Abstract:The sea buckthorn-tomato compound beverage was prepared with sea buckthorn and tomato as the main raw materials,and its quality and antioxidant activity were evaluated.With centrifugal precipitation rate,sensory score,and transmittance as evaluation indicators,the single factor method and response surface methodology were used to optimize the formula of the compound beverage.The total sugar content,total acid content,and microbial count of the compound beverage prepared with the optimal formula were measured.The antioxidant activity of the compound beverage was evaluated in terms of superoxide anion radical scavenging rate and hydroxyl radical scavenging rate.The results showed that the optimal formula of the sea buckthorn-tomato compound beverage was composed of 4.70% sea buckthorn juice,15.34% tomato juice,3.99% sucrose,0.10%citric acid,0.10% carboxymethylcellulose sodium （CMC-Na）,and 0.12% pectinase.The compound beverage prepared with this formula showed the sensory score of 88.5,the centrifugal precipitation rate of 4%,and the transmittance of 80%.In addition,it had the total sugar content （calculated by glucose） of 5.0 g/100 mL,total acid content （calculated by citric acid） of 0.23 g/100 mL,total bacterial count<100 CFU/mL,and coliform index<3 MPN/100 mL.No pathogenic bacteria were detected.All the indicators above were in accordance with relevant national standards and regulations.The superoxide anion free radical scavenging rate and hydroxyl free radical scavenging rate of the sea buckthorn-tomato compound beverage were 65.63% and 77.93%,respectively,indicating its good antioxidant ability.