【摘要】 以10 mg/mL河蚬抗氧化肽-锌螯合物溶液为基准,添加木糖醇、蜂蜜、柠檬酸进行单因素和正交试验确定口服液的最佳配方;并对口服液进行感官定量描述分析,得出最适杀菌工艺;最后测定其抗氧化活性.结果表明:河蚬抗氧化肽锌制剂口服液中木糖醇、蜂蜜、柠檬酸的添加量分别为1.5%,2.5%,0.1%时口感最佳,其最适杀菌工艺是100℃灭菌15 min.口服液对DPPH·、ABTS⁺·、·OH有一定的清除能力,其IC₅₀分别为4.26,5.19,2.76 mg/mL,且10 mg/mL口服液的还原力相当于0.81 mg/mL的V_C溶液的还原力.更多还原

【Abstract】 Based on zinc-binding antioxidant peptides from Corbicula fluminea hydrolysate solution at 10 mg/mL, the optimum formula of the oral solution was determined by adding xylitol, honey and citric acid through the single factor and orthogonal test. The optimal sterilization process was selected through the sensory of the oral liquid by quantitative description analysis, and the antioxidant activity of the products was determined. The result showed that the best taste was obtained when the content of xylitol, honey and citric acid were 1.5%, 2.5% and 0.1%, respectively. The optimum sterilization process was 100 ℃ for 15 min. The oral liquid has a certain scavenging ability to DPPH·, ABTS⁺·, · OH, and its IC₅₀ is 4.26 mg/mL, 5.19 mg/mL and 2.76 mg/mL, respectively, and the reducing power of 10 mg/mL oral liquid was equal to that of 0.81 mg/mL VC solution.更多还原