黑果腺肋花楸果汁饮料研制及其品质与抗氧化性评价

为研制黑果腺肋花楸果汁饮料并探究其抗氧化活性，以黑果腺肋花楸果实为主要原料，添加蔗糖、柠檬酸和β-环糊精等辅料，以感官评分为指标，通过单因素实验和正交试验确定黑果腺肋花楸果汁饮料的最佳配方为:黑果腺肋花楸浸提汁用量60%，60%蔗糖糖浆添加量10%，2%柠檬酸溶液添加量2.0%，1% β-环糊精添加量3.0%，该配方所制得的饮料感官评分可达94.5分，其富含16种氨基酸，总量达到374.79 μg/mL，具有黑果腺肋花楸果实的特征香气，色泽均一明亮，风味协调爽口，质地均匀；体外抗氧化活性研究表明:该饮料对DPPH自由基清除率、羟自由基清除率、ABTS+自由基清除能力以及总还原能力分别为36.42%、32.58%、0.54 mmol/L和0.289，说明其具有较好的抗氧化能力。本实验结果为黑果腺肋花楸功能性饮料的开发提供了理论依据。

Preparation of Black Chokeberry Juice Beverage and Evaluation of Its Quality and Antioxidant Activity

In order to develop black chokeberry juice beverage with healthy function and investigate its antioxidant activity, with the black chokeberry fruit as the main raw material, sucrose, citric acid and β- cyclodextrin were added, and sensory scores as the index. By single factor experiments and orthogonal experiment, the optimum formula of black chokeberry fruit juice beverage was determined as follows: The dosage of chokeberry extract juice was 60%, the dosage of 60% sucrose syrup was 10%, the dosage of 2% citric acid solution was 2.0%, and the dosage of 1% β-cyclodextrin was 3.0%. The sensory scores of the beverage prepared by this formula could reach 94.5 scores. The beverage prepared by the formula was rich in 16 kinds of amino acids, with a total amount of 374.79 μg/mL, it had the characteristic aroma of black chokeberry fruit, with bright and uniform color, harmonious and refreshing taste, and uniform texture. The results of antioxidant activity in vitro showed that the prepared black chokeberry beverage had good antioxidant capacity on DPPH radical scavenging rate, hydroxyl radical scavenging rate, ABTS+ radical scavenging capacity and total reducing capacity, which reached 36.42%, 32.58%, 0.54 mmol/L and 0.289, respectively. The results of this experiment would provide a theoretical basis for the development of black chokeberry functional beverage.