关键词: 槲皮素, 羟丙基-β-环糊精, 果冻

Abstract: Quercetin hydroxypropyl-beta-cyclodextrin （Quercetin HP-β-CD） inclusion complex was prepared by solution stirring method. The inclusion conditions were optimized by Box-behnken response surface methodology with the inclusion rate as the evaluation index. Quercetin HP-β-CD was used as the main raw material to prepare a new type of quercetin jelly. The optimum formula was optimized by orthogonal experiment. The results showed that when the ratio of solid to liquid was 1.4∶1.0 （mg/mL）, the embedding temperature was 60 °C, and the embedding time was 122 min, the inclusion ratio of quercetin embedding rate was 66.03%. And the best formula for jelly was quercetin inclusion compound was 1%, and the ratio of carrageenan, konjac gum and xanthan gum in the compound gel was 5∶4∶1, the total gum content was 1.2%, the sugar addition was 20%, and the citric acid addition was 0.10%. The jelly prepared by this formula has uniform color, smooth and delicious, unique flavor of quercetin, as well as certain nutritional value and health care effect.

Key words: quercetin, hydroxypropyl-β-cyclodextrin, jelly