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
罗双群 1崔胜文 2张彩芳 1朱莹莹3
作者信息
- 1. 漯河食品职业学院,河南漯河 462300
- 2. 漯河食品职业学院,河南漯河 462300;漯河市食品研究院有限公司,河南漯河 462300
- 3. 郑州轻工业大学,河南郑州 450002
- 折叠
摘要
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.
Abstract
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.
关键词
燕麦醋/饮料/降血脂/抗氧化Key words
oat vinegar/beverage/hypolipidemic/anti-oxidation引用本文复制引用
基金项目
漯河市青年拔尖人才项目(2018)()
河南省高等职业学校青年骨干教师培养计划(2020GZGG112)
河南省高等学校重点科研项目(22B210007)
出版年
2024
NETL
NSTL
万方数据