燕麦醋饮料的研制及其降血脂特性研究

Development of Oat Vinegar Beverage and Its Hypolipidemic Characteristics

目的:优化燕麦醋饮料制备工艺,并对其降血脂作用进行研究。方法:采用单因素试验和正交试验优化燕麦醋饮料的制备工艺,并通过测定大鼠血清总胆固醇(Total cholesterol,TC)、甘油三酯(Triglyceride,TG)、高密度脂蛋白胆固醇(High-density lipoprotein,HDL-C)、低密度脂蛋白胆固醇(Low-density lipoprotein,LDL-C)、丙二醛(Malondialdehyde,MDA)、超氧化物歧化酶(Superoxide dismutase,SOD)、谷胱甘肽过氧化物酶(Glutathione peroxidase,GSH-Px)等生化指标,研究其降血脂特性。结果:该饮料最佳工艺配方为燕麦醋3%、白砂糖7%、柠檬酸0.06%。在此条件下,感官评分得分最高93.76。动物试验表明,燕麦醋饮料能显著降低高血脂症大鼠血清TC、TG、LDL-C和MDA含量(P<0.05),提高HDL-C含量和GSH-Px、SOD活性(P<0.05)。结论:燕麦醋饮料具有明显的降血脂和抗氧化作用。

Objective:The production technology of oat vinegar beverage was optimized and the hypolipidemic effects were studied.Methods:The optimal process parameters of oat vinegar beverage was optimized by single factor and orthogonal tests,and the hypolipidemic effects of this beverage were studied by measuring biochemical indicators such as total cholesterol(TC),triglyceride(TG),high-density lipoprotein(HDL-C),low-density lipoprotein(LDL-C),malondialdehyde(MAD),superoxide dismutase(SOD),glutathione peroxidase(GSH-Px)in ratserum.Results:The optimized formulas of oat vinegar beverage were as follows:3%oat vinegar,7%sugar,0.06%citric acid.Under such conditions,the sensory score reached the highest at 93.76.The animal experiments indicated that the oat vinegar beverage significantly reduced the levels of serum TC,TG,LDL-C,and MDA in rats with hyperlipidemia(P<0.05),while increasing the levels of HDL-C and the activities of GSH-Px,SOD(P<0.05).Conclusion:Oat vinegar beverage could enhance the hypolipidemic activities and anti-oxidation activities.