【摘要】 文章研究了3种不同温度((25±2)℃、(37±2)℃和(50±2)℃)贮藏条件对刺梨胶原蛋白复合口服液的维生素C含量、总多酚含量、总黄酮含量以及其感官评价、p H值、微生物、沉淀率、抗氧化活性和抑制酪氨酸酶的活性等指标的影响。结果表明，随着贮藏温度的升高和贮藏时间的延长，刺梨胶原蛋白复合口服液的维生素C含量、总多酚含量、总黄酮含量、抗氧化活性和酪氨酸酶抑制率均呈下降趋势。在整个贮藏过程中，刺梨胶原蛋白复合口服液的感官评分随着沉淀率的增加而持续下降，但是微生物限量均符合国家标准，p H值变化较小。综上所述，不同贮藏温度条件下，刺梨胶原蛋白复合口服液的感官品质及功能活性有所变化。该研究为刺梨胶原蛋白复合口服液贮藏过程中品质控制提供了一定的理论基础。更多还原

【Abstract】 The effects of three different storage conditions((25±2)℃,(37±2)℃ and(50±2)℃) on the content of vitamin C, total polyphenols, total flavonoids, sensory evaluation, pH value, microorganisms,precipitation rate, antioxidant activity and tyrosinase inhibition of Rosa roxburghii collagen compound oral solution were studied. The results showed that the vitamin C content, total polyphenols, total flavonoids,antioxidant activity and tyrosinase inhibition rate decreased with the increase of storage temperature and prolongation of time. During the whole storage process, the sensory score of roxburgh rose collagen compound oral liquid continued to decrease with the increase of precipitation rate, but the microbial limit all met the national standard limit, and the pH value did not change much. In conclusion, the sensory quality and functional activity of Rosa roxburghii collagen compound oral solution have changed under different temperature storage conditions, and this study provides a certain theoretical basis for quality control during the storage of Rosa roxburghii collagen compound oral solution.更多还原