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投稿时间：2024-04-19
投稿时间：2024-04-19
中文摘要: 为充分利用紫苏的营养价值，该研究利用紫苏叶和绿茶叶制备紫苏茶饮料，以感官评分为指标，响应面法优化紫苏茶饮料配方，并探讨该饮料的体外抗氧化活性。结果表明，紫苏茶饮料最佳配方为柠檬酸添加量0.03%、甜味剂（白砂糖、果葡糖浆）添加量7%、紫苏与绿茶浸提液体积比2∶1、蜂蜜添加量0.1%，此配方下感官评分最高，为92.1。该饮料对超氧阴离子自由基、羟基自由基和DPPH 自由基的清除率分别为58.28%、53.89%和78.37%，具有较好的抗氧化能力，且兼具紫苏与绿茶的香味，回味甘甜，清凉解渴。
Abstract:To fully utilize the nutritional value of P. frutescens，a P. frutescens tea beverage was prepared with P. frutescens leaves and green tea leaves. The response surface methodology was adopted to optimize the formula of the beverage based on sensory scores，and the in vitro antioxidant activity of the beverage was investigated. The results indicated that the optimal formula of the P. frutescens tea beverage was composed of 0.03% citric acid，7% sweetener（white granulated sugar and high fructose syrup），P. frutescens and green tea extracts at a volume ratio of 2∶1，and 0.1% honey. The beverage produced with this formula had the highest sensory score，which reached 92.1. The clearance rates of this beverage for superoxide anion radicals，hydroxyl radicals，and DPPH radicals were 58.28%，53.89%，and 78.37%，respectively，which indicated strong antioxidant capacity. Moreover，the beverage had the fragrances of both P. frutescens and green tea and a sweet aftertaste and is refreshing and thirst-quenching.
keywords: Perilla frutescens green tea tea beverage process optimization sensory score antioxidant activity
文章编号：202514014 中图分类号： 文献标志码：
基金项目:2019 年度哈尔滨市雏鹰计划暨科技创业奖补专项项目（2019CYJBCG0326）
| 作者 | 单位 |
| 康宇晶1，安绮沄1，张保宽1，2，孙辉2，李冲伟1* | 1. 黑龙江大学 生命科学学院,农业微生物技术教育部工程研究中心,黑龙江省寒地生态修复与资源利用重点实验室,黑龙江省普通高校微生物重点实验室,黑龙江 哈尔滨 150080；2. 桦南农盛园食品有限公司,黑龙江 佳木斯 154400 |
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