摘要
以白芸豆提取物和马齿苋提取物为主要原料,添加一定量异麦芽酮糖醇、微晶纤维素及硬脂酸镁为辅料,经混合、制软材、制粒、干燥、整粒、混合、压片等工序制成一种低GI的白芸豆-马齿苋餐前控糖片。通过单因素试验和正交试验优化得出最佳配比为:白芸豆提取物比例为55%、马齿苋提取物比例为35%、异麦芽酮糖醇比例为7%、微晶纤维素比例为3%。通过建立四氧嘧啶糖尿病小鼠,对比控糖片低中高剂量组对糖尿病小鼠餐后血糖控制作用发现,中高剂量组(20、40 mg/kg)对小鼠餐后血糖有明显抑制作用,差异不显著。该产品可以预防餐后血糖升高,具有良好的市场开发前景。
A kind of low GI white kidney bean and Portulaca oleracea L.pre-meal sugar control tablets were prepared by mixing,softening,granulating,drying,pelleting,mixing,tablet pressing and other processes with certain amount of isomaltulose alcohol,microcrystalline cellulose and magnesium stearate as auxiliary materials.Through single factor test and orthogonal test,the optimal formula was obtained as follows:55%of white kidney bean extract,35%of Portulaca oleracea L.extract,7%isomaltulose alcohol and 3%microcrystalline cellulose.By establishing alloxan diabetic mice and comparing the control effect of low,medium and high dose groups of glucose control tablets on postprandial blood glucose in diabetic mice,it was found that the medium and high dose groups(20,40 mg/kg)had obvious inhibitory effect on postprandial blood glucose of mice,and the difference was not significant.The product can prevent postprandial hyperglycemia and has a good market development prospect.
作者
张雪苍
薛红梅
ZHANG Xuecang;XUE Hongmei(Shaanxi Grain and Oil Science Research and Design Institute,Xi'an 710082,China)
出处
《食品科技》
CAS
北大核心
2020年第7期38-43,共6页
Food Science and Technology
关键词
白芸豆
马齿苋
控糖片
控糖效果
white kidney bean
Portulaca oleracea L.
glucose control tablet
glucose control effect
