黑蒜鸡枞菌复合饮料的制备及其清除自由基活性
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摘要
黑蒜和鸡枞菌具有较高的营养和保健价值,以黑蒜和鸡枞菌为主要原料,采用单因素实验和正交实验的方法制备复合饮料,并以Vc为对照,研究了复合饮料对DPPH·、O_2~—·、·OH、H_2O_2、ABTS~+·的清除作用。结果表明:黑蒜与鸡枞菌的较优配比为1:2、1:3、1:4,较适宜的糖酸添加量为5%的白砂糖和0.15%的柠檬酸,复合稳定剂为黄原胶:CMC=1:1,添加量为0.20%;Vc与不同配比复合饮料对DPPH·、O_2~—·、·OH、H_2O_2、ABTS~+·的清除顺序依次为Vc>1:4的复合饮料>1:3的复合饮料>1:2的复合饮料。该制备工艺简单易操作,产品自由基清除能力强,可为工业化生产提供参考依据。
Black garlic and Termitomyces albuminosus had a high health and nutritional value.The beverage using black garlic and Termitomyces albuminosus as the main materials was studied by single factor experiment and orthogonal experiment and the scavenging ability of DPPH·radical,superoxide radical,hydroxyl radical,H_2O_2 and ABTS~+·radical was researched with Vc as control.The results showed that the compound beverage with a ratio of 1:2,1:3,1:4 were obtained by sensory evaluation.The most consistent of sweet and sour taste were 5%sugar and 0.15%citric acid,and the content of stabilizer composed with xanthan gum:CMC=1:1 was 0.20%.The DPPH·radical,superoxide radical,hydroxylradical,H_2O_2and ABTS~+·radical scavenging ability was in sequence of Vc>1:4 compound beverage>1:3compound beverage>1:2 compound beverage.This preparation technology has the advantages of simple,easy operation and the beverage reflects strong antioxidant activity,which can provide reference for industrial production.
Black garlic and Termitomyces albuminosus had a high health and nutritional value.The beverage using black garlic and Termitomyces albuminosus as the main materials was studied by single factor experiment and orthogonal experiment and the scavenging ability of DPPH·radical,superoxide radical,hydroxyl radical,H_2O_2 and ABTS~+·radical was researched with Vc as control.The results showed that the compound beverage with a ratio of 1:2,1:3,1:4 were obtained by sensory evaluation.The most consistent of sweet and sour taste were 5%sugar and 0.15%citric acid,and the content of stabilizer composed with xanthan gum:CMC=1:1 was 0.20%.The DPPH·radical,superoxide radical,hydroxylradical,H_2O_2and ABTS~+·radical scavenging ability was in sequence of Vc>1:4 compound beverage>1:3compound beverage>1:2 compound beverage.This preparation technology has the advantages of simple,easy operation and the beverage reflects strong antioxidant activity,which can provide reference for industrial production.
引文
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[14]Tirawattanakoson R,Rattanarat P,Ngamrojanavanich N,et al.Free radical scavenger screening of total antioxidant capacity in herb and beverage using graphene/PEDOT:PSS-modified electrochemical sensor[J].Journal of Electroanalytical Chemistry,2016,767(4):68-75.
[15]董浩.黑蒜浓缩汁的制备工艺研究[D].泰安:山东农业大学,2015:19-20.
[16]李湘利,刘静,朱九滨,等.鸡枞菌饮料的体外抗氧化特性研究[J].食品工业科技,2017,38(3):87-90.
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[18]GB/T 31121-2014,果蔬汁类及其饮料[S].北京:中国标准出版社,2014.
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[20]杨宏志,李静.亚麻木酚素的抗氧化性能[J].食品科学,2011,32(3):27-29.
[2]Lu X,Li N,Qiao X,et al.Composition analysis and antioxidant properties of black garlic extract[J].Journal of Food and Drug Analysis,2016,25(2):340-349.
[3]Choi I S,Cha H S,Lee Y S.Physicochemical and antioxidant properties of black garlic[J].Molecules,2014,19(10):16811-16823.
[4]Chen Y A,Tsai J C,Cheng K C,et al.Extracts of black garlic exhibits gastrointestinal motility effect[J].Food Research International,2018,107(5):102-109.
[5]Ahmed R A.Hepatoprotective and antiapoptotic role of aged black garlic against hepatotoxicity induced by cyclophosphamide[J].Journal of Basic and Applied Zoology,2018,79(1):1-8.
[6]Li M,Yan Y X,Yu Q T,et al.Comparison of immunomodulatory effects of fresh garlic and black garlic polysaccharides on RAW 264.7 macrophages[J].Journal of Food Science,2017,82(3):765-771.
[7]Ya X,Li M J.Studies on the biological characteristics of Termitomyces albuminosus hypha[J].Advanced Materials Research,2013,709(2):810-813.
[8]Qu Y,Sun K,Gao L,et al.Termitomycesphins G and H,additional cerebrosides from the edible Chinese mushroom Termitomyces albuminosus[J].Journal of the Agricultural Chemical Society of Japan,2012,76(4):791-793.
[9]Mau J L,Chang C N,Huang S J,et al.Antioxidant properties of methanolic extracts from Grifola frondosa,Morchella esculenta and Termitomyces albuminosus mycelia[J].Food Chemistry,2004,87(1):111-118.
[10]Zhao H,Li S,Zhang J,et al.The antihyperlipidemic activities of enzymatic and acidic intracellular polysaccharides by Termitomyces albuminosus[J].Carbohydrate Polymers,2016,151(10):1227-1234.
[11]Bankson D D,Kestin M,Rifai N.Role of free radicals in cancer and atherosclerosis[J].Clinics in Laboratory Medicine,1993,13(2):463-480.
[12]Zulaikhah ST.The role of antioxidant to prevent free radicals in the body[J].Sains Medika,8(1):39-45.
[13]Dartsch P C,Kler A,Kriesl E.Antioxidative and antiinflammatory potential of different functional drink concepts in vitro[J].Phytotherapy Research,2009,23(2):165-171.
[14]Tirawattanakoson R,Rattanarat P,Ngamrojanavanich N,et al.Free radical scavenger screening of total antioxidant capacity in herb and beverage using graphene/PEDOT:PSS-modified electrochemical sensor[J].Journal of Electroanalytical Chemistry,2016,767(4):68-75.
[15]董浩.黑蒜浓缩汁的制备工艺研究[D].泰安:山东农业大学,2015:19-20.
[16]李湘利,刘静,朱九滨,等.鸡枞菌饮料的体外抗氧化特性研究[J].食品工业科技,2017,38(3):87-90.
[17]马涛,李超莹.沙棘、红枣、胡萝卜的复合饮料的研制[J].食品工业,2012,33(11):17-20.
[18]GB/T 31121-2014,果蔬汁类及其饮料[S].北京:中国标准出版社,2014.
[19]范婧芳.金丝小枣复合果汁的研制及其副产物的利用[D].保定:河北农业大学,2012,20.
[20]杨宏志,李静.亚麻木酚素的抗氧化性能[J].食品科学,2011,32(3):27-29.