竹荪茶口服液制备及抗氧化和糖代谢酶抑制研究

Study on Preparation of the Phallus Rubrovolvatus-Tea Oral Liquid and Its Antioxidation and Inhibition of Glucose Metabolism Enzymes

目的:以红托竹荪菌托、菌柄和绿茶为原料研发抗氧化、抑制糖代谢酶口服液。方法:以感官评分为指标,采用单因素实验和正交实验筛选最佳工艺配方,并检测其对·OH、DPPH·清除率、Fe^(3+)还原能力和α-淀粉酶、α-葡萄糖苷酶活性抑制率,评价抗氧化降血糖活性。结果:竹荪茶口服液最佳工艺为菌托:菌柄:绿茶=2:3:2.5(m:m:m),料液比1:50(m:v),50℃酶解1 h,80℃提取2次,每次2 h,滤液辅以木糖醇溶液20%、酸味剂4.0%、刺梨汁4.0%调配即得。口服液对·OH、DPPH·清除率分别为79.72%、41.25%,Fe^(3+)还原能力为0.2703,α-淀粉酶、α-葡萄糖苷酶活性抑制率分别为59.33%、68.85%。结论:该竹荪茶口服液口感酸甜,含多糖、茶多酚、Vc等营养成分,具有抗氧化和抑制糖代谢酶活性的功效。

Objective:Antioxidant and inhibiting glucose-metabolizing enzymes oral liquid was developed using the mixture that mixed fruiting body stipe and tray of Phallus rubrovolvatus with green tea.Methods:Using sensory score as index,single factor test and orthogonal test were used to screen the best technological formula,and its-OH,DPPH:scavenging rate,Fe^(3+) reducing ability andα-amylase,α-glucosidase activity inhibition rate were detected.Antioxidative hypoglycemic activity was evaluated.Results:The best process is fruiting body tray:stipe:green tea ratio 2:3:2.5(m:m:m),solid-liquid ratio 1:50(m:v),enzymatic hydrolysis at 50℃for 1 h,extraction at 80℃for 2 h for 2 times,the filtrate is supplemented with 20%xylitol solution,4.0%sour agent,and 4.0%roxburgh rose juice.The oral liquid's clearance rates for·OH and DPPH:were 79.72%and 41.25%,Fe^(3+) reducing ability was 0.2703,and the inhibition rates of a-amylase andα-glucosidase activities were 59.33%and 68.85%.Conclusion:The oral liquid has a sweet and sour taste,contains polysaccharides,tea polyphenols,Vc and other nutrients,It has the effect of antioxidation and inhibiting the activity of glucose metabolizing enzymes.