一种簕菜凉茶的研制-食品研究与开发.DOC

13672883257一种簕菜凉茶的研制及抗氧化活性研究 江森，何燕2，李冬利2，张元2，王真史2，张焜1，2*，杜志云2* （1.五邑大学 化学与环境学院，广东 江门 529020；2.广东工业大学 轻工化工学院，广东 广州 510006） 摘 要：以恩平簕菜为主要原料，用总黄酮含量为主要质控指标，采用单因素和正交试验考察簕菜凉茶的生产配方；并研究其清除ABTS自由基和DPPH自由基的抗氧化能力。结果表明：簕菜浸提工艺为料液比1:12、浸提次数3次、浸提时间180 min；凉茶最优配方为：簕菜汁24 %，陈皮汁4.25 %，甘蔗汁15 %，VC含量为0.18，柠檬酸含量为0.02，液体麦芽糖醇含量为2.0，β-CD环糊精为0.6 %抗氧化。本品口感好具有广泛的市场应用前景。 关键词：簕菜；凉茶；浸提；配方；抗氧化作用 Development and Antioxidant Activity of a Kind of Acanthopanax trifoliatus Herbal Tea JIANG Sen1, HE Yan2, ZHANG Yuan2, WANG Zhen-shi2, ZHANG Kun1,2*, DU Zhi-yun2* (1.School of Chemical and Environmental, Wuyi University, Jiangmen 529020, Guangdong, China; 2.School of Chemical Engineering and Light Industry, Guangdong, Guangdong University of Technology, Guangzhou 510006, China) Abstract：The?formula?and process study of Acanthopanax trifoliatus herbal tea was carried out by single factor and orthogonal experiment with polyphenols content as main quality control index. The inhibitory rate of the beverage on DPPH and ABTS was determined to further evaluate its antioxidant activity. The orthogonal test showed the optimized process of Acanthopanax trifoliatus were with solid-liquid ratio of 1:12(g/mL), extraction time of 180 min and three times of extraction. The optimized proportion of herbal tea was Acanthopanax trifoliatus juice 24%, tangerine peel juice 4.25 %, sugar cane juice 15 %, VC 0.18 % citric acid 0.02 %, liquid maltitol 2.0 % and β-CD cyclodextrin 0.6 %, free radical scavenging and high antioxidant activity. The results showed that the herbal tea has good taste and widely market prospects. Key words：Acanthopanax trifoliatus; herbal tea; extraction; formula; anti oxidation 簕菜（Acanthopanax trifoliatus (Linn.) Merr.），又称为白簕、鹅掌簕、三叶五加、三加皮、苦刺、刺三加等，为五加科（Araliaceae）五加属（Acanthopanax）灌木植物。簕菜是药食同源植物，苦味独特，民间一直作为鲜食蔬菜和保健药材食用[1]。《中国高等植物图鉴》记载“簕菜味苦、辛、凉，具有清热解毒、祛风利湿、舒筋活血、止咳平喘之功效”[2]。白簕中含有黄酮、皂苷、香豆素、多糖、强心苷等药用成分，黄酮含量较高。现代研究证实簕菜具有抗菌、消炎和清热解毒等多种生物活性，具有较高的营养价值，属于急性无毒植物[3]。本课题组研究证实本品还具有抗肿瘤作用[4]。 凉茶是岭南人民根