西藏大学学报（自然科学版）
西藏大學學報（自然科學版）
서장대학학보（자연과학판）
JOURNAL OF TIBET UNIVERSITY
2015年
1期
26-29,38
,共5页
西藏卷叶黄精%水提物%功能饮品
西藏捲葉黃精%水提物%功能飲品
서장권협황정%수제물%공능음품
Polygonatum cirrhifolium%Water-soluble substance%functional drinks
研究采用热回流水提方法，提取西藏药用植物卷叶黄精（Polygonatum cirrhifolium）的根部水提物，对其进行功能食品开发的初步研究。结果显示，西藏卷叶黄精根水提取物酸甜可口适合开发功能饮品，其微生物指标和理化指标均符合国家相关标准。实验随机抽取80名学生对卷叶黄精根水提物饮料的组织外观、风味、酸甜度、口感和后味等指标进行了评分。结果表明组织外观、风味和口感得到了较高的分数，而甜酸度和后味还有待改进。
研究採用熱迴流水提方法，提取西藏藥用植物捲葉黃精（Polygonatum cirrhifolium）的根部水提物，對其進行功能食品開髮的初步研究。結果顯示，西藏捲葉黃精根水提取物痠甜可口適閤開髮功能飲品，其微生物指標和理化指標均符閤國傢相關標準。實驗隨機抽取80名學生對捲葉黃精根水提物飲料的組織外觀、風味、痠甜度、口感和後味等指標進行瞭評分。結果錶明組織外觀、風味和口感得到瞭較高的分數，而甜痠度和後味還有待改進。
연구채용열회류수제방법，제취서장약용식물권협황정（Polygonatum cirrhifolium）적근부수제물，대기진행공능식품개발적초보연구。결과현시，서장권협황정근수제취물산첨가구괄합개발공능음품，기미생물지표화이화지표균부합국가상관표준。실험수궤추취80명학생대권협황정근수제물음료적조직외관、풍미、산첨도、구감화후미등지표진행료평분。결과표명조직외관、풍미화구감득도료교고적분수，이첨산도화후미환유대개진。
The water-soluble substances of Polygonatum cirrhifolium roots was extracted by using the hot reflux extraction method and preliminary study on the development of its functional drinks was carried out. The results showed that the sweet and tasty water-soluble substances was appropriate for development of functional drinks and its microbial, physical and chemical indices were in line with the national standards of functional drinks. The tissue appearance, special flavor, sweet and sour degrees,taste and the remaining taste indices of the water-soluble drink extracted from Polygonatum cirrhifolium roots were scored based on the questionnaire survey of about 80 students. The result showed that tissue appearance, special flavor, and taste were got a higher score, however, the sweet and sour degrees and the remaining taste need to be improved.
