CN107198069A - 一种泥鳅多糖饮品及其制备方法 - Google Patents
一种泥鳅多糖饮品及其制备方法 Download PDFInfo
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- CN107198069A CN107198069A CN201710285426.XA CN201710285426A CN107198069A CN 107198069 A CN107198069 A CN 107198069A CN 201710285426 A CN201710285426 A CN 201710285426A CN 107198069 A CN107198069 A CN 107198069A
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- Prior art keywords
- misgurnus anguillicaudatus
- anguillicaudatus polysaccharides
- polysaccharides
- misgurnus
- powder
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种泥鳅多糖饮品及其制备方法。其由重量百分比的泥鳅多糖粉末8%~12%、环状糊精5‰~7‰、苹果酸0.5‰~1‰、柠檬酸钠0.2‰~0.6‰、异维C钠0.2‰~0.6‰、维C 0.2‰~0.6‰、甘氨酸0.1‰~0.3‰、白砂糖50‰~80‰和羧甲基纤维素钠0.5~0.8‰的比例加入蒸馏水中,混合均质,灭菌、罐装。所述泥鳅多糖粉末是由鲜活泥鳅经清洗,切段,低温干燥,粉碎制成粉末状;加入蒸馏水超声;加入中性蛋白酶酶解,再高温灭酶,离心取溶液,真空浓缩,醇沉,静置,离心取沉淀,冷冻干燥。所得泥鳅多糖饮品口感酸甜适中,入口顺滑,很好地掩盖了泥鳅多糖的鱼腥味同时具有抗氧化作用。
Description
技术领域
本发明涉及食品加工领域,尤其涉及一种泥鳅多糖饮品及其制备方法。
背景技术
近年来,泥鳅中的各种活性物质已成为国内外研究的重点领域之一。目前,研究较多的是:泥鳅多糖、泥鳅多肽、透明质酸、牛磺酸等。其中,泥鳅多糖是从泥鳅中提取的中性粗多糖,该多糖由1个高聚糖和1个寡糖组成,具有抗氧化、免疫调节、清除氧自由基等活性功能,在抗癌防衰、抗炎护肝、降糖除脂、防治心脑血管疾病方面将会发挥积极作用。泥鳅多糖(MAP)功效研究较多的有:⑴抗氧化:董陆陆等实验证明,泥鳅分泌多糖具有清除羟基自由基和超氧阴离子自由基的能力。钦传光等用化学发光法发现MAP能够清除活性氧,对DNA链具有良好的保护作用;⑵免疫调节:张晨晓等通过MTT 法检测小鼠脾脏细胞中淋巴细胞的增殖活性和对 T 淋巴细胞的群起作用,发现MAP可以促进小鼠脾脏淋巴细胞和巨噬细胞的增殖活性,说明MAP能提高细胞的免疫调节作用;⑶保护肝损伤:钦传光等发现MAP能显著降低肝损伤模型小鼠的血清转氨酶和肝肿胀,能显著抑制1-萘异硫氰酸酯引起的小鼠胆汁郁结和血清黄疸指数的升高。表明MAP对小鼠肝脏的化学性损伤有显著的抑制作用;⑷抗肿瘤:张晨晓通过 MTT 法和 LDH 漏出率法检测MAP对肿瘤细胞的作用,发现MAP可以抑制肿瘤细胞 HL-60和SMMC-7721细胞的增殖,可以诱导肿瘤细胞发生凋亡。同时,也开展了MAP抗疲劳、消炎、耐缺氧、降血糖、降血脂等功效的研究。
