中国果菜2024，Vol.44Issue(12)：25-30,6.DOI:10.19590/j.cnki.1008-1038.2024.12.005
山茱萸饮料的研制及抗氧化活性评价
Development and Antioxidant Activity Evaluation of Cornus officinalis Beverage
摘要
Abstract
The production of Cornus officinalis beverage often suffers from the problems of sour and astringent taste and easy precipitation.To solve these problems,a good-tasting C.officinalis beverage was developed with C.officinalis and honey as the main raw materials,and the effects of C.officinalis supplementation,honey addition and purified water addition on the sensory quality were investigated.The optimal formula was determined by single factor experiment and response surface experiment,and the content of the signature components(vitamin C and carbohydrate)and DPPH free radical clearance were determined.The results showed that the optimal formula of C.officinalis beverage was 19.33 mL C.officinalis extract,2.04 g honey and 24.90 mL water.Under these conditions,the vitamin C content of beverage was 0.148 g/100 mL and the carbohydrate content was 6.6 g/100 mL,and the DPPH free radical clearance rate was 29.48%,indicating that the beverage contained carbohydrate and vitamin C,with good antioxidant activity,which had the potential for further study.关键词
山茱萸/饮料/维生素C/抗氧化Key words
Cornus officinalis/beverage/vitamin C/antioxidant分类
轻工纺织引用本文复制引用
文喜莲,王品杰,刘海林,蒋建军,伍康,唐艳..山茱萸饮料的研制及抗氧化活性评价[J].中国果菜,2024,44(12):25-30,6.基金项目
贵州中医药大学大学生创新创业训练计划项目(贵中医大创合字[2021]105号) （贵中医大创合字[2021]105号）
