Development of Dendrobium officinale and Cyclocarya paliurus Compound Drink and Its Antioxidant Activity in Vitro
The extract of Dendrobium officinale and Cyclocarya paliurus was used as the main raw materials,and citric acid,white sugar,vanillin and pectin were added to develop a compound drink.Taking sensory evaluation as the index,single factor experiment and response surface experiment were used to optimize the formula of compound drinks.The antioxidant activity and various indexes of compound drinks were tested.The results showed that the optimal formula of the compound drink was 18.52 mg/mL of Dendrobium officinale juice,12.72 mg/mL of Cyclocarya paliurus juice,3.74 mg/mL of citric acid,and 0.07 mg/mL of white sugar,and sensory score was 88.The total polysaccharide content and total protein content in compound drinks were 1.85 mg/mL and 0.06 mg/mL.The results of in vitro antioxidant activity experiments showed that Dendrobium officinale-Cyclocarya paliurus compound drink had scavenging ability against DPPH free radicals,hydroxyl free radicals and superoxide anion free radicals,with IC50 values of 7.73,5.15 and 6.97 mg/mL,respectively.It is proved that compound drinks have certain antioxidant activity,but their antioxidant activity is lower than that of vitamin C.The experimental verification shows that it is feasible to optimize the formula of Dendrobium officinale-Cyclocarya paliurus composite beverage by using response surface,which provides a theoretical basis for the development of Dendrobium officinale-Cyclocarya paliurus composite beverage products.
万方数据
维普
