安吉白茶、桑叶复合功能性饮料的研制及其抗氧化性研究

以安吉白茶、桑叶为主要原料,经过筛选配方和优化工艺,研制成了具有抗氧化保健功效的复合茶饮料;并采用化学模拟体系测定了该饮料清除DPPH·和ABTS·+的能力,采用全血总抗氧化能力评价了其生物抗氧化效应。结果表明,主辅料用量均对该饮料的质量有较大影响,最佳配方为200ml饮料中含安吉白茶提取液3ml、桑叶提取液0.8ml、白砂糖4.4g、50%柠檬酸0.16ml,苯甲酸钠0.03g。该功能性饮料对自由基的清除能力很强,其清除DPPH·和ABTS·+的IC50分别为2.95mg/L和2.55mg/L(以总酚计);在全血体系中也具有良好的抗氧化效应。

The Development and Antioxidant Properties of Compound Functional Beverage with Anjibaicha(Camellia sinensis)and Morus alba Leaves

Anjibaicha （Camellia sinensis） and Morns alba as primary materials and other complements added, a kind of compound functional beverage was prepared by optimizing the formula and technique. The capacity to scavenge DPPH- and ABTS ＋ of the beverage was measured by the chemical simulation and the biological antioxidant efficiency was also measured by the total antioxidant capacity. The results showed that the extract concentration of anjibaicha （Camellia sinensis） and Morns alba had great effects on the quality of the beverage, The optimum formula was 3ml of anjibaicha extract, 0.Sml of folium mori extract liquid, 4.4 g of sucrose, 0.16 ml of 50% citric acid and 0.03 g sodium benzoate per 200 ml beverage. The compound functional beverage had effective activity on scavenging DPPH. and ABTS＋, its IC50 was 2.95 mg/L and 2.55 mg/L （total polyphenols） respectively. Furthermore, it had favorable antioxidant efficiency in whole blood system.