摘要
以“滁菊”为原料,研究了原料处理、浸提时间、浸提温度对浸提液中黄酮类化合物含量及总抗氧化活性的影响,并对浸提液的澄清和稀释工艺进行了研究。结果表明,在1∶50的花水比条件下,最佳浸提条件是100℃、30min,向浸提液中加入0.5%的壳聚糖,并在0～5℃的冷藏条件下进行澄清,再经4倍稀释并经调配后,得到澄清型菊花饮料产品。
The effect of Chuzhou＇s chrysanthemum processing, extraction time and temperature on the content of total flavomoids （TF） and total antioxidant activity （TAA） of extracted liquid were studied, and the processing techniques for chrysanthemum beverage was also studied, The results show, the best ratio of flowers to water was 1：50, the best extraction conditions was at 100℃, for 30min,and the chrysanthemum beverage was gained after extracted liquid was clarified using 0.5% chitosan in 0-5℃ and then diluted by 4 times.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第3期112-113,117,共3页
Science and Technology of Food Industry
基金
安徽科技学院自然科学基金项目(ZRC200320)
关键词
荷花
饮料
黄酮类化舍物
总抗氧化活性
chrysanthemum
beverage
flavomoids
total antioxidant activity
