鸡皮果-百香果复合饮料的研制及抗氧化性研究  

Development and Antioxidant Activity Study of Clausena anisum-olens and Passion Fruit Complex Beverage

作　　者：花晓玲 苏秀芳[1] HUA Xiaoling;SU Xiufang(Guangxi Normal University for Nationalities,Chongzuo 532200,China)

机构地区：[1]广西民族师范学院,广西崇左532200

出　　处：《中国果菜》2024年第3期48-55,63,共9页China Fruit & Vegetable

基　　金：广西崇左市科技计划项目(崇科FA2020021);广西民族师范学院服务地方经济社会发展专项项目(2019FW002)。

摘　　要：为了探究鸡皮果-百香果复合饮料的制作工艺及其抗氧化性,以鸡皮果和百香果为原料,通过单因素和响应面试验,优化复合饮料的制作工艺。结果表明,复合饮料的最佳工艺为百香果汁添加量45%、鸡皮果汁添加量55%、罗汉果苷添加量0.018%、果葡糖浆添加量2%,得到的饮料酸甜适中、风味独特。在此工艺条件下,通过单因素和正交试验,确定最佳稳定剂复配条件为CMC-Na添加量0.08%、黄原胶添加量0.2%;最佳护色剂为茶多酚添加量0.012%、D-异抗坏血酸添加量0.01%复配。评价复合饮料体外抗氧化能力,得到ABTS自由基清除率为96.7%、羟自由基清除率为90.5%。In this paper,the production process and antioxidant activity of the composite beverage of Clausena anisum-olens and passion fruit were studied.Taking C.anisum-olens and passion fruit as raw materials,the optimal technological conditions were determined through single factor test and response surface test.The results showed that the best technology of the compound beverage was 45%passion fruit juice,55%chicken skin fruit juice,0.018%siraitin and 2%fructose syrup.Under these conditions,through single factor and orthogonal tests,the optimal conditions of stabilizer composition were sodium carboxy methyl cellulos addition of 0.08%,xanthan gum 0.2%.The optimal compounding conditions were tea polyphenol supplemental level 0.012%and D-isoascorbic acid supplemental level 0.01%.The best preservative condition was 0.015%potassium sorbate.The antioxidant capacity of the compound beverage was evaluated by different evaluation systems.The results showed that the scavenging rate of ABTS free radical was 96.7%,and the scavenging rate of hydroxyl free radical was 90.5%.

关 键 词：鸡皮果 百香果 复合饮料 抗氧化活性 

分 类 号：O62[理学—有机化学]