金银花夏枯草鸡蛋花复合饮料研制及其抗氧化活性研究

Study on the development and antioxidant activity of Lonicera japonica Thunb., Prunella vulgaris L. and Plumeria rubra L. cv Acutifolia compound beverage

中文关键词:  金银花  夏枯草  鸡蛋花  复合饮料  抗氧化活性

英文关键词:Lonicera japonica Thunb.  Prunella vulgaris L.  Plumeria rubra L. cv Acutifolia  compound beverage  antioxidant activity

中文摘要:

      目的 以金银花、夏枯草和鸡蛋花作为材料, 研制一种复合饮料配方, 并考查其抗氧化活性。方法 对影响该复合饮料的金银花浸提液添加量、夏枯草浸提液添加量、鸡蛋花浸提液添加量和白砂糖与柠檬汁比例4个因素进行单因素实验, 而后经过正交实验法确定复合饮料的最佳配方; 分别采用NaNO2-Al(NO3)3显色法与福林酚比色法测定最佳工艺下复合饮料的总黄酮与总酚含量; 考查复合饮料经模拟胃肠消化后对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基(DPPH?)、2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐[2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) ammonium salt, ABTS]阳离子自由基(ABTS+?)、羟基自由基的清除率。结果 复合饮料的最佳配方为金银花浸提液为10%, 夏枯草浸提液为5%, 鸡蛋花浸提液为30%, 白砂糖与柠檬汁比例为200:120 (g/mL); 采用最佳配方研制的复合饮料总黄酮和总酚含量分别为0.52和0.90 mg/mL。在一定的浓度范围内, 复合饮料的抗氧化能力随质量浓度的增加而增强, 清除自由基能力与浓度存在量效关系; 复合饮料中多酚质量浓度为0.5 mg/mL时, 其自由基清除能力比同等浓度的维生素C (vitamin C, VC)强或者相当。随着消化时间的延长, 模拟胃消化系统中复合饮料与VC溶液对DPPH?、ABTS+?与羟基自由基的清除率均呈下降趋势; 模拟肠消化系统中复合饮料与VC溶液对DPPH?与羟基自由基的清除率均也呈下降趋势; 但复合饮料对ABTS+?清除率先上升, 在消化1 h后, 清除率达到最大, 与消化前差异显著; 随着消化时间延长然后下降; 消化2 h时的清除率与消化前差异不显著。经过胃肠消化后, 复合饮料清除自由基的能力强于同等浓度下的VC溶液。结论 复合饮料色泽透明、风味佳、口感好, 能够很好地清除自由基, 具有较强的抗氧化活性。研究结果可为功能饮料的研制提供理论依据。

英文摘要:

      Objective To develop a compound beverage formula with Lonicera japonica Thunb., Prunella vulgaris L. and Plumeria rubra L. cv Acutifolia as materials, and investigate its antioxidant activity. Methods The addition amount of Lonicera japonica Thunb. extract, Prunella vulgaris L. extract, Plumeria rubra L. cv Acutifolia extract and the ratio of sugar to lemon juice were tested by single factor, and then best formula of composite beverage was determined by orthogonal experiment. The content of total flavonoids and total phenols in compound beverage under optimal process were determined by NaNO2-Al(NO3)3 colorimetric method and Folinol colorimetric method, respectively; the scavenging rates of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical (DPPH?), 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) ammonium salt (ABTS) cationic free radical (ABTS+?) and hydroxyl radical of compound beverage after simulated gastrointestinal digestion were investigated. Results The best formula of compound beverage with Lonicera japonica extract 10%, Prunella extract 5%, Pulmeria extract 30%, the raito of sugar to lemon juice 200:120 (g/mL); the content of total flavonoids and total phenols in the beverage was 0.52 and 0.90 mg/mL, respectively. In a certain concentration range, the antioxidant capacity of compound beverage increased with the increase of mass concentration, and there was a dose effect relationship between free radical scavenging capacity and concentration. When the mass concentration of phenols was 0.50 mg/mL, the scavenging capacity of free radical was stronger or equal to that of vitamin C (VC) in the same concentration. The elimination rates of DPPH?, ABTS+? and hydroxyl radical of compound beverage and VC solution in simulated gastric digestion system decreased with the increase of digestion time; and the elimination rates of of DPPH? and hydroxyl radical in simulated intestinal digestive system by compound beverage and VC solution also showed a decreasing trend. However, the elimination rate of ABTS+ by compound beverage and VC solution increased first, and reached the maximum after digestion for 1 h, which was significantly different from that before digestion; and then it went down as digestion time extension, and there was no significant difference in the elimination rate between no digestion and digestion for 2 h; after gastrointestinal digestion, the antioxidant activity of compound beverage and VC solution decreased, but the antioxidant activity of compound beverage was stronger than VC solution at the same concentration. Conclusions The compound beverage has the advantages of transparent color, good flavor, good taste, good free radical scavenging ability and strong oxidation resistance. The results can provide theoretical basis for the development of energy drinks.