灵芝白茶功能饮料研制及其抗氧化活性评价.pdf

※工艺技术 食品科学 2012, Vol. 33, No. 02 89 李怡彬，陈君琛 * ，沈恒胜，吴 俐，赖谱富 (福建省农业科学院农产品加工技术研究中心，福建 福州 350003) 以福鼎白茶和灵芝为原料，采用单因素和正交试验研究灵芝白茶复合饮料生产配方，并从Fe2+ 诱导卵黄 脂蛋白脂质过氧化的抑制率分析该饮料的抗氧化性。结果表明：灵芝白茶复合饮料的最佳配方为灵芝用量 0.4% 、 白砂糖用量3.5% 、白茶用量0.8% ；β- 环状糊精添加量 0.01% 时，可掩盖灵芝部分苦味，同时又保留灵芝风味， 改善灵芝白茶饮料的适口性；灵芝白茶饮料对Fe2+ 诱导的卵黄脂蛋白脂质过氧化抑制率达(68.21 ±2.52)% ，具有较 强抗氧化性，与4.04mg/mL VC 相当。 灵芝；白茶；复合饮料；抗氧化 Preparation and Antioxidant Activity of a Functional Beverage from Ganoderma lucidum and White Tea LI Yi-bin ，CHEN Jun-chen* ，SHEN Heng-sheng，WU Li ，LAI Pu-fu (Agricultural Products Processing Technology Research Center, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China) 　　 Abstract ：A functional beverage was developed from Ganoderma lucidum and white tea and its formula was optimized using one-factor-at-a-time combined with orthogonal array design. Meanwhile, the inhibitory rate of the beverage on Fe2+-induced egg yolk lipoprotein peroxidation was determined to evaluate its antioxidant activity. The optimal beverage formula was found to consist of 0.4% Ganoderma lucidum, 3.5% sugar, 0.8% white tea, and 0.01% β-CD, which could partially mask the bitter taste of Ganoderma lucidum, retain the flavor of Ganoderma lucidum and improve the palatability of the beverage. The beverage demonstrated an inhibitory rate of (68.21 ±2.52)% on Fe2+-induced egg yolk lipoprotein peroxidation, which was similar to that of 4.04 mg/mL vitamin C. Therefore, the developed beverage had strong antioxidant activity. Key words ：Ganoderma lucidum；white tea ；compound beverage ；antioxidation 中图分类号：TS275.4 文献标识码：A 文章编号：1002-6630(2012)02-0089-05 白茶是我国六大茶类之一，具有很高的食用和药用 烈，白茶产业急需拓宽产业链，而利用低商品价值的 价值。传统中医药理证明，白茶性清凉、消热降火、 中低档白茶开