簕菜青钱柳复合多糖饮料研制及体外抗氧化降血糖作用

Development of compound polysaccharide drink of Acanthopanax trifoliatus and Cyclocarya paliurus and its anti-oxidation and hypoglycemic effects in vitro

中文关键词:  簕菜  青钱柳  复合多糖  响应面法  配方优化  抗氧化  降血糖

英文关键词:Acanthopanax trifoliatus  Cyclocarya paliurus  polysaccharides  response surface methodology  formula optimization  anti-oxidation  lowering blood sugar

中文摘要:

      目的 优化簕菜青钱柳复合多糖饮料配方, 并评价其体外抗氧化活性和降血糖作用。方法 以对α-葡萄糖苷酶抑制率为评价指标, 确定簕菜多糖与青钱柳多糖的最佳配比; 以感官评分和离心沉淀率为评价指标, 通过单因素实验、响应面实验和正交实验, 优化簕菜青钱柳复合多糖饮料的最佳配方; 对复合多糖饮料进行体外抗氧化及降血糖功能相关指标的测定。结果 簕菜多糖与青钱柳多糖最佳比率为2:3 (m:m), 复合多糖添加量3.80%、柠檬酸添加量0.04%、木糖醇添加量9.50%、海藻酸钠添加量0.03%、果胶添加量0.04%、羧甲基纤维素钠添加量0.03%; 当复合多糖饮料质量浓度为0.05 mg/mL时, 对2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐[2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate), ABTS]、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl -2-picrylhydrazyl, DPPH)和羟基(hydroxyl radical, OH)自由基清除率分别为91.06%、78.26%和43.26%, 对α-葡萄糖苷酶抑制率达46.86%。结论 所制得的簕菜青钱柳复合多糖饮料色泽浅黄、入口回甘、风味独特、稳定性好, 具有较显著的体外抗氧化、降血糖作用。研究结果可为簕菜、青钱柳茶的精深加工利用提供参考和借鉴。

英文摘要:

      Objective To optimize the formula of the compound polysaccharide beverage of Acanthopanax trifoliatus and Cyclocarya paliurus, and evaluate its antioxidant activity and hypoglycemic effects in vitro. Methods The inhibitory rate of α-glucosidase was used as an evaluation index to determine the best ratio of Acanthopanax trifoliatus polysaccharides and Cyclocarya paliurus polysaccharides; the sensory score and the centrifugal sedimentation rate were used as the evaluation indexs, through the single factor test, response surface test and orthogonal test, to optimize the optimal formula of the compound polysaccharide beverage of Acanthopanax trifoliatus and Cyclocarya paliurus, and to measure the antioxidant and hypoglycemic function-related indexes in vitro of the compound polysaccharide beverage. Results The optimal ratio of Acanthopanax trifoliatus polysaccharide and Cyclocarya paliurus polysaccharide was 2:3 (m:m), the addition of compound polysaccharide was 3.80%, citric acid 0.04% and xylitol 9.50%, and the addition of sodium alginate was 0.03%, pectin 0.04% and sodium carboxymethyl cellulose 0.03%. When the mass concentration of the compound polysaccharide beverage was 0.05 mg/mL, the scavenging rates for 2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS·), 1,1-diphenyl -2-picrylhydrazyl (DPPH·) and hydroxyl radical (OH·) free radicals were 91.06%, 78.26% and 43.26% respectively, the inhibition rate of α-glucosidase was 46.86%. Conclusion The prepared Acanthopanax trifoliatus and Cyclocarya paliurus compound polysaccharide beverage has light yellow color, sweet taste in the entrance, unique flavor and good stability, and has obvious antioxidative and hypoglycemic effects in vitro. The research results can provide reference for the intensive processing and utilization of Acanthopanax trifoliatus and Cyclocarya paliurus.