CN115413741A - 一种抗糖化桃胶-百香果饮品及其制备方法 - Google Patents
一种抗糖化桃胶-百香果饮品及其制备方法 Download PDFInfo
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- CN115413741A CN115413741A CN202210858835.5A CN202210858835A CN115413741A CN 115413741 A CN115413741 A CN 115413741A CN 202210858835 A CN202210858835 A CN 202210858835A CN 115413741 A CN115413741 A CN 115413741A
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- peach gum
- parts
- passion fruit
- saccharification
- extract
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Abstract
本发明提供一种抗糖化桃胶‑百香果饮品及其制备方法,包括以下重量份原料:桃胶提取液400~600份、百香果原浆100~400份、鸡卵清溶菌酶40~60份,草果提取物6~9份、糖0~60份、水2500~5000份,本发明饮品具有抑制和消除AGEs功能,同时具有很强的抗氧化性,该饮品天然健康,不添加任何防腐剂和食品添加剂,与热加工食品同食,可以减控AGEs的形成和在体内的累积,可作为烧烤食物、油炸食物的伴侣饮品,降低其糖基化产生的危害,易大规模推广。
Description
技术领域
本发明涉及食品加工技术领域,特别涉及一种抗糖化桃胶-百香果饮品及其制备方法。
背景技术
随着社会的发展和科技的进步,人们对饮食的要求不再是裹腹,追求色香味的同时,更加注重营养和健康。目前,加工/热处理食品的供应和消费大幅增加,但大多加工食品对人类健康产生负面影响,引发肥胖、糖尿病、慢性肾病甚至癌症。其中,晚期糖基化终产物(AGEs)是一个重要的潜在致病成分,是还原糖羰基与蛋白质、脂质或核酸中的游离氨基通过美拉德反应形成的一类有害物质,食源性AGEs会在体内不断蓄积提高健康风险,因此,减少食品中AGEs的生成和消除进入体内的AGEs对提升食品安全水平和预防疾病具有重要意义。我们前期研究表明,大多数多酚类物质具有很强的抗氧化性和抑制AGEs活性,但多酚不稳定,易氧化而失活,且生物利用率低,很难在机体中发挥作用。
桃胶为蔷薇科植物桃Prunus persica(L.)Batsch或山桃Prunus davidiana(Carr.)Franch等树皮中分泌出的树胶物质,是桃园中不可多得的农副产品,含有丰富的多糖、多酚、氨基酸等功能成分,现已广泛用于保健食品和功能食品的制作。
桃胶多糖不能被人体上消化道消化吸收,其在肠道内发挥降低血糖的作用。研究表明,用桃胶给糖尿病大鼠灌胃,发现中高剂量组的血糖明显降低,胰岛素敏感指数明显增高,血清中低密度脂蛋白胆固醇(LDL-C)、总胆固醇(TC)和甘油三酯(TG)明显降低,高剂量组血清钙镁水平明显升高,说明桃胶能调节血脂紊乱。通过小鼠实验也进一步证明桃胶多糖具有降血糖作用,而且能提高胸腺、脾脏指数和促进肠蠕动功能,此外,桃胶多糖能修复雄鼠受损的生殖细胞,使其精子活力更好。另外,桃胶多糖具有很强的抗氧化和抑菌活性,桃胶多糖经碱水解后体外抗氧化效果能得到明显提升。实验表明桃胶多糖对DPPH·、ABTS+·、·OH和O2-均有一定的清除作用,对枯草芽孢杆菌、金黄色葡萄球菌、大肠杆菌有一定的抗菌作用。赋予桃胶调节肠道菌群、抗炎、抗氧化、降血糖以及降血脂等功效。
