紫薯复合饮料的质量指标营养成分及抗氧化性分析-北京交通大学学报.PDF

※分析检测 食品科学 2013, Vol.34, No.20 165 紫薯复合饮料的质量指标、营养成分及 抗氧化性分析 潘丽军，孙潇雅，姜绍通 (合肥工业大学农产品加工研究院，安徽省农产品精深加工重点实验室，安徽 合肥  230009) 摘  要： α 研究实验室自制紫薯复合饮料的质量指标、组分含量以及抗氧化性。采用中温 -淀粉酶、葡萄糖糖化酶水 解原料紫薯，与苹果汁进行复配制得紫薯复合饮料。结果表明：紫薯复合饮料可溶性固形物含量不小于8%、总酸 含量0.5%左右、花青素含量6.18mg/100mL 、透光率43.9% ；微生物指标符合国家标准要求；色泽、味道、口感俱 佳。氨基酸自动分析仪检测表明，自制紫薯复合饮料中含有12种游离氨基酸，总量约为33.68mg/100mL，其中人体 必需氨基酸5种，含量9.15mg/100mL ；采用高效液相色谱系统分析紫薯复合饮料糖分组成及含量，测得其含葡萄糖 38.94mg/mL、果糖7.59mg/mL 、蔗糖0.84mg/mL 。自制紫薯复合饮料的•OH清除率为44.79% 、DPPH 自由基清除率 为94.49%、O－•清除率为83.02%，与市购紫薯饮料、100%苹果汁以及桑果汁饮料相比，抗氧化效果显著。 2 关键词：紫薯复合饮料；质量指标；游离氨基酸成分；糖类成分；抗氧化性 Quality Indicators, Nutritional Composition and Antioxidant Activities of Blended Purple Sweet Potato Beverage PAN Li-jun ，SUN Xiao-ya，JIANG Shao-tong (Key Laboratory for Agricultural Products Processing of Anhui Province, Institute of Agricultural Products Processing Technology, Hefei University of Technology, Hefei 230009, China) Abstract ：The aim of this study was to investigate the quality indicators, component contents and their antioxidant activities of a blended purple sweet potato-apple beverage which was prepared in our laboratory by hydrolyzing purple sweet potato in the pres- ence of α-amylase and glucoamylase and subsequently mixing with apple juice. The soluble solid content and total acid content were no less than 8% and approximately 0.5%, respectively. The anthocyanin content and light transmission were 6.18 mg/100 mL and 43.9%. All microbiological indicators tested met the GB (the Chinese national standard) requirements. The beverage had nice color, good ta