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草功能片的制备方法和特性
Guorui Yang1, Jingru Zhao1, Yaping Li1
1Department of Food Science and Engineering, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China.
Journal of food science
|March 17, 2025
概括
这项研究优化了大可片 (RCT) 的健康益处. 开发的RCT表现出显著的抗氧化和血糖调节特性,为新的功能性食品铺平了道路.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养保健品 营养保健品
- 药理学 药理学是指药理学的学科.
背景情况:
- 草被公认为具有包括抗瘤,抗氧化剂和血糖调节在内的健康益处.
- 通过优化产品开发来提高树的利用率是有趣的.
研究的目的:
- 为了确定草可片 (RCT) 的最佳制备过程.
- 研究优化的RCT的物理,化学,抗氧化和低血糖特性.
主要方法:
- 使用单因素实验和响应表面方法来优化RCT配方.
- 关键参数包括感官评估得分和平板硬度.
- 评估了物理性质,总和黄含量,化合物 (HPLC),抗氧化活性 (DPPH,ABTS,OH,FRAP) 和酶抑制作用 (α-葡萄糖酶,α-氨基酶).
主要成果:
- 最优的RCT配方包括39.1%的拉斯伯里粉,13.1%的红甜菜根粉,9.8%的玉米粉,15%的微晶纤维素,14%的曼尼托,1%的酸和8%的乙醇 (75%).
- 优化的RCT表现出理想的物理特征 (硬度,脆性,重量,颜色差异) 和高总 (18.610 mg/g) 和黄 (3.885 mg/g) 含量.
- 证明了显著的抗氧化能力和显著的抗α-葡萄糖酶和α-氨基酶的抑制活性.
结论:
- 优化的制备过程产生了具有有价值的物理和化学性质的树可片.
- RCT具有显著的抗氧化和低血糖潜力,得到了体外测试的支持.
- 这项研究为开发针对抗氧化剂和血糖管理的基于大的功能性食品提供了基础.
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