桃胶富含多酚类化合物。其中橙皮素、柚皮素、圣草酚和花旗松素含量最高。多酚可直接清除活性氧(·HO、O2-、O2等)及破坏自由基连锁反应。酚羟基等供氢或供电子能力,通过再生其他抗氧化物从而抑制脂质过氧化作用。或与变价金属离子(Cu2+、Fe2+)螯合,从而间接抑制脂质的过氧化。说明其具有很强的抗氧化性能。多酚类物质还具有抗癌、抗肿瘤的功效,它通过调节细胞色素P450酶的表达来影响前致癌物的代谢,同时通过增加II相偶联酶的表达来促进细胞色素P450酶的分泌。此外,多酚还具有降血糖、降血脂、抑制晚期糖基化终末产物(AGEs)等功效。另外,桃胶中含有天然植物蛋白和多种氨基酸,是机体的重要基础营养物质,具有增强体力的作用。
百香果(Passiflora edulia Sims),属于西番莲科西番莲属的草质藤本植物,是热带和亚热带地区重要经济作物,素有“果汁之王”的美誉。已经鉴定出165种芳香物质,涵盖大部分热带、亚热带水果的香气物质,故称“百香果”。百香果果实多汁,风味浓郁,营养丰富,具有多种功能成分,是水果加工的优质原料。
鸡卵清溶菌酶是一种优质蛋白质,在百香果原浆存在(降低pH值)及加热的条件下,易发生蛋白质纤维化改性,前期研究表明,改性后的蛋白其二级结构α-螺旋和β-折叠占比显著升高,暴漏出更多的活性基团,提升其自身的功能活性,并且其在小分子多酚的驱动下易形成凝胶,有利于保护多酚的稳态化传递,提升多酚的稳定性和生物利用率。
而桃胶提取的传统方法是将桃胶进行浸胀,不易完全溶解,而目前的溶解的方法是采用高温、酸解、碱解、超声等方式工艺进行,但这些方式会对桃胶多糖分子造成破坏和裂解,从而影响多糖的活性和功效,而其中的抗糖化成分损失较多;而仅仅桃胶提取液中其活性羟基、氨基等官能团未能较好的被多糖物质包封递送,其抑制和消除AGEs功能欠佳。
发明内容
鉴于此,本发明提出一种抗糖化桃胶-百香果饮品及其制备方法,解决上述问题。
本发明的技术方案是这样实现的:一种抗糖化桃胶-百香果饮品:包括以下重量份原料:桃胶提取液400~600份、百香果原浆100~400份、鸡卵清溶菌酶40~60份、草果提取物6~9份、糖40~60份、水2500~5000份。
进一步的,一种抗糖化桃胶-百香果饮品:包括以下重量份原料:桃胶提取液500份、百香果原浆300份、鸡卵清溶菌酶50份、草果提取物8份、糖50份、水3500份。
进一步的,所述桃胶提取液的提取方法为:将桃胶除杂,粉碎,过70~150目筛,得到桃胶粉末,加入质量浓度为3~10%的复合酶以及桃胶粉末质量30~50倍的去离子水并搅拌均匀得到混合液,调节混合液的pH为4-5,将混合液在40~60℃温度、微波功率为500~650W,提取8~14h,过滤,取出提取液,备用。
优选地,所述复合酶为体积比为1:10~16的几丁质酶和纤维素酶。
优选地,所述几丁质酶的酶活力为18000-20000U/mL,所述纤维素酶的酶活力为50000-80000U/mL。
优选地,所述鸡卵清溶菌酶的酶活力为20000U/mL。
