摘要：以苦荞多肽为原料，制备一款苦荞多肽饮料。为解决饮料口感差的问题，添加不同茶种类和甜味剂来改善苦味；通过离心沉淀率作为指标得到最适稳定剂，来提高稳定性；以感官评价得分为指标，根据单因素实验结果进行正交试验得到各参数最佳配比；通过顶空固相微萃取-气质联用法（HS-SPME-GC-MS）得到饮料中的风味物质。结果表明：茶叶为玫瑰干花，甜味剂为甘氨酸时味道甘甜；添加海藻酸钠时，稳定性较好；通过正交试验得到的最佳配方为添加2.0%玫瑰干花含量、1.0%甘氨酸和0.05%海藻酸钠时，感官评分为90 分，此时饮料口感最佳。在此条件下，饮料中芳香成分为28 种，主要为苯乙醇，含量为24.19%，有一定的玫瑰香气。通过此工艺制备出的饮料口味较好，可为苦荞多肽产品的开发提供一定参考。
Product Optimization and Aroma Composition Analysis of Buckwheat Polypeptide Oral Liquid
LV Si-yan，MA Ting-jun*
（College of Food Science and Engineering，Beijing University of Agriculture，Beijing 102206，China）
Abstract: Buckwheat peptides were used as the raw material to prepare an oral liquid with good taste and efficacy.To solve the poor taste of the oral solution，the most suitable tea type and sweetener were added to improve thebitterness；the optimum stabilizer was obtained by centrifugal sedimentation rate as an indicator to improve stability；the best ratio of each parameter was obtained by orthogonal tests based on the results of single- factor experimentswith sensory evaluation scores；the flavour substances in the oral solution were obtained by headspace solid- phasemicroextraction- gas chromatography. The results showed that the tea was dried rose flowers and the sweetness wassweet when the sweetener was glycine； the stability was better when sodium alginate was added； the bestformulation obtained by orthogonal test was when 2.0% dried rose flowers content，1.0% glycine and 0.05% sodiumalginate were added，and the sensory score was 90，at which time the oral liquid had the best taste. Under theseconditions，the oral liquid had 28 aromatic components，mainly phenylethyl alcohol content of 24.19% ，andtherefore had a certain rose aroma. Through this process to prepare the oral liquid with taste better， it can providesome reference for the development of buckwheat peptide products.
Key words: buckwheat peptides；oral liquid；taste；gas chromatography-mass spectrometry（gc-ms）；aromaticcomposition
中图分类号：TS272.4 文献标志码：A 文章编号：1007-7871（2023）02-0052-06