银耳茶的研制及其抗自由基的研究  

Development and functional properties of the tremella tea

作　　者：颜军[1] 郭晓强[1] 邬晓勇[1] 徐光域[1] 李晓光[1] 苟小军[1] 

机构地区：[1]成都大学中药化学实验室,成都610106

出　　处：《食品科技》2006年第10期205-207,共3页Food Science and Technology

基　　金：四川省中医药管理局重点及专项项目(2003C001)

摘　　要：以银耳、茶、枸杞为主要原料研制了一种保健饮品。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银耳茶的最佳配方为银耳58.3%、枸杞8.4%、绿茶33.3%,最佳生产工艺条件为温度90℃,提取5h。研究了银耳茶在体外清除羟基自由基和超氧自由基的能力,结果表明银耳茶具有较好的清除自由基的作用。The paper concerns with the development process of a functional beverage with tremella, medlar and green tea as the raw material. With the polysaccharide content and sensory evaluation as the evaluation criterion, the optimal recipe is 58.3% tremella, 8,4% medlar and 33.3% green tea. The free-radical scavenging activities were investigated for tremella tea and it is found that the beverage showed high hydroxyl radical and superoxide radical scavenging activities.

关 键 词：银耳茶 多糖 清除自由基 

分 类 号：TS272[农业科学—茶叶生产加工]