进一步的,所述草果提取物的提取方法为:将草果晒干,水分含量控制在8%以下,粉碎过70~90目筛,加入8-10倍体积的纯净水浸泡1-3h,加热至100℃开始蒸馏,维持高温蒸馏5-8h,蒸馏过程可以利用超声辅助提取,功率600-800w,超声时间10min,以便提高提取效率,草果挥发油得率超过2%,主要成分为1,8-桉树脑、水芹烯、a-松油醇等,具有很强抑菌能力,是天然的防腐剂。
优选地,所述超声辅助提取条件为功率600~800w,超声时间8~12min。
进一步的,一种抗糖化桃胶-百香果饮品的制备方法,包括以下步骤:
S1、制备百香果原浆:将新鲜百香果洗净,挖去内部果实,进行脱籽处理,将果汁和果籽分离,得到百香果原浆,备用;
S2、将桃胶提取液加入水在80~90℃下熬制2~4h,备用;
S3、将S1的百香果原浆分为平均分为两份,将一份百香果原浆与鸡卵清溶菌酶混合,60-80℃加热1.5~2h,得到混料I,
S4、待S2的桃胶提取液温度降低至40~50℃后将另一份百香果原浆加入到其中,熬制20~40min,得到混料II;
S5、将上述混料I和混料II混合,继续低温熬制20~40min,再加入上述草果提取物和糖,熬制10~20min;
S6、冷却,包装后辐照灭菌,得到抗糖化桃胶-百香果饮品。
优选地,所述S5的低温温度为40~60℃。
与现有技术相比,本发明的有益效果是:
本发明饮品总酚含量高达40mmol/L,其多酚种类多达20多种,加入百香果汁后pH降低,形成瞬间微酸环境加快多糖的渗透,促进桃胶多糖的水解和活性的释放,暴露了更多了活性羟基、氨基等官能团,丰富多酚类物质可以被多糖类物质包封递送,促进多酚与多糖的结合,提高其稳定性和体内生物利用率,具有抑制和消除AGEs功能,同时具有很强的抗氧化性,该饮品天然健康,不添加任何防腐剂和食品添加剂,与热加工食品同食,可以减控AGEs的形成和在体内的累积,可作为烧烤食物、油炸食物的伴侣饮品,降低其糖基化产生的危害,易与大规模推广。
具体实施方式
为了更好理解本发明技术内容,下面提供具体实施例,对本发明做进一步的说明。
本发明实施例所用的实验方法如无特殊说明,均为常规方法。
本发明实施例所用的材料、试剂等,如无特殊说明,均可从商业途径得到。
实施例1
一种抗糖化桃胶-百香果饮品,包括以下重量份原料:桃胶提取液400份、百香果原浆100份、鸡卵清溶菌酶40份、草果提取物6份、水2500份,鸡卵清溶菌酶的酶活力为20000U/mL;
所述桃胶提取液的提取方法为:将桃胶除杂,粉碎,过70~150目筛,得到桃胶粉末,加入质量浓度为3~10%的复合酶以及桃胶粉末质量30~50倍的去离子水并搅拌均匀得到混合液,复合酶为体积比为1:10~16的几丁质酶和纤维素酶,几丁质酶的酶活力为18000-20000U/mL,所述纤维素酶的酶活力为50000-80000U/mL,调节混合液的pH为4-5,将混合液在40~60℃温度、微波功率为500~650W,提取8~14h,过滤,取出提取液,备用;
所述草果提取物的提取方法为:将草果晒干,水分含量控制在8%以下,粉碎过70目筛,加水浸泡1h,草果和水的质量体积比g/mL为1:8,加热至90℃开始蒸馏,维持高温蒸馏5h再利用超声辅助提取,功率600w,超声时间8min,过滤,收集滤液,重复提取2次,合并滤液,干燥得到草果提取物。
实施例2
一种抗糖化桃胶-百香果饮品,包括以下重量份原料:桃胶提取液600份、百香果原浆400份、鸡卵清溶菌酶60份、草果提取物9份、糖60份、水5000份,鸡卵清溶菌酶的酶活力为20000U/mL;
