Antioxidant Activity Of The Composite Beverage Of Jujube And Ginger

Jujube (Zizyphus jujuba Mill) belongs to the Rhamnaceae, Order Rhamnales, Ginger（Zingiber officinale）belongs to zingiberaceae, Zingiber Bochm, which are widely cultivatedall over the world. The fruits are highly valued among consumers for their unique, tenderness,delicious flavor and high nutritional value. The study is aiming to develop a new compositefunctional beverage melt with jujube and ginger and make its flavor matching the publictastes. At the same time, the change of antioxidant process of this composite beverage underdifferent storage conditions and various storage procedures also have been investigated,which could provide scientific foundation for jujube-ginger beverage utilizing.1. The optimization of technological parameters of juice from Zingiber officinale havebeen researched. Adopting the mixed enzyme (with a weight ratio of2:1between thecellulose and pectinase) to hydrolyze Zingiber officinale. Based on the single experiment,orthogonal test is designed to optimize extraction technology parameters such as enzymedosage, temperature and extraction time of ginger juice. It comes to the obvious conclusionthat optimum recipe ingredients of the ginger juice should be:4800mg/L of the enzymedosage,45℃ofenzymolysis temperature and40min of extraction time as well. This methodcan be used for production.2. The best ingredient of jujube-ginger beverage have been studied. Adopt orthogonaltest to optimize the recipe ingredients of jujube-ginger beverage and give the multi-aspectsevaluation to this composite beverage. It comes to the obvious conclusion that optimumrecipe ingredients of this composite beverage should be:40%of the compound juice (jujubejuice: ginger juice=5:1),0.20%of complex acid (citric acid: malic acid: VC=8:1:0.5) and8%of cane sugars as well. The entire antioxidant capacity of the beverage could reach to65.78±11.85mgVCEAC/100mL, meanwhile, this beverage has relatively strong capabilityof removing DPPH and OH.3. The change of antioxidant activities of composite beverage during storage have beenreseaeched. Extract sample of the composite beverage and make it being reserved in theenvironment at4℃without daylight, indoor temperature without daylight and at roomtemperature in daylight respectively, then analyze and evaluate the antioxidant process of thiscomposite beverage under different storage conditions and various storage procedures. There is an evident effect of daylights on flavonoid and total phenol of the compound beverage, aswell as the antioxidant activities during the entire storage processes (P<0.05). This compoundbeverage, which has unique flavor and nutritive value could be reserved at low temperaturewhich without daylight in order to prevent the decomposition of valuable components andreduction of antioxidant activities.