摘要
对牛蒡根多糖的水提工艺进行了优化,并将获得的牛蒡根多糖按不同的剂量添加到牛乳中经乳酸菌发酵制作酸乳。以不添加牛蒡根多糖的酸乳作为空白对照,通过考察牛蒡根多糖酸乳的胰脂肪酶抑制活性、胆固醇酯酶抑制活性和胆固醇胶束溶解度抑制活性评价牛蒡根多糖酸乳的体外降脂活性。结果表明,牛蒡根多糖水提最佳工艺为:液料比为20 mL/g,提取温度为90℃,提取时间为3.5 h,在该提取工艺下,牛蒡根多糖的提取率达到(44.76±0.23)%;与未添加牛蒡多糖的酸乳相比,不同添加剂量牛蒡根多糖酸乳的体外降脂活性均显著高于对照组(P<0.05);当牛蒡根多糖在牛乳中的添加量为0.06%和0.08%时,牛蒡根多糖酸乳对胰脂肪酶的抑制率分别达到(27.69±0.92)%和(27.68±0.37)%,显著高于空白对照组(P<0.05),分别比对照组的抑制率提高了33.33%和33.31%;当牛乳中牛蒡根多糖的添加剂量为0.08%和0.10%时,牛蒡根多糖酸乳的胆固醇酯酶抑制率最高,分别为(12.07±0.71)%和(11.83±0.45)%;牛蒡根多糖酸乳的胆固醇胶束溶解度抑制率显著增加(P<0.05),当牛蒡根多糖添加量为0.06%时,抑制率达到(50.01±0.06)%。在酸乳发酵过程中添加牛蒡根多糖显著提高了酸乳的体外降脂活性,具有明显的应用价值。
The water extraction technology of burdock root polysaccharide was optimized,and the obtained polysaccharide was added to milk according to different additive amounts to produce yogurt by lactic acid bacteria fermentation.Taking the yogurt without burdock polysaccharide as blank control,the lipid-lowering activity of burdock polysaccharide yogurt in vitro was evaluated by investigating the pancreatic lipase inhibitory activity,cholesterol esterase inhibitory activity and cholesterol micelle solubility inhibitory activity.The experimental results showed that the best extraction process of burdock root polysaccharide was as follows:liquid-to-solid ratio of 20 mL/g,extraction temperature of 90℃,extraction time of 3.5 h,under this extraction technology,the extraction rate of burdock root polysaccharide reached to(44.76±0.23)%;Compared with yogurt without burdock polysaccharide,burdock polysaccharide yogurt showed significant lipid-lowering activity in vitro(P<0.05).When burdock polysaccharide was added at 0.06%and 0.08%,the inhibition rates of burdock polysaccharide yogurt on pancreatic lipase reached(27.69±0.92)%and(27.68±0.37)%,which were significantly higher than those of the blank control group(P<0.05),and increased by 33.33%and 33.31%respectively.When the addition dosage of burdock polysaccharide in milk was 0.08%and 0.10%,the cholesterol esterase inhibition rate of burdock polysaccharide yogurt was highest than other groups,which was(12.07±0.71)%and(11.83±0.45)%respectively.The inhibition rate of cholesterol micelle solubility of burdock polysaccharide yogurt increased significantly(P<0.05),the inhibition rate reached(50.01±0.06)%when burdock polysaccharide was added at 0.06%.The addition of burdock polysaccharide in yogurt fermentation improved the lipid-lowering activity of yogurt in vitro significantly,which had obvious development and application value.
作者
唐进
邵颖
陈安徽
付婷伟
吕韩
蒋彦森
王西朴
TANG Jin;SHAO Ying;CHEN Anhui;FU Tingwei;LYU Han;JIANG Yansen;WANG Xipu(Jiangsu Province Xuzhou Technician Institute,Xuzhou 221000,China;College of Food and Biological Engineering,Xuzhou University of Technology,Xuzhou 221111,China;Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe,Xuzhou University of Technology,Xuzhou 221111,China;Jiangsu Junlebao Dairy Company Limited,Xuzhou 221700,China)
出处
《食品科技》
CAS
北大核心
2021年第9期183-189,共7页
Food Science and Technology
基金
江苏省科技计划项目(XZ-SZ201909、BE2017352)
安徽省科技计划重大项目(17030801019)。
关键词
牛蒡根
多糖
提取
酸乳
体外降脂活性
root of burdock
polysaccharides
extraction
yogurt
in vitro lipid-lowering activity