所述桃胶提取液的提取方法为:将桃胶除杂,粉碎,过150目筛,得到桃胶粉末,加入质量浓度为10%的复合酶以及桃胶粉末质量30~50倍的去离子水并搅拌均匀得到混合液,复合酶为体积比为1:16的几丁质酶和纤维素酶,几丁质酶的酶活力为20000U/mL,所述纤维素酶的酶活力为80000U/mL,调节混合液的pH为5,将混合液在60℃温度、微波功率为650W,提取14h,过滤,取出提取液,备用;
所述草果提取物的提取方法为:将草果晒干,水分含量控制在8%以下,粉碎过90目筛,加水浸泡1-3h,草果和水的质量体积比g/mL为1:10,加热至110℃开始蒸馏,维持高温蒸馏5~8h再利用超声辅助提取,功率800w,超声时间12min,过滤,收集滤液,重复提取4次,合并滤液,干燥得到草果提取物。
实施例3
一种抗糖化桃胶-百香果饮品,包括以下重量份原料:桃胶提取液500份、百香果原浆200份、鸡卵清溶菌酶50份、草果提取物7份、糖40份、水3500份,鸡卵清溶菌酶的酶活力为20000U/mL;
所述桃胶提取液的提取方法为:将桃胶除杂,粉碎,过80目筛,得到桃胶粉末,加入质量浓度为7%的复合酶以及桃胶粉末质量40倍的去离子水并搅拌均匀得到混合液,复合酶为体积比为1:13的几丁质酶和纤维素酶,几丁质酶的酶活力为19000U/mL,所述纤维素酶的酶活力为70000U/mL,调节混合液的pH为4,将混合液在50℃温度、微波功率为600W,提取10h,过滤,取出提取液,备用;
所述草果提取物的提取方法为:将草果晒干,水分含量控制在8%以下,粉碎过80目筛,加水浸泡2h,草果和水的质量体积比g/mL为1:9,加热至100℃开始蒸馏,维持高温蒸馏5~8h再利用超声辅助提取,功率700w,超声时间10min,过滤,收集滤液,重复提取3次,合并滤液,干燥得到草果提取物;
上述实施例1~3的桃胶-百香果饮品按照以下步骤制得:
S1、制备百香果原浆:将新鲜百香果洗净,挖去内部果实,进行脱籽处理,将果汁和果籽分离,得到百香果原浆,备用;
S2、将桃胶提取液加入水在85℃下熬制3h,备用;
S3、将S1的百香果原浆分为平均分为两份,将一份百香果原浆与鸡卵清溶菌酶混合,70℃加热1.5h,得到混料I,
S4、待S2的桃胶提取液温度降低至45℃后将另一份百香果原浆加入到其中,熬制30min,得到混料II;
S5、将上述混料I和混料II混合,继续低温50℃熬制230min,再加入上述草果提取物和糖,熬制15min;
S6、冷却,包装后辐照灭菌,得到抗糖化桃胶-百香果饮品。
实施例4
一种抗糖化桃胶-百香果饮品,包括以下重量份原料:桃胶提取液500份、百香果原浆200份、鸡卵清溶菌酶50份、草果提取物7份、糖40份、水3500份,鸡卵清溶菌酶的酶活力为20000U/mL;
所述桃胶提取液的提取方法为:将桃胶除杂,粉碎,过80目筛,得到桃胶粉末,加入质量浓度为7%的复合酶以及桃胶粉末质量40倍的去离子水并搅拌均匀得到混合液,复合酶为体积比为1:13的几丁质酶和纤维素酶,几丁质酶的酶活力为19000U/mL,所述纤维素酶的酶活力为70000U/mL,调节混合液的pH为4,将混合液在50℃温度、微波功率为600W,提取10h,过滤,取出提取液,备用;
所述草果提取物的提取方法为:将草果晒干,水分含量控制在8%以下,粉碎过80目筛,加水浸泡2h,草果和水的质量体积比g/mL为1:9,加热至100℃开始蒸馏,维持高温蒸馏6h再利用超声辅助提取,功率700w,超声时间10min,过滤,收集滤液,重复提取3次,合并滤液,干燥得到草果提取物;
