食品与发酵工业 >

2025 , Vol. 51 >Issue 14: 306 - 312

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041116

研究报告

电解水冷泡冬枣茶茶汤体外降血脂作用研究

  • 刘丁与 ,
  • 陈鸿 ,
  • 高之翔 ,
  • 钟耕
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(川渝共建特色食品重庆市重点实验室,重庆,400716)
第一作者: 硕士研究生(钟耕教授为通信作者,E-mail:zhongdg@126.com)

收稿日期: 2024-09-23

  修回日期: 2024-11-20

  网络出版日期: 2025-08-01

基金资助

重庆市农业产业融合发展项目([2024]102号)

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Hypolipidemic effects of cold-brewed winter jujube tea made with electrolyzed water in vitro

  • LIU Dingyu ,
  • CHEN Hong ,
  • GAO Zhixiang ,
  • ZHONG Geng
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400716, China)

Received date: 2024-09-23

  Revised date: 2024-11-20

  Online published: 2025-08-01

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摘要

该研究旨在探讨电解水对冷泡冬枣茶茶汤健康功效的影响。研究不同pH电解水冷泡对冬枣茶茶汤总酚、总黄酮含量与游离氨基酸总量的影响。分别以考来烯胺和奥利司他为阳性对照,比较不同冷泡茶汤对胆酸盐结合能力及胰脂肪酶体外抑制作用的影响,并采用体外法评价冷泡茶汤降血脂效果。结果表明,最佳冷泡电解水pH值为9.0,得到冷泡茶汤总酚含量为26.03%,总黄酮含量为15.07%,游离氨基酸总量为3.77%。pH值为9.0的碱性电解水冷泡冬枣茶茶汤在胆酸盐结合能力和胰脂肪酶抑制作用方面均表现突出,其胆酸盐结合能力达到同剂量考来烯胺的30.70%,胰脂肪酶抑制率达到同剂量奥利司他的79.52%。因此,在pH值为9.0的碱性电解水条件下冷泡冬枣茶能显著增加茶汤中总酚、总黄酮含量,并表现出良好的胆酸盐结合能力和胰脂肪酶抑制效果。该茶汤在体外降血脂效果上表现优异,表明其具有作为健康食品的潜力。

关键词： 电解水; 胆酸盐; 胰脂肪酶; 降血脂; 考来烯胺; 奥利司他

本文引用格式

刘丁与 , 陈鸿 , 高之翔 , 钟耕 . 电解水冷泡冬枣茶茶汤体外降血脂作用研究[J]. 食品与发酵工业, 2025 , 51(14) : 306 -312 . DOI: 10.13995/j.cnki.11-1802/ts.041116

Abstract

This study aims to explore the effects of electrolyzed water on the health benefits of cold-brewed jujube tea.It investigates how different pH values of electrolyzed water affect the total phenolic content, total flavonoid content, and total free amino acid content in jujube tea.Using carbenoxolone and orlistat as positive controls, the study compared the ability of different cold-brewed teas to bind bile salts and their inhibitory effects on pancreatic lipase in vitro and evaluated the lipid-lowering effects of cold-brewed tea using in vitro methods.Results indicated that the optimal pH for cold-brewed electrolyzed water was 9.0, yielding a total phenolic content of 26.03%, a total flavonoid content of 15.07%, and a total free amino acid content of 3.77%.The cold-brewed jujube tea prepared with electrolyzed water at pH 9.0 demonstrated excellent bile salt binding ability and pancreatic lipase inhibition, achieving 30.70% of the bile salt binding ability of carbenoxolone at the same dosage and a pancreatic lipase inhibition rate of 79.52% compared to orlistat at the same dosage.Therefore, under the conditions of electrolyzed water at pH 9.0, cold-brewed jujube tea significantly increased the total phenolic and flavonoid contents, and exhibited good bile salt binding and pancreatic lipase inhibition effects.This tea showed excellent lipid-lowering effects in vitro, indicating its potential as a health food.

Key words： electrolytic water; cholate; pancreatic lipase; lowering blood fat; colchicine; orlistat

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