为解决市场上多糖饮料原料单一、口感和稳定性差等问题,以功能活性强、药用价值高的香椿、决明子、大麦、山药多糖提取液为主要原料,以甜叶菊、柠檬酸为辅料,研制功能性复合多糖饮料。采用正交试验对功能性复合多糖饮料的配方进行优化,并通过测定功能性复合多糖饮料的多糖含量、抗氧化活性及降糖效果,评价其功能活性。结果表明,功能性复合多糖饮料的最佳配方为香椿茶多糖提取液16 mL、决明子多糖提取液8 mL、大麦多糖提取液24 mL、山药多糖提取液28 mL、甜叶菊0.04 g和柠檬酸0.02 g。在此条件下制得的复合多糖饮料感官评分91.1分,多糖含量达7.92 mg/mL,对DPPH自由基、羟基自由基的清除及对α-葡萄糖苷酶的抑制作用的IC50值分别为0.506、24.494和9.280 mg/mL,色泽均匀、滋味协调、酸甜适宜,具有较好的稳定性,是一款风味独特、成分丰富的新型复合饮料。
To tackle the issue of single raw material, poor taste and stability in polysaccharide beverages on the market, the functional compound polysaccharide beverage was developed with Toona sinensis polysaccharide, Cassiae semen polysaccharide, barley polysaccharide and yams polysaccharide extract as raw material which has high functional activity and medicinal value, and stevia and citric acid as accessory material. This study applied orthogonal experiments to optimize the formula of functional compound polysaccharide beverage. The functional activity of the beverage was also evaluated with respect to polysaccharide content, antioxidant and hypoglycemic activities. Results showed that the optimum processing parameters were: 16 mL of Toona sinensis polysaccharide liquid, 8 mL of Cassiae semen polysaccharide liquid, 24 mL of barley polysaccharide liquid, 28 mL of yams polysaccharide liquid, 0.04 g of stevia and 0.02 g of citric acid. Under this optimum conditions, the sensory score and polysaccharide content were 91.1 and 7.92 mg/mL, and the IC50 values for the scavenging of DPPH·, ·OH radicals and the inhibitory effect on α-glucosidase were 0.506, 24.494 and 9.280 mg/mL respectively. The functional compound polysaccharide beverage showed uniform color, balanced taste between sweetness and sourness and higher stability. In conclusion, it was a new type of compound beverage with typical flavor and abundant nutrients. This study provides a theoretical basis for the development and functional evaluation of compound polysaccharide beverage.
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