摘要
本研究以黄刺玫果提取物为主要原料,添加麦芽糊精、柠檬酸、蔗糖作为辅料,以感官评分为关键评价指标,采用单因素变量分析法结合正交试验设计,系统优化黄刺玫果固体饮料的原辅料配比,并检测固体饮料对3种活性氧自由基的清除率,综合评价其体外抗氧化活性。结果显示,蔗糖、柠檬酸、麦芽糊精分别占黄刺玫果提取物质量的10%、0.3%、14%时,黄刺玫果固体饮料感官评分最高。抗氧化活性检测结果显示,黄刺玫果固体饮料对3种活性氧自由基均有一定的清除效果,且呈剂量依赖性。研究制得的固体饮料颗粒细腻,溶解性好,酸甜适口,具有良好的抗氧化活性,为黄刺玫果功能食品的开发利用提供了研究思路与理论参考。
Using Rosa xanthina Lindl.fruit extract as the main raw material,maltodextrin,citric acid,and sucrose as auxiliary materials,and sensory score as the index,the formula of Rosa xanthina Lindl.fruit solid beverage was optimized through single factor and orthogonal experiments,and the scavenging ability of the solid beverage on three free radicals was investigated to evaluate its in vitro antioxidant activity.The results showed that when sucrose,citric acid and maltodextrin accounted for 10%,0.3%and 14%of the mass of the extract of Rosa xanthina Lindl.fruit,the sensory score of Rosa xanthina Lindl.fruit solid beverage was the highest.The results of antioxidant activity investigation showed that solid beverages of Rosa xanthina Lindl.fruit had a certain scavenging effect on three reactive oxygen radicals,and was dose-dependent.The solid beverage particles produced by the research are delicate,have good solubility,have a pleasant sour and sweet taste,and have good antioxidant activity,providing research ideas and theoretical references for the development and utilization of functional foods made from Rosa xanthina Lindl.fruit.
作者
李树奇
张璐
林伟欣
杨莹莹
LI Shuqi;ZHANG Lu;LIN Weixin;YANG Yingying(Shanxi Center of Drug Evaluation(Shanxi Academy of Medicine and Life Sciences),Taiyuan 030006,China)
出处
《现代食品》
2025年第15期109-113,共5页
Modern Food
基金
山西省专利转化专项计划项目“‘一种基于抗血栓谱效关系的黄刺玫化学成分评价方法’在黄刺玫原料制备中应用”(202304002)。
关键词
黄刺玫果
固体饮料
制备工艺
正交试验
抗氧化活性
Rosa xanthina Lindl.fruit
solid beverages
preparation process
orthogonal experiment
antioxidant activity
