摘要
以20种药食同源材料为原料,研究不同提取物对α-葡萄糖苷酶活性抑制率和DPPH自由基清除率的影响,筛选出降血糖和清除自由基效果最佳的原料。以最佳原料为主料,枸杞、柠檬酸和木糖醇为辅料,通过正交试验设计确定功能性饮料的最佳配方。结果表明:20种药食同源材料中降血糖和清除自由基效果最佳的原料是丁香,其醇提物和水提物的α-葡萄糖苷酶活性抑制率分别为95.68%和94.09%,醇提物和水提物的DPPH自由基清除率分别为94.52%和92.19%。功能性饮料的最佳配方为丁香、枸杞、柠檬酸和木糖醇添加量分别为5 mg/mL、30 mg/mL、0.05%和6%,在此条件下调配的功能性饮料的综合得分最高。
Using 20 kinds of homologous materials of both medicinal and food as raw materials,the effects of different extracts on the inhibition rate of α-glucosidase activity and the scavenging rate of DPPH free radicals were studied,and the raw materials with the best effect of hypoglycemic and scavenging free radicals were screened out.With the best raw materials as the main ingredients,medlar,citric acid and xylitol as auxiliary materials,the optimal formula of functional beverages was determined through orthogonal experiment design.The results showed that clove had the best effect on hypoglycemic and scavenging free radicals among 20 kinds of homologous materials of both medicinal and food.The inhibitory rates of α-glucosidase activity of the alcohol extract and water extract of clove were 95.68% and 94.09%,respectively.The DPPH free radical scavenging rates of the alcohol extract and water extract of clove were 94.52% and 92.19%,respectively.The best formula for functional beverages was clove,wolfberry,citric acid and xylitol at 5 mg/mL,30 mg/mL,0.05% and 6%,respectively.The functional beverage formulated under this condition had the highest comprehensive score.
作者
谭敏华
李小妮
于立梅
冯卫华
陈海光
TAN Minhua;LI Xiaoni;YU Limei;FENG Weihua;CHEN Haiguang(College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Academy of Contemporary Agricultural Engineering Innovations,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)
出处
《食品科技》
CAS
北大核心
2021年第5期93-98,共6页
Food Science and Technology
关键词
Α-葡萄糖苷酶活性
药食同源
饮料
功能活性
DPPH自由基清除率
α-glucosidase activity
medicine food homology
beverage
functional activity
DPPH free radical scavenging rate
作者简介
谭敏华(1994—),女,广东江门人,硕士研究生,研究方向为食品加工与安全;通信作者:于立梅。
