摘要
目的优化铁皮石斛复合饮料配方,研究其免疫调节作用。方法首先采用单因素试验探究铁皮石斛、黄精、黄芪、桑椹、枸杞等浓缩汁添加量对复合饮料感官品质的影响,进而采用正交试验,对复合饮料配方进行优化,确定铁皮石斛复合饮料最优配方,并利用斑马鱼模型研究其免疫调节作用。结果铁皮石斛浓缩汁70%、黄精浓缩汁1%、黄芪浓缩汁1%、桑椹浓缩汁10%、枸杞浓缩汁5%为铁皮石斛复合饮料的最佳配料比,按此配方所得的复合饮料感官评分最高;不同质量浓度的铁皮石斛复合饮料组(7.81、15.60、31.20μL/mL)能显著上调斑马鱼的尾部中性粒细胞,显著提高白细胞介素-12和肿瘤坏死因子-α基因相对表达量。结论铁皮石斛复合饮料呈深褐色、色泽纯正均匀、风味佳、口感优良,具有显著增强免疫力的功效。
Objective To optimize the formulation of Dendrobium officinale compound beverage and investigate its immunomodulatory effects.Methods Single-factor experiments were first conducted to explore the effects of concentrated juices from Dendrobium officinale,Polygonatum sibiricum,Astragalus membranaceus,mulberry and wolfberry on the sensory quality of the compound beverage.Subsequently,orthogonal tests were employed to optimize the formulation and determine the optimal recipe.The immunomodulatory effects were further studied using a zebrafish model.Results The optimal ingredient ratio for the Dendrobium officinale compound beverage was determined as follows:70%Dendrobium officinale concentrated juice,1%Polygonatum sibiricum concentrated juice,1%Astragalus membranaceus concentrated juice,10%mulberry concentrated juice and 5%wolfberry concentrated juice.The beverage prepared with this formulation achieved the highest sensory score.Different concentrations of the compound beverage(7.81,15.60 and 31.20μL/mL)significantly increased neutrophil levels in the zebrafish tail and upregulated the relative gene expression of interleukin-12 and tumor necrosis factor-alpha.Conclusion The Dendrobium officinale compound beverage exhibits a deep brown color,uniform appearance,pleasant flavor and excellent taste,demonstrating significant immune-enhancing effects.
作者
杨土娣
刘常青
宋力飞
周明
玉妨妮
白顺扬
YANG Tu-Di;LIU Chang-Qing;SONG Li-Fei;ZHOU Ming;YU Fang-Ni;BAI Shun-Yang(Guangzhou Zeli Pharmatech Co.,Ltd.,Guangzhou 510663,China;Libo Pusheng Dendrobium Officinale Development Co.,Ltd.,Libo 558400,China)
出处
《食品安全质量检测学报》
2025年第11期292-299,共8页
Journal of Food Safety and Quality
基金
贵州省科技支撑项目(黔科合支撑[2023]一般475)。
关键词
铁皮石斛
单因素试验
复合饮料
配方优化
感官品质
免疫调节
Dendrobium officinale
single factors experiment
compound beverages
formula optimization
sensory quality
immunomodulation
