灵芝茶的研制及其保健功能的研究  

Development and Functional Properties of the Ganoderma lucidum Tea

作　　者：周建芹 罗建平[1] 朱羽[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2004年第10期123-125,共3页Food Science

摘　　要：以灵芝、茶、枸杞为主要原料研制了一种适合中老年人群的保健饮品。在正交试验的基础上,以多糖含量和感官评价为考察指标确定了灵芝茶的最佳配方为:灵芝30.8%、枸杞23.1%、绿茶46.1%,最佳生产工艺条件为:温度90℃,提取4h。研究了灵芝茶在体外清除羟基自由基和超氧自由基的能力,结果表明灵芝茶具有较好的清除自由基的活性。This paper concerns with the development process of a functional beverage for middle- and old-aged persons withGanoderma lucidum, Lycium barbarum and green tea as the raw material. With the polysaccharide content and sensory evaluationas the evaluation criterion, the optimal recipe was 30.8% Ganoderma lucidum of the total raw material, 23.1% Lycium barbarumand 46.1% green tea. The free-radical scavenging activities were investigated for Ganoderma lucidum tea and it is found that thebeverage showed high hydroxyl radical and superoxide radical scavenging activities.

关 键 词：灵芝茶 配方 清除自由基 

分 类 号：S567.31[农业科学—中草药栽培]