Optimization Of Cistanche-Lingwu Long Jujube Beverage Formulation By Fuzzy Mathematical Sensory Evaluation Combined With Response Surface Method And Its Antioxidant Activity Analysis Ⅱ

2 Results and analysis

2.1 Single factor experimental results

2.1.1 Effect of the additional amount of Cistanche deserticola juice on the sensory score of compound beverages 

When the additional amount of Lingwu Changzao juice is 40%, the additional amount of The impact of composite beverage sensory scores is shown in Figure 2. As the amount of Cistanche deserticola juice added increases,

In addition, the sensory scores of compound beverages showed a trend of first increasing and then rapidly decreasing.

When a small amount of Cistanche deserticola juice is added, the taste level is not prominent, which affects the overall score of the compound beverage. Since Cistanche deserticola has a slightly bitter taste, when a high amount of Cistanche deserticola juice is added, the bitterness is too prominent and the taste is disharmonious. Therefore, 15% was selected as the optimal addition amount of Cistanche deserticola juice for further optimization experiments. When the additional amount of cistanche deserticola juice is 15%, the additional amount of xylitol is 6%, and the additional amount of citric acid is 0.12%, the effects of different additional amounts of jujube juice on the sensory score of the compound beverage are shown in Figure 3. As the amount of Lingwu Changzao Juice added increased, the sensory score of the compound beverage showed a trend of first increasing rapidly and then slowly decreasing. When the added amount of jujube juice is high, part of the smell and taste of cistanche deserticola juice is masked, so the sensory score decreases. When the Lingwu Changzao Juice was added at 40%, the sensory score was better, so 40% of the Lingwu Changzao Juice was selected for further optimization experiments.

2.2.3 Effect of xylitol addition amount on the sensory score of compound beverages

When the added amount of Lingwu jujube juice is 40%, the added amount of Cistanche deserticola juice is 15%, and the added amount of citric acid is 0.12%, the effects of different xylitol added amounts on the sensory score of the compound beverage are shown in Figure 4. When the amount of xylitol added is gradually increased from 2% to 6%, the sweetness of the compound beverage gradually changes from slightly sweet to moderately sweet and refreshing. If the amount of xylitol is continuously increased, the compound beverage gradually becomes too sweet. , affecting the coordination of taste. Therefore, the xylitol addition amount of 6% was selected for further optimization experiments.

When the additional amount of Lingwu jujube juice is 40%, the additional amount of Cistanche deserticola juice is 15%, and the additional amount of xylitol is 6%, the effects of different citric acid addition amounts on the sensory score of the compound beverage are shown in Figure 5. When the amount of citric acid added gradually increases from 0.04% to 0.16%, the taste of the compound beverage gradually changes from sweet to soft. If the amount of citric acid added continues to increase, the sugar-acid ratio of the compound beverage will be uncoordinated, affecting the taste. Therefore, the citric acid addition amount of 0.16% was selected for further optimization experiments.

HOW TO TAKE CISTANCHE TO GET SATISFIED RESULTS

Cistanche is a well-known tonic herb that can nourish and protect the kidneys. In traditional Chinese medicine theory, Cistanche is the best herb for kidneys.Cistanche is rich in echinacoside, acteoside, and flavonoids.These effective ingredients in Cistanche can reduce kidney cell apoptosis and increase kidney cell proliferation. 

2.3 Response surface optimization test results

Divide the number of votes for each influencing factor of each sample by the total number of people participating in the evaluation, 10, to get each fuzzy matrix A1~A29. Taking sample No. 1 as an example, the number of people who evaluated the taste is 6 people selected as excellent and 2 people selected as good. , 2 people choose, 0 choose poorly, then A taste = (0.6, 0.2, 0.2, 0), similarly, A color = (0.5, 0.4, 0.1, 0), A tissue status = (0.5, 0.5, 0, 0), A smell = (0.6, 0.4, 0, 0), from which the matrix A1 can be obtained:

A1 =

0.6 0.2 0.2 0

0.5 0.4 0.1 0

0.5 0.5 0 0

0.6 0.4 0 0

In the same way, A1~A29 can be obtained. According to the fuzzy mathematical calculation principle and the weight set R = (R1, R2, R3, R4) = (0.37, 0.24, 0.16, 0.23), and according to the matrix multiplication method, the comprehensive sensory evaluation set of each sample (Y1) = R× A1=(0.56, 0.342, 0.098, 0), multiply the fuzzy relationship comprehensive evaluation set by the corresponding scores of each grade (excellent: 90, good: 70, medium: 50, poor: 30), and then add them up to get each Fuzzy sensory comprehensive score of each sample. The response surface experimental design, fuzzy mathematical sensory evaluation results, comprehensive sensory evaluation set, and comprehensive score are shown in Table 4.

Fig.6 Response surface of the effect of the two-factor interaction on sensory quality

In the same way, A1~A29 can be obtained. According to the fuzzy mathematical calculation principle and the weight set R = (R1, R2, R3, R4) = (0.37, 0.24, 0.16, 0.23), and according to the matrix multiplication method, the comprehensive sensory evaluation set of each sample (Y1) = R× A1=(0.56, 0.342, 0.098, 0), multiply the fuzzy relationship comprehensive evaluation set by the corresponding scores of each grade (excellent: 90, good: 70, medium: 50, poor: 30), and then add them up to get each Fuzzy sensory comprehensive score of each sample. The response surface experimental design, fuzzy mathematical sensory evaluation results, comprehensive sensory evaluation set, and comprehensive score are shown in Table 4.

