摘要
为优化黄果梨膳食纤维咀嚼片配方,探究其体外降糖能力,以黄果梨膳食纤维粉为主要原料,以复合酶法制备黄果梨膳食纤维,得率为(66.90±2.24)%,采用粉末直接压片法,选取感官评分及片重差异、硬度、崩解时限、脆碎度的综合评定值为评价指标,通过单因素和Box-Behnken响应面优化试验确定最佳配方,并对其体外降糖能力进行评价。结果表明,黄果梨膳食纤维咀嚼片最佳配方为黄果梨膳食纤维粉添加量14.62%,麦芽糊精添加量14.08%,白砂糖添加量20.85%;随时间延长,黄果梨膳食纤维咀嚼片对葡萄糖的吸附能力增加,200 min时达到(34.66±0.92)mg/g,具有一定的体外降糖能力。
This experiment was conducted to optimize the formulation of Pyrus bretschneideri Rehd. dietary fiber chewable tablets and investigate its in vitro hypoglycemic activity. P. bretschneideri dietary fiber powder was used as the main raw material and prepared by a mixed enzyme method with a yield of(66.90±2.24)%. Using the direct powder compression method,the sensory scores as well as differences in tablet weight,hardness,disintegration time limit,and crispness were evaluated. The optimal formulation was determined based on single-factor and Box-Behnken response surface optimization test results and by evaluating its in vitro hypoglycemic activity. The results showed that the best formulation of P. bretschneideri dietary fiber chewable tablets resulted from the addition of 14.62% of P. bretschneideri dietary fiber powder,14.08% of maltodextrin,and 20.85% of granulated white sugar. As time progressed,the glucose adsorption capacity of the chewable tablet was increase and found to be(34.66±0.92)mg/g,causing in vitro hypoglycemic activity.
作者
梁欣悦
叶英
敏飞
才让加
王树林
魏占楠
郭俊祥
LIANG Xin-yue;YE Ying;MIN Fei;CAI Rang-jia;WANG Shu-lin;WEI Zhan-nan;GUO Jun-xiang(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,Qinghai,China;Bureau of Industry,Commerce and Information Technology,Tongren City,Qinghai Province,Xining 811300,Qinghai,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第2期144-150,共7页
Food Research and Development
基金
黄果梨产品研发(QHJQ-2020-062)。
关键词
黄果梨
膳食纤维
咀嚼片
体外
降糖活性
Pyrus bretschneideri Rehd.
dietary fiber
chewable tablets
in vitro
hypoglycemic activity
