摘要
通过对比小球藻和螺旋藻的营养成分和辅助降血糖功能,为产品开发应用提供技术依据。采用国标、行标和《保健食品检验与评价技术规范》等规定的生物化学、分析化学检测方法,对比蛋白核小球藻、钝顶螺旋藻样品的核苷酸、氨基酸、肌醇、钙、锌、叶绿素、叶酸、生物素含量,以及辅助降血糖功能。结果发现,实验中采样的蛋白核小球藻含有更低的核苷酸含量,尤其是更低的嘌呤核苷酸,更高的钙、锌、叶绿素、叶酸和生物素含量,并可以有效降低高血糖小鼠的空腹血糖,具有降血糖功效。可见,螺旋藻和小球藻在营养成分、降低空腹血糖和改善糖耐量方面,具有不同优势,在开发降糖类保健食品时可以配合使用。
Providing technical basis for product development and application , by comparing the chlorella and spirulina nutrition composition and anti-diabetic effects. Contrast the concentration of nucleotide, amino acid, inositol, calcium, zinc, chlorophyll, folic acid, biotin in chlorella pyrenoidosa and DunDing spirulina, as well as auxiliary anti-diabetic function , via the biochemical methods and analytical chemistry recorded in national standard, the line mark and “Health food inspection and evaluation of technical specifications”. The results show that the samples of chlorella pyrenoidosa contained lower nucleotide content , especially lower purine nucleotides, higher contents of calcium, zinc, chlorophyll, biotin and folic acid, which could effectively reduce the glycemia concentration in hyperglycemia mice; in another word it had anti-diabetic effects. It is clear that spirulina and chlorella could be used in the development of hypoglycemic kind of health food for their different advantages in nutrients, anti-diabetic function and improving glucose tolerance.
出处
《食品研究与开发》
CAS
北大核心
2015年第10期121-125,共5页
Food Research and Development
基金
天津市科技计划项目"营养保健食品功效验证及安全性评价平台"(13ZXGCCX06600)
