不同贮藏温度对黑果枸杞和铁皮石斛提取液及其不同比例混合饮料营养成分的影响
Effects of Different Storage Temperatures on Nutritional Components of Extracts of Lycium ruthenicum and Dendrobium officinale and Their Mixed Drinks with Different Proportions

用紫外光谱法对不同贮藏温度下铁皮石斛鲜茎的水提液和黑果枸杞的干果提取液及其不同比例混合液中总酚、总黄酮、可溶性糖的含量和DPPH的清除活性的变化进行研究，为其开发利用提供依据。研究结果发现，黑果枸杞贮藏后的总酚含量在24℃贮藏时下降最少，总黄酮含量和总可溶性糖含量在4℃贮藏时上升最多，DPPH自由基清除能力在34℃时有所上升；铁皮石斛在34℃贮藏时的总酚含量和总黄酮含量最高，总可溶性糖含量在4℃贮藏最优，DPPH自由基清除能力在34℃时升高最多。黑果枸杞与铁皮石斛1:2混合饮料的总酚含量、总黄酮含量和DPPH自由基清除能力最高；黑果枸杞与铁皮石斛混合饮料在34℃贮藏一段时间后的DPPH自由基清除能力优于其它三个温度。研究结果可为其开发混合饮料提供依据。
The contents of total phenols, total flavonoids, soluble sugars and DPPH scavenging activity in water extract of fresh stem of Dendrobium officinale and dry fruit extract of Lycium ruthenicum and their mixed drinks with different proportions at different storage temperatures were studied by UV spectroscopy, so as to provide basis for its development and utilization. The results showed that the total phenol content of L. ruthenicum decreased the least when stored at 24？C, and the total flavonoids content and total soluble sugar content increased the most when stored at 4？C, DPPH radical scavenging capacity increased when stored at 34？C; the content of total phenols and total flavonoids of D. officinale stored at 34？C was the highest, the content of total soluble sugar stored at 4？C was the best, and DPPH radical scavenging capacity increased the most when stored at 34？C. The 1:2 mixed beverage of L. ruthenicum and D. officinale had the highest total phenol content, total flavonoids content and DPPH radical scavenging ability; the DPPH radical scavenging ability of the mixed beverage of L. ruthenicum and D. officinale stored at 34？C for a period of time was better than that stored at other three temperatures. The results provide a basis for the development of their mixed beverage.