抗糖化桃胶-百香果饮品按照以下步骤制得:
S1、制备百香果原浆:将新鲜百香果洗净,挖去内部果实,进行脱籽处理,将果汁和果籽分离,得到百香果原浆,备用;
S2、将桃胶提取液加入水在80℃下熬制2h,备用;
S3、将S1的百香果原浆分为平均分为两份,将一份百香果原浆与鸡卵清溶菌酶混合,60℃加热1.5h,得到混料I,
S4、待S2的桃胶提取液温度降低至40℃后将另一份百香果原浆加入到其中,熬制20min,得到混料II;
S5、将上述混料I和混料II混合,继续低温40℃熬制20min,再加入上述草果提取物和糖,熬制10min;
S6、冷却,包装后辐照灭菌,得到抗糖化桃胶-百香果饮品。
实施例5
一种抗糖化桃胶-百香果饮品,包括以下重量份原料:桃胶提取液500份、百香果原浆200份、鸡卵清溶菌酶50份、草果提取物7份、糖40份、水3500份,鸡卵清溶菌酶的酶活力为20000U/mL;
所述桃胶提取液的提取方法为:将桃胶除杂,粉碎,过80目筛,得到桃胶粉末,加入质量浓度为7%的复合酶以及桃胶粉末质量40倍的去离子水并搅拌均匀得到混合液,复合酶为体积比为1:13的几丁质酶和纤维素酶,几丁质酶的酶活力为19000U/mL,所述纤维素酶的酶活力为70000U/mL,调节混合液的pH为4,将混合液在50℃温度、微波功率为600W,提取10h,过滤,取出提取液,备用;
所述草果提取物的提取方法为:将草果晒干,水分含量控制在8%以下,粉碎过80目筛,加水浸泡2h,草果和水的质量体积比g/mL为1:9,加热至100℃开始蒸馏,维持高温蒸馏6h再利用超声辅助提取,功率700w,超声时间10min,过滤,收集滤液,重复提取3次,合并滤液,干燥得到草果提取物;
抗糖化桃胶-百香果饮品按照以下步骤制得:
S1、制备百香果原浆:将新鲜百香果洗净,挖去内部果实,进行脱籽处理,将果汁和果籽分离,得到百香果原浆,备用;
S2、将桃胶提取液加入水在90℃下熬制4h,备用;
S3、将S1的百香果原浆分为平均分为两份,将一份百香果原浆与鸡卵清溶菌酶混合,80℃加热2h,得到混料I,
S4、待S2的桃胶提取液温度降低至50℃后将另一份百香果原浆加入到其中,熬制40min,得到混料II;
S5、将上述混料I和混料II混合,继续低温60℃熬制40min,再加入上述草果提取物和糖,熬制20min;
S6、冷却,包装后辐照灭菌,得到抗糖化桃胶-百香果饮品。
将上述实施例1~5制得的饮品测定其营养成分,
样品的预处理:取10ml的桃胶百香果饮品样品置于试管中,加入3ml 80%甲醇水,震荡15min后10000r/min离心10min,取上清液过0.22μm有机微孔滤膜,备用。
采用总酚检测试剂盒测定其总酚含量:取50μL样品提取液,与250μL酶溶液混合,静置2min,向混合液中加入250μL钨钼酸反应液,温室孵育10min后,在760nm处测吸光度值。
酚酸单体含量采用高效液相色谱与质谱联用的方法:
样品前处理:取0.5mL样品于15ml玻璃试管中,加入2ml 1N NaOH,28℃摇床抽提2小时。加入500μl5M盐酸,加2ml乙酸乙酯,离心后吸取乙酸乙酯相,重复3次。将乙酸乙酯收集到一起,氮气吹干。加适当体积甲醇溶解,备用。
