摘要
探讨树莓酒在主发酵期间总酚、总黄酮及树莓酮含量的变化,研究树莓酒的降血脂作用。结果显示,主发酵期总酚含量从2.230 g/L提高到2.330 g/L;总黄酮含量从0.164 g/L提高到0.298 g/L。高效液相色谱(high performance liquid chromatography,HPLC)测定树莓酮含量,其含量从2.300μg/mL提高到9.456μg/mL。各活性成分浸出为树莓酒成品的降血脂功效奠定基础。动物实验结果显示:高剂量树莓酒(0.76 g/kg)降血脂效果最佳,实验第4周以后体重与模型组相比差异显著(p<0.05),甘油三酯(triglyceride,TG)、总胆固醇(total cholesterol,TC)、低密度脂蛋白胆固醇(lowdensity lipoprotein cholesterol,LDL-C)含量与模型组相比有显著性(p<0.05),表明树莓酒在一定剂量范围内有较好的辅助降血脂功效,值得进一步研究和开发。
The contents of total phenol,total flavonoids,and raspberry ketone during the main fermentation of raspberry wine were discussed,and the effect of raspberry wine on lowering blood lipid was studied.The results showed that the total phenol content during the main fermentation period increased from 2.230 g/L to 2.330 g/L,and the total flavonoid content increased from 0.164 g/L to 0.298 g/L.The content of raspberry ketone was increased from 2.300μg/mL to 9.456μg/mL determined by HPLC.Lowering lipid of raspberry wine was contributed by the increasing of active ingredients content.The results indicated that the body weight and lower the levels of TG,TC,and LDL-C of hyperlipidemic rats were reduced with high dose raspberry wine(0.76 g/kg)compared with the mode l group significantly(p<0.05)after four weeks of experiment.It showed that the raspberry wine had a certain hypolipidemic capacity.It was deserved to be further research and development.
作者
姜燕
于润美
李惠津
张海悦
翟硕
JIANG Yan;YU Run-mei;LI Hui-jin;ZHANG Hai-yue;ZHAI Shuo(School of Public Health,Dali University,Dali 671000,Yunnan,China;College of Chemical and Life Science,Changchun University of Technology,Changchun 130012,Jilin,China;PharmacologPharmacological Institute of Chinese Academy of Traditional Chinese Medicine,Changchun 130012,Jilin,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第3期56-61,共6页
Food Research and Development
关键词
树莓
果酒
发酵
活性成分
降血脂
raspberry
fruit wine
fermentation
active component
lipid lowering activity
