绞股蓝饮料的研制及其抗氧化性

Preparation of Gynostemma pentaphyllum Beverage and Its Antioxidant Activity

以陕西产绞股蓝为主要原料,木糖醇为甜味剂,添加柠檬酸、食盐进行调配,通过单因素及正交试验,确定绞股蓝饮料的加工工艺。对最佳配方饮料进行可溶性固形物、pH、稳定性、卫生指标、常见重金属含量及抗氧化活性的测定。结果表明,绞股蓝饮料最佳配方为:绞股蓝提取液添加量30%、柠檬酸添加量0.02%、食盐添加量0.08%、木糖醇添加量3%。经过该工艺所得绞股蓝饮料符合GB 7101—2015《食品安全国家标准饮料》。抗氧化试验表明,制得的绞股蓝饮料对DPPH自由基、超氧阴离子自由基及ABTS自由基均有一定清除能力。试验结果为绞股蓝的开发利用和深入研究提供参考。

Taking the Gynostemma pentaphyllum produced in Shaanxi Province as main raw materials,xylitol as sweetener,citric acid and salt were added to mix.The processing technology of Gynostemma pentaphyllum beverage was determined by single factor and orthogonal experimental test.The physicochemical indexes such as the soluble solids,pH,stability,hygienic index,content of common heavy metals and antioxidant activity of the best formula beverage were determined.The results showed that the best formula of Gynostemma pentaphyllum beverage was as follows:30%Gynostemma pentaphyllum extracts,0.02%citric acid,0.08%salt and 3%xylitol.The products obtained by preparation process conformed to the national food safety standards of China of the beverage.The antioxidant experiments showed that the prepared Gynostemma pentaphyllum beverage had certain scavenging ability on DPPH free radical,superoxide anion free radical and ABTS free radical.It provided certain reference significance for development and further study of the resources in Gynostemma pentaphyllum.