小球藻多糖口服液的制备及其抗氧化活性

The Preparation and Antioxidant Activity of Chlorella Polysaccharide Drink

为了提高小球藻的经济利用价值,增加其在食品领域的附加值,并解决产品腥味浓、澄清度低、口味不佳等问题。通过单因素试验确定小球藻多糖口服液制备工艺中脱腥剂与澄清剂种类及添加量、糖酸比及添加量,以多糖保留率、透光率和感官评定为指标,采用正交试验优化工艺条件,考察不同剂量的口服液对DPPH·、ABTS+·、·OH、O2-·清除能力。结果表明,较优工艺参数为:脱腥剂(β-环状糊精)添加量27.5 mg/mL,澄清剂(Ⅱ型ZTC1+1天然澄清剂)添加量3%A+6%B,每15 mL多糖澄清液中添加750 mg蜂蜜、75 mg白砂糖、15 mg柠檬酸,且口服液表现出较强的抗氧化活性。制备的多糖口服液具有天然、易消化吸收及抗氧化的品质,可为藻类产品的研发提供理论依据。

It was in order to improve the economic use value of chlorella, increase the added value of chlorella in the food field, and solve the problems of strong astringency, low clarity and poor taste of the product. The type and amount of deodorizing agent and clarifying agent, the ratio and amount of sugar and acid in the preparation process of chlorella polysaccharide drink were determined by single factor experiment. Taking polysaccharide retention rate, light transmittance and sensory evaluation as indexes, orthogonal test was used to optimize the preparation condition of drink. The scavenging effects of different doses of drink on DPPH·, ABTS+·, ·OH and O2ˉ· were investigated. The results showed that the optimal process parameters were as follows: 27.5 mg/mL of deodorizing agent(β-cyclodextrin), 3% A and 6% B of clarifier(ZTC 1+1 natural clarifier of type Ⅱ), and adding 750 mg honey, 75 mg white granulated sugar and 15 mg citric acid were to the 15 mL of polysaccharide clarifier. Moreover, the drink showed strong antioxidant activity. The chlorella polysaccharide drink developed had natural, digestible absorption and antioxidant qualities, and this result might provide some theoretical basis for the development of algae products.