黑木耳多糖、多肽营养饮品研制及其保健功能研究

Research on the development of Auricularia auricula polysaccharide and polypeptide nutritional beverage and its health function

中文关键词:  黑木耳  多糖  多肽  酶解法  黑木耳饮品  

英文关键词:Auricularia auricula  polysaccharide  polypeptide  enzymatic hydrolysis  Auricularia auricula beverage

中文摘要:

      目的 研制一款富含黑木耳多糖和多肽的营养饮品, 并探究其在保健方面的生物活性。方法 以优质黑木耳为原料, 采用酶解法提取其内部的多糖和多肽, 通过体外实验评估其对血压的调节作用以及抗氧化活性, 并测定其含量。以感官评价作为关键指标, 通过对甜味剂、酸味剂和稳定剂的筛选, 最终确定最佳配方。结果 最佳配方为: 黑木耳多肽提取液添加量为0.1%, 黑木耳多糖提取液添加量为0.5%, 柠檬酸添加量为0.04%, 蔗糖添加量为6%, 多糖含量为528.1 mg/100 mL, 多肽含量为177.9 mg/100 mL且对血管紧张素转化酶(angiotensin converting enzyme, ACE)抑制率为(58.61±0.72)%, 该饮品对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)清除率为(68.22±1.06)%, 羟基自由基清除能力为(70.31±0.68)%, 超氧阴离子清除能力为(61.70±0.37)%, 表明该饮品在调节血压、血糖及抗氧化方面具有较好的保健作用。结论 该饮品不仅保留了黑木耳的传统健康益处, 还通过科学配比和先进加工技术, 优化口感, 得到较高含量的多糖和多肽, 其生物活性的验证结果为黑木耳饮品在保健领域的商业化生产提供了科学依据。

英文摘要:

      Objective To develop a nutritional beverage rich in Auricularia auricula polysaccharide and polypeptide, explore its biological activity in health care. Methods Polysaccharides and polypeptide were extracted from high-quality Auricularia auricula by enzymatic hydrolysis. The regulation of blood pressure and antioxidant activity were evaluated by in vitro experiments, and the content was determined. With sensory evaluation as the key index, the best formula was finally determined by screening sweeteners, sour agents and stabilizers. Results The optimum formula was as follows: The addition amount of Auricularia auricular polypeptide extract was 0.1 %, the addition amount of Auricularia auricular polysaccharide extract was 0.5%, the addition amount of citric acid was 0.04%, the addition amount of sucrose was 6%, the polysaccharide content was 528.1 mg/100 mL, the polypeptide content was 177.9 mg/100 mL, and the angiotensin converting enzyme (ACE) inhibition rate was (58.61±0.72)%. The scavenging rate of 1,1-diphenyl-2-picrylhydrazyl (DPPH) was (68.22±1.06)%, the scavenging ability of hydroxyl radical was (70.31±0.68)%, and the scavenging ability of superoxide anion was (61.70±0.37)%, which indicated that the beverage had good health care effect in regulating blood pressure, blood glucose and antioxidant. Conclusion The beverage not only retains the traditional health benefits of Auricularia auricula, but also optimizes the taste through scientific matching and advanced processing technology to obtain higher content of polysaccharides and peptides. The verification results of its biological activity provide a scientific basis for the commercial production of Auricularia auricula beverage in the field of health care.