| 刊名 | Medicinal Plant |
| 作者 | Qi HUANG， Jiansen XU， Shenggao YIN， Ruomin CHENG， Hailin LU |
| 作者单位 | Baise Traditional Chinese Medicine Hospital； Guangxi University of Chinese Medicine |
| DOI | DOI: 10.19600/j.cnki.issn2152-3924.2025.06.006 |
| 年份 | 2025 |
| 刊期 | 6 |
| 页码 | 28-31，34 |
| 关键词 | Loquat leaf, Total triterpenes, Orthogonal design, Preparation technology, Hypoglycemic effect |
| 摘要 | [Objectives] To optimize the formulation of loquat leaf hypoglycemic solid beverage. [Methods] Using sensory evaluation scores based on product appearance (granularity), solution state, odor, and taste as the evaluation indicators, the formulation of the loquat Leaf hypoglycemic solid beverage was optimized by an L9(34) orthogonal design. [Results] The optimal formulation for the loquat leaf triterpenoid solid beverage was as follows: a 1：13 ratio of the main ingredient to the excipient blend (maltodextrin：mannitol = 2.2：12); and mogrosides content at 0.20%. [Conclusions] The optimal formulation for the loquat leaf triterpenoid solid beverage, obtained in this study, is scientifically sound and practical. It can serve as a valuable reference for the future product development and utilization of loquat leaf resources. |
