杜仲枸杞复合保健饮料的研制及体外抗氧化性研究  

Development and in vitro antioxidant activity of Eucommia ulmoides and lycium compound health drink

作　　者：王婷婷 贾娟 王煜 张亮亮 WANG Tingting;JIA Juan;WANG Yu;ZHANG Liangliang(Luohe Institute of Technology,Henan University of Technology,Luohe,Henan 462002,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Luohe Basic Education Research Office,Luohe,Henan 462002,China)

机构地区：[1]河南工业大学漯河工学院,河南漯河462002 [2]上海海洋大学食品学院,上海201306 [3]漯河市基础教育教学研究室,河南漯河462002

出　　处：《美食研究》2023年第4期79-87,共9页Journal of Researches on Dietetic Science and Culture

基　　金：河南省高等学校重点科研项目(22B550012);河南省高等职业学校青年骨干教师培养计划依托项目(2019GZGG069)。

摘　　要：将杜仲叶浸提液、枸杞提取液、蜂蜜、枸橼酸进行复配,采用响应面试验设计和模糊数学法优化杜仲枸杞复合保健饮料的最佳工艺条件,并对其体外抗氧化性进行分析。结果表明:复合保健饮料的最佳配方为杜仲叶浸提液6.00%、枸杞提取液30.00%、蜂蜜10.00%、枸橼酸0.06%。此优化条件下,复合保健饮料呈橙色、组织状态均匀一致、口感酸甜可口、杜仲叶和枸杞风味相互协调,感官评分为91.30;该饮料有一定的抗氧化活性,对1,1-二苯基-2-三硝基苯肼(DPPH)的最大清除率为92.55%,对2,2′-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)的最大清除率为69.53%;各项微生物理化指标均符合相关国标要求。该饮料制备工艺简单,产品抗氧化能力强,可为杜仲叶、枸杞的深加工提供理论依据。Response surface mothodology and fuzzy mathematics were used to optimize the process conditions of the compound health drink from the extracts of Eucommia ulmoides leaf and lycium,honey and citric acid.The antioxidant activity was analyzed in vitro.The results showed that the optimal formula was comprised of 6.00% Eucommia ulmoides leaf extract,30.00% lycium extract,10.00% honey and 0.06% citric acid.Under the optimized conditions,the compound health drink was orange in color,with uniform tissue state,sweet and sour taste,harmonized flavor of Eucommia ulmoides and wolfberry,and the sensory score was 91.30.The beverage had a scavenging rate of 92.55% and 69.53% to DPPH and ABTS,respectively.

关 键 词：模糊数学法 响应面法 感官评价 杜仲叶 枸杞 复合保健饮料 抗氧化性 

分 类 号：TS971.2[轻工技术与工程]