韩亚飞，董笑笑

（郑州科技学院食品科学与工程学院，河南 郑州 450064）

摘要：本文以葛根为原料，开发出一款具备生理保健功能的饮料；经过单因素实验以黄酮提取率为指标，确定葛根浸提液的最佳提取条件，通过单因素和正交试验确定葛根液、绿茶汁、白砂糖和柠檬酸的最适范围，结果表明，葛根的最佳提取条件为料液比1∶30，温度85℃，时间120min；葛根饮料的最佳配方为葛根液25%、绿茶液20%、白砂糖8%、柠檬酸0.08%；其黄酮含量为23.81μg/mL，DPPH 自由基清除率达到89.95%，具有较强的清除能力。

关键词：葛根；饮料；营养；黄酮；抗氧化

Development and Antioxidant Research of Pueraria Beverage

HAN Ya-fei，DONG Xiao-xiao

（College of Food Science and Engineering，Zhengzhou University of Science and Technology，Zhengzhou 450064，China）

Abstract: In this paper，pueraria was used as raw material to developed a drink with physiological health function.The extraction rate of flavonoids was used as an index to determine the optimal extraction conditions of puerari rootextract，the optimal range of puerari root solution，green tea juice，sugar and critic acid was determined by singlefactor and orthogonal test. The results showed that the optimum extraction conditions were solid- liquid ratio 1∶30，temperature 85℃，120min. The best formula of puerari root beverage is puerari root 25%，green tea 20%，sugar8%，citric acid 0.08%. The flavonoids content was 23.81μg/mL，and the DPPH free radical scavenging rate reached89.95%，showing a strong scavenging capacity.

Key words: pueraria；beverage；nutrition；flavone；antioxidation

中图分类号：TS27                       文献标志码：A                  文章编号：1007-7871（2022）04-0051-07

2022，Vol.25，No.4