韩国和日本大量从我国进口鲜活泥鳅,用于精深加工制品和提取活性物质保健品的开发,而我国泥鳅制品仅限于初加工产品,附加值低。虽然国内已开始投入大量的人力、物力进行泥鳅产品研制开发和市场推广,但由于相关的技术瓶颈,泥鳅精深加工产业化仍未规模化推广,相关高值泥鳅制品仍未见上市。因此,本专利从泥鳅多糖饮品开发生产入手,充分挖掘泥鳅的品种优势,开发泥鳅保健产品,提升加工制品的档次,提高泥鳅整体的附加值,从而推进泥鳅加工业的发展,带动泥鳅产业链的升级。
发明内容
本发明的目的在于提供一种口感酸甜适中,入口顺滑,很好地掩盖了泥鳅多糖的鱼腥味同时具有抗氧化作用的泥鳅多糖饮品及其制备方法。
为实现上述目的,泥鳅多糖饮品,其特征在于,由以下重量百分比的各成分制备得到,泥鳅多糖粉末8%~12%、环状糊精5‰~7‰、苹果酸0.5‰~1‰、柠檬酸钠0.2‰~0.6‰、异维C钠0.2‰~0.6‰、维C 0.2‰~0.6‰、甘氨酸0.1‰~0.3‰、白砂糖50‰~80‰和羧甲基纤维素钠0.5~0.8‰的比例加入蒸馏水中,混合均质,加热灭菌,罐装成品。
进一步,所述泥鳅多糖粉末的制备方法为,鲜活泥鳅经清洗,切段,低温干燥,粉碎,制成粉末状;取冻干泥鳅粉末,按料液重量比1:18-22加入适量的蒸馏水,置于超声功率为80-120w的超声波仪中,35-45℃处理15-25min;再以泥鳅粉末添加重量的3-7%加入中性蛋白酶,调节酶解温度45-55℃,酶解时间5-7h,最后高温灭酶,7000 r/min离心10 min取溶液,溶液进行真空浓缩,加入乙醇醇沉,静置过夜,再离心取沉淀,经冷冻干燥获得泥鳅多糖粉末。
泥鳅不同部位多糖的含量分别为皮1.08%、头部1.46%、尾部1.30%、内脏2.43%、全身2.61%。由于全身泥鳅可以提取更高含量的泥鳅多糖,因此本发明选择全身进行开发,以充分利用泥鳅,也使工序更加简单。
采用本发明方法制备得到的泥鳅多糖粉末中泥鳅多糖的得率高于泥鳅鲜重的6%(即100g泥鳅可提取获得6g以上的泥鳅多糖)。
本发明所述泥鳅多糖饮品具有显著的抗氧化、抗衰老、降血脂等功效:申请人通过体外实验探讨泥鳅多糖的抗氧化活性,测定泥鳅多糖的羟基自由基的清除能力,超氧阴离子清除能力,对H2O2的消耗作用等。结果表明,泥鳅多糖具有较强的抗氧化能力,对羟自由基、超氧阴离子和过氧化氢均具有清除能力,其中羟自由基和过氧化氢的清除能力接近Vc的清除能力,最高分别达到73.38%和88.22%。对超氧阴离子的清除能力也达到57.99%,总抗氧化能力达到8.42单位/mL。
申请人还以食用猪油、菜籽油和豆油作底物,采用Schaal烘箱法,以过氧化值(POV)为评价指标,研究泥鳅多糖对油脂的抗氧化性能。结果表明,重量含量0.2%的泥鳅多糖对猪油、菜籽油和豆油均有抗氧化作用;泥鳅多糖对猪油的抗氧化作用弱于TBHQ和抗坏血酸,强于柠檬酸;泥鳅多糖对猪油的抗氧化作用呈剂量效应关系;泥鳅多糖分别与 TBHQ、抗坏血酸以及柠檬酸复配使用对猪油的抗氧化性有协同增效作用。
所以本饮品是健康饮料。本发明所得泥鳅多糖饮品的口感酸甜适中,入口顺滑,很好地掩盖了泥鳅多糖的鱼腥味。
附图说明
图1是 Vc对羟自由基清除能力的检测结果图;
图2是泥鳅多糖对羟自由基清除能力的检测结果图;
图3是Vc对超氧阴离子清除能力的检测结果图;
图4是泥鳅多糖对超氧阴离子清除能力的检测结果图;
图5是Vc对过氧化氢清除能力的检测结果图;
图6是泥鳅多糖对过氧化氢清除能力的检测结果图;
