茶梗-竹叶提取物固体复合饮料制作及抗氧化效果研究  

Preparation of tea stem-bamboo leaf extract solid beverage and its antioxidant activity

作　　者：罗学平[1,2] 李丽霞 先元华[1,2] 焦文文[1] 周黎军 LUO Xueping;LI Lixia;XIAN Yuanhua;JIAO Wenwen;ZHOU Lijun(Modern Agricultural College,Yibin Vocational and Technical College,Yibin 644000;Sichuan Key Laboratory of Bamboo Diseases and Pests Control and Resources Development,Leshan Normal University,Leshan 614000)

机构地区：[1]宜宾职业技术学院现代农业学院,宜宾644000 [2]乐山师范学院竹类病虫防控与资源开发四川省重点实验室,乐山614000

出　　处：《中国食品添加剂》2023年第5期224-232,共9页China Food Additives

基　　金：四川省科技厅重点研发项目(2021YFN0091);竹类病虫防控与资源开发四川省重点实验室开放基金(ZLKF20-03);四川省大学生创新创业训练计划项目(S202212966005S);宜宾职院科创团队项目(ybzy20cxtd06)。

摘　　要：以茶梗、竹叶提取物为主要原料制备固体复合饮料,并对其抗氧化活性进行评价。通过单因素试验和响应面试验,确定茶梗-竹叶提取物固体复合饮料的最优配方为:竹叶提取液(17.3 g/L)11.0 mL、茶梗提取液(16.1 g/L)10.0 mL、绵白糖(500 g/L)10.5 mL和柠檬酸(80 g/L)2.5 mL。按此比例混匀喷雾干燥,得到茶梗-竹叶提取物固体复合饮料产品。该产品按5~6 g/100mL的较优比例冲调,具有绿茶和竹叶的清香,滋味酸甜可口,整体风味协调爽口。该产品清除DPPH自由基、超氧阴离子自由基和羟自由基的IC_(50)分别为13.39、10.11和18.37 mg/mL,具有良好的抗氧化效果。此条件下得到的茶梗-竹叶提取物固体复合饮料为淡黄色粉末,溶解性良好,其理化指标和微生物指标符合国家标准要求。该研究为茶梗-竹叶固体复合饮料的开发提供了理论依据。A solid beverage was prepared with tea-stem and bamboo leaf extract as main ingredients,and its antioxidant activity was evaluated.Through single factor experiment and response surface experiment,the optimum formula of the solid beverage was determined as follows:bamboo leaf extract(17.3 g/L)11.0 mL,tea stem extract(16.1 g/L)10.0 mL,sugar(500 g/L)10.5 mL and citric acid(80 g/L)2.5 mL.The solid beverage was produced by spray drying.The drink tastes best at 5~6 g/100 mL with water,with a fragrance of green tea and bamboo leaves,sweet and sour,the overall flavor was harmony and refreshing.The IC_(50) of the powder for scavenging DPPH free radical,superoxide anion free radical and hydroxyl free radical was 13.39,10.11 and 18.37 mg/mL,respectively,which indicated that it had good antioxidant effect.Under the optimized conditions,the solid beverage was a light yellow powder with good solubility,and its physical and chemical indexes and microbiological indexes met the requirements of the national standards.This study provides a theoretical basis for the development of tea stem combined bamboo leaves solid beverage.

关 键 词：茶梗 竹叶 提取物 固体复合饮料 抗氧化 

分 类 号：TS202.1[轻工技术与工程—食品科学]