D-最优混料设计优化菊花枸杞饮料配方及其抗氧化活性的研究  

Optimization of drink formula of chrysanthemum and medlar using D-optimal mixture design and its antioxidant activity

作　　者：邹宇[1] 胡立明[2] 胡文忠[1] 何煜波[1] 刘程惠[1] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600 [2]空军勤务学院航空军需系,江苏徐州221006

出　　处：《食品工业科技》2014年第14期241-244,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2012BAD38B05);大连市科技计划项目(2012E13SF106)

摘　　要：优化了菊花枸杞饮料的配方并测定了饮料的抗氧化能力。D-最优混料设计实验结果表明:菊花枸杞饮料的最佳配方为30%菊花提取液、51%枸杞提取液和19%绵白糖溶液。在此条件下,饮料感官评定最大值达到86.20。菊花枸杞饮料浓度为100%时,可清除67.97%的DPPH自由基和51.15%的羟自由基,具有较强的抗氧化活性。本饮料颜色淡黄色,酸甜适中,口感润滑,具有浓郁的菊花和枸杞香味,是一种绿色、营养、健康的保健饮品。Drink formula of chrysanthemum and medlar was optimized and its antioxidant activity was determined. By D-optimal mixture design,the best drink formula of chrysanthemum and medlar was..30% of chrysanthemum extract,51% of medlar extract and 19% of soft sugar solution. In this condition,the maximum value of sensory evaluation of drink was 86.20. At concentration of 100%,the drink could eliminated 67.97% DPPH radicals and 51.15% hydroxyl radicals and showed strong antioxidant activity. This drink was yellow,sweet and sour moderate,taste lubrication,with rich chrysanthemum and medlar fragrance. Thus,this drink would be a green, nutritive and healthy functional beverage.

关 键 词：菊花 枸杞 D-最优混料设计 抗氧化活性 

分 类 号：TS201[轻工技术与工程—食品科学]