摘要
目的:以燕麦粉、山药汁为基质,加入茯苓、山楂、决明子、荷叶等药食两用药材,制备一款中药饼干。方法:以饼干的外形、色泽、口感和香味、组织状态为感官评价指标,在单因素实验的基础上,利用正交试验结合模糊数学综合评价法优化其制备工艺,并通过建立高脂饮食诱导的小鼠肥胖模型来验证该饼干的减肥作用。结果:燕麦粉:山药汁作为基质,比例为110:30,中药粉用量为26 g,无盐黄油用量为15 g,木糖醇用量为20 g,感官评价得分为86.62±0.3215,制得的饼干口感较好,外形完整,薄厚均匀,颜色金黄,焙烤香气浓郁,组织细腻。动物实验表明,中药饼干对高脂饮食诱导的小鼠肥胖有一定的改善作用。与普通饲料喂养组相比,高脂饲料喂养组小鼠体重增加29.5%,经中药饼干干预后,小鼠体重极显著降低(P<0.01),且与模型组相比,饼干组小鼠Lee's指数与脏器指数均极显著下降(P<0.01)。中药饼干极显著降低肥胖小鼠血清中的总胆固醇(Total Cholesterol,TC)、甘油三酯(Triglyceride,TG)、低密度脂蛋白胆固醇(Low-Density Lipoprotein Cholesterol,LDL-C)水平(P<0.01),增加血清中高密度脂蛋白胆固醇(High-Density Lipoprotein Cholesterol,HDL-C)含量。肝组织苏木精-伊红染色法(Hematoxylin-Eosin Staining,HE)结果显示,模型组多见肝细胞微泡型脂肪变性,肝细胞内可见圆形脂滴蓄积,经中药饼干干预后,肝组织细胞结构排列整齐,几乎未发现脂肪变性。结论:中药饼干配方制备工艺可行,且对高脂饮食诱导的小鼠肥胖具有明显的改善作用。
Objective:This study aimed to develop a Chinese herbal biscuit using oatmeal powder and yam juice as the base,enriched with medicinal and edible herbs including Poria cocos,hawthorn,Cassia obtusifolia,and lotus leaf.Method:The preparation process was optimized through orthogonal experiments combined with fuzzy mathematics comprehensive evaluation,focusing on sensory attributes such as shape,color,taste,aroma,and texture.The efficacy of the biscuit in combating obesity was tested using a high-fat diet-induced mouse model.Results:The optimal formulation consisted of oatmeal powder and yam juice in a ratio of 110:30,26 g of traditional Chinese medicine powder,15 g of unsalted butter,and 20 g of xylitol,achieving a sensory evaluation score of 86.62±0.3215.The biscuits were well-received for their pleasant taste,intact shape,uniform thickness,golden color,rich baking aroma,and fine texture.Animal studies confirmed that the biscuits significantly mitigated high-fat diet-induced obesity in mice.Specifically,the weight gain in mice was 29.5%higher in the high-fat diet group compared to the normal diet group.Post-intervention with the herbal biscuit,there was a notable reduction in mouse weight(P<0.01),along with significant decreases in the Lees index and organ index compared to the model group(P<0.01).The biscuit also markedly reduced serum levels of TC,TG,and LDL-C(P<0.01)and increased HDL-C content in obese mice.Histopathological examination of liver tissue showed that the herbal biscuit intervention led to a well-organized cellular structure,contrasting with the microvesicular steatosis and lipid droplet accumulation observed in the model group.Conclusion:The formulation and preparation process of the Chinese herbal biscuit are both practical and effective,demonstrating a significant ameliorative impact on high-fat diet-induced obesity in mice.
作者
闫文慧
李欣
宋意亭
谭晓越
刘宇彤
马孜涵
毛娅瑄
刘芳芳
周文静
YAN Wenhui;LI Xin;SONG Yiting;TAN Xiaoyue;LIU Yutong;MA Zihan;MAO Yaxuan;LIU Fangfang;ZHOU Wenjing(School of Basic Medicine,Shanxi University of Chinese Medicine,Jinzhong 030619,China;School of Traditional Chinese Medicine,Tianjin University of Chinese Medicine,Tianjin 300000,China;The Second Clinical School of Shanxi University of Chinese Medicine,Jinzhong 030619,China)
出处
《食品工业科技》
北大核心
2025年第22期264-273,共10页
Science and Technology of Food Industry
基金
山西中医药大学培育项目(2020PY-YC-22)
山西省基础研究项目(20220302121206)
山西省中医药管理局重点研究室项目-方药配伍及功用重点研究室(zyyyjs2024023)。
关键词
药食两用药材
模糊数学
饼干
配方优化
减肥作用
燕麦粉
山药汁
medicinal and edible herbs
fuzzy math
biscuit
formula optimization
weight loss function
oat flour
yam juice
作者简介
闫文慧(2000-),女,硕士研究生,研究方向:中药方剂创新产品研制,E-mail:1161657251@qq.com;通信作者:周文静(1984-),女,硕士,副教授,研究方向:中药方剂创新产品研制,E-mail:zhouwengjing0918@163.com。
