| 党参枸杞复合饮料的制备及其抗氧化活性研究 |
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| 引用本文： | 杜景涛,郑贞,陈骏,鄢显明,蒋小凤,刘精武.党参枸杞复合饮料的制备及其抗氧化活性研究[J].保鲜与加工,2021,21(2):109-115. |
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| 作者姓名： | 杜景涛 郑贞 陈骏 鄢显明 蒋小凤 刘精武 |
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| 作者单位： | 成都中医药大学体育学院,四川 成都611137;成都市郫都区中医医院,四川 成都610000;长治学院体育系,山西 长治 046011 |
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| 摘 要： | 以党参和枸杞为主要原料,辅以蔗糖、柠檬酸和黄原胶,研制党参枸杞复合饮料。以感官得分为评价指标,采用单因素试验与响应面法确定该饮料中不同组分的最佳配比,通过测定该饮料对羟基自由基、超氧阴离子自由基和DPPH自由基的清除率,体外评价其抗氧化活性。试验结果显示,该运动饮料的最佳配方参数为:40%党参多糖与40%枸杞多糖水溶液体积比1∶2,蔗糖用量6%,柠檬酸用量0.5%,黄原胶用量0.3%(相对多糖混合液的百分比)。在此配方下制得的党参枸杞复合饮料棕黄透亮、色泽均匀,混有党参与枸杞香味,酸甜适中,静置后未有明显沉淀与分层,感官评分达到86.53分。该饮料对羟基自由基、超氧阴离子自由基和DPPH自由基的清除率分别为73.75%、69.48%和71.55%,说明其体外抗氧化活性较好。
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| 关 键 词： | 党参 枸杞 运动饮料 体外 抗氧化活性 |
Study on Preparation of Composite Sports Beverage Made with Codonopsis pilosula and Wolfberry and Its Antioxidant Activity |
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| DU Jing-tao,ZHENG Zhen,CHEN Jun,YAN Xian-ming,JIANG Xiao-feng,LIU Jing-wu.Study on Preparation of Composite Sports Beverage Made with Codonopsis pilosula and Wolfberry and Its Antioxidant Activity[J].Storage & Process,2021,21(2):109-115. |
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| Authors: | DU Jing-tao ZHENG Zhen CHEN Jun YAN Xian-ming JIANG Xiao-feng LIU Jing-wu |
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| Institution: | (College of Physical Education,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China;Chengdu Pidu District Hospital of Traditional Chinese Medicine,Chengdu 610000,China;Department of Physical Education,Changzhi University,Changzhi 046011,China) |
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| Abstract: | A new formula of composite beverage was developed with Codonopsis pilosula and wolfberry as major raw materials with addition of saccharose,citric acid,and xanthan gum.The ratio between each content was optimized using single-factor experiments and response surface methodology based on the evaluation index of sensory assessments.Meanwhile,the antioxidant activity of the beverage was evaluated in vitro by measuring removal rates of hydroxyl radicals,superoxide anion free radicals,and DPPH free radicals.The results suggested that the optimal formula had a volume ratio of 1∶2 between polysaccharide extracts of Codonopsis pilosula and wolfberry(both concentrations were 40%).Also,its saccharose content was 6%,and citric acid content was 0.5%,and xanthan gum content was 0.3%with respect to polysaccharide mixture.The sensory evaluation score of the beverage was 86.53.The beverage that has the optimal formula presented a brown color with high transparency and had neutral sourness and sweetness,without obvious precipitation or stratification when was brought to a standstill.Moreover,the beverage had a special taste that maintained the natural flavor of Codonopsis pilosula and wolfberry.The radical removal rates of the beverage against hydroxyl radicals,superoxide anion free radicals and DPPH free radicals were 73.75%,69.48%and 70.55%,respectively.Therefore,the composite sports beverage was demonstrated to have a preferable antioxidant activity in vitro. |
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| Keywords: | Codonopsis pilosula wolfberry sports beverage in vitro antioxidant activity |
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