Study on the Clarification and and the Antioxidative Capacity of Kombucha Beverage

FENG Yi; ZHANG Wei-min; JIANG Sheng-jun; LUO Chang-hui; DAN Zhong

doi:10.13305/j.cnki.jts.2009.6.04

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Journal of Tea Science ›› 2009, Vol. 29 ›› Issue (6) : 426-429. DOI: 10.13305/j.cnki.jts.2009.6.04

Study on the Clarification and and the Antioxidative Capacity of Kombucha Beverage

FENG Yi¹, ZHANG Wei-min², JIANG Sheng-jun^3,*, LUO Chang-hui³, DAN Zhong³

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Abstract

Effect of culture time on the clarification and the antioxidant capacity of kombucha beverage was studied. The expermental results showed: (1)when the culture time was prolonged, the clarity of kombucha beverage gradually decreased; the kobucha beverage cultured for 5 days has a higher clarification more than 80%;but the clarity of kombucha beverage significantly decreased after culturing for 5 days. (2)kombucha beverage showed strong scavenging capacity on 1,1-diphenyl-2-pierylhydrazyl (DPPH) and ·OH radical. Expermental results aloso indicated that the scavenging capacity of kombucha beverage on DPPH and ·OH radical increased within the five days, and gradually decreased with the prolonging culturing time after 5 days.

Key words

antioxidant capacity / clarity / kombucha beverage

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FENG Yi, ZHANG Wei-min, JIANG Sheng-jun, LUO Chang-hui, DAN Zhong. Study on the Clarification and and the Antioxidative Capacity of Kombucha Beverage[J]. Journal of Tea Science. 2009, 29(6): 426-429 https://doi.org/10.13305/j.cnki.jts.2009.6.04

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