维果饮的制备及其对小鼠抗氧化能力和免疫力的影响  

Preparation of Weiguo Drink and Its Effect on Antioxidant Capacity and Immune Function in Mice

作　　者：赵慧 岳林涛 李艳 李英 ZHAO Hui;YUE Lintao;LI Yan;LI Ying(Shanxi Provincial Key Laboratory of Functional Food with Same Origin in Medicine and Food,Changzhi 047100,China;Shanxi Zhendong Wuhe Medical Care Hall Co.,Ltd.,Changzhi 047100,China)

机构地区：[1]药食同源功能食品山西省重点实验室,山西长治047100 [2]山西振东五和医养堂股份有限公司,山西长治047100

出　　处：《现代食品》2024年第17期211-214,共4页Modern Food

摘　　要：以刺梨、酸枣、山楂、樱桃、苹果浓缩汁为主要原料,制作果蔬汁饮料即维果饮,并研究其对小鼠抗氧化能力和免疫功能的影响。结果表明,维果饮营养丰富,可增强小鼠的抗氧化能力和免疫力,具有广阔的市场发展前景。Using concentrated juices of Rosa roxburghii,Ziziphus jujuba,Crataegus pinnatifida,Prunus pseudocerasus and Malus pumila as the main raw materials,a fruit and vegetable juice drink,Weiguo drink,was made,and its effects on the antioxidant capacity and immune function of mice were studied.The results showed that Weiguo drink is rich in nutrition,has the effect of improving the antioxidant capacity and immunity of mice,and has broad market development prospects.

关 键 词：果蔬汁饮料 生产工艺 营养成分 抗氧化能力 免疫功能 

分 类 号：TS257.5[轻工技术与工程—食品科学与工程]