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普洱茶玫瑰花葡萄籽复合饮料的研制及其抗氧化活性评价

Development and Antioxidant Activity of Pu-Erh Tea Rose Grape Seed Compound Beverage

    摘要
  • 摘要:
    目的 以普洱茶、玫瑰花和葡萄籽为主要原料，研制出一种具有独特风味的复合饮料。
    方法 通过单因素试验，确定普洱茶浸提液、玫瑰花冷萃液、葡萄籽浸提液、山楂浸提液、枸杞浸提液添加量对复合饮料感官品质的影响；在此基础上，设计响应面试验优化复合饮料配比，并进行感官评分及抗氧化活性评价。
    结果 最佳配比为普洱茶浸提液添加量14.1%、玫瑰花冷萃液添加量3.2%、葡萄籽浸提液添加量4.9%、枸杞浸提液添加量3%、山楂浸提液添加量0.9%。在此配比下，复合饮料感官评分达85.6，DPPH自由基清除率为65.17±1.28%，ABTS自由基清除率为98.78±0.15%。
    结论 采用本法研制的普洱茶玫瑰花葡萄籽复合饮料具有良好的风味和较好的抗氧化活性。

     

    Abstract:
    Objective Using extracts of Pu-erh tea and several natural ingredients, a new compound beverage with exquisite sensory quality was developed.
    Method Through Single-factor test was conducted to determine the effects of the addition of Pu-erh tea extract, rose cold extract, grape seed extract, hawthorn extract and wolfberry extract on the sensory quality of the composite beverages. Then, the response surface test was designed to optimize the ratio of the composite beverage, and the sensory score and antioxidant activity were evaluated.
    Result The optimized beverage was made with extracts of Pu-erh tea at 14.1%, grape seed at 4.9%, hawthorn at 0.9%, wolfberry at 3%, and cold extract of rose at 3.2%. The newly developed beverage received a high sensory score of 85.6 with highly desirable antioxidant activities on scavenging DPPH radicals of 65.17±1.28% and on ABTS radicals of 98.78±0.15%.
    Conclusion The compound beverage of Pu-erh tea rose grape seed developed by this method has good flavor and good antioxidant activity.

     

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