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投稿时间：2022-03-27
投稿时间：2022-03-27
中文摘要: 以牛樟芝山药菌质为原料，木糖醇、柠檬酸、羧甲基纤维素钠（carboxymethyl cellulose，CMC-Na）为辅料调配，研制出一款牛樟芝山药菌质饮料。在单因素试验基础上，通过Box-Behnken 响应面试验设计，优化饮料的最佳配方，并对饮料的抗氧化性能进行测定。结果表明：饮料的最佳配方为牛樟芝山药菌质添加量4.08%、木糖醇添加量3.23%、柠檬酸添加量0.66%、CMC-Na 添加量0.23%，该饮料对DPPH 自由基和羟基自由基具有一定的清除能力。
Abstract:An Antrodia cinnamomea-yam fungal substance beverage was prepared with A. cinnamomea and yam fungal substances as raw materials and xylitol，citric acid，and sodium carboxymethyl cellulose（CMC-Na）as auxiliary ingredients in the formulation. Based on the single-factor test，the optimal formulation of the beverage was optimized by Box-Behnken response surface design，and the antioxidant activity of the beverage was tested. The results showed that the optimum formulation was as follows：4.08% A. cinnamomea and yam fungal substances，3.23% xylitol，0.66% citric acid，and 0.23% CMC-Na.The beverage had a certain ability to scavenge DPPH and hydroxyl free radicals.
文章编号：202307018 中图分类号： 文献标志码：
基金项目:河南省二O 二一年科技发展计划项目（212102110415）；2019 年度河南省高等学校青年骨干教师培养计划项目（2019GGJS263）
| Author Name | Affiliation |
| LI Jin-zhe，LIU Min-jie，LU Ping-ping，WANG Lin-lin，HUANG Ya-qin* | School of Pharmaceutical Engineering，Xinyang Agriculture and Forestry University，Xinyang 464000，Henan，China |
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