陈锐颖1，张笑菊2，王愈1，徐晓阳2，吴栋磊1，蔡逸安1，李昕悦1，朱迎春1*
（1 山西农业大学食品科学与工程学院，山西 晋中 030801；
2 江苏大学食品与生物工程学院，江苏 镇江 212013）
摘要：优化紫甘蓝花色苷复合果蔬汁饮料的配方，并测定其抗氧化性。运用Mixture-D-optimal 设计，以糖酸比为响应值，在未添加其他添加剂的条件下，利用苹果汁、黄瓜原汁和紫甘蓝花色苷三种原汁自身的糖、酸及风味物质进行复合，形成酸甜适口、风味相容的粉色复合果蔬汁饮料。实验结果表明：紫甘蓝花色苷抗氧化复合果蔬汁饮料的最佳配方为：80%苹果汁、18%黄瓜原汁和2%紫甘蓝花色苷浸提液，相应的糖酸比为198.50。应用模糊数学法对复合果蔬汁饮料进行感官评定，分析表明，按照上述配比生产的复合果蔬汁饮料最易被接受。在此条件下，该饮料可清除71.77%的DPPH 自由基，具有较强的抗氧化性。此款饮料色泽诱人、酸甜可口、营养丰富，具有广阔的发展前景，为紫甘蓝花色苷在饮料中的开发和应用提供了一定的技术参考。
关键词：果蔬汁饮料；紫甘蓝花色苷；抗氧化；D-最优混料设计；模糊数学综合感官评价
Design and Development Compound Fruit and Vegetable Juice of
Red Cabbage Anthocyanin with Mix-D-optimal
CHEN Rui-ying1，ZHANG Xiao-ju2，WANG Yu1，XU Xiao-yang2，
WU Dong-lei1，CAI Yi-an1，LI Xin-yue1，ZHU Ying-chun1*
（1 College of Food Science and Engineering，Shanxi Agriculture University，
Jinzhong 030801，China；
2 School of Food and Biological Engineering，Jiangsu University，Zhenjiang 212013，China）
Abstract: The formula of purple cabbage anthocyanin compound fruit and vegetable juice was optimized and its antioxidant activity was determined. Using Mixture-D-optimal design，with the ratio of sugar to acid as the response value，and without adding other additives，the sugar，acid and flavor substances of apple，cucumber and purple cabbage juice were combined to form sour and sweet palatability. A blend of pink fruit and vegetable juices. The results showed that the optimum formula of anthocyanin antioxidant compound fruit and vegetable juice was 80% apple juice，18% cucumber juice and 2% purple cabbage anthocyanin extract，and the corresponding ratio of sugar to acid was 198.50. The sensory evaluation of compound fruit and vegetable juice with fuzzy mathematics method showed that the compound fruit and vegetable juice produced by the above mentioned mixture of three kinds of raw juice was easily accepted by consumers. Under these conditions，fruit and vegetable juice could scavenge 71.77% of DPPH free radical and had strong antioxidant activity. The beverage has an attractive color，while its tasted sour and sweet， It is healthy and nutritious，and has broad development prospects. This study provides a certain technical reference for the development and application of red cabbage anthocyanin in beverages.
Key words: compound fruit and vegetable juice；red cabbage anthocyanin；antioxidant activity；Mix-D-optimal；fuzzy mathematic sensory evaluation
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2022）01-0006-06
2022，Vol.25，No.1