黑木耳和玉米须复合降糖饮料配方的优化

Optimization of the formulation of hypoglycemic compound beverage containing Auricularia auricula and Stigma maydis

中文关键词:  黑木耳  玉米须  饮料  降血糖

英文关键词:Auricularia auricular  Stigma maydis  beverage  hypoglycemic effect

中文摘要:

      目的 以黑木耳和玉米须为原料, 开发一款适合糖尿病人饮用的复合饮料。方法 以黑木耳、玉米须为原料, 黄原胶作为稳定剂, 罗汉果糖苷作为矫味剂, 通过正交试验优化复合饮料的制备工艺, 以体外降糖和抗氧化试验评估饮料的降血糖效果。结果 复合饮料的最佳配方为: 黑木耳酶解液添加比例30%, 玉米须提取液添加比例40%, 罗汉果糖苷添加量0.10 g, 黄原胶添加量0.03 g。此条件下复合饮料的感官评分为73.57分。复合饮料α-葡萄糖苷酶抑制率为(55.26±2.05)%, α-淀粉酶抑制率为(34.64±0.40)%。复合饮料1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基清除率为(77.08±1.20)%, 超氧阴离子清除率为(30.56±0.41)%, 羟基自由基清除率为(38.95±0.43)%, 均优于单一的黑木耳酶解液与玉米须提取液。结论 复合饮料在降血糖, 清除体内自由基方面具有积极作用, 本研究确定的黑木耳和玉米须复合饮料配方及制备工艺具有可行性和有效性, 为开发具有降糖和抗氧化功效的功能性饮料提供了理论依据和实践参考。

英文摘要:

      Objective To develop a compound beverage suitable for diabetics using Auricularia auricula and Stigma maydis as raw materials. Methods Using Auricularia auricular and Stigma maydis as raw materials, xanthan gum as a stabilizer, and mogroside as a flavoring agent, the preparation process of the compound beverage was optimized through orthogonal experiments. The hypoglycemic effects of the beverage was evaluated by in vitro hypoglycemic and antioxidant tests. Results The optimal formula for the compound beverage was as follows: 30% of Auricularia auricula enzymatic hydrolysate, 40% of Stigma maydis extract, 0.10 g of mogroside, and 0.03 g of xanthan gum. Under these conditions, the sensory score of the compound beverage was 73.57 points. The α-glucosidase inhibition rate and α-amylase inhibition rate of the composite beverage were (55.26±2.05)% and (34.64±0.40)%, respectively. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate, superoxide anion scavenging rate, and hydroxyl radical scavenging rate of the compound beverage were (77.08±1.20)%, (30.56±0.41)%, and (38.95±0.43)%, respectively, all superior to those of the single Auricularia auricula enzymatic hydrolysate and Stigma maydis extract. Conclusion The composite beverage demonstrates positive effects in regulating blood glucose levels and eliminating endogenous free radicals. This study establishes the optimized formulation and preparation process for Auricularia auricula and Stigma maydis compound beverage, which demonstrates both feasibility and effectiveness. These findings provide both a theoretical foundation and practical references for developing functional beverages with dual hypoglycemic and antioxidant properties.