在当前全球范围内，糖尿病已经成为一种严重的慢性疾病，其发病率不断增加与现代生活方式和不健康饮食习惯有着密切的关系。因此，对于预防和管理糖尿病，降低血糖水平显得尤为重要。人参花是一种珍贵的植物，含有人参皂苷、多糖、蛋白质、黄酮等多种功效成分，具有类似人参的功效，如抗氧化、抗疲劳和降血糖等。人参花味苦、性偏凉。已有报道利用人参花研究的发酵饮品、人参花大枣复合饮料、人参花菊花复合饮料等。因此，本研究以人参花为主要原料，探究其与其他原料复合时对α-葡萄糖苷酶的抑制作用；通过添加食品添加剂制备人参花复合饮品；并进行饮品成分、营养素、风味等分析；最终对生产饮品的工厂进行初步设计。研究结果如下：

1. 原料筛选及样品液的制备。依据对α-葡萄糖苷酶的抑制作用，本研究从人参花等15种原料中通过单一以及复合等方式筛选出最佳原料组合样品液。结果得出，以人参花、山楂、苦瓜和玉米须四种原料组合制备的样品液对α-葡萄糖苷酶有最佳的抑制效果，抑制率达96%。此时样品液中功效成分含量总糖为8.318±0.312 mg/mL、总皂苷为7.628±1.362 μg/mL、总黄酮为1.078±0.2 mg/mL以及总酚为19.282±0.540 mg/mL。相关性分析得出，α-葡萄糖苷酶的抑制率与人参花样品液中总皂苷和总酚含量呈显著正相关（P < 0.05）。

2. 人参花复合饮品的制备及配方优化。以感官评分为指标，在上述确定得出的四种原料组合样品液以及人参花单一样品液为基础，考察不同食品添加剂不同添加量对人参花饮品的感官影响；并在单因素试验结果基础上利用响应面法优化饮品的配方。结果得出，当食品添加剂复合使用时，感官评分优于添加剂单独使用时的效果；复合的甜味剂为木糖醇和麦芽糖，比例为8:2；复合的酸味剂为柠檬酸和苹果酸，比例为4:6；复合的酶为木瓜蛋白酶和中性蛋白酶，比例为8:2。人参花饮品响应面法优化最佳配方为：甜味剂添加量4.75%、酸味剂添加量0.06%、酶添加量0.09%。人参花复合饮品响应面法优化最佳配方为：甜味剂添加量5.14%、酸味剂添加量0.06%、酶添加量为0.04%。

3. 人参花饮品中功效成分及营养素等分析。研究了优化条件下制备的人参花饮品对α-葡萄糖苷酶的抑制作用；测定了功效成分、营养素等指标；并利用电子鼻和电子舌对饮品风味进行了分析。结果得出，人参花饮品与人参花复合饮品对α-葡萄糖苷酶的抑制率分别达到57.14%和65.77%，与阿卡波糖2.0-2.5 mg/mL浓度抑制率接近；人参花饮品中功效成分含量总皂苷为7.410±0.37 μg/mL、总黄酮为0.389±0.15 mg/mL、总酚为5.718±0.72 mg/mL、总糖为3.928±0.79 mg/mL；人参花复合饮品中功效成分含量总皂苷为7.147±0.38 μg/mL、总黄酮为1.08±0.22 mg/mL、总酚为8.257±0.70 mg/mL、总糖为3.818±0.71 mg/mL。营养素测定得出，人参花饮品及人参花复合饮品中蛋白质含量均为0.1 mg/100 mL、脂肪含量均为0 mg/100 mL、碳水化合物含量分别为3.87 mg/100 mL和3.64 mg/100 mL、钠含量分别为14 mg/100 mL和8 mg/100 mL、能量分别为67 KJ/100 mL和64 KJ/100 mL，符合低糖、低脂、低能量饮品；电子鼻和电子舌分析发现人参花饮品和人参花复合饮品的风味、滋味存在差异；人参花复合饮品中苦涩味比人参花饮品有所降低，并以甜味和酸味为主要特征。

4. 年产2000吨人参花复合饮品工厂设计。进行了厂址选择，设计了工厂布局、工艺流程，进行了物料衡算、设备选型；设计了生产车间布局；进行了水电汽估算；经济技术分析得出，年产2000吨人参花复合饮品工厂，全厂年总投资为1162万元，每年产值为4000万元，全厂年纯利润为1576.3万元，预计工厂投资回收期为3年。

