黑树莓泡制酒的泡制工艺条件优化及抗痛风功效评价

Soaking process conditions optimization and anti-gout effect evaluation of black raspberry soaking spirit

该研究以黑树莓为原料、荞麦原浆酒为酒基制备黑树莓泡制酒,通过单因素及响应面试验优化其泡制工艺条件,并采用小鼠高尿酸血症模型和急性痛风性关节肿胀模型评价黑树莓泡制酒的抗痛风功效。结果表明,黑树莓泡制酒的最佳制备工艺条件为:液料比1∶1(mL∶g)、泡制时间60 d、荞麦原浆酒酒精度49%vol。在此优化条件下,黑树莓泡制酒的黄嘌呤氧化酶(XOD)抑制率为42.68%,总黄酮含量为0.97 mg/mL;黑树莓泡制酒高剂量组能显著降低模型小鼠血清中尿酸含量、XOD活性及升高尿液中尿酸的含量(P<0.05),血清中尿酸含量、XOD活性分别降低121.93μmol/L、13.93 U/L,尿液中尿酸含量升高131.78μmol/L,且急性痛风性关节肿胀度下降5.37%。黑树莓泡制酒具有明确的抗痛风功效,为产品开发提供了基础数据。

Black raspberry soaking spirit was prepared with black raspberry as raw material and buckwheat base liquor as the base,the soaking process conditions were optimized by single factor and response surface tests,and the anti-gout effect was evaluated by mouse hyperuricemia model and acute gouty joint swelling model.The results showed that the optimal preparation process conditions of black raspberry soaking spirit were as follows:liquid and solid ratio 1∶1(ml∶g),soaking time 60 d,and alcohol content of buckwheat base liquor 49%vol.Under the optimal conditions,the xanthine oxidase(XOD)inhibition rate of raspberry soaking spirit was 42.68%,and the total flavonoid content was 0.97 mg/ml.The high dose group of black raspberry soaking spirit could significantly reduce the uric acid content and XOD activity in serum of model mouse and increase the uric acid content in urine(P<0.05).The uric acid content and XOD activity in serum decreased 121.93μmol/L and 13.93 U/L,respectively,the uric acid content in urine increased 131.78μmol/L,and the acute gouty joint swelling degree decreased 5.37%.Black raspberry soaking spirit had definite anti-gout effect,which provided basic data for product development.