防痛风复合型果蔬汁饮料研制  

Development of Compound Fruit and Vegetable Beverage with Anti-gout Functional

作　　者：王思睿 钟添宇 汪建明[2] WANG Si-rui;ZHONG Tian-yu;WANG Jian-ming(College of Economics and Management,Tianjin University of Science&Technology,Tianjin 300457,China;College of Food Science and Technology,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学经济与管理学院,天津300457 [2]天津科技大学食品科学与工程学院,天津300457

出　　处：《饮料工业》2025年第1期48-53,共6页Beverage Industry

摘　　要：为了探究桑葚-玉米苞叶和玉米须复合饮料的制作工艺及其抗黄嘌呤氧化酶特性和抗氧化性,以桑葚、玉米苞叶和玉米须为原料,通过单因素和正交试验,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桑葚添加量15%,玉米须添加量为45%,玉米苞叶添加量为35%,得到的饮料酸甜适中、风味独特。在此工艺条件下,通过单因素确定最佳抑制黄嘌呤氧化酶条件为酶解温度45℃,酶解时间30min;适宜抗氧化特性条件为:酶解温度45℃~65℃,酶解时间30min。评价复合饮料抗氧化能力和抑制黄嘌呤氧化酶的能力,得到DPPH自由基清除率最高可为80.15%,黄嘌呤氧化酶抑制率最高可为64.57%。In order to explore the production process of mulberry-corn bract leaf and corn silk composite beverage and its xanthine oxidase resistance and oxidant resistance,the production process of mulberry,corn bract leaf and corn silk was optimized by single factor and orthogonal experiments.The results showed that the optimal process of compound beverage was 15% of mulberry,45% of corn silk and 35% of corn bract,and the resulted beverage was moderately sweet and sour and had a unique flavor.Under these conditions,the optimal conditions for inhibition of xanthine oxidase were determined by single factor as follows:enzymatic hydrolysis temperature of 45℃ and enzymatic hydrolysis time of 30min.The optimal antioxidant characteristics were as follows:enzymatic hydrolysis temperature 45℃~65℃,enzymatic hydrolysis time 30min.The antioxidant capacity and xanthine oxidase inhibition ratio of compound beverages were evaluated,and the DPPH free radical scavenging ratio was up to 80.15%,and the xanthine oxidase inhibition ratio was up to 64.57%.

关 键 词：桑葚 玉米须 玉米苞叶 正交试验 单因素实验 抗氧化 黄嘌呤氧化酶 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]