Development of Clausena anisum-olens and Green Tea Beverage and Its Antioxidative Activity
LU Zhaoxia
SU Xiufang
LU Zhenlan
WANG Zhicun
LIAO Jianhong
Abstract：Using Clausena anisum-olens and green tea as raw materials to develop C.anisum-olens and green tea beverage.The beverage was optimized by single factor experiments and response surface experiments,and its scavenging effect on DPPH,ABTS,OH and reducing capacity of potassium ferricyanide was measured.The test results showed that in the C.anisum-olens fruit-water ratio 1∶5,fruit juice-tea liquor ratio 1∶2,tea-water ratio 1∶70.tea extraction temperature 95 ℃,tea extraction time 3 min,citric acid addition 0.03％,glucose fructose syrup 4％,the quality of C.anisum-olens and green tea beverage was the best and sensory score could reach 95 points.When the beverage concentration was 100 mg/mL,The IC5o of the C.anisum-olens and green tea beverage for DPPH,ABTS,and OH were 21.54,8.62,and 39.03 mg/mL,which indicated the antioxidant activity of C.anisum-olens and green tea beverage.
Keywords：Clausena anisum-olensgreen tearesponse surface methodantioxidant activity
Publication Date：2023-12-20
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：8( 14-20,66 )