响面法优化杨梅玫瑰茄饮料工艺及抗氧化性研究

Optimization of Compound Beverage Technology of Red Bayberry and Roselle by Response Surface Methodology and Study on Its Antioxidative Activity

研究以杨梅、玫瑰茄为主要原料的复配饮料工艺及其体外抗氧化性。在单因素试验基础上,采用晌应面分析法对复配饮料的配方进行优化。结果表明:饮料的最佳配方为:杨梅提取汁与玫瑰茄提取汁混合汁添加比例为46.8%,白糖添加量11.08%,柠檬酸添加量0.198%。该饮料对清除羟自由基(·OH)、清除超氧阴离子自由基(O2-·)、清除DPPH自由基(DPPH·)的清除率分别为30.8%、21.4%、40.1%,同时具有一定的还原能力。

With red bayberry, roselle calyx as main raw material,the compound beverage and its in vitro antioxidant activity had been studied. On the basis of single factor experiments,the response surface method was used to optimize the compound beverage. The results were shown as follows：the added ratio of red bayberry and Roselle extract as 46.8 %,the added ratio of sugar as 11.08 % and the added ratio of citric acid as 0.198 %.The clearance rate of the hydroxyl free radical（·OH）,superoxide radical（O2-·）and DPPH free radical were 30.8 %、21.4 %、40.1 %,besides,it had a certain reduction capacity.