图7是泥鳅多糖对不同油脂的抗氧化作用结果图;
图8是泥鳅多糖添加量对抗氧化作用的影响结果图;
图9是泥鳅多糖与其他抗氧化剂的抗氧化作用比较结果图;
图10是协调效应对抗氧化作用的影响图。
具体实施方式
下面详细描述本发明的实施例,所述实施例的示例旨在用于解释本发明,而不能理解为对本发明的限制。实施例中未注明具体技术或条件者,按照本领域内的文献所描述的技术或条件或者按照产品说明书进行。所用试剂或仪器未注明生产厂商者,均为可以通过市购获得的常规产品。
实施例1:泥鳅多糖饮品的制备
鲜活泥鳅经清洗,切段,低温干燥,粉碎,制成粉末状,低温保存备用。取冻干泥鳅粉末,按料液比1∶20的比例加入适量的蒸馏水,置于超声功率为100w的超声波仪中,温度为40℃,处理20min。然后以泥鳅粉末添加量的5%加入中性蛋白酶,调节酶解温度50℃,酶解时间6h,最后高温灭酶,7000 r/min离心10 min取溶液,溶液进行真空浓缩,加入乙醇醇沉,静置过夜,再离心取沉淀,经冷冻干燥获得泥鳅粗多糖粉末。
将泥鳅多糖粉末、环状糊精、苹果酸、柠檬酸钠、异维C钠、维C、甘氨酸、白砂糖和羧甲基纤维素钠等混均质,并按照泥鳅多糖粉末8%~12%、环状糊精5‰~7‰、苹果酸0.5‰~1‰、柠檬酸钠0.2‰~0.6‰、异维C钠0.2‰~0.6‰、维C0.2‰~0.6‰、甘氨酸0.1‰~0.3‰、白砂糖50‰~80‰和羧甲基纤维素钠0.5~0.8‰的比例加入蒸馏水中,混合均质。加热灭菌、罐装成品。
所得到的泥鳅多糖饮品口感酸甜适中,入口顺滑,没有泥鳅多糖的鱼腥味。
实施例2:泥鳅多糖饮品的制备
鲜活泥鳅经清洗,切段,低温干燥,粉碎,制成粉末状,低温保存备用。取冻干泥鳅粉末,按料液比1∶18的比例加入适量的蒸馏水,置于超声功率为80w的超声波仪中,温度为35℃℃,处理15min。然后以泥鳅粉末添加量的3%加入中性蛋白酶,调节酶解温度45℃℃,酶解时间5h,最后高温灭酶,7000 r/min离心10 min取溶液,溶液进行真空浓缩,加入乙醇醇沉,静置过夜,再离心取沉淀,经冷冻干燥获得泥鳅粗多糖粉末。
将泥鳅多糖粉末、环状糊精、苹果酸、柠檬酸钠、异维C钠、维C、甘氨酸、白砂糖和羧甲基纤维素钠等混均质,并按照泥鳅多糖粉末8%~12%、环状糊精5‰~7‰、苹果酸0.5‰~1‰、柠檬酸钠0.2‰~0.6‰、异维C钠0.2‰~0.6‰、维C0.2‰~0.6‰、甘氨酸0.1‰~0.3‰、白砂糖50‰~80‰和羧甲基纤维素钠0.5~0.8‰的比例加入蒸馏水中,混合均质。加热灭菌、罐装成品。
所得到的泥鳅多糖饮品口感酸甜适中,入口顺滑,没有泥鳅多糖的鱼腥味。
实施例3:泥鳅多糖饮品的制备
鲜活泥鳅经清洗,切段,低温干燥,粉碎,制成粉末状,低温保存备用。取冻干泥鳅粉末,按料液比1∶22的比例加入适量的蒸馏水,置于超声功率为120w的超声波仪中,温度为45℃,处理25min。然后以泥鳅粉末添加量的7%加入中性蛋白酶,调节酶解温度55℃,酶解时间7h,最后高温灭酶,7000 r/min离心10 min取溶液,溶液进行真空浓缩,加入乙醇醇沉,静置过夜,再离心取沉淀,经冷冻干燥获得泥鳅粗多糖粉末。
将泥鳅多糖粉末、环状糊精、苹果酸、柠檬酸钠、异维C钠、维C、甘氨酸、白砂糖和羧甲基纤维素钠等混均质,并按照泥鳅多糖粉末8%~12%、环状糊精5‰~7‰、苹果酸0.5‰~1‰、柠檬酸钠0.2‰~0.6‰、异维C钠0.2‰~0.6‰、维C0.2‰~0.6‰、甘氨酸0.1‰~0.3‰、白砂糖50‰~80‰和羧甲基纤维素钠0.5~0.8‰的比例加入蒸馏水中,混合均质。加热灭菌、罐装成品。
