抗氧化剂筛选复配及在咖啡饮料中的应用研究OACSTPCD

To develop antioxidants that can be directly used in beverage systems,this study investigated the DPPH free radical scav-enging rate of different water-soluble and oil-soluble antioxidants,the effect on the oxidative stability of coconut oil emulsions,and the sta-bility of compound antioxidants and their application in beverages.Results showed that there was no positive correlation between the DPPH scavenging rate of antioxidants and the oxidative stability of lipids.Among the water-soluble antioxidants,bamboo leaf flavonoids and lico-rice extract were the most effective ones,while those of oil-soluble antioxidants were butylatedhydroxytoluen,tertiarybutylhydroquinone,and vitamin E.The stability of the compound antioxidant was studied by the change of particle size during storage.Results showed that the D[4,3]and particle size distribution of vitamin E and licorice extract,vitamin E and bamboo leaf flavonoids compound antioxidants did not change during 8 weeks of storage at 55 ℃.Coffee beverages were used as a model to study the effect of compound antioxidants on fla-vor stability.Results showed that the addition of compound antioxidants significantly reduced the accumulation of oxidation products of oil in coffee compared with single antioxidants.The sensory evaluation results showed that the addition of compound antioxidants inhibited the generation of oil oxidation odor,the aroma was more harmonious,and the overall acceptance was the highest.