黄秋葵花红茶复合饮料的工艺优化及自由基清除率测定

Process Optimization and Free Radical Scavenging Ability of Okra Flower Black Tea Compound Beverage

本研究以黄秋葵花和红茶为主要原料,以感官评分为指标,在单因素实验的基础上,通过正交设计试验对黄秋葵花红茶复合饮料的调配配方进行了优化,并对自由基清除率进行了测定。实验结果表明,黄秋葵花红茶复合饮料的最佳配方为:黄秋葵花提取液和红茶提取液的添加比例为2∶1,白砂糖添加量为6%,柠檬酸添加量为0.05%,蜂蜜添加量为1%。在此配方下,得到的黄秋葵花红茶复合饮料感官评分为89分,对DPPH自由基清除率达到40.92%,对羟基自由基清除率达到72.14%,可溶性固形物含量为8.3%,总多糖含量为277.43μg/mL,总黄酮含量为0.21μg/mL,总酚含量为210.16μg/mL,口感风味好,营养价值高。

Taking the okra flower and black tea as main raw materials,the sensory score was used as the index, the optimization formula of the okra black tea compound beverage was studied by single-factor and orthogonal experimental test, and the free radical scavenging rate of complex drink was determined.The results indicated that the best formula for the compound beverage was as follwed:okra flower extract and tea extract in a proportion of 2∶1, sugar 6%,citric acid 0.05%,honey 1%.With this process,the compound beverage has high nutritional value and good taste.The sensory score of compound beverage is 89 points, DPPH radical scavenging rate was 40.92%, hydroxyl radical scavenging rate was 72.14%,the soluble solid contentwas 8.3%, the total polysaccharide was 277.43μg/mL, the total flavonoid was 0.21μg/mL, the total phenol was 210.16 μg/mL.