所得到的泥鳅多糖饮品口感酸甜适中,入口顺滑,没有泥鳅多糖的鱼腥味。
实施例4:泥鳅多糖的抗氧化活性的体外实验
实验材料及试剂:实施例1所得的泥鳅多糖饮品、葡萄糖、苯酚、浓硫酸、无水乙醇,羟自由基测定试剂盒、总抗氧化能力(T-AOC)测定试剂盒、抗超氧阴离子自由基测定试剂盒、过氧化氢(H2O2)测定试剂盒。
试验方法:根据试剂盒说明的方法进行。
结果与分析:
1. 泥鳅多糖对羟自由基清除能力的分析
羟自由基(·OH)系活性氧的一种,是机体内化学性质最活泼的一种活性分子,几乎可以与细胞内的各类有机物发生反应,它能够杀死红细胞、降解DNA和细胞膜等,导致细胞组织受损,诱发各种疾病,加快生物体衰老,因此清除羟自由基对机体有着重要的保护作用。通过对泥鳅多糖和维生素C的不同浓度的配置,测定其羟自由基的清除能力。由图1-2可以看出,泥鳅多糖和Vc都随着浓度的升高清除羟自由基的能力增强。当泥鳅多糖的浓度为1mg/mL时对羟自由基的清除率达到73.38%,近乎接近于维生素C对羟自由基的清除率,表明泥鳅多糖有较强的清除羟自由基的能力。
2. 泥鳅多糖对超氧阴离子清除能力的分析
超氧阴离子是机体内寿命最长的自由基,即是阴离子,又是自由基,具有很强的氧化性和还原性,即是氧化剂,又是还原剂,不发生化学变化时对人体无害,但与羟基(-OH)结合后的产物会导致细胞DNA损坏,破坏人类机体功能。由图3-4可以看出,泥鳅多糖具有清除超氧阴离子的能力,清除能力随着浓度的增大而增强。Vc清除能力在0.1-0.3mg/mL增长较快,最大清除率可接近100%。泥鳅多糖对超氧阴离子的清除率呈上升趋势,但趋势较缓,清除率也明显低于维生素C,最大清除率可达到57.99%。
3. 泥鳅多糖对H2O2清除能力的分析
过氧化氢是一种活性氧成分,它虽然不是很活泼,但它对细胞膜有很强的透入性,它参与许多神经系统疾病的发病机制,常用作神经细胞氧化损伤的诱导剂,它能使膜脂质过氧化,降低细胞膜的流动性,改变细胞内蛋白质的成分和活性,使染色质浓缩,DNA断裂,最终导致细胞死亡。通过对泥鳅多糖和Vc不同浓度的配置,测定其清除过氧化氢的能力。由图3可以看出,泥鳅多糖和Vc对过氧化氢清除能力呈上升趋势,Vc在1mg/mL时可以达到最高97.27%,泥鳅多糖在10mg/mL时达到88.22%,其清除过氧化氢的能力接近Vc。表明泥鳅多糖有较强清除过氧化氢的能力,有较强的抗氧化能力。
4.总抗氧化能力(T-AOC)
抗氧化剂是通过自身的还原作用给出电子而清除自由基的,其还原力(总抗氧化力)越强,抗氧化活性越强,因此可以通过测定总抗氧化力来反映抗氧化活性的大小。通过计算可得,1 mg/mL泥鳅多糖的总抗氧化能力为8.42单位/mL(根据抗氧化检测试剂盒说明书上的计算公式获得,以下同此)。
实施例2-3的实验结果同实施例1。
由以上可以看出,泥鳅多糖具有较强的抗氧化能力,对羟自由基、超氧阴离子和过氧化氢均具有清除能力,其中羟自由基和过氧化氢的清除能力接近Vc的清除能力,最高分别达到73.38%和88.22%。对超氧阴离子的清除能力也达到57.99%,总抗氧化能力达到8.42单位/mL。
