云南化工2025，Vol.52Issue(7)：41-45,5.DOI:10.3969/j.issn.1004-275X.2025.07.09
牛蒡复合果蔬酵素配方优化及其抗氧化活性研究
Study on Formulation Optimization and Evaluation of Antioxidant Activity of Burdock-Based Compound Fruit and Vegetable Enzyme
摘要
Abstract
Using burdock as the primary raw material,augmented by a diverse selection of antioxidant-rich fruits and vegetables,this study ex-plored the impact of varying fermentation raw material ratios on the physicochemical characteristics and antioxidant activity of the fermentation process.Subsequently,the fermentation liquid was utilized to formulate drinks.The results indicated the optimal formulation for the burdock com-pound fruit and vegetable enzyme to be:21.18%burdock,11.74%kiwi,9.70%tomato,39.35%blueberry,and 18.03%dragon fruit.Under these optimal conditions,the total phenol content reached61.30 mg/mL,hydroxyl radical scavenging rate was 99.23%,DPPH scavenging rate was67.76%,and SOD activity achieved 42.03 U/mL.For the enzyme drink,the best formulation comprised 20%enzyme liquid,15%white sugar,and 0.6%citric acid,yielding the highest sensory score with a refreshing taste,uniform color,and a clear light red appearance.关键词
牛蒡/酵素/发酵配方/抗氧化Key words
Burdock/Enzymes/Fermentation Formula/Antioxidant分类
轻工纺织引用本文复制引用
张文扬,赵帅,黄飞翔,韩潇宇,花梓杰,黄艳,陈敏敏,唐小超..牛蒡复合果蔬酵素配方优化及其抗氧化活性研究[J].云南化工,2025,52(7):41-45,5.基金项目
巢湖学院学科质量建设提升工程项目(kj22fdzy04)、国家级大学生创新创业项目(202310380039)、巢湖学院博士科研启动项目(KYQD-202112)、巢湖学院校企合作项目(hxkt20240065)、巢湖学院科学研究项目(XLZ-202209). （kj22fdzy04）
