Optimization of the Preparation Process of Qiju Instant Powder and the Study of its Antioxidant Properties
Using lycii fructus and chrysanthemum as materials,the water extraction process was optimized using single-factor combined with orthogonal tests for four factors:soaking time,material-liquid ratio,decoction time and number of decoctions,using the content of total polysaccharides and total flavonoids as indicators.Compared three drying methods:oven drying,vacuum drying and spray drying to select the appropriate drying method for instant powders;The sweeteners and the proportion of sweeteners added were selected by sampling for better taste.The scavenging rates of DPPH·and·OH were used as the indicator to test the antioxidant properties of the finished Qiju instant powder.The results showed that the best extraction conditions for lycium barbarum and chrysanthemum were 20 min soaking time,1∶25 material-liquid ratio,20 min decoction time(after boiling)and 3 times decoction;the best drying method for Qiju instant powder was spray drying;aspartame or stevioside was used as sweetener;the IC50 values of lycium barbarum instant powder in vitro scavenging of DPPH and·OH were 0.119 mg/mL and 8.580 mg/mL,respectively showing strong in vitro antioxidant properties.
万方数据
