Study on Optimization of Formulation and Antioxidant Activity of Black Garlic and Mulberry Compound Oral Liquid
Using black garlic and mulberry as raw materials,the optimal process of black garlic mulberry compound oral liquid was determined by fuzzy mathematical evaluation combined with response surface method optimization,and its physicochemical indexes and antioxidant activity were studied.The results showed that the optimal process conditions for black garlic mulberry compound oral liquid were 3:5 ratio of black garlic juice and mulberry juice,0.60％sodium carboxymethylcellulose,2.00％erythritol addition,0.15％menthol and 0.60％citric acid.Under these optimal process conditions,the pH of black garlic mulberry compound oral liquid was 3.12,the soluble solids content was 10.00％,and the total phenolic content was 7.83 μg GAE/mL.Antioxidant test results showed that the DPPH free radical scavenging rate was 90.05％,the hydroxyl radical scavenging rate was 57.14％,and the ATBS+free radical scavenging rate was 87.64％,indicating that black garlic mulberry composite oral liquid had good antioxidant capacity.
black garlicmulberryfuzzy mathematics evaluationresponse surface method optimizationantioxidant activity
NETL
NSTL
万方数据
维普