色谱条件为:流动相A为2%乙酸,B为2%乙酸-乙腈溶液,柱温为30℃;流速恒定为0.6m L/min,进样体积为20μL;线性梯度洗脱程序为:0.00~1.00min,15%B,1.01~2.00min,15~11%B,2.01~40.00min,11~25%B,40.01~60.00min 25~30%B。于不同物质的最大波长处进行检测,检测波长分别为260nm(黄酮醇)、280nm(羟基苯甲酸及黄烷-3-醇)和320nm(羟基肉桂酸)。以多酚标准品的保留时间、色谱峰形和峰面积对纯化前后桃胶百香果饮品的酚类物质进行定性定量分析。
标准溶液的配制:分别称取槲皮素等26种标准品约5mg,用色谱甲醇定容到5m L棕色容量瓶里,用色谱甲醇定容、封口,作为标准贮备液,在-4℃冰箱中避光保存备用。使用前,根据需要将标准贮备液逐级稀释。
测定结果如下:
总酚含量mmol/L, | |
实施例1 | 33.2 |
实施例2 | 35.9 |
实施例3 | 40.3 |
实施例4 | 38.7 |
实施例5 | 34.5 |
其中测出实施例3中多酚种类多达20多种,包括槲皮素142.78μg/g,橙皮素100.56μg/g、β胡萝卜素88.52μg/g、原花青素B182.36μg/g、柚皮素66.41μg/g、表儿茶素25.60μg/g、圣草酚24.66μg/g、花旗松素8.22μg/g、松属素6.25μg/g、积雪草酸3.53μg/g、柚皮苷3.30μg/g、异樱花亭1.82μg/g、山奈酚1.38μg/g、金圣草黄素0.49μg/g、绿原酸0.43μg/g、芹菜素0.35μg/g、对羟基肉桂酸0.33μg/g、根皮素0.26μg/g、木犀草素0.24μg/g、金雀异黄酮0.02μg/g。
对比例1
本对比例和实施例3的区别在于,将百香果果浆替换为黄皮果浆,具体为一种抗糖化桃胶-黄皮果饮品,包括以下重量份原料:桃胶提取液500份、黄皮果原浆200份、鸡卵清溶菌酶50份、草果提取物7份、糖40份、水3500份,鸡卵清溶菌酶的酶活力为20000U/mL;
所述桃胶提取液的提取方法为:将桃胶除杂,粉碎,过80目筛,得到桃胶粉末,加入质量浓度为7%的复合酶以及桃胶粉末质量40倍的去离子水并搅拌均匀得到混合液,复合酶为体积比为1:13的几丁质酶和纤维素酶,几丁质酶的酶活力为19000U/mL,所述纤维素酶的酶活力为70000U/mL,调节混合液的pH为4,将混合液在50℃温度、微波功率为600W,提取10h,过滤,取出提取液,备用;
所述草果提取物的提取方法为:将草果晒干,水分含量控制在8%以下,粉碎过80目筛,加水浸泡2h,草果和水的质量体积比g/mL为1:9,加热至100℃开始蒸馏,维持高温蒸馏5~8h再利用超声辅助提取,功率700w,超声时间10min,过滤,收集滤液,重复提取3次,合并滤液,干燥得到草果提取物;
上述桃胶-黄皮果饮品按照以下步骤制得:
S1、制备黄皮果原浆:将新鲜黄皮果洗净,挖去内部果实,进行脱籽处理,榨汁,得到黄皮果原浆,备用;
S2、将桃胶提取液加入水在5℃下熬制3h,备用;
S3、将S1的黄皮果原浆分为平均分为两份,将一份黄皮果原浆与鸡卵清溶菌酶混合,70℃加热1.5h,得到混料I,
S4、待S2的桃胶提取液温度降低至45℃后将另一份黄皮果原浆加入到其中,熬制30min,得到混料II;
S5、将上述混料I和混料II混合,继续低温50℃熬制230min,再加入上述草果提取物和糖,熬制15min;
S6、冷却,包装后辐照灭菌,得到抗糖化桃胶-黄皮果饮品。
对比例2
