Evaluation method for antioxidation performance of beverage

• Main Authors: YU QINGWEN, TANG CHEN, WANG JIA, QIU ZHINING, ZHANG LEI, TAN XUELIAN, ZHU JIANXIN, ZHANG YIN, ZHU HONG, YU RONGHUA
• Format: Patent
• Language: Chinese; English
• Published: 16.06.2017
• Subjects: INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES; MEASURING; PHYSICS; TESTING

The invention provides an evaluation method for the antioxidation performance of a beverage. The evaluation method is characterized in that an ABTS free radical removing method is employed so as to obtain the normal concentration of the antioxidation performance of the beverage. The method provided by the invention has low requirements on instruments and equipment, uses cheap and easily available reagents, does not use any organic solvent, and is simple and easily practicable in operation and good in result repeatability; evaluation conclusions are clear and easy to understand; and the method is applicable as an approach for evaluation of the antioxidation performance of beverages in food detection mechanisms and food development and production enterprises. 本发明提供了种饮料抗氧化性能的评价方法，其特征在于：采用ABTS自由基清除法，获得饮料的抗氧化性能的当量浓度。本发明提供的方法，仪器设备要求低，试剂廉价易得，不使用有机溶剂，操作简单易行，结果重复性好，评价结论直观明了，是种可作为食品检测机构和食品研发、生产企业运用的评价饮料抗氧化性能的方法。