自由基因含有一个未成对电子而具有顺磁性和很高的反应活性,是机体生化反应的中间代谢产物,在机体正常及病理过程中均存在。根据自由基的生物医学理论,当机体内产生过量自由基时,活性氧的自由基可使生物体的脂肪、蛋白质、核酸等物质发生氧化破坏,继而导致衰老及癌症、心血管病等疾病。对泥鳅中提取的多糖研究表明,泥鳅多糖有较好的清除羟自由基、超氧阴离子以及过氧化氢的能力,并且在一定质量浓度时,样品溶液的部分抗氧化指标接近于 Vc的自由基清除能力,其清除活性氧的机理可能是直接清除自由基、抑制自由基的产生,亦或是激活抗氧化体系。泥鳅多糖的清除活性的能力说明其具有良好的抗氧化活性,可以延缓机体衰老,对高血压、糖尿病、老年痴呆症等疾病的治疗可以发挥积极的作用,因此对泥鳅多糖的开发和利用具有极大的价值。
实施例5:泥鳅多糖对油脂抗氧化性能试验
以食用猪油、菜籽油和豆油作底物,采用Schaal烘箱法,以过氧化值(POV)为评价指标,研究泥鳅多糖对油脂的抗氧化性能。
抗氧化性能的测定方法:根据GB 5009.227-2016的方法测定过氧化值(POV),并以此来衡量油脂的氧化程度,评价抗氧化剂的活性。
1. 泥鳅多糖对不同种类油脂抗氧化性能的影响
采用Schaal烘箱法,称取50g豆油、菜籽油、猪油各两份,分别置于250mL烧杯中, 3份分别添加实施例1所得泥鳅多糖饮品0.2 wt %泥鳅多糖,另3份为空白对照组。混合均匀,置于65℃±0.5℃的恒温烘箱中,每隔12h搅拌1次,并交换其在烘箱中的位置,定时取样检测豆油、猪油和菜籽油的过氧化值(POV)。
结果见图7。由图7可以看出,泥鳅多糖对豆油、菜油和猪油均有不同程度的抗氧化作用。随着实验天数的增长,油脂的过氧化值不断增大,三种添加泥鳅多糖油样的过氧化值均低于未添加的油样。三种油样相比猪油最易氧化,其次为豆油、菜籽油,添加泥鳅多糖后,三种油样的POV值上升均变缓慢,说明泥鳅多糖对猪油、菜油和豆油均有较好的抗氧化作用。
2. 泥鳅多糖添加量对猪油抗氧化性能的影响
称取25g猪油六份,分别添加0.04%、0.08%、0.2%、0.4%、0.6%、0.8%的泥鳅多糖,一份为空白对照。混合均匀,置于65℃±0.5℃的恒温烘箱中,每隔12h搅拌1次,并交换其在烘箱中的位置,定时取样检测猪油的过氧化值(POV)。
结果将图8。由图8得知,猪油经高温诱导后,发生了明显的过氧化脂质反应,随着时间的增加,油脂的过氧化值随之升高。添加了不同量的泥鳅多糖后,猪油的POV值均比空白对照组值低,表明泥鳅多糖具有抗脂质氧化的作用。不同添加量的泥鳅多糖可以不同程度地提高猪油的氧化稳定性,对猪油的抗氧化作用是呈剂量效应关系,随着泥鳅多糖的添加量的增大,抗猪油氧化的能力越强。
3. 泥鳅多糖和合成抗氧化剂对猪油抗氧化性能的影响
称取25g猪油5份,分别加入0.2%的泥鳅多糖、抗坏血酸、柠檬酸、叔丁基对苯二酚(TBHQ),一份为空白对照。混合均匀,置于65℃±0.5℃的恒温烘箱中,每隔12h搅拌1次,并交换其在烘箱中的位置,定时取样检测猪油的过氧化值(POV)。
结果见图9。图9表明,添加了抗氧化剂和多糖的猪油的过氧化值均低于空白对照组,其中合成抗氧化剂TBHQ对猪油的抗氧化效果最好,抗坏血酸的抗氧化效果仅次于TBHQ,这两组样品中猪油的过氧化值远低于其他组,并且随着时间的增加,过氧化值的变化也很小。相比柠檬酸的抗氧化能力较差,且低于泥鳅多糖的抗氧化性能。
4.泥鳅多糖和合成抗氧化剂复配使用比较
选用抗坏血酸(VC)、叔丁基对苯二酚(TBHQ)和柠檬酸为协同增效剂,与泥鳅多糖在猪油中分别进行协同抗氧化试验。称取25g猪油5份,分别加入0.2%的泥鳅多糖和抗坏血酸,0.2%的泥鳅多糖和柠檬酸,0.2%的泥鳅多糖和叔丁基对苯二酚(TBHQ),一份为空白对照。混合均匀,置于65℃±0.5℃的恒温烘箱中,每隔12h搅拌1次,并交换其在烘箱中的位置,定时取样检测猪油的过氧化值(POV)。