本对比例与实施例3的区别在于,未加入草果提取物,具体为一种抗糖化桃胶-百香果饮品,包括以下重量份原料:桃胶提取液500份、百香果原浆200份、鸡卵清溶菌酶50份、糖40份、水3500份,鸡卵清溶菌酶的酶活力为20000U/mL;
所述桃胶提取液的提取方法为:将桃胶除杂,粉碎,过80目筛,得到桃胶粉末,加入质量浓度为7%的复合酶以及桃胶粉末质量40倍的去离子水并搅拌均匀得到混合液,复合酶为体积比为1:13的几丁质酶和纤维素酶,几丁质酶的酶活力为19000U/mL,所述纤维素酶的酶活力为70000U/mL,调节混合液的pH为4,将混合液在50℃温度、微波功率为600W,提取10h,过滤,取出提取液,备用;
上述桃胶-百香果饮品按照以下步骤制得:
S1、制备百香果原浆:将新鲜百香果洗净,挖去内部果实,进行脱籽处理,将果汁和果籽分离,得到百香果原浆,备用;
S2、将桃胶提取液加入水在5℃下熬制3h,备用;
S3、将S1的百香果原浆分为平均分为两份,将一份百香果原浆与鸡卵清溶菌酶混合,70℃加热1.5h,得到混料I,
S4、待S2的桃胶提取液温度降低至45℃后将另一份百香果原浆加入到其中,熬制30min,得到混料II;
S5、将上述混料I和混料II混合,继续低温50℃熬制230min,再加入上述糖,熬制15min;
S6、冷却,包装后辐照灭菌,得到抗糖化桃胶-百香果饮品。
将上述实施例3和对比例1-2测定抑制AGEs能力
分别在BSA-果糖、BSA-MGO、ARG-MGO不同阶段体外模型中,测定AGEs抑制能力;
①BSA-果糖模型的建立
用磷酸盐缓冲溶液(pH7.4、0.2mol/L、含0.02%叠氮化钠)配制1.5mol/L果糖溶液、60mg/mL BSA溶液。向10mL试管中分别加入1.5mL果糖溶液、1.5mL BSA溶液和0.5mL不同浓度的样品溶液,用0.5mL磷酸盐缓冲溶液(0.2mol/L、pH7.4)代替样品溶液作为空白对照。混匀后在I50℃条件下恒温孵育24h,然后通过F-7000荧光分光光度计,在激发波长:370nm和发射波长:440nm参数下测定所有混合溶液的荧光强度,每组实验重复3次,取平均值。②BSA-MGO模型的建立
将0.5mL不同浓度的样品溶液或空白对照组磷酸盐缓冲溶液(0.2mol/L、pH7.4)分别与1.5mL、60mmol/L MGO溶液混合,混匀后在37℃反应2h,然后再加入1.5mL的30mg/mLBSA溶液(用0.2mol/L、pH 7.4的磷酸盐缓冲溶液配制)。在37℃下孵育3d后,通过F-7000荧光分光光度计,在激发波长:350nm和发射波长:440nm参数下测定所有混合溶液的荧光强度,每组实验重复3次,取平均值。
③Arg-MGO模型的建立
将0.5mL不同浓度的样品溶液或空白对照组磷酸盐缓冲溶液(0.2mol/L、pH7.4)分别与1.5mL、60mmol/L MGO溶液混合,混匀后在37℃反应2h,然后再加入1.5mL、30mg/mL的Arg溶液(由含有0.02%叠氮化钠的0.2mol/L、pH 7.4的磷酸盐缓冲溶液现用现配)。在37℃下反应3d后,通过F-7000荧光分光光度计,在激发波长:350nm和发射波长:440nm参数下测定所有混合溶液的荧光强度,每组实验重复3次,取平均值。
按照以下公式计算AGEs抑制率:
式中,F样品为样品组相对荧光强度,F空白组为空白组相对荧光强度。
测定结果如下:
