黄秋葵花饮料的研制及DPPH自由基清除能力研究

Study on Okra Flower Beverage and the Scavenging Ability of DPPH Free Radical

研究以黄秋葵花浸提液为主要原料的饮料工艺及其DPPH自由基清除能力。通过单因素和正交试验对浸提工艺和黄秋葵花饮料的配方进行优化,并对DPPH自由基清除率进行测定。黄秋葵花的最佳浸提工艺为:料液比1∶60(g/mL),浸提温度70℃,浸提时间30 min;黄秋葵花饮料的最佳配方为:黄秋葵花浸提液20%、白砂糖6%、柠檬酸0.07%、蜂蜜1.5%,在此工艺条件下得到黄秋葵花饮料可溶性固形物含量为6.0%,pH3.24,黄酮含量为8.96 mg/100 mL,对DPPH自由基清除率达到48.15%。

With the extract of okra flower as raw material,the processing technology of okra flower beverage and the scavenging ability of DPPH free radical had been studied.Extraction technology and formula of okra flower beverage were optimized by single factor and orthogonal experimental test,the scavenging rate of DPPH free radical was determined.The best extraction technology of okra flower:quality ratio of okra flower and water 1∶60(g/mL),extraction temperature 70℃,extraction time 30 min;the best formula of okra flower beverage:extract 20%,sugar 6%,citric acid 0.07%,honey 1.5%,the okra flower beverage prepared under these conditions had 6.0%,pH 3.24,flavonoids 8.96 mg/100 mL,the scavenging rate on DPPH free radical was 48.15%.