款冬花多糖功能饮料的制备及其抗氧化能力测定

Preparation of coltsfoot polysaccharide functional beverage and determination of anti-oxidation ability

目的研究款冬花多糖功能饮料的最佳制备工艺,并测定其抗氧化能力。方法采用正交实验方法设计功能饮料的制备工艺,用·DPPH试剂测定功能饮料的抗氧化性。结果款冬花多糖功能饮料的最佳配比为款冬花多糖60g、砂糖8g、柠檬酸0.24g和β-环糊精0.2g,此条件下制备的功能饮料口感良好,易于接受。结论得到一条适用于款冬花多糖功能饮料制备的工艺路线,并测得该多糖功能饮料具有明显的抗氧化性。

Objective To investigate the optimal preparation conditions of the functional beverage of coltsfoot polysaccharide,and to evaluate the antioxidant capacity.Methods An orthogonal design method was adopted for the functional beverage preparation process,and the oxidation resistance effect was studied by·DPPH reagent.Results The optimal ratio of the preparation was 60 g coltsfoot polysaccharide,sugar 8g,citric acid 0.24 g andβ-cyclodextrin 0.2g.Conclusion A suitable preparation process for coltsfoot polysaccharide functional beverages was established,and the polysaccharide functional beverages has significant antioxidant activity.