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食品与发酵工业  2021, Vol. 47 Issue (8): 170-179    DOI: 10.13995/j.cnki.11-1802/ts.025838
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
铁皮石斛复配花茶制作工艺及其功能性研究
孟洋1,2, 卢红梅1,2, 杨双全3, 章之柱1,2, 陈莉1,2*, 刘兵2, 王利萍2
1(贵州大学 贵州省发酵工程与生物制药重点实验室,贵州 贵阳,550025)
2(贵州大学 酿酒与食品工程学院,贵州 贵阳,550025)
3(贵州大学 化学与化工学院,贵州 贵阳,550025)
Study on the processing technology and function of Dendrobium candidum compound scented tea
MENG Yang1,2, LU Hongmei1,2, YANG Shuangquan3, ZHANG Zhizhu1,2, CHEN Li1,2*, LIU Bing2, WANG Liping2
1(Guizhou Key Laboratory of Fermentation Engineering and Biopharmacy,Guizhou University,Guiyang 550025,China)
2(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)
3(School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025,China)
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摘要 以铁皮石斛花为主要原料,将其与菊花、茉莉花进行复配,采用混料设计,以多糖、黄酮、多酚含量为考察指标,结合感官评价进行权重分析,确定铁皮石斛花复配茶的最佳复配比例并研究其体外抗氧化、降血糖活性。试验结果表明,m(铁皮石斛花)∶m(茉莉花)∶m(菊花)=5∶1∶4为最佳复配比例,多糖、多酚、黄酮含量分别为18.89、30.85、51.27 mg/100mL。铁皮石斛花茶与铁皮石斛复配花茶水提物对DPPH自由基、羟自由基、超氧阴离子自由基、ABTS自由基清除率IC50分别为:石斛花茶0.89、3.51、8.76、1.34 mg/mL,石斛花复配茶0.49、4.20、5.70、0.78 mg/mL;铁还原能力测定最大吸光值分别为0.88、1.28。对α-葡萄糖苷酶及α-淀粉酶的抑制活性IC50值分别为:铁皮石斛花茶4.47、3.26 mg/mL;铁皮石斛花复配茶5.86、5.50 mg/mL,制备得到的铁皮石斛花复配茶具有良好的抗氧化能力及一定的降血糖效果。研究结果为铁皮石斛花资源的有效利用及多元化产品开发提供了理论依据,最终得到兼具口感与功能性的铁皮石斛复配花茶,为铁皮石斛复配花茶的规模标准化加工提供理论支撑。
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孟洋
卢红梅
杨双全
章之柱
陈莉
刘兵
王利萍
关键词:  铁皮石斛花  复配花茶  体外抗氧化  体外降血糖    
Abstract: Dendrobium candidum flower was used as raw material to mixed with chrysanthemum and jasmine flower in order to determine the best proportion of compound tea of Dendrobium candidum flower and to explore its antioxidant and hypoglycemic activities in vitro. The following components were measured as evaluation index, including polysaccharide, flavonoids and polyphenol content, and which was combined with sensory evaluation, weight analysis. The results showed that m(Dendrobium candidum flower)∶m (jasmine)∶m(chrysanthemum)=5∶1∶4 was the best compounding ratio, and the content of polysaccharide, flavonoid and polyphenol was 18.89, 30.85, 51.27 mg/100mL respectively. Moreover, the scavenging rate IC50 of Dendrobium candidum flower tea and Dendrobium candidum flower tea water extracts against (1,1-diphenyl- 2-picrylhydrazyl,DPPH) free radicals, hydroxyl free radicals, superoxide anion free radicals, (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), ABTS+ free radicals were Dendrobium flower tea 0.89, 3.51, 8.76, 1.34 mg/mL, Dendrobium flower compound tea 0.49, 4.20, 5.70, 0.78 mg/mL, the maximum absorbance determined by iron reduction ability was 0.88 and 1.28; inhibition of α-glucosidase and α-amylase respectively. The activity IC50 values for Dendrobium candidum flower tea were 4.47, 3.26 mg/mL, and Dendrobium candidum flower tea 5.86, 5.50 mg/mL. The compound Dendrobium candidum tea had good antioxidant ability and hypoglycemic effect. The results of this study provide a theoretical basis for the effective utilization of Dendrobium candidum flower resources and the development of diversified products. Finally, the compound scented tea of Dendrobium candidum with both taste and function is obtained. It provides theoretical support for the scale standardization processing of Dendrobium candidum compound scented tea.
Key words:  Dendrobium candidum    compound scented tea    in vitro antioxidant    in vitro hypoglycemic
               出版日期:  2021-04-25      发布日期:  2021-05-20      期的出版日期:  2021-04-25
基金资助: 贵州省科技支撑计划(黔科合支撑[2019]2317);贵州石斛产业发展研究中心科研项目(20191004号)
作者简介:  硕士研究生(陈莉副教授为通讯作者,E-mail:3152539622@qq.com)
引用本文:    
孟洋,卢红梅,杨双全,等. 铁皮石斛复配花茶制作工艺及其功能性研究[J]. 食品与发酵工业, 2021, 47(8): 170-179.
MENG Yang,LU Hongmei,YANG Shuangquan,et al. Study on the processing technology and function of Dendrobium candidum compound scented tea[J]. Food and Fermentation Industries, 2021, 47(8): 170-179.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025838  或          http://sf1970.cnif.cn/CN/Y2021/V47/I8/170
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