPPH·scavenging rate of the optimal composite formula (90.83±0.00%) was higher than that of the beverage in comparative example 3 in which chrysanthemum extract was added alone (88.58±1.00%).
[0118] (6)ABTS + Clearance determination
[0119] Weigh 200.0 mg of ABTS and 34.4 mg of potassium persulfate and dissolve them in 50.0 mL of distilled water. Shake well and incubate at room temperature in the dark for 24 hours to prepare the ABTS stock solution. Take an appropriate amount of the ABTS stock solution and dilute it with 95% ethanol to an absorbance (734 nm) of 0.70 ± 0.02. This will serve as the ABTS assay solution. This solution should be prepared freshly before use. Dilute the sample solution 10-fold with pure water, take 0.1 mL of it, add 2 mL of the ABTS assay solution, shake well, incubate at room temperature in the dark for 30 minutes, centrifuge at 5000 rpm for 10 minutes, and measure the absorbance of the supernatant at 734 nm as A1. For the blank control, add 0.1 mL of the diluted sample to 2 mL of pure water. Repeat the remaining steps as with the sample solution. Measure the absorbance as A2. Replace the diluted sample solution with 0.1 mL of pure water and repeat the above steps. Measure the absorbance as A0. Use a Vc solution with the same concentration as the diluted sample solution as a positive control. ABTS clearance rate was calculated as follows: ABTS + · Clearance rate (%) = {1-(A1-A2) / A0}*100%. The results are as follows Figure 4 As shown in (B).
[0120] Depend on Figure 4 (B) shows: ABTS of all formula beverages + The clearance rates were significantly lower than those of the Vc control, but ABTS + The clearance rate (73.74±1.63%) was higher than that of the beverages containing only Hovenia dulcis extract in Comparative Example 2, only Chrysanthemum extract in Comparative Example 3, and only Polygonatum odoratum extract in Comparative Example 4.
[0121] 5. The optimal compound formula confirmed in 3 and the beverages prepared with only one extract in Comparative Examples 1-4 were subjected to intelligent sensory testing. The specific testing methods and test results are shown below:
[0122] (1) Electronic tongue test
[0123] Prepare 0.3mmoL / L tartaric acid and 30mmoL / L potassium chloride as the electronic tongue reference solution. After activating the electronic tongue sensor, take 50mL of sample and place it in the test cup for testing. The sample's Sourness, Bitterness, Astringency, Aftertaste-B, Aftertaste-A, Umami, Richness, and Saltiness are measured. The results are as follows: Figure 5 shown.
[0124] Depend on Figure 5 It can be seen that: Figure 5The taste radar chart in (A) shows that the taste of the optimal compound formula beverage is close to that of Comparative Example 1, both of which have more prominent umami and salty tastes; Comparative Example 3 (chrysanthemum extract) has a smaller sour taste, while Comparative Example 2 (Hovenia dulcis extract) and Comparative Example 4 (Polygonatum odoratum extract) have more prominent sour and bitter tastes.
[0125] The taste of the samples was analyzed using principal component analysis (PCA), and the score graph is shown in Figure 5 In (B), PCA extracted two main principal components, of which principal component 1 (PC1) contributed 57.6% of the variance, and principal component 2 (PC2) contributed 18.0% of the variance, totaling 75.6%, which can represent the sample characteristics. In the score graph, Comparative Examples 2 and 4 are located in the negative area of PC1, separated from other samples far away, indicating that their taste is quite different from other samples; Comparative Example 1, Comparative Example 3 and the optimal compound formula are all located in the positive area of PC1, of which Comparative Example 1 and the optimal compound formula tend to be in the fourth quadrant, indicating that the two have similar tastes, which is consistent with the results of the radar graph. In summary, the overall taste of the optimal compound formula is close to the formula of Comparative Example 1 with Pueraria extract added alone.
[0126] (2) Electronic nose test
[0127] Take 10mL of sample and place it in a 20mL headspace sample bottle. Place it in an 80℃ water bath and keep it warm for 30 minutes. Then quickly test it on the instrument. The injection time is 120s. The data of 89~91s for each sensor is taken as the response value of the sensor. The results are as follows Figure 6 shown.
[0128] Depend on Figure 6 It can be seen that: Figure 6 The odor radar graph in (A) shows that the odor profiles of the samples are similar, but there are significant differences between Comparative Example 2 and the other samples on the W1W and W5S sensors.
[0129] The principal component analysis (PCA) method was used to analyze the response values of each sensor, and the score graph is shown in Figure 6 In (B), PCA extracted two principal components, of which principal component 1 (PC1) contributed 72.7% of the variance, and principal component 2 (PC2) contributed 11.1% of the variance, totaling 83.8%, representing the sample characteristics. In the score plot, Comparative Example 2 is located in the positive region of PC1, far away from the other samples, indicating that its odor is relatively unique, which is consistent with the analysis in the radar plot. The odor of the optimal compound formula is closer to that of Comparative Examples 3 and 1, mainly distributed in the negative region of PC1 and near the center point (0,0), while Comparative Example 4 is distributed in the positive region of PC2. Overall, the odor of the optimal compound formula beverage is similar to that of Comparative Examples 3 and 1.
[0130] The above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Those skilled in the art will readily appreciate that the present invention is susceptible to various modifications and variations. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall be included within the scope of the present invention.
Claims
1. An additive, characterized in that The additives include the following raw material components: Pueraria root extract, Hovenia dulcis fruit extract, Chrysanthemum flower extract and Polygonatum odoratum extract.
2. The additive according to claim 1, wherein The additive comprises the following raw material components in parts by mass: 40-80 parts of Pueraria root extract, 5-40 parts of Hovenia dulcis fruit extract, 5-40 parts of Chrysanthemum flower extract, and 5-40 parts of Polygonatum odoratum extract.
3. The additive according to claim 2, characterized in that The additive comprises the following raw material components in parts by mass: 60-62 parts of Pueraria root extract, 5-6 parts of Hovenia dulcis fruit extract, 15-16 parts of Chrysanthemum flower extract, and 17-18 parts of Polygonatum odoratum extract.
4. A kudzu root beverage, characterized in that The kudzu root beverage comprises a sweetener, water and the additive according to any one of claims 1 to 3.
5. The kudzu root beverage according to claim 4, characterized in that The mass fraction of the sweetener is 2-7 parts, the mass fraction of the water is 100 parts, and the mass fraction of the additive is 0.5-2.5 parts.
6. The kudzu root beverage according to claim 5, characterized in that The mass fraction of the sweetener is 6 parts, the mass fraction of the water is 100 parts, and the mass fraction of the additive is 2 parts.
7. The kudzu root beverage according to claim 4, characterized in that The sweetener includes at least one of xylitol, sucrose and erythritol.
8. A method for preparing a kudzu root beverage according to any one of claims 4 to 7, characterized in that: The following steps are involved: The kudzu root extract, the Hovenia dulcis fruit extract, the chrysanthemum extract, the polygonatum odoratum extract and the sweetener are dissolved in water, filtered, filled, sterilized and cooled to obtain the kudzu root beverage.
9. The method for preparing the kudzu root beverage according to claim 8, wherein: The dissolving temperature is 50-55°C; and / or, The dissolution time is 25 to 35 minutes.
10. The method for preparing the kudzu root beverage according to claim 8, wherein: The sterilization temperature is 85-95°C; and / or, The sterilization time is 25 to 35 minutes.