###
DOI:
食品研究与开发:2013,34(20):-
查看/发表评论     过刊浏览    高级检索     HTML     PDF
←前一篇   |   后一篇→
本文二维码信息
一种簕菜凉茶的研制及抗氧化活性研究
江森,何燕,李冬利,张元,王真史,张焜,杜志云
(五邑大学化学与环境学院;广东工业大学轻工化工学院,广东工业大学轻工化工学院,广东工业大学轻工化工学院,广东工业大学轻工化工学院,广东工业大学轻工化工学院,五邑大学化学与环境学院,广东工业大学轻工化工学院)
Development and antioxidant activity of a kind of Acanthopanax trifoliatus herbal tea
JIANG Sen,HE Yan,LI Dongli,ZHANG Yuan,WANG Zhen-shi,ZHANG Kun and DU Zhi-yun
(School of Chemical and Environmental,Wuyi University;China;School of Chemical Engineering and Light Industry,Guangdong University of Technology;China,School of Chemical Engineering and Light Industry,Guangdong University of Technology,School of Chemical Engineering and Light Industry,Guangdong University of Technology,School of Chemical Engineering and Light Industry,Guangdong University of Technology,School of Chemical Engineering and Light Industry,Guangdong University of Technology,,School of Chemical Engineering and Light Industry,Guangdong University of Technology)
摘要
图/表
参考文献
相似文献
本文已被:浏览 102618次   下载 14695
投稿时间:2013-06-08    修订日期:2013-09-23
中文摘要: 以恩平簕菜为主要原料,用总黄酮含量为主要质控指标,采用单因素和正交试验考察簕菜凉茶的生产配方;并研究其清除ABTS自由基和DPPH自由基的抗氧化能力。结果表明:簕菜浸提工艺为料液比1:12g/mL、浸提次数3次、浸提时间180min;凉茶最优配方为:簕菜汁24%,陈皮汁4.25%,甘蔗汁15%,VC含量为0.18%,柠檬酸含量为0.02%,液体麦芽糖醇含量为2.0%,β-CD环糊精为0.6%。本品口感好、抗氧化作用好,具有广泛的市场应用前景。
中文关键词: 簕菜  凉茶  浸提  配方  抗氧化作用
Abstract:TheSformulaSand process study of Acanthopanax trifoliatus herbal tea was carried out by single factor and orthogonal experiment with polyphenols content as main quality control index. The inhibitory rate of the beverage on DPPH and ABTS was determined to further evaluate its antioxidant activity. The orthogonal test showed the optimized process of Acanthopanax trifoliatus were with solid-liquid ratio of 1:12, extraction time of 180 min and three times of extraction. The optimized proportion of herbal tea was Acanthopanax trifoliatus juice 24%, tangerine peel juice 4.25%, sugar cane juice 15%, VC 0.18% citric acid 0.02%, liquid maltitol 0.02% and β-CD cyclodextrin 0.6%. The results showed that the herbal tea has good taste, high antioxidant activity and widely market prospects.
文章编号:QY20130145     中图分类号:    文献标志码:
基金项目:2012 广东省科技计划粤产簕菜有效成分提取及系列功能开发研究(20120203);2012广东省教育厅创新重点项目簕菜活性成分分离、提取及开发研究(2012CXZD0030)
引用文本:


用微信扫一扫

用微信扫一扫