[目的]研究冬枣-花生粕复合饮料的主要抗氧化性能指标,探讨其储存条件对抗氧化活性的影响,为冬枣、花生粕资源的利用提供理论依据.[方法]以冬枣、花生粕为主要原料,制得复合饮料.通过对冬枣-花生粕复合饮料抗氧化性的测定,确定复合饮料的最佳储存方式.[结果]放置20d后的冬枣-花生粕复合饮料,经对羟自由基、DPPH自由基和亚硝基清除能力测定得出,冬枣-花生粕复合饮料的抗氧化性都是冷冻时最佳,冷藏时次之,常温贮存一般,阳光照射最差.所以,在冷冻条件下,产品的总还原力最高,保存的最好；阳光直射条件下,产品的总还原力最低,活性物质部分被破坏,活性降低.[结论]冬枣-花生粕复合饮料的最佳储存条件为冷冻,其次为冷藏,储存时要尽量避免阳光直射.%[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.
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