黑蒜鸡枞菌复合饮料的制备及其清除自由基活性  

Preparation and scavenging free radical activity of compound beverage with black garlic and Termitomyces albuminosus

作　　者：刘静 李湘利 赵强 魏海香 吴淑华 马龙传 LIU Jing;LI Xiangli;ZHAO Qiang;WEI Haixiang;WU Shuhua;MA Longchuan(Department of Life Science and Engineering, Jining University, Jining Engineering and Tech no logy Research Cen ter for Special Agricultural Products High Value Processing,Qufu 273155;Shandong Engineering and Technology Research Centre for Garlic, Jining 272200)

机构地区：[1]济宁学院生命科学与工程系济宁市特色农产品高值化加工工程技术研究中心,曲阜273155 [2]山东省大蒜工程技术研究中心,济宁272200

出　　处：《食品科技》2019年第3期102-107,共6页Food Science and Technology

基　　金：国家星火计划项目(2015GA740023);山东省高等学校科研发展计划项目(J18KA168);山东省农业科技成果转化资金项目(2015NZ08)

摘　　要：黑蒜和鸡枞菌具有较高的营养和保健价值,以黑蒜和鸡枞菌为主要原料,采用单因素实验和正交实验的方法制备复合饮料,并以Vc为对照,研究了复合饮料对DPPH·、O_2~—·、·OH、H_2O_2、ABTS^+·的清除作用。结果表明:黑蒜与鸡枞菌的较优配比为1:2、1:3、1:4,较适宜的糖酸添加量为5%的白砂糖和0.15%的柠檬酸,复合稳定剂为黄原胶:CMC=1:1,添加量为0.20%;Vc与不同配比复合饮料对DPPH·、O_2~—·、·OH、H_2O_2、ABTS^+·的清除顺序依次为Vc>1:4的复合饮料>1:3的复合饮料>1:2的复合饮料。该制备工艺简单易操作,产品自由基清除能力强,可为工业化生产提供参考依据。Black garlic and Termitomyces albuminosus had a high health and nutritional value.The beverage using black garlic and Termitomyces albuminosus as the main materials was studied by single factor experiment and orthogonal experiment and the scavenging ability of DPPH·radical,superoxide radical,hydroxyl radical,H2O2 and ABTS+·radical was researched with Vc as control.The results showed that the compound beverage with a ratio of 1:2,1:3,1:4 were obtained by sensory evaluation.The most consistent of sweet and sour taste were 5%sugar and 0.15%citric acid,and the content of stabilizer composed with xanthan gum:CMC=1:1 was 0.20%.The DPPH·radical,superoxide radical,hydroxylradical,H2O2and ABTS+·radical scavenging ability was in sequence of Vc>1:4 compound beverage>1:3compound beverage>1:2 compound beverage.This preparation technology has the advantages of simple,easy operation and the beverage reflects strong antioxidant activity,which can provide reference for industrial production.

关 键 词：黑蒜 鸡枞菌 功能饮料 抗氧化性 自由基 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]