藜蒿醋饮的配方优化与抗氧化活性评价

利用大别山藜蒿资源开发一种具有抗氧化活性的混合型藜蒿醋饮。采用正交试验优化了藜蒿醋饮的工艺配方，并通过测定藜蒿醋饮和4种市售苹果醋的总抗氧化能力和绿原酸、总黄酮、维生素C抗氧化成分含量，对藜蒿醋饮的抗氧化活性进行了分析。结果表明，藜蒿醋饮的最佳工艺配方为藜蒿醋原液2%、藜蒿汁40%、白砂糖5%、柠檬酸0.3%、柠檬酸钠0.3%。在此工艺条件下，所得藜蒿醋饮具有藜蒿清香，绿原酸含量为（28.05±0.83） μg/mL，总黄酮含量为（20.41±4.38） μg/mL，VC含量为（77.93±15.79） μg/mL，其总抗氧化能力是4种市售苹果醋产品的6.5～14.1倍，具有良好的抗氧化活性。

Formula optimization of Artemisia selengensis vinegar beverage and its antioxidant activity

A mixed vinegar beverage with antioxidant activity was developed based on utilizing the resources of Artemisia selengensis from the Dabie Mountains. The process formula of A. selengensis vinegar beverage was optimized by orthogonal experiments. Through the determination of the total antioxidant capacity and the contents of antioxidant components (chlorogenic acid, total flavonoids and vitamin C) in the A. selengensis vinegar beverage and four kinds of apple vinegar sold in market, the antioxidant activity of A. selengensis vinegar beverage was analyzed. The results showed that the optimum process formula were A. selengensis vinegar 2%, A. selengensis juice 40%, white granulated sugar 5%, citric acid 0.3% and sodium citrate 0.3%. Under the conditions, A. selengensis vinegar beverage had the fragrance of A. selengensis, the contents of chlorogenic acid, total flavonoids and VC were (28.05±0.83) μg/ml, (20.41±4.38) μg/ml and (77.93±15.79) μg/ml, respectively. Its total antioxidant capacity was 6.5-14.1 times as much as four kinds of apple vinegar sold in market, which showed it had good antioxidant activity.