红参五加皮苹果汁复合饮料的研究

以红参、五加皮为原料提取其中主要成分人参皂苷和刺五加甙，确定检测条件；通过不同的提取方法确定最佳提取条件；通过正交试验确定复合饮料的最优配方：红参用量为15％，五加皮用量为10％，苹果汁用量为20％，蔗糖用量为10％。最终研发出一种口感良好、风味独特、营养价值高的复合型新型饮料。

Study on Preparation of Compound Beverage from Red Ginseng, Cortex Acanthopanacis and Apple Juice

In this paper, we take Red ginseng and cortex acanthopanacis as the main raw materials, extracting irom them the main components of ginseng saponin and Eleutherosides, using UV spectrophotometer to detect the content of extracts, by different extraction methods and level of testing, and determine the best conditions and optimal quadrature formula： the amount of 15% Red ginseng, Wu- jiapi 10%, apple juice 20%, sugar 10%. Eventually, we developed a new compound beverage of good taste, unique flavor and high nutritional value.