@article{YU2024, 
author = {Hongfei YU and Xiaoyuan LIU and Hengzhi WANG and Jianfang LI and Peikai LV and Yangyang ZHANG},
title = {Optimization of preparation process for Lycium barbarum-Hovenia acerba Lujiu by response surface methodology},
year = {2024},
journal = {China Brewing},
volume = {43},
number = {7},
pages = {204-208},
keywords = {Lycium barbarum, Hovenia acerba, response surface method, preparation process},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2024.07.030},
doi = {10.11882/j.issn.0254-5071.2024.07.030},
abstract = {Using dried Lycium barbarum, wild Hovenia acerba and Baijiu as raw materials to prepare L. barbarum-H. acerba Lujiu, and sensory scores and in vitro antioxidant activity as evaluation index, the effects of maceration time, alcohol content of base liquor, H. acerba and L. barbarum addition on the quality of L. barbarum-H. acerba Lujiu were investigated by single factor tests and response surface tests. The results showed that the optimal process of L. barbarum-H. acerba Lujiu was maceration time 12 d, alcohol content of base liquor 39.5%vol,  H. acerba addition 38.8 g/100 ml, and L. barbarum addition 8.7 g/100 ml. Under the condition, the color of L. barbarum-H. acerba Lujiu was lightly golden, with pleasant L. barbarum and H. acerba fruital, harmonized body, without any odor flavor, the sensory score of L. barbarum-H. acerba Lujiu was 84, and the radical scavenging rate of ABTS, DPPH, hydroxyl and superoxide anion was 83.73%, 82.87%, 85.21%, 83.92%, respectively, indicating it had certain antioxidant activity in vitro.}
}