It can be seen from the experimental data in Tables 4 and 5 that the model established using the response surface method has a significant (P < 0.01) lack of fit term, which indicates that the regression equation fits the experimental data well and the equation is available. The influence of each factor on the sensory score of Cistanche deserticola and jujube juice compound beverage is in order: citric acid addition amount > Cistanche deserticola juice addition amount > xylitol addition amount > long jujube juice addition amount; one-time items A and D have

The sensory score of the compound beverage has an extremely significant impact. B and C have a significant impact on the sensory score of the compound beverage. The quadratic items A2, B2, C2, and D2 all have an extremely significant impact on the sensory score of the compound beverage. The interaction term CD has a significant impact on the sensory score of the compound beverage. The influence is extremely significant, and AB and BC have significant effects. The regression fitting equation according to the response surface method is:

Y=80.32 + 0.88A- 0.44B- 0.54C- 1.24D + 0.82AB- 0.045AC +0.665AD+0.73BC+0.015BD-1.08CD-0.291A2-3.17B2-7.58C2-

6.97D2 has an adjusted coefficient of determination R2adj =0.9799, indicating that the model can explain 97.99% of the response value changes, so the model has a good fit and can predict the sensory scores of the Cistanche deserticola and jujube compound beverage under different ratios. According to the regression, The model predicts that the optimal ratio is: Cistanche deserticola juice addition amount 15.67%, jujube juice addition amount 39.44%, xylitol addition amount 5.93%, citric acid addition amount 0.117%. Under this condition, the composite beverage sensory score was 80.359.

Figure 6a shows the effect of the interaction between the additional amount of Cistanche deserticola juice and the additional amount of jujube juice on the sensory score. Figure 6b shows the interaction effect between the additional amount of Cistanche deserticola juice and the additional amount of xylitol on the sensory score. Figure 6c shows the interaction between the additional amount of Cistanche deserticola juice and the additional amount of xylitol on the sensory score. The interaction effect of citric acid addition amount on sensory score. Figure 6d shows the interaction effect of jujube juice addition amount and xylitol addition amount on the sensory score. Figure 6e shows the interaction effect of jujube juice addition amount and citric acid addition amount on the sensory score. The influence of sensory score, Figure 6f shows the interaction effect of xylitol addition amount and citric acid addition amount on sensory score. Figure 6f has a steep slope, indicating that the interaction between the two factors of xylitol addition and citric acid addition has a significant impact on the sensory score. The appropriate "sugar-acid ratio" is a significant factor affecting the taste of the Cistanche deserticola and jujube compound beverage.

Based on the model prediction values and combined with actual operability, the optimal ratio was adjusted to 16% Cistanche deserticola juice addition, 40% Zajube juice addition, 6% xylitol addition, and 0.12% citric acid addition. Under this condition, the composite beverage sensory score predicted value was 80.28. Through 5 experimental verifications, the average sensory score is 80.04, and the relative error between the theoretical value and the experimental value is as small as 0.3%. The process formula optimized by the response surface optimization method has practical application value.

2.4 Analysis of nutritional quality and antioxidant activity of Cistanche deserticola and jujube compound beverage

Polysaccharides are an important indicator that affects the comprehensive quality of Lingwu jujube [14, 23], and are also the main components that influence the functional effects of Cistanche deserticola [9, 11, 24]. Plant polysaccharides participate in the physiological metabolism of the body and exert antioxidant, Functional effects such as hypoglycemia, immune regulation, anti-tumor,, and anti-inflammatory [25], can directly or indirectly eliminate free radicals, thereby exerting antioxidant activity and avoiding the occurrence of various diseases in the body. Its antioxidant properties have the characteristics of multiple pathways, multiple targets, and multiple effects [26].

This article measured and analyzed the total polysaccharides, polyphenols, flavonoid content, and in vitro antioxidant activity of the Cistanche deserticola and jujube compound beverage prepared under optimal formula conditions. The results showed that the polysaccharide content in the compound beverage was 2.07 mg/mL, and the total phenolic content was 2.07 mg/mL. The content is 0.25mg/mL, the flavonoid content is 0.09mg/mL, the total antioxidant activity is equivalent to 0.91μmol FeSO4 per ml of compound beverage, the hydroxyl radical scavenging power is equivalent to 0.7mgVC per ml of compound beverage, and the superoxide anion radical The scavenging power is equivalent to 0.112mgVC per milliliter of compound beverage, which has good antioxidant capacity.

3 Conclusion

Using Ningxia's characteristic plant resources Cistanche deserticola and Lingwu jujube as raw materials, a Cistanche deserticola and jujube compound beverage was produced. Single-factor experiments and response surface analysis methods were used, and fuzzy mathematical sensory scores were used as response values to determine the best technological formula for adding Cistanche deserticola juice. The added amount of jujube juice is 16%, the added amount of jujube juice is 40%, the added amount of xylitol is 6%, and the added amount of citric acid is 0.12%. The Cistanche deserticola Changzao compound prepared under these conditions

The combined beverage has a polysaccharide content of 2.07mg/mL, a total phenolic content of 0.25mg/mL, a flavonoid content of 0.09mg/mL, a total antioxidant activity of 0.91umolFeSO4/mL, and a hydroxyl radical scavenging capacity of 0.7mgVC/mL. , the superoxide anion radical scavenging power is 0.112mgVC/mL. The Cistanche deserticola and jujube compound beverage optimized and prepared according to this experiment is bright in color, has the unique smell of Cistanche deserticola and jujube, is sour and sweet, is rich in polysaccharides and other nutrients, and has good antioxidant activity and strong hydroxyl radical scavenging ability.

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