In the current global scale, diabetes has become a serious chronic disease, its increasing incidence is closely related to modern lifestyles and unhealthy eating habits. Therefore, for the prevention and management of diabetes, lowering blood sugar levels is particularly important. Ginseng flower is a precious plant, containing ginsenosides, polysaccharides, proteins, flavonoids and other functional components, with similar effects, such as anti-oxidation, anti-fatigue and lowering blood sugar. Ginseng flowers taste bitter and cool. There have been reports on the use of ginseng flower research fermented drinks, ginseng flower jujube complex drink, ginseng flower chrysanthemum complex drink and so on. Therefore, in this study, ginseng flower was used as the main raw material to explore its inhibition effect on α-glucosidase when combined with other raw materials. The ginseng flower complex drink was prepared by adding food additives. The ingredients, nutrients and flavor of the beverage were analyzed. Finally, the preliminary design of the factory for the production of drinks was carried out. The results are as follows:

1. Screening of raw materials and preparation of sample solution. According to the inhibition effect of α-glucosidase, the best combination of raw materials was selected from 15 raw materials such as ginseng flower by single and compound methods. The results showed that the sample solution prepared by the combination of ginseng flower, hawthorn, bitter melon and corn beard had the best inhibition effect on α-glucosidase, and the inhibition rate was 96%. At this time, the content of functional components in the sample solution was 8.318±0.312 mg/mL, 7.628±1.362 μg/mL, 1.078±0.2mg/mL, and 19.282±0.540 mg/mL. Correlation analysis showed that α-glucosidase inhibition rate was significantly positively correlated with total saponins and total phenol contents in ginseng flower sample liquid (P < 0.05).

2. Preparation and formulation optimization of ginseng flower complex drink. The sensory effects of different food additives on ginseng flower drink were investigated based on the four kinds of raw material combination sample solution and ginseng flower single sample solution. On the basis of single factor test results, response surface method was used to optimize the formula of the beverage. The results showed that when food additives were used together, the sensory score was better than that when additives were used alone. The compound sweeteners were xylitol and maltose, the ratio was 8:2. The compound sour agent was citric acid and malic acid, the ratio was 4:6; The complex enzymes were papain and neutral protease with a ratio of 8:2. The optimal formula of ginseng flower drink by response surface method was as follows: sweetener content 4.75%, acid flavor content 0.06%, enzyme content 0.09%. The optimal formula of ginseng flower complex drink by response surface method was as follows: sweetener content was 5.14%, sour agent content was 0.06%, enzyme content was 0.04%.

3. Analysis of functional components and nutrients in ginseng flower drinks. The inhibitory effect of ginseng flower drink prepared under optimized conditions on α-glucosidase was studied. The indexes of functional components and nutrients were determined. The flavor of the beverage was analyzed by electronic nose and electronic tongue. The results showed that the α-glucosidase inhibition rates of ginseng flower drink and ginseng flower compound drink were 57.14% and 65.77%, respectively, which were close to the inhibition rates of acarbose concentration of 2.0-2.5 mg/mL. The contents of total saponins, total flavonoids, total phenols and total sugars were 7.410±0.37 μg/mL, 0.389±0.15 mg/mL, 5.718±0.72 mg/mL and 3.928±0.79 mg/mL respectively. The contents of total saponins, total flavonoids, total phenols and total sugars were 7.147±0.38 μg/mL, 1.08±0.22 mg/mL, 8.257±0.70 mg/mL and 3.818±0.71 mg/mL respectively. Nutrient measurements showed that, The protein content of ginseng flower drink and ginseng flower complex drink were 0.1 mg/100 mL, fat content was 0 mg/100 mL, carbohydrate content was 3.87 mg/100 mL and 3.64 mg/100 mL, and sodium content was 14 mg/100 mL and 8 mg/100 mL, respectively mL and energy are 67 KJ/100 mL and 64 KJ/100 mL respectively, which is in line with low sugar, low fat and low energy drinks. Electronic nose and electronic tongue analysis showed that the flavor and taste of ginseng flower drink and ginseng flower compound drink were different. The bitter and astringent taste of ginseng flower compound drink is less than that of ginseng flower drink, and the main characteristics are sweet and sour taste.

4. Design of ginseng flower compound beverage factory with an annual output of 2000 tons. The factory site was selected, the factory layout and process were designed, and the material balance and equipment selection were carried out. Design the layout of production workshop; The estimation of water, electricity and steam is carried out. Economic and technical analysis shows that the annual output of 2000 tons of ginseng flower complex drinks factory, the total annual investment of the factory is 11.62 million yuan, the annual output value is 40 million yuan, the annual net profit of the factory is 15.76 million yuan, and the payback period of the factory investment is expected to be 3 years.

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