【摘要】 目的：以宁夏特色植物资源灵武长枣及肉苁蓉为原料，开发一款口感清甜、营养丰富的复合饮料。方法：通过响应面及模糊数学感官评价法优化灵武长枣肉苁蓉复合饮料的配方工艺，并对优化后产品中总多糖、总多酚、类黄酮含量及抗氧化活性进行测定。结果：通过响应面分析实验确定了复合果汁最佳配比为长枣汁添加量40%，肉苁蓉汁添加量16%，木糖醇添加量6%，柠檬酸添加量0.12%。在最佳配方条件下制备的复合饮料总多糖、多酚、类黄酮含量分别为2.07mg/mL、0.25mg/mL、0.09mg/mL，抗氧化性实验结果显示，复合饮料总抗氧化能力为：0.91μmol FeSO₄/mL，羟基自由基和超氧阴离子自由基清除能力分别为0.7mg VC/mL、0.112mg VC/mL。结论：通过模糊数学感官评价及响应面法优化的肉苁蓉长枣复合饮料，口感清甜、香气协调、营养丰富。更多还原

【Abstract】 Objective:Using Lingwu long jujube and cistanche as raw materials to develop a beverage have sweet taste and rich nutrition.Methods:Optimization of cistanche-Lingwu long jujube beverage formulation by fuzzy mathematical sensory combined with response surface,and the contents of total polysaccharide,total polyphenols,flavonoids and antioxidant activities in the optimized product were determined. Results: The optimal ratio of beverage was determined by response surface analysis as 40% of long jujube juice,16% of cistanche juice,6% of xylitol and 0.12% of citric acid. The contents of total polysaccharide,polyphenol and flavonoid of the beverage prepared under the optimal formula were 2.07mg/mL,0.25mg/mL and 0.09mg/mL,respectively. The antioxidant test results showed that the total antioxidant capacity of the beverage was 0.91μmol FeSO₄/mL,the scavenging ability of hydroxyl radical and superoxide anion radical was 0.7mg VC/mL and 0.112mg VC/mL. Conclusion: The beverage of cistanche-long jujube optimized by fuzzy mathematical sensory evaluation and response surface method has clear and sweet taste,harmonious aroma and rich nutrition.更多还原