鸡皮果绿茶饮料的研发及抗氧化活性研究

Development of Clausena anisum-olens and Green Tea Beverage and Its Antioxidative Activity

以鸡皮果和绿茶为原料研发鸡皮果绿茶饮料,通过单因素和响应面试验优化饮料的工艺,并测定其对DPPH、ABTS、·OH的清除能力和铁氰化钾的还原能力。结果表明,鸡皮果绿茶饮料的最佳工艺为鸡皮果与水的比例1∶5、果汁与茶水比例1∶2、绿茶与水比例1∶70、茶叶浸提温度95℃、茶叶浸提时间3 min、柠檬酸添加量0.03%、果葡糖浆添加量4%,其感官评分最高可达95;当饮料浓度为100 mg/mL时,鸡皮果绿茶饮料对DPPH、ABTS、·OH的IC50分别为21.54、8.62、39.03 mg/mL,表明鸡皮果绿茶饮料具有抗氧化活性。

Using Clausena anisum-olens and green tea as raw materials to develop C.anisum-olens and green tea beverage.The beverage was optimized by single factor experiments and response surface experiments,and its scavenging effect on DPPH,ABTS,·OH and reducing capacity of potassium ferricyanide was measured.The test results showed that in the C.anisum-olens fruit-water ratio 1∶5,fruit juice-tea liquor ratio 1∶2,tea-water ratio 1∶70,tea extraction temperature 95℃,tea extraction time 3 min,citric acid addition 0.03%,glucose fructose syrup 4%,the quality of C.anisum-olens and green tea beverage was the best and sensory score could reach 95 points.When the beverage concentration was 100 mg/mL,The IC50 of the C.anisum-olens and green tea beverage for DPPH,ABTS,and OH were 21.54,8.62,and 39.03 mg/mL,which indicated the antioxidant activity of C.anisum-olens and green tea beverage.