Analysis on the Stability of Dendrobium Polysaccharides in Simulated Beverages

摘要

[Objective]This study aimed to investigate the stability of Dendrobium polysaccharides in simulated beverages,thus providing theoretical basis for further development of Dendrobium beverages. [Method] The prepared simulated Dendrobium juice beverages and extracted Dendrobium polysaccharides were added into wine and Chinese liquor and treated under different p H,temperature and light conditions to determine changes in Dendrobium polysaccharide content. [Result] Dendrobium polysaccharides exhibited high stability in beverages under neutral p H,room temperature,dark conditions. [Conclusion] Dendrobium polysaccharides can be used for the development of Dendrobium beverages.