鲜铁皮石斛汁的提取及其紫色的形成和稳定

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DOI：10.3969/j.issn.1000-9973.2025.08.029

引文格式：，等.鲜铁皮石斛汁的提取及其紫色的形成和稳定[J].中国调味品，2025，50（8）：209-216.LINLL，YANG SY，LIB S，et al.Extractionof fresh Dendrobium officinale juice and formationand stability of itspurple color[J].China Condiment，2025，50（8）：209-216.

Abstract： Dendrobium officinale is a medicinal and edible plant. Fresh Dendrobium officinale has high content of polysaccharides and has medicinal effects such as antioxidation， improving immunity， lowering blood sugar and lowering blood lipid. Taking polysaccharide content and color as the evaluation indexes，the effects of juice extraction methods （pulping and pressing），water addition amount， water bath temperature，water bath time， pH and food additives （acidulant and sweetener） on the quality and color stability of fresh Dendrobium officinale juice are studied. The results indicate that the extraction of polysaccharides from Dendrobium officinale juice by pulping process is the most effctive. When the water addition amount is 1：30 and the pulping time is 45s ，the extraction rate of polysaccharides is 12.4% .The pigment of Dendrobium officinale is mainly anthocyanin，which has the best color when the water bath temperature is 80∘C ，the water bath time is 20min and the pH is4.5.Meanwhile，the addition of sucrose and four kinds of sugar alcohols has a relatively small effect on the color stability of Dendrobium officinale juice. 10% xylitol can be used as the best sweetener for sugar-free Dendrobium officinale juice.

Key Words： Dendrobium officinale； pressing； pulping；polysaccharide； purple color

铁皮石斛（Dendrobiumofficinale）是兰科石斛属植物，又名铁皮兰、黑节草，为药食同源植物，因其具有“益胃生津、滋阴清热”等多种功效，被誉为“九大仙草”之首[1]。（剩余13710字）