首页|刺五加复合袋泡茶的开发及其抗氧化与降糖活性

刺五加复合袋泡茶的开发及其抗氧化与降糖活性

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以刺五加、五味子和玉米须为原料,研制袋泡茶配方以及冲泡条件对感官评价和总黄酮含量的影响,并对其抗氧化活性和降糖活性进行评价.通过单因素试验和响应面试验,确定袋泡茶的冲泡条件.试验结果表明,最佳配方为刺五加1.8 g、玉米须0.5 g、五味子0.7 g;最佳冲泡条件为冲泡1次、冲泡温度90 ℃、冲泡时间15 min、加水量145 mL.在此条件下,总黄酮含量为13.11 mg/g.体外抗氧化试验表明,对2,2-联氨-双-3-乙基苯并噻唑啉-6-磺酸(2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基、羟自由基和1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基的半抑制浓度(Half maximal inhibitory concentrations,IC50)分别为1.68、1.83、1.74mg/mL;对α-淀粉酶和α-葡萄糖苷酶活性的抑制率分别为30.78％和33.13％.刺五加复合袋泡茶冲泡方便,富含总黄酮,具有良好的抗氧化和降糖活性,为刺五加向精深加工方向提供可行性参考.
Development of Acanthopanax senticosus Compound Teabag and Its Antioxidant and Hypoglycemic Activities
Using Acanthopanax senticosus,Schisandra chinensis and corn silk as raw materials,develop a teabag formula and investigate the effects of brewing conditions on sensory evaluation and total flavonoid content,as well as evaluate its antioxidant and hypoglycemic activities.Based on the optimal formula,the brewing parameters were determined by single factor and response surface tests,with sensory scores as response values.The results showed that the optimal formula was 1.8 g of Acanthopanax senticosus,0.5 g of corn silk,0.7 g of Schisandra chinensis.The optimal brewing conditions were brewing once,brewing temperature 90 ℃,brewing time 15 min,water addition of 145 mL.Under these conditions,the flavonoid content was 13.11 mg/g.In vitro antioxidant tests showed that the half maximal inhibitory concentrations(IC50)of 2,2'-azino bis(3-ethylbenzothiazoline-6-sulfonic acid)ABTS cationic radicals,hydroxyl radicals,and 1,1-diphenyl-2-picrylhydrazine(DPPH)radicals were 1.68,1.83,and 1.74 mg/mL,respectively.The inhibition rates of α-amylase and α-glucosidase activities were 30.78％and 33.13％,respectively.Acanthopanax senticosus compound teabag is convenient to brew,rich in total flavonoids,and has good antioxidant and hypoglycemic activities,providing a feasible reference for the deep processing of Acanthopanax senticosus.

Acanthopanax senticosusSchisandra chinensiscorn silksensory evaluationantioxidantbrewing processin vitro hypoglycemic effect

苏适、王双侠、单垣恺、李艳芳、柴宝丽、王斌、包逸

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绥化学院食品与制药工程学院,黑龙江绥化 152061

刺五加 五味子 玉米须 感官评价 抗氧化 冲泡工艺 体外降糖

黑龙江省自然科学基金项目黑龙江省本科高校基本科研业务费项目黑龙江省本科高校基本科研业务费项目药食同源特色产品开发与应用创新团队项目黑龙江省大学生创新创业项目

LH2023H055YWF10236220247YWF10236230205220107101903S202310236068

2024

食品科技
北京市粮食科学研究所

食品科技

CSTPCD北大核心
影响因子：0.622
ISSN：1005-9989
年,卷(期)：2024.49(7)