Study On The Technology Of Antioxidative Compound Schisandra Beverage And The Functional Evaluatio On The Beverage

The research object is to develop a new anti-oxidative compound Schisandra beverage. The technologies of anti-oxidative functional components extraction and the production compound Schisandra anti-oxidative beverage were studied, which could offer a reference for industrial production. By experiments in vitro and animal experiments, the antioxidant ability of the beverage were comprehensive evaluated. The development of antioxidant compound Schisandra beverage could help improving the product structure, increasing the agricultural income, improving the ecological environment and meeting the growing demand for anti-oxidative food of consumers.(1) The antioxidant abilities of six Schisandra standard samples were compared through TBARS and FRAP methods. The results showed that anti-oxidative ability Schisandrin B was higher than other five Schisandra standard samples. Took Schisandrin B as the main evaluation index, the extraction technology of functional components was optimized.(2) Ultrasonic assisted extraction method was applied for Schisandrin B extraction from fructus schisandrae chinensis. Results showed that the effects of all factors on the extraction yields were as the following order: solution concentration>the ratio of material to solution>ultrasonic time. Base on the results of single-factor experiment, by using orthogonal rotation combination test design and response surface method analysis, the optimal conditions were as following: ultrasonic time 40 min; ethanol concentration 90%; the ratio of material to solution 1:10.Under these conditions, the yield of Schisandrin B can was 2.11 mg/g.(3) With Schisandra extract as the main raw material, the Schisandra health drink was very special in the appearance, taste, organizational status and created nice palatability. The optimized formula of Schisandra beverage was: Schisandra functional liquid 5%, sugar 7%, citric acid 0.02%, ethyl maltol 0.03‰, Vc0.03%, tea polyphenols 0.03%. The product color was orange-yellow and tasted moderately sweet and sour. It is a new developed functional beverage.(4) The results of animal experiments showed that Schisandra compoud beverage could significantly increase the T-SOD activity of liver homogenate. The T-SOD activity of model group was significantly lower than the blank control group, which indicated that the model was successful. The result showed that Low-dose and middle-dose group T-SOD activity compared with blank control group were not significant. high-dose group T-SOD activity was significantly higher bromobenzene model group. Schisandra compound beverage could significantly reduce the MDA content in liver homogenate, in which high-dose group was significantly lower than the injury group, and each dose group of liver homogenate MDA levels were significantly higher than the blank control group, it indicated that Schisandra compound beverage had antioxidant ability, and the antioxidant ability was related with drinking dose and time.