结果见图10。由图10可知,泥鳅多糖在TBHQ、柠檬酸和VC的复配作用下,其抗猪油氧化效果均有增效作用。由于复配抗氧化剂在发挥抗氧化作用时,各组分间可能发生一系列复杂的反应,表现出协同增效的作用]。泥鳅多糖分别与柠檬酸、抗坏血酸和TBHQ复配后,其抗氧化作用均强于泥鳅多糖单独使用时的效果,其中TBHQ对泥鳅多糖的协同增效作用最强,其次是抗坏血酸,柠檬酸的协同增效作用相对较弱。
实施例2-3的实验结果同实施例1。
由以上可知:泥鳅多糖对猪油、菜油和豆油均有较好的抗氧化作用,并且泥鳅多糖对猪油的抗氧化作用是呈剂量效应关系,随着泥鳅多糖的添加量的增大,抗猪油氧化的能力越强。泥鳅多糖对猪油的抗氧化作用弱于TBHQ和抗坏血酸,强于柠檬酸。泥鳅多糖分别与柠檬酸、抗坏血酸和TBHQ复配使用后,均有协同增效的作用。泥鳅多糖抗脂质氧化可能由于其含有较强清除自由基的成分,从而减缓或阻断油脂的氧化。
尽管上面已经示出和描述了本发明的实施例,可以理解的是,上述实施例是示例性的,不能理解为对本发明的限制,本领域的普通技术人员在不脱离本发明的原理和宗旨的情况下在本发明的范围内可以对上述实施例进行变化、修改、替换和变型。
Claims (2)
1.一种泥鳅多糖饮品,其特征在于,由以下重量百分比的各成分制备得到,
泥鳅多糖粉末8%~12%、环状糊精5‰~7‰、苹果酸0.5‰~1‰、柠檬酸钠0.2‰~0.6‰、异维C钠0.2‰~0.6‰、维C 0.2‰~0.6‰、甘氨酸0.1‰~0.3‰、白砂糖50‰~80‰和羧甲基纤维素钠0.5~0.8‰的比例加入蒸馏水中,混合均质,加热灭菌,罐装成品。
2.权利要求1所述泥鳅多糖饮品,其特征在于,所述泥鳅多糖粉末的制备方法为,鲜活泥鳅经清洗,切段,低温干燥,粉碎,制成粉末状;取冻干泥鳅粉末,按料液重量比1:18-22加入适量的蒸馏水,置于超声功率为80-120w的超声波仪中,35-45℃处理15-25min;再以泥鳅粉末添加重量的3-7%加入中性蛋白酶,调节酶解温度45-55℃,酶解时间5-7h,最后高温灭酶,7000 r/min离心10 min取溶液,溶液进行真空浓缩,加入乙醇醇沉,静置过夜,再离心取沉淀,经冷冻干燥获得泥鳅多糖粉末。
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CN109223821A (zh) * | 2018-10-18 | 2019-01-18 | 深圳市生命谷生命科技研究院 | 泥鳅多糖作为治疗免疫缺陷的药物或保健食品的用途 |
CN109265577A (zh) * | 2018-10-18 | 2019-01-25 | 深圳市生命谷生命科技研究院 | 一种泥鳅多糖的制备方法 |
CN109485744A (zh) * | 2018-05-21 | 2019-03-19 | 福建省尤溪仙锦药业有限公司 | 一种泥鳅多糖提取方法及其应用 |
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CN109223821A (zh) * | 2018-10-18 | 2019-01-18 | 深圳市生命谷生命科技研究院 | 泥鳅多糖作为治疗免疫缺陷的药物或保健食品的用途 |
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