Study on processing technology and the biological activity of the Stigma maydis-Gynostemma pentaphyllum （Thunb.） Makino compound beverage

doi:10.14088/j.cnki.issn0439-8114.2022.14.023

Abstract

Abstract: The processing technology of the compound beverage using Stigma maydis and Gynostemma pentaphyllum （Thunb.） Makino as raw material was studied. The optimum formulation of compound beverage was obtained with the orthogonal design, and the antibacterial and antioxidant activities of the beverage were evaluated. The results showed that the optimum technological formula of Stigma maydis-Gynostemma pentaphyllum （Thunb.） Makino beverage was Stigma maydis-Gynostemma pentaphyllum（Thunb.） Makino（1:1） extracts 5 g, xanthan gum and carrageenan mixture（1:1） 0.08%, citric acid 0.12%, sugar 14%. The sensory score of beverage prepared under this condition was 90.3. The optimum formula of Stigma maydis-Gynostemma pentaphyllum （Thunb.） Makino extracts in compound beverage could effectively inhibit Staphylococcus aureus, but had a certain inhibitory effect on Escherichia coli, Pseudomonas aeruginosa, Enterobacter cloacae and Salmonella enteritidis. Different concentrations of extracts in compound beverage had obvious scavenging effects on DPPH·free radical, hydroxyl free radical （·OH） and superoxide anion free radical.

Key words: Stigma maydis, Gynostemma pentaphyllum（Thunb.） Makino, formula, processing technology, biological activity

CLC Number:

TS275.2

LIU Xia, MA Ze-gang, MA Lin. Study on processing technology and the biological activity of the Stigma maydis-Gynostemma pentaphyllum （Thunb.） Makino compound beverage[J]. HUBEI AGRICULTURAL SCIENCES, 2022, 61(14): 131-135.

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