基于α-淀粉酶活性抑制率的茉莉花茶拼配研究

Study on Optimization of Jasmine Tea Blending Process for Inhibiting α-Amylase Activity

通过抑制α-淀粉酶活性能够降低餐后血糖。以α-淀粉酶活性抑制率为指标,优化茉莉花茶的拼配工艺,以期得到一款具备降血糖功效且感官品质优异的茉莉花茶拼配茶。通过单因素和响应面试验可知,当DNS试剂使用量为1.23 mL,α-淀粉酶浓度为5.6 g/L,反应时间为20 min时,体系对α-淀粉酶活性的检测能力最强,由此建立α-淀粉酶抑制剂体外筛选反应体系,并将该反应体系用于茉莉花茶拼配工艺优化。经单因素和响应面试验的优化,得到茉莉花茶最佳拼配比例为:茉莉大白毫、茉莉毛峰与茉莉银毫质量比2.8︰2.5︰2.2,经拼配的茉莉花茶降糖功效和感官评分都得到一定程度提升,其对α-淀粉酶活性的平均抑制率为69.88%,感官评分为93.15分。

Postprandial blood glucose can be reduced by inhibiting the α-amylase activity. In order to obtain a kind of blended jasmine tea with hypoglycemic effect and excellent quality, blending process of the jasmine tea has been optimized based on the inhibition rate of α-amylase activity. Single factor and response surface experiments showed that the ability of reaction system to detect the activity of α-amylase was the strongest, when the amount of DNS reagent was 1.23 mL, the concentration of α-amylase was 5.6 g/L and the reaction time was 20 min. Thus a reaction system for screening α-amylase inhibitor in vitrowas established and applied to optimize the blending process of jasmine tea. As a result, the optimal blending ratio of jasmine tea was mass ratio of jasmine Dabaihao, jasmine Maofeng and jasmine Yinhao 2.8︰2.5︰2.2. After the blending, the hypoglycemic effect and sensory score of blended jasmine tea have been improved to some extent, the average inhibition rate of α-amylase activity of the blended jasmine tea was 69.88%, and the quality evaluation score of the blended jasmine tea was 93.15.