本发明的饮品实施例3的AGEs抑制能力分别为62.66%,56.32%和78.45%,在天然成分中是非常有潜力的AGEs抑制剂,因本产品中桃胶和百香果含有大量的多糖、多酚等活性物质,且百香果呈酸性,多糖在酸性条件下水解形成大量的羟基、氨基活性基团,与赖氨酸和精氨酸竞争,降低了糖基化反应底物,抑制了糖化蛋白质的氧化,延缓了AGEs中间体(二羰基化合物)与蛋白质的反应,并且与二羰基化合物反应生产加合物,从而达到抑制AGEs的形成。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种抗糖化桃胶-百香果饮品,其特征在于:包括以下重量份原料:桃胶提取液400~600份、百香果原浆100~400份、鸡卵清溶菌酶40~60份、草果提取物6~9份、糖0~60份、水2500~5000份。
2.如权利要求1所述的一种抗糖化桃胶-百香果饮品,其特征在于:包括以下重量份原料:桃胶提取液500份、百香果原浆300份、鸡卵清溶菌酶50份、草果提取物8份、糖30份、水3500份。
3.如权利要求1或2所述的一种抗糖化桃胶-百香果饮品,其特征在于:所述桃胶提取液的提取方法为:将桃胶除杂,粉碎,过70~150目筛,得到桃胶粉末,加入质量浓度为3~10%的复合酶以及桃胶粉末质量30~50倍的去离子水并搅拌均匀得到混合液,调节混合液的pH为4-5,将混合液在40~60℃温度、微波功率为500~650W,提取8~14h,过滤,取出提取液,备用。
4.如权利要求3所述的一种抗糖化桃胶-百香果饮品,其特征在于:所述复合酶为体积比为1:10~16的几丁质酶和纤维素酶。
5.如权利要求3所述的一种抗糖化桃胶-百香果饮品,其特征在于:所述几丁质酶的酶活力为18000-20000U/mL,所述纤维素酶的酶活力为50000-80000U/mL。
6.如权利要求1或2所述的一种抗糖化桃胶-百香果饮品,其特征在于:所述鸡卵清溶菌酶的酶活力为20000U/mL。
7.如权利要求1或2所述的一种抗糖化桃胶-百香果饮品,其特征在于:所述草果提取物的提取方法为:将草果晒干,水分含量控制在8%以下,粉碎过70~90目筛,加水浸泡1-3h,草果和水的质量体积比g/mL为1:8~10,加热至90~110℃开始蒸馏,维持高温蒸馏5~8h再利用超声辅助提取,过滤,收集滤液,重复提取2~4次,合并滤液,干燥得到草果提取物。
8.如权利要求6所述的一种抗糖化桃胶-百香果饮品,其特征在于:所述超声辅助提取条件为功率600~800w,超声时间8~12min。
9.权利要求1所述的一种抗糖化桃胶-百香果饮品的制备方法,其特征在于:包括以下步骤:
S1、制备百香果原浆:将新鲜百香果洗净,挖去内部果实,进行脱籽处理,将果汁和果籽分离,得到百香果原浆,备用;
S2、将桃胶提取液加入水在80~90℃下熬制2~4h,备用;
S3、将S1的百香果原浆分为平均分为两份,将一份百香果原浆与鸡卵清溶菌酶混合,60-80℃加热1.5~2h,得到混料I,
S4、待S2的桃胶提取液温度降低至40~50℃后将另一份百香果原浆加入到其中,熬制20~40min,得到混料II;
S5、将上述混料I和混料II混合,继续低温熬制20~40min,再加入上述草果提取物和糖,熬制10~20min;
S6、冷却,包装后辐照灭菌,得到抗糖化桃胶-百香果饮品。
10.如权利要求9所述的一种抗糖化桃胶-百香果饮品的制备方法,其特征在于:所述S5的低温温度为40~60℃。
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