余甘果酱的研制及其体外降脂功效研究  

Study on the preparation and in vitro lipid-loweringeffect of Phyllanthus emblica jam

作　　者：李凤霞 陆燕媛 郭黎香 LI Fengxia;LU Yanyuan;GUO Lixiang(School of Biological Science and Biotechnology,Minnan Normal University,Zhangzhou,Fujian 363000,China)

机构地区：[1]闽南师范大学生物科学与技术学院,福建漳州363000

出　　处：《美食研究》2024年第2期83-89,共7页Journal of Researches on Dietetic Science and Culture

基　　金：福建省科技厅引导性基金资助项目(2023N0015)。

摘　　要：以余甘果、山楂为原料,辅以一定的荷叶、葛根、薏苡仁浸提液,研制一种具有降脂功效的余甘果酱。以感官评价、黏度、色差为评价指标,采用单因素及正交试验,确定余甘果酱的最佳配方,并研究其体外降脂功效。结果表明:以余甘果和山楂总质量为基准,余甘果酱最佳参数为余甘果和山楂质量比97∶3、木糖醇添加量30%、蜂蜜添加量22%、黄原胶添加量0.4%。体外降脂功效表明:余甘果酱对花生油的吸附量为9.82 mg/g,对胰脂肪酶能起一定的抑制作用,且随着浓度的增加抑制效果显著增大;余甘果酱在pH 7.0条件下对胆固醇的吸附量达176.08 mg/g。余甘果酱酸甜可口,有较好的降脂功效。A Phyllanthus emblica jam with lipid-lowering effect was developed using Phyllanthus emblica L.and hawthorn as raw materials,supplemented with extracts of lotus leaves,roots of kudzuvine and coix seed.Using sensory evaluation,viscosity,and color difference as indicators,the optimal formula of Phyllanthus emblica jam was determined by single factor and orthogonal test,and its lipid-lowering effect was assessed through an in vitro lipid-lowering experiment.The results showed that the optimal parameters for Phyllanthus emblica jam was as follows:the mass ratio of Phyllanthus emblica and hawthorn was 97∶3,and the added amount of xylitol,honey and xanthan gum were 30%,22%and 0.4%,respectively(percentage in Phyllanthus emblica and hawthorn,per 100 g).Phyllanthus emblica jam exhibited an adsorption capacity of 9.82 mg/g for peanut oil,and showed an inhibitory effect on lipase,which decreased with increasing concentration.Under pH 7.0 condition,Phyllanthus emblica jam exhibited an adsorption capacity for cholesterol of 176.08 mg/g.Phyllanthus emblica jam was sour,sweet,and delicious,along with a unique flavor of Phyllanthus emblica and notable hypolipidemic effect.

关 键 词：余甘果酱 降脂功效 正交试验 

分 类 号：TS972.121[轻工技术与工程]