| 藏茶玫瑰乌梅无糖复合饮料研制及功能性成分分析与抗氧化研究 |
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| 引用本文： | 张恒,郑俏然,何靖柳,韦婷,刘翔,章斌. 藏茶玫瑰乌梅无糖复合饮料研制及功能性成分分析与抗氧化研究[J]. 食品科技, 2021, 0(1): 46-53,61 |
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| 作者姓名： | 张恒 郑俏然 何靖柳 韦婷 刘翔 章斌 |
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| 作者单位： | 雅安职业技术学院药学与检验学院;长江师范学院生命科学与技术学院 |
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| 基金项目： | 四川省教育厅自然科学项目(18ZB0655);雅安市应用技术研究与开发资金项目(2017yyjskf02)。 |
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| 摘 要： | 以藏茶、玫瑰、乌梅为主要原料,以赤藓糖醇、三氯蔗糖为辅料,研制藏茶玫瑰乌梅无糖复合饮料.以感官评分为指标,利用单因素与响应面法优化得到复合饮料的最佳配方为:藏茶浸提液添加量42％、玫瑰浸提液添加量20％、乌梅浸提液添加量18％、赤藓糖醇添加量3％、三氯蔗糖添加量0.007％.利用UHPLC-QqQ-MS/MS检测出复合...
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| 关 键 词： | 藏茶 玫瑰 乌梅 复合饮料 抗氧化性 响应面法 |
Development,Functional Components and Antioxidant Activity of Sugar-Free Compound Beverage of Tibetan Tea,Rose and Mume Fructus |
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| ZHANG Heng,ZHENG Qiaoran,HE Jingliu,WEI Ting,LIU Xiang,ZHANG Bin. Development,Functional Components and Antioxidant Activity of Sugar-Free Compound Beverage of Tibetan Tea,Rose and Mume Fructus[J]. Food Science and Technology, 2021, 0(1): 46-53,61 |
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| Authors: | ZHANG Heng ZHENG Qiaoran HE Jingliu WEI Ting LIU Xiang ZHANG Bin |
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| Affiliation: | (School of Pharmacy and Medical Laboratory Science,Ya’an Polytechnic College,Ya’an 625000,China;Life Science and Technology Institute,Yangtze Normal University,Chongqing 408100,China) |
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| Abstract: | A new sugar-free compound beverage was prepared using Tibetan tea,rose and Mume Fructus as the main raw materials,erythritol and sucralose as the auxiliary materials.The optimal formula of compound beverage was obtained by single factor test and response surface methodology with sensory evaluation score as index.The formula comprises the following components:Tibetan tea extract 42%,rose extract 20%,Mume Fructus extract 18%,erythritol 3%,and sucralose 0.007%.UHPLC-QqQ-MS/MS analysis detects 12 kinds of functional components in the compound beverage,including 5 kinds of catechins.The top five functional components were isoquercetin,quercetin-7-glucoside,EGCG,chlorogenic acid and rutin.The scavenging rate of DPPH free radical,hydroxyl free radical and the reducing power was (78.26±1.74)%,(93.58±2.21)% and 2.295±0.017,respectively.The compound beverage has rich functional components,owning good antioxidant capacity,maroon color,clarity and transparency,distinct fragrance of Tibetan tea and rose,proper sweet and sour taste and good taste. |
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| Keywords: | Tibetan tea rose Mume Fructus compound beverage antioxidant activity response surface methodology |
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