摘要
以马齿苋为原料添加肉桂和丁香天然防腐剂,以感官评定为考察指标,在单因素试验基础上采用正交试验法优选马齿苋饮液制备工艺;采用阿司匹林诱导法复制小鼠胃溃疡模型,以生理盐水为对照,用溃疡指数和溃疡抑制率进行评价马齿苋饮液对实验性胃溃疡的保护作用。结果表明,最佳制备工艺条件为煎熬时间120 min,加10倍原料量的水,加0.03%原料量的丁香,加0.07%原料量的肉桂;马齿苋饮液对阿司匹林致小鼠急性胃溃疡症状有一定的抑制作用。
Portulaca oleracea L. was used as raw material and added with cinnamon and cloves natural preservative. With sensory evaluation as index, orthogonal design on the basis of single factor tests was adopted to optimize the preparation process of Portulaca oleracea L. liquid. The gastric ulcer model in mice was reproduced by intragastric injection of aspirin. With normal saline as the control group, the ulcer index and ulcer inhibition rate were used to evaluate the protecting effect of Portulaca oleracea L. liquid on experimental gastric ulcer in mice. The results showed that the optimum preparative conditions were as following： boiling time 120 min, water addition 10 times the amount of raw materials, cloves addition 0.03%, and cinnamon addition 0.07%. Portulaca oleracea L. liquid had a certain inhibition on aspirin induced acute gastric ulcer symptoms.
出处
《食品工业》
CAS
北大核心
2014年第12期123-126,共4页
The Food Industry
基金
2013年自治区重点技术创新项目(No.200991236)
关键词
马齿苋饮液
制备工艺
正交试验
胃溃疡
Portulaca oleracea L.liquid
preparation process
orthogonal design
gastric ulcer
