灵芝白茶功能饮料研制及其抗氧化活性评价

Preparation and Antioxidant Activity of a Functional Beverage from Ganoderma lucidum and White Tea

以福鼎白茶和灵芝为原料,采用单因素和正交试验研究灵芝白茶复合饮料生产配方,并从Fe2+诱导卵黄脂蛋白脂质过氧化的抑制率分析该饮料的抗氧化性。结果表明:灵芝白茶复合饮料的最佳配方为灵芝用量0.4%、白砂糖用量3.5%、白茶用量0.8%;β-环状糊精添加量0.01%时,可掩盖灵芝部分苦味,同时又保留灵芝风味,改善灵芝白茶饮料的适口性;灵芝白茶饮料对Fe2+诱导的卵黄脂蛋白脂质过氧化抑制率达(68.21±2.52)%,具有较强抗氧化性,与4.04mg/mL VC相当。

A functional beverage was developed from Ganoderma lucidum and white tea and its formula was optimized using one-factor-at-a-time combined with orthogonal array design.Meanwhile,the inhibitory rate of the beverage on Fe2＋-induced egg yolk lipoprotein peroxidation was determined to evaluate its antioxidant activity.The optimal beverage formula was found to consist of 0.4% Ganoderma lucidum,3.5% sugar,0.8% white tea,and 0.01% β-CD,which could partially mask the bitter taste of Ganoderma lucidum,retain the flavor of Ganoderma lucidum and improve the palatability of the beverage.The beverage demonstrated an inhibitory rate of（68.21±2.52）% on Fe2＋-induced egg yolk lipoprotein peroxidation,which was similar to that of 4.04 mg/mL vitamin C.Therefore,the developed beverage had strong antioxidant activity.