FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (2): 89-93.doi: 10.7506/spkx1002-6630-201702019

• Processing Technology • Previous Articles     Next Articles

Preparation and Antioxidant Activity of a Functional Beverage from Ganoderma lucidum and White Tea

LI Yi-bin,CHEN Jun-chen,SHEN Heng-sheng,WU Li,LAI Pu-fu   

  1. Agricultural Products Processing Technology Research Center, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
  • Online:2012-01-25 Published:2012-01-16

Abstract: A functional beverage was developed from Ganoderma lucidum and white tea and its formula was optimized using one-factor-at-a-time combined with orthogonal array design. Meanwhile, the inhibitory rate of the beverage on Fe2+-induced egg yolk lipoprotein peroxidation was determined to evaluate its antioxidant activity. The optimal beverage formula was found to consist of 0.4% Ganoderma lucidum, 3.5% sugar, 0.8% white tea, and 0.01% β-CD, which could partially mask the bitter taste of Ganoderma lucidum, retain the flavor of Ganoderma lucidum and improve the palatability of the beverage. The beverage demonstrated an inhibitory rate of (68.21±2.52)% on Fe2+-induced egg yolk lipoprotein peroxidation, which was similar to that of 4.04 mg/mL vitamin C. Therefore, the developed beverage had strong antioxidant activity.

Key words: Ganoderma lucidum, white tea, compound beverage, antioxidation

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