食品与发酵工业 >

2024 , Vol. 50 >Issue 1: 148 - 154

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033647

研究报告

抗氧化剂筛选复配及在咖啡饮料中的应用研究

  • 常旋 ,
  • 徐春明 ,
  • 陈佳 ,
  • 张佳靓 ,
  • 葛丽霞 ,
  • 阳丽红 ,
  • 王根女 ,
  • 王旭捷 ,
  • 张鑫 ,
  • 陈雄
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  • 1(恒枫食品科技有限公司,浙江 杭州,311200)
    2(宏胜饮料集团有限公司,浙江 杭州,311200)
第一作者:硕士研究生(陈雄高级工程师为通信作者,E-mail:xiong.chen@h-shgroup.com)

收稿日期: 2022-09-15

  修回日期: 2022-10-13

  网络出版日期: 2024-01-31

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Research on screening and compounding of antioxidants and application in coffee beverages

  • CHANG Xuan ,
  • XU Chunming ,
  • CHEN Jia ,
  • ZHANG Jiajing ,
  • GE Lixia ,
  • YANG Lihong ,
  • WANG Gennv ,
  • WANG Xujie ,
  • ZHANG Xin ,
  • CHEN Xiong
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  • 1(Ever Maple Food Technology Co.Ltd., Hangzhou 311200, China)
    2(Hongsheng Beverage Group Co.Ltd., Hangzhou 311200, China)

Received date: 2022-09-15

  Revised date: 2022-10-13

  Online published: 2024-01-31

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摘要

为开发可直接用于饮料体系的抗氧化剂,该研究探究了不同水溶性和脂溶性抗氧化剂的DPPH自由基清除率,对椰子油乳液氧化稳定性的影响,复配抗氧化剂稳定性和在饮料中的应用。结果表明,抗氧化剂的DPPH清除率和油脂氧化稳定性没有呈现正相关。水溶性抗氧化剂中效果较好的是竹叶黄酮和甘草提取物,脂溶性抗氧化剂中效果较好的是二丁基羟基对甲酚、特丁基对苯二酚和维生素E。以贮藏期间粒径变化为指标,探究了复配抗氧化剂的稳定性。结果表明,维生素E和甘草提取物、维生素E和竹叶黄酮复配抗氧化剂在55 ℃贮藏8周期间粒径D[4,3]和粒径分布没有变化。以咖啡饮料为模型,研究了复配抗氧化剂对风味稳定性的影响。结果表明,与单一抗氧化剂相比,复配抗氧化剂的加入更明显地减少了咖啡中油脂的氧化产物堆积。感官评价结果表明,复配抗氧化剂的加入抑制了油脂氧化异味的产生,香气更加协调,总体接受度最高。

关键词： DPPH自由基清除率; 抗氧化剂; 稳定性; 咖啡; 感官评价

本文引用格式

常旋 , 徐春明 , 陈佳 , 张佳靓 , 葛丽霞 , 阳丽红 , 王根女 , 王旭捷 , 张鑫 , 陈雄 . 抗氧化剂筛选复配及在咖啡饮料中的应用研究[J]. 食品与发酵工业, 2024 , 50(1) : 148 -154 . DOI: 10.13995/j.cnki.11-1802/ts.033647

Abstract

To develop antioxidants that can be directly used in beverage systems, this study investigated the DPPH free radical scavenging rate of different water-soluble and oil-soluble antioxidants, the effect on the oxidative stability of coconut oil emulsions, and the stability of compound antioxidants and their application in beverages. Results showed that there was no positive correlation between the DPPH scavenging rate of antioxidants and the oxidative stability of lipids. Among the water-soluble antioxidants, bamboo leaf flavonoids and licorice extract were the most effective ones, while those of oil-soluble antioxidants were butylatedhydroxytoluen, tertiarybutylhydroquinone, and vitamin E. The stability of the compound antioxidant was studied by the change of particle size during storage. Results showed that the D[4,3] and particle size distribution of vitamin E and licorice extract, vitamin E and bamboo leaf flavonoids compound antioxidants did not change during 8 weeks of storage at 55 ℃. Coffee beverages were used as a model to study the effect of compound antioxidants on flavor stability. Results showed that the addition of compound antioxidants significantly reduced the accumulation of oxidation products of oil in coffee compared with single antioxidants. The sensory evaluation results showed that the addition of compound antioxidants inhibited the generation of oil oxidation odor, the aroma was more harmonious, and the overall acceptance was the highest.

Key words： DPPH free radical scavenging rate; antioxidant; stability; coffee; sensory evaluation

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