闫世芳,鲍玉花,肖 明,崔明明.黑枸杞玫瑰复合饮料的研制及其品质和抗氧化活性评价[J].食品安全质量检测学报,2022,13(9):2972-2980
黑枸杞玫瑰复合饮料的研制及其品质和抗氧化活性评价
Development of Lycium ruthenicum Murr. and R.Setate×R.Rugosa compound beverage and evaluation of its quality and antioxidant activity
投稿时间:2021-12-29  修订日期:2022-03-04
DOI:
中文关键词:  黑枸杞  苦水玫瑰  复合饮料  稳定性  抗氧化活性
英文关键词:Lycium ruthenicum Murr.  R.Setate×R.Rugosa  compound beverage  stability  antioxidant activity
基金项目:青海省科学技术厅2021应用基础研究计划项目(2021ZJ731)
作者单位
闫世芳 青海大学农牧学院 
鲍玉花 青海大学农牧学院 
肖 明 青海大学农牧学院;青海省农林科学院农村农林部农产品质量安全风险评估实验室 
崔明明 青海省农林科学院农村农林部农产品质量安全风险评估实验室 
AuthorInstitution
YAN Shi-Fang College of Agriculture and Animal husbandry, Qinghai University 
BAO Yu-Hua College of Agriculture and Animal husbandry, Qinghai University 
XIAO Ming College of Agriculture and Animal husbandry, Qinghai University;Agricultural Products Quality and Safety Risk Assessment Laboratory of Ministry of Agriculture and Forestry, Qinghai Academy of Agriculture and Forestry Sciences 
CUI Ming-Ming Agricultural Products Quality and Safety Risk Assessment Laboratory of Ministry of Agriculture and Forestry, Qinghai Academy of Agriculture and Forestry Sciences 
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中文摘要:
      目的 研制黑枸杞玫瑰复合饮料, 并进行复合饮料的品质和抗氧化活性评价。方法 以感官评分为评价指标, 通过单因素和正交实验得到了复合饮料最佳配方; 以离心沉淀率为评价指标, 通过单因素和正交实验得到了复配稳定剂的最佳配比。结果 饮料最佳工艺配比为: 黑枸杞汁添加量为7%、玫瑰提取液添加量为22%、柠檬酸添加量为0.08%、木糖醇添加量为7%; 复配稳定剂的最佳配比为: 黄原胶添加量为0.04%、羧甲基纤维素钠添加量为0.04%、果胶添加量为0.02%。同时, 该复合饮料的理化指标为: 花青素含量(73.59±0.05) mg/L、黄酮含量(25.30±0.02) mg/L、总酚含量(11.25±0.07) mg/L、总糖含量(5.23±0.01) g/L、总酸含量(1.68±0.01) g/L、可溶性固形物含量为5.00±0.05、pH为4.27±0.01。体外抗氧化活性研究表明: 该饮料对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基清除率、羟自由基清除率以及2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐[2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate), ABTS]自由基清除率分别为94.25%±0.06%、49.13%±0.02%和99.59%±0.07%, 表明其具有良好的抗氧化能力。结论 在此条件下得到的饮料呈紫红色、色泽纯正均匀、口味酸甜适中、澄清不浑浊, 保质期可达12个月, 稳定性好, 该研究为黑枸杞玫瑰复合饮料的开发提供了理论依据。
英文摘要:
      Objective To prepare Lycium ruthenicum Murr. and R.Setate×R.Rugosa compound beverage, and evaluate the quality and antioxidant activity of the compound beverage. Methods The sensory evaluation was used as the reference index, compound beverage was obtained by single factor and orthogonal experiment; the centrifugation sedimentation rate was used as the reference index, the optimum ratio of compound stabilizer was obtained by single factor and orthogonal experiment. Results The optimum technological ratio of the beverage were: Lycium ruthenicum Murr. juice 7%, R.Setate×R.Rugosa extract 22%, citric acid 0.08% and xylitol 7%; the optimum ratio of compound stabilizer were: Xanthan gum 0.04%, carboxymethyl cellulose 0.04%, pectin 0.02%. Meanwhile, the physical and chemical indexes of the compound beverage were as follows: Anthocyanin content (73.59±0.05) mg/L, flavone content (25.30±0.02) mg/L, total phenol content (11.25±0.07) mg/L, total sugar content (5.23±0.01) g/L, total acid content (1.68±0.01) g/L, soluble solid content 5.00±0.05 and pH 4.27±0.01. The antioxidant activity in vitro showed that 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl and 2’-azinobis-(3-ethylbenzthiazoline- 6-sulphonate) (ABTS) radical scavenging rate were 94.25%±0.06%, 49.13%±0.02% and 99.59%±0.07%, respectively, indicating that the beverage had good antioxidant capacity. Conclusion The beverage obtained under these conditions is purple red, pure and uniform color, moderate sour and sweet taste, clear and not turbid, with a shelf life of 12 months and good stability, this study provides a theoretical basis for the development of Lycium ruthenicum Murr. and R.Setate×R.Rugosa compound beverage.
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