黄春花¹，马泽刚¹，辛 超²，沙浩越¹，郭家利¹

（1.四川卫生康复职业学院教育体育学院，自贡643000；2.西南科技大学生命科学与工程学院，绵阳621000）

摘要：以绞股蓝、枸杞、沙棘叶为主要原料，木糖醇为甜味剂，柠檬酸为调配剂，采用单因素和正交试验对复合饮料的配比进行优化，然后对最佳配方复合饮料中的可溶性固形物、pH值、理化指标、微生物指标以及抗氧化活性进行测定。结果表明，复合饮料最佳配方为绞股蓝总皂苷提取液15%、枸杞多糖提取液20%、沙棘叶总黄酮提取液15%、木糖醇添加量9.75%、柠檬酸添加量0.75%；该工艺所研制的复合饮料感官评分达90分，相关检测指标符合GB 7101—2022《食品安全国家标准饮料》要求；抗氧化试验显示，该复合饮料具备较强的清除DPPH自由基、超氧阴离子自由基和ABTS＋自由基的能力。该研究对绞股蓝枸杞沙棘叶系列饮料的开发和利用具有一定的借鉴意义。

关键词：绞股蓝；枸杞；沙棘叶；复合饮料；正交试验；抗氧化活性

中图分类号：TS275.5 文献标识码：A 文章编号：1674-506X（2025）03-0073-0008

Development of Gynostemma pentaphyllum，Lycium barbarum and Seabuckthorn Leaves Compound Beverage and Study on Its Antioxidant Activity

HUANG Chunhua¹，MA Zegang¹，XIN Chao²，SHA Haoyue¹，GUO Jiali¹

(1.College of Education and Physical Education，Sichuan Vocational College of Health and Rehabilitation，Zigong 643000，China;

2.School of Life Science and Engineering，Southwest University of Science and Technology，Mianyang 621000，China)

Abstract: Gynostemma pentaphyllum， Lycium barbarum， and seabuckthorn leaves were used as the main raw materials， with xylitol as sweetener and citric acid as blending agent. The ratio of compound beverage was optimized by single factor and orthogonal experiments. Then the soluble solids， pH value， physicochemical indexes， microbial index and antioxidant activity of the best formula compound beverage were determined. Results showed the best formula of compound beverage was 15% Gynostemma pentaphyllum total saponin extract，20% Lycium barbarum polysaccharide extract， 15% seabuckthorn leaves total flavonoids extract， 9.75% xylitol adding amount，and 0.75% citric acid adding amount. The sensory score of the compound beverage obtained by this process could reach 90 points， and the related testing indicators met the “National Standard for Food Safety， Beverages”（GB 7101—2022） . The antioxidant test showed that the compound beverage had good scavenging ability for DPPH free radical，superoxide anion free radical and ABTS＋ free radicals. The study has some reference value for development and utilization of Gynostemma pentaphyllum， Lycium barbarum and seabuckthorn leaves series beverages.

Keywords: Gynostemma pentaphyllum(Thunb.) Makino; Lycium barbarum; seabuckthorn leaves; compound beverage; orthogonal test; antioxidant activity

doi: 10.3969/j.issn.1674-506X.2025.03-011