马泽刚¹，吴秀丽¹，黄春花¹，辛 超²，沙浩越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农林学院，绵阳621000）

摘 要：以绞股蓝、石斛、枸杞为主要原料，选用天然甜味物质低聚果糖作为甜味剂，搭配柠檬酸进行风味调配，并采用单因素试验和正交试验对复合饮料的制备工艺参数进行优化筛选。对最佳配方复合饮料中可溶性固形物、pH值、稳定性、微生物指标、常见重金属含量以及体外抗氧化活性进行测定。研究发现，复合饮料最佳配方为10%的绞股蓝提取液、25%的石斛提取液、15%的枸杞提取液、8.75%的低聚果糖、0.75%的柠檬酸。经该工艺所得复合饮料感官评分可达91分，理化指标符合《食品安全国家标准 饮料》（GB 7101—2022）的要求。抗氧化活性试验结果显示，制备的复合饮料具有较好的清除DPPH自由基、超氧阴离子自由基和ABTS⁺自由基的能力。研究结果对今后绞股蓝石斛枸杞系列饮料的开发、利用及进一步研究提供新的思路。

关键词：绞股蓝；石斛；枸杞；复合饮料；抗氧化活性

中图分类号：TS275.4  文献标识码：A  文章编号：1674-506X（2026）01-0046-0008

Development of Gynostemma pentaphyllum，Dendrobium officinale，and Lycium barbarum Compound Beverage and Evaluation of Its in Vitro Antioxidant Activity

MA Zegang¹，WU Xiuli¹，HUANG Chunhua¹，XIN Chao²，SHA Haoyue¹

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

2.College of Life Sciences and Agri-forestry，Southwest University of Science and Technology，Mianyang 621000，China）

Abstract：This study used Gynostemma pentaphyllum，Dendrobium officinale，and Lycium barbarum as primary raw materials，natural sweetener fructo oligosaccharides （FOS） was selected as the sweetener，combined with citric acid for flavor optimization，single factor and orthogonal experiments were used to optimize and screen the preparation process parameters of the compound beverage. The soluble solids，pH value，stability，microbial indicators，common heavy metal content，and in vitro antioxidant activity of the optimal compound beverage were determined. The study found that the optimal formula of the compound beverage was Gynostemma extract of 10%，Dendrobium extract of 25%，Lycium extract of 15%，FOS of 8.75%，citric acid of 0.75%. The sensory score of the compound beverage obtained by this process could reach 91 points，and the physical and chemical indicators met the requirements of “National Standard for Food Safety：Beverages”（GB 7101—2022）. The results of antioxidant activity test showed that the compound beverage had good scavenging ability for DPPH free radicals，super oxide anion and ABTS⁺ free radicals. The research results provide new ideas for the development，utilization，and further research of the Gynostemmapenta phyllum，Dendrobium officinale and Lycium barbarum compound beverage in the future.

Keywords：Gynostemma pentaphyllum；Dendrobium officinale；Lycium barbarum；compound beverage；antioxidant activity

doi：10.3969/j.issn.1674-506X.2026.01-006