荷叶是一种药食同源植物,含有丰富的活性物质,已被证明具有预防糖尿病、抗氧化和抗炎等多种生物活性。随着消费者对功能性食品需求增长,荷叶功能食品开发越来越得到关注。该研究以荷叶提取物、脱脂乳粉为主要原料,接种酸奶发酵剂共发酵研制荷叶酸奶,并测定其基本理化特征、贮藏稳定性、抗氧化作用、α-淀粉酶和α-葡萄糖苷酶抑制率。结果表明,荷叶酸奶具有良好的物化特性和贮藏稳定性,风味品质与对照组明显不同,具有荷叶的清香味。贮藏结束时,荷叶酸奶乳酸菌活菌数、持水力和可滴定酸度与对照组无显著性差异(P>0.05)。同时表现出较强的抗氧化和酶抑制活性,DPPH、ABTS阳离子自由基清除率和总抗氧化能力分别为96.01%、90.10%和1.19 μmol/mL;α-淀粉酶和α-葡萄糖苷酶抑制率分别为46.37%和25.72%,显著高于对照组(P<0.05)。综上,荷叶酸奶具有良好的抗氧化作用、α-淀粉酶和α-葡萄糖苷酶抑制活性,对后续开发荷叶功能食品提供了理论基础,也为荷叶的高值化利用提供了新的思路与依据。
Lotus leaf is a plant with both medicinal and edible properties.It contains rich active substances and has been shown to have multiple biological activities such as preventing diabetes, antioxidant, and anti-inflammatory.With the growing demand for functional foods by consumers, the development of lotus leaf functional foods has received more and more attention.In this study, lotus leaf extract and skim milk powder were used as the main raw materials, and yogurt starter was inoculated and co-fermented to prepare lotus leaf yogurt.Its basic physicochemical characteristics, storage stability, antioxidant effect, α-amylase and α-glucosidase inhibition rates were determined.The results show that lotus leaf yogurt has good physicochemical properties and storage stability, and its flavor quality is significantly different from that of the control group, with the fresh fragrance of lotus leaf.At the end of storage, there is no significant difference in the number of live lactic acid bacteria, water holding capacity, and titratable acidity of lotus leaf yogurt compared with the control group (P>0.05).At the same time, it shows strong antioxidant and enzyme inhibition activities, with DPPH and ABTS free radical scavenging rates and total antioxidant capacity of 96.01%, 90.10%, and 1.19 μmol/mL, respectively;α-amylase and α-glucosidase inhibition rates are 46.37% and 25.72%, respectively, significantly higher than the control group (P<0.05).In summary, lotus leaf yogurt has good antioxidant effects, α-amylase and α-glucosidase inhibition activities, which provides a theoretical basis for the subsequent development of lotus leaf functional foods and also provides new ideas and basis for the high-value utilization of lotus leaves.
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