辣木提取物的抗氧化性研究及辣木百香果复合饮料的研制

以抗氧化能力为评价指标,通过单因素试验及正交试验确定辣木叶提取液的最优提取工艺,并以辣木叶提取液、百香果汁为主要原料,通过单因素试验及正交试验方法确定辣木百香果饮料的最佳配方.结果 表明,辣木叶提取液的最优浸提工艺为提取温度60℃,提取时间50min,料液比1∶10,乙醇体积分数60%,在该条件下得到的提取液总抗氧化值为69.067 U/mL;辣木百香果饮料的最佳配方为复配比(辣木叶提取液∶百香果汁)7∶3,复配液添加量30%,柠檬酸添加量0.05%,白砂糖添加量10%,总抗氧化值为19.733 U/mL,较市售5种饮料高.所得饮料具有抗氧化功能、独特辣木风味和百香果层次口感.

Study on Antioxidant Activity of Moringa oleifera Extract and Development of Moringa Oleifera-passion Fruit Compound Beverage

With the antioxidant capacity as the evaluation index,the optimal extraction process of Moringa oleifera leaf extract was determined by single factor and orthogonal test methods.Moringa leaf extract and passion fruit juice were used as the main raw materials of compound beverage.With sensory assessment score as the evaluation index,the optimal formula of Moringa oleifera-passion fruit beverage was determined by single factor and orthogonal test methods.The results showed that the optimal extraction process of moringa oleifera leaf extract was extraction temperature 60℃,extraction time 50 min,material-liquid ratio 1∶10,and ethanol concentration 60%.The total antioxidant capacity of the extract under this conditions was 69.067 U/mL.The best formula of Moringa oleifera-passion fruit drink was compound ratio(Moringa leaf extract solution∶passion fruit juice)7∶3,compound solution addition ratio 30%,citric acid addition amount 0.05%,white granulated sugar addition amount 10%.Its total antioxidant capacity was 19.733 U/mL,which was higher than the five beverages on the market.The obtained beverage had an antioxidant function,a unique moringa flavor and a passion fruit taste.