摘要
为了研究新型复合固体饮料的最佳制备工艺及降血糖、抗氧化作用,以青钱柳、蒲公英和玉米须提取物为原料,采用L9(34)正交试验优化饮料的制备工艺,最后探讨该饮料的降血糖和抗氧化功能。结果表明,新型复合固体饮料的最佳制备工艺是:青钱柳提取物1.2 g、蒲公英提取物0.3 g、玉米须提取物3 g、原辅料配比为1∶6、甜菊糖苷0.14%、50%乙醇。此饮料的感官评分最高为91.60分,其对α-葡萄糖苷酶抑制作用较α-淀粉酶强,其IC_(50)值为14.51 mg/mL,且具有一定的抗氧化能力,对羟自由基和超氧阴离子自由基的清除能力较好,IC_(50)值分别为1.70和1.92 mg/mL。本研究提供了一种新型复合固体饮料制备方法,且成品饮料具有一定的降糖和抗氧化作用,为功能饮料研发提供了新思路,有助于促进我国功能饮料市场的发展。
In order to investigate the optimal preparation technology and the hypoglycemic and antioxidant effects of a novel composite solid beverage,extracts of Cymbopogon flexuosus,dandelion,and cornhusk were used as raw materials,an L9(34)orthogonal experimental design was utilized to optimize the beverage formulation.Subsequently,the hypoglycemic and antioxidant functions of the beverage were evaluated.The results showed that the optimal solid beverage formulation was determined to be as follows:1.2 g Cymbopogon flexuosus extract,0.3 g dandelion extract,3 g cornhusk extract,1∶6 ratio of a raw and auxiliary ingredient,0.14%stevioside,and 50%ethanol concentration.This formulation achieved the highest sensory score of 91.60.The beverage exhibited a stronger inhibitory on α-glucosidase(IC_(50)=14.51 mg/mL)than its effect on α-amylase.Furthermore,it demonstrated certain antioxidant activity,with IC_(50) values of 1.70 mg/mL for hydroxyl radical scavenging and 1.92 mg/mL for superoxide anion radical scavenging.This study successfully developed a novel composite solid beverage with promising hypoglycemic and antioxidant properties.The findings provide a new approach for the research and development of functional beverages and contributing to the growth of the functional beverage market in China.
作者
刘瑶
卢玉翠
陈舒文
廖夏云
赵立春
LIU Yao;LU Yucui;CHEN Shuwen;LIAO Xiayun;ZHAO Lichun(School of Pharmacy,Guangxi University of Traditional Chinese Medicine,Nanning 530021;Key Laboratory of Resources Development for Medicinal and Edible Plants of Guangxi,Nanning 530021;Guangxi Zhuang and Yao Medicine Engineering Technology Research Center,Nanning 530021)
出处
《中国食品添加剂》
2025年第7期140-149,共10页
China Food Additives
基金
南宁市重点研发项目(20193115)
广西高等学校高水平创新团队资助项目(2019-52)。
关键词
固体饮料
制备工艺
功能性
降糖
抗氧化
solid beverage
preparation process
functional properties
hypoglycemic
antioxidant
