Food and Fermentation Industries >

2022 , Vol. 48 >Issue 5: 193 - 199

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028108

Formulation of ginseng and oyster compound peptide solid beverage

  • YU Ping ,
  • ZHANG Xiaoguang ,
  • CHEN Xueli ,
  • ZHENG Jinyu ,
  • CHEN Xue ,
  • CHEN Yuqiu ,
  • ZHANG Qinghe
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  • 1(School of Pharmaceutical Sciences,Changchun University of Chinese Medicine,Changchun,130117,China)
    2(Jilin Province Huinan Changlong Bio-pharmacy Co.Ltd.,Tonghua,135102,China)

Online published: 2022-04-06

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Abstract

Taking the functional components of ginseng and oysters ginseng glycopeptide and oyster oligopeptide as main raw materials, and sucrose and lemon extract were used as auxiliary materials, the formula of ginseng and oyster composite peptide solid beverage was developed. By constructed a BALB/c mouse injection of cyclophosphamide-induced hypoimmunity animal model, mouse immune organ index, cellular immune function, monocyte-macrophage phagocytic function, natural killer cell activity under conditions of 1∶1 and 1∶3 ginseng glycopeptide and oyster oligopeptide were investigated in order to optimize the ratio of the two components. The sensory evaluation was used as the inspection index to optimize the formula of the ginseng and oyster composite peptide solid beverage by single factor experiment. The results showed that the ginseng-oyster compound peptide had the effect of improving the immunity of mice, and the 1∶1 ratio of the main raw materials were more significant. The optimal formula for solid beverages was: ginseng glycopeptide 0.5 g, oyster oligopeptide 0.5 g, sucrose 3 g and lemon extract 2 g. This research provides basis for people to participate in the comprehensive development and utilization of oysters.

Key words： ginseng glycopeptide; oyster oligopeptide; immunity; animal model; sensory evaluation; solid beverage

Cite this article

YU Ping , ZHANG Xiaoguang , CHEN Xueli , ZHENG Jinyu , CHEN Xue , CHEN Yuqiu , ZHANG Qinghe . Formulation of ginseng and oyster compound peptide solid beverage[J]. Food and Fermentation Industries, 2022 , 48(5) : 193 -199 . DOI: 10.13995/j.cnki.11-1802/ts.028108

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