桦褐孔菌复合饮料配方优化及抗氧化能力评价

以桦褐孔菌为原料，经超声波辅助方法提取了多糖及三萜类物质，通过单因素和多因素试验优化了桦褐孔菌复合饮料的配方，并以DPPH自由基清除率为指标评价了桦褐孔菌复合饮料的抗氧化能力。试验结果表明：桦褐孔菌提取液多糖含量为2.5 mg/mL，三萜含量为248μg/mL；桦褐孔菌复合饮料的最优配方为桦褐孔菌提取液35%、白糖10%、明胶0.4%、柠檬酸0.2%、茉莉花茶提取液5%，该配方制得的桦褐孔菌复合饮料对DPPH自由基清除率为52.12%。桦褐孔菌复合饮料呈焦糖色、澄清无沉淀，具有桦褐孔菌特有的风味和清淡的茉莉花香味，无其他异味，具有较好的稳定性和抗氧化活性，是一款具有较好市场发展前景的功能性饮料。

Formulation Optimization and Antioxidant Capacity Evaluation of Inonotus obliquus Compound Beverage

Polysaccharides and triterpenoids were extracted from Inonotus obliquus by ultrasonic assisted method, and formula of beverage was optimized by single factor and multi-factor experiments． Antioxidant capacity of beverage was evaluated by DPPH free radical scavenging rate． Results showed that, polysaccharides and triterpenoids were 2.5 mg/mL and 248 μg/mL respectively． Optimal formula of beverage was as follows: 35% of Inonotus obliquus extract, 10% of sugar, 0.4% of gelatin, 0.20 % of citric acid, 5% of extract of jasmine tea． DPPH free radical scavenging rate of beverage prepared by this formula was 52.12%． This beverage is caramel color, clear without precipitation, and has unique flavor of Inonotus obliquus and light jasmine fragrance, without other peculiar smell． It has good stability and antioxidant activity, and is a functional beverage with a good market development prospect．