摘要:在单因素的基础上建立了一个以黄酮得率为目标值，以液料比、pH值和酶解温度为因素的数学模型，方差分析表明拟合较好。通过对回归方程优化计算，得到提取的最佳工艺条件为液料比10.3mL/g、pH值4.8和酶解温度42.3℃。对所建立的数学模型进行了试验验证。在最优条件下，得到黄酮的得率为2.11%，与理论值2.10%基本一致。桂花白灵菇复合保健饮料的最佳配方为配比2:1、混合液所占饮料比1:10、白砂糖添加量10%和柠檬酸添加量0.12%；桂花蟹味菇复合保健饮料的最佳配方为配比2:1、混合液所占饮料比1:10、白砂糖添加量10%、蜂蜜添加量0.6%和柠檬酸添加量0.10%；桂花红枣复合保健饮料的最佳配方为配比2:1、混合液所占饮料比1:10、白砂糖添加量10%、蜂蜜添加量0.6%和柠檬酸添加量0.10%，此时产品综合品质最优。　

关键词：桂花；白灵菇；蟹味菇；红枣；黄酮；复合保健饮料

Abstract:The influences of solvent to material ratio, pH value and enzymolysis temperature on the yield of the flavonoids from Osmanthus fragrans with the cellulase-assisted extraction technique were studied according to the Box-Behnken experimental design based on the single factor experiments. One mathematical model established and analyzed by response surface methodology was adequate to describe the relationships between the studied factors and the response of the polysaccharide extraction yield. Based on the canonical analysis, the optimum extraction conditions were obtained as follows: solvent to material ratio 10.3mL/g, pH value 4.8 and enzymolysis temperature 42.3℃. Under the optimized extraction conditions, it can be included that the extraction yield is 2.11%, which is close to the estimated value 2.10% attained by using regression model. This model can be used to predict the experiment results well. The best recipe of compound health beverage of Osmanthus fragrans and Pleurotus nebrodensis was volume of Osmanthus fragrans to volume of Pleurotus nebrodensis 2:1, mass of mixed liquor to mass of total beverage 1:10, sucrose amount 10% and citric acid amount 0.12%. The best recipe of compound health beverage of Osmanthus fragrans and Hypsizygus marmoreus was volume of Osmanthus fragrans to volume of Hypsizygus marmoreus 2:1, mass of mixed liquor to mass of total beverage 1:10, sucrose amount 10% , honey additive volume 0.6%, and citric acid amount 0.10%. The best recipe of compound health beverage of Osmanthus fragrans and Jujube was volume of Osmanthus fragrans to volume of Jujube 2:1, mass of mixed liquor to mass of total beverage 1:10, sucrose amount 10% , honey additive volume 0.6%, and citric acid amount 0.10%.

Keywords: Osmanthus fragrans; Pleurotus nebrodensis; Hypsizygus marmoreus; Jujube;   Flavonoids; Compound health beverage