Study on the Antioxidation of the Compound Bever-age of Winter Jujube and Peanut Meal

摘要

[Objective]The aim was to study the antioxidative index of the compound beverage of winter jujube and peanut meal,discuss the impact of the storage conditions on its antioxidative activity and provide theoretical basis for the utilization of winter jujube and peanut meal resources.[Method]A kind of compound beverage was prepared with winter jujube and peanut meal,and its antioxidative activity was detected and its best storage conditions were determined.[Result]The capacity of the compound beverage stored for 20 d to scavenge·OH,DPPH·and nitroso was the highest at freeze conditions,then followed by the refrigeration conditions,room temperature storage and sunlight.The total reducing capacity of the products was the highest under freezing conditions while the lowest under sunlight when some active components were destroyed.[Conclusion]It is the best to store the compound beverage of winter jujube and peanut meal at freeze conditions and better at the refrigeration conditions.The storage of compound beverage should avoid direct sunlight.