塔尔米抗氧化饼干配方优化及对果蝇Ⅱ型糖尿病模型降糖作用的影响

Optimization of Ta-er-mi Antioxidant Biscuit Formula and Its Effect on Hypoglycemic Effect of Drosophila Ⅱ Diabetes Model

以塔尔米、山楂及糙米为主要原料制作塔尔米饼干,并通过抗氧化实验和果蝇实验评价塔尔米饼干的抗氧化活性及降糖作用。以质构特性和感官评分为指标,研究原料的粗细度对饼干的影响;以DPPH自由基清除率、ABTS+自由基清除率、总抗氧化能力、感官评分上述四项的综合评分为指标,通过单因素和正交试验确定塔尔米饼干的最优配方;以DPPH自由基清除率、ABTS^(+)自由基清除率、总抗氧化能力为指标,评价塔尔米饼干的抗氧化能力;以果蝇为实验动物,建立高糖诱导的果蝇Ⅱ型糖尿病模型,并以总蛋白、甘油三酯、海藻糖含量为考察指标,分析塔尔米饼干对果蝇模型糖代谢的影响。结果表明:当原料的粗细度为80目时,制得饼干的弹性、硬度、脆性及感官评价均优于40和60目;塔尔米饼干的最优配方为:塔尔米粉60%、山楂粉10%、糙米粉10%,在此条件下塔尔米饼干的综合评分为73.33±6.24分,其中DPPH自由基清除率的IC_(50)值为2.22±0.12 mg/mL,ABTS+自由基清除率的IC_(50)值为3.84±0.40 mg/mL;当塔尔米饼干溶液浓度为10 mg/mL时,其总抗氧化能力0.74±0.02,三者均优于普通饼干,弱于阳性对照V_(C),表明塔尔米饼干具有一定的抗氧化活性;果蝇实验得出塔尔米饼干对高糖诱导的果蝇Ⅱ型糖尿病模型的总蛋白含量、甘油三脂含量及海藻糖的含量的都有显著降低的作用,塔尔米饼干具有降糖的功效。

Ta-er-mi,hawthorn and brown rice were used as the main raw materials to make Ta-er-mi biscuits,and the antioxidant activity and hypoglycemic effect of Ta-er-mi biscuits were evaluated through antioxidant experiments and fruit fly experiments.Using texture properties and sensory scores as indicators,the effect of the thickness of raw materials on biscuits was studied.DPPH free radical scavenging rate,ABTS^(+)·radical scavenging rate,total antioxidant capacity,sensory scores and the comprehensive scores of the above four items were taken as indicators to determine the optimal formula of Ta-er-mi biscuits through single factor and orthogonal experiments,taking DPPH radical scavenging rate,ABTS+·radical scavenging rate,and total antioxidant capacity as indicators to evaluate the antioxidant capacity of Ta-er-mi biscuits.Using Drosophila as the experimental animal,a high-glucose-induced Drosophila type Ⅱ diabetes model was established,and the total protein,triglyceride,and trehalose content were used as inspection indicators to analyze the effect of Ta-er-mi biscuits on glucose metabolism in the Drosophila model.The experimental results showed that when the thickness of the raw material was 80 mesh,the elasticity,hardness,brittleness and sensory evaluation of the prepared biscuits were better than 40 mesh and 60 mesh,the optimal formula of Ta-er-mi biscuits was:Ta-er-mi flour 60%,hawthorn powder 10%,brown rice powder 10%.Under these conditions,the comprehensive scores of Ta-er-mi biscuits was 73.33±6.24,and the IC_(50) value of DPPH free radical scavenging rate was 2.22±0.12 mg/mL,the IC_(50) value of ABTS^(+)free radical scavenging rate was 3.84±0.40 mg/mL.When the concentration of Ta-er-mi biscuit solution was 10 mg/mL,its total antioxidant capacity was 0.74±0.02,all of which were better than ordinary biscuit and worse than the positive control V_(C),which indicated that Ta-er-mi biscuits would have certain anti-oxidant activity.Drosophila experiments showed that Ta-er-mi biscuits could significantly reduce the total protein contents,triglyceride content and trehalose contents of the Drosophila type Ⅱ diabetes model induced by high glucose.Biscuits had the effect of reducing blood glucose.