食品与发酵工业2024，Vol.50Issue(1)：148-154,7.DOI:10.13995/j.cnki.11-1802/ts.033647
抗氧化剂筛选复配及在咖啡饮料中的应用研究
Research on screening and compounding of antioxidants and application in coffee beverages
常旋 1陈雄 1徐春明 1陈佳 2张佳靓 2葛丽霞 1阳丽红 1王根女 1王旭捷 1张鑫1
作者信息
- 1. 恒枫食品科技有限公司,浙江杭州,311200
- 2. 宏胜饮料集团有限公司,浙江杭州,311200
- 折叠
摘要
Abstract
To develop antioxidants that can be directly used in beverage systems,this study investigated the DPPH free radical scav-enging rate of different water-soluble and oil-soluble antioxidants,the effect on the oxidative stability of coconut oil emulsions,and the sta-bility of compound antioxidants and their application in beverages.Results showed that there was no positive correlation between the DPPH scavenging rate of antioxidants and the oxidative stability of lipids.Among the water-soluble antioxidants,bamboo leaf flavonoids and lico-rice extract were the most effective ones,while those of oil-soluble antioxidants were butylatedhydroxytoluen,tertiarybutylhydroquinone,and vitamin E.The stability of the compound antioxidant was studied by the change of particle size during storage.Results showed that the D[4,3]and particle size distribution of vitamin E and licorice extract,vitamin E and bamboo leaf flavonoids compound antioxidants did not change during 8 weeks of storage at 55 ℃.Coffee beverages were used as a model to study the effect of compound antioxidants on fla-vor stability.Results showed that the addition of compound antioxidants significantly reduced the accumulation of oxidation products of oil in coffee compared with single antioxidants.The sensory evaluation results showed that the addition of compound antioxidants inhibited the generation of oil oxidation odor,the aroma was more harmonious,and the overall acceptance was the highest.关键词
DPPH自由基清除率/抗氧化剂/稳定性/咖啡/感官评价Key words
DPPH free radical scavenging rate/antioxidant/stability/coffee/sensory evaluation引用本文复制引用
常旋,陈雄,徐春明,陈佳,张佳靓,葛丽霞,阳丽红,王根女,王旭捷,张鑫..抗氧化剂筛选复配及在咖啡饮料中的应用研究[J].食品与发酵工业,2024,50(1):148-154,7.
