中国果菜2023，Vol.43Issue(12)：14-20,66,8.DOI:10.19590/j.cnki.1008-1038.2023.12.003
鸡皮果绿茶饮料的研发及抗氧化活性研究
Development of Clausena anisum-olens and Green Tea Beverage and Its Antioxidative Activity
摘要
Abstract
Using Clausena anisum-olens and green tea as raw materials to develop C.anisum-olens and green tea beverage.The beverage was optimized by single factor experiments and response surface experiments,and its scavenging effect on DPPH,ABTS,OH and reducing capacity of potassium ferricyanide was measured.The test results showed that in the C.anisum-olens fruit-water ratio 1∶5,fruit juice-tea liquor ratio 1∶2,tea-water ratio 1∶70.tea extraction temperature 95 ℃,tea extraction time 3 min,citric acid addition 0.03％,glucose fructose syrup 4％,the quality of C.anisum-olens and green tea beverage was the best and sensory score could reach 95 points.When the beverage concentration was 100 mg/mL,The IC5o of the C.anisum-olens and green tea beverage for DPPH,ABTS,and OH were 21.54,8.62,and 39.03 mg/mL,which indicated the antioxidant activity of C.anisum-olens and green tea beverage.关键词
鸡皮果/绿茶/响应面法/抗氧化活性Key words
Clausena anisum-olens/green tea/response surface method/antioxidant activity分类
农业科学引用本文复制引用
卢朝霞,苏秀芳,卢珍兰,王志存,廖建红..鸡皮果绿茶饮料的研发及抗氧化活性研究[J].中国果菜,2023,43(12):14-20,66,8.基金项目
广西崇左市科技计划项目(崇科FA2020021) （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) （2019FW002）
