Preparation of Anoectochilus roxburghii Compound Solid Beverage and Its Inhibitory Effect on α-Glucosidase
Objective:To develop a composite solid beverage with Anoectochilus roxburghii as the core ingredient and to explore its inhibitory effect on α-glucosidase activity.Method:Using Anoectochilus roxburghii as the dominant ingredient,combined with mulberry leaf,sophora flower,and other medicinal and edible materials,a composite purified liquid was prepared through processes of pulping and cell wall breaking,decoction extraction,and concentration purification.Single-factor experiments and response surface methodology were utilized to optimize the ratio of auxiliary ingredients.The beverage was then formulated into a solid form via spray drying,and its quality and α-glucosidase inhibitory effect were comprehensively evaluated.Result:Under the extraction and purification conditions of this experiment,the prepared Anoectochilus roxburghii composite purified liquid exhibited high soluble solids content,crude polysaccharide yield,and purification efficiency.The optimal addition of excipients is 27%maltodextrin,1.6%compound sugar substitute,and 0.09%citric acid.The solid beverage produced with this ratio was of excellent quality and significantly inhibited α-glucosidase activity.Conclusion:This study successfully developed a composite solid beverage that efficiently utilizes Anoectochilus roxburghii,providing new ideas and scientific basis for the innovative application of Anoectochilus roxburghii in the field of health foods.
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