摘要
选用核桃仁、莲子、芦荟全叶冻干粉、蔬果提取物(桂圆、胡萝卜、红枣、银耳)、珍珠粉为原料 ,强化VE、VC,以产品羟基自由基清除能力为评价指标和筛选模型,采用正交试验方法对产品配方进行优化,研制一种具有祛黄褐斑功能的蔬果胶囊产品。依据我国《保健食品功能评价程序和检验方法》所规定的标准方法和实验模型,对产品进行祛黄褐斑人群试食实验观察,探讨上述筛选模型的有效性。结果表明,最佳配方产品经50例体检合格的黄褐斑自愿受试者服用,每日3次,每次3粒,连续30d,该产品能显著降低黄褐斑色度(p<0.01),减少黄褐斑的面积(p<0.01),且无新的黄褐斑产生。受试者试食后血常规和血生化指标均无明显改变,无过敏不良反应。由此可见,研制产品具有良好的羟基自由基清除能力和祛黄褐斑功能,所选模型用于祛黄褐斑产品的配方筛选是成功可行的。
Selecting walnut seed, lotus seed, freezing-dried powder of Aloe, vegetable and fruit extracts(Euphorbia longan(Lour.)Steud., carrot, fructus jujubae, Tremella fucaiformis Berk.), pearl powder as main materials, reinforcing VE, VC, a kind of capsules offruit and vegetable capable of diminishing yellow-brown spots was investigated and prepared by using the .OH free radical scavengingability as evaluating index and screening model and exploiting orthogonal experiment design to optimize the formula. In order to inspectthe efficacy of screening model used above, the human experiments aiming at evaluating the diminishing yellow-brown spots ability ofproduct studied were carried out using the standard methods and experimental models recommended by 'procedures and analyticalmethods for functional assessment on health food'. The results suggested that the optimal formula product studied could remarkablydiminish the color density of yellow-brown spots(p<0.01),reduce the area of yellow-brown spots (p<0.01)and no new yellow-brown spots were generated after the products were administered orally to 50 healthy volunteers three times daily, three capsules pertime for thirty days. The volunteers under test had no obvious changes on the conventional and biochemical indexes of blood and no anyallergic reaction. Therefore, the optimal formula product studied has excellent free radical scavenging and yellow-brown spots dimin-ishing ability, and the model used in evaluating and screening formula of diminishing yellow-brown spots was successful and feasible.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第11期269-273,共5页
Food Science
基金
国家重点星火计划(2003EA730017)
江西省高技术发展引导资金(2003JXHT006)
