抹茶山核桃仁制作工艺优化及其抗氧化和降脂活性  

Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-lowering Activities

作　　者：秦凡平 牛犇 房祥军[2] 陈慧芝 刘瑞玲[2] 陈杭君[2] 吴伟杰[2] 郜海燕 QIN Fanping;NIU Ben;FANG Xiangjun;CHEN Huizhi;LIU Ruiling;CHEN Hangjun;WU Weijie;GAO Haiyan(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Key Laboratory of Post-Harvest Handling of Fruits,Ministry of Agriculture and Rural Affairs,Key Laboratory of Postharvest Preservation and Processing of Vegetables(Co-construction by Ministry and Province),Ministry of Agriculture and Rural Affairs,Zhejiang Key Laboratory of Smart Logistics and Processing of Fresh Food,Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables,China National Light Industry,Food Science Institute,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]浙江省农业科学院食品科学研究所,农业农村部果品采后处理重点实验室,农业农村部蔬菜采后保鲜与加工重点实验室(部省共建),全省生鲜食品智慧物流与加工重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州310021

出　　处：《食品工业科技》2025年第3期249-257,共9页Science and Technology of Food Industry

基　　金：杭州市农业与社会发展领域重点项目(20231203A03)。

摘　　要：为了优化抹茶山核桃仁制作工艺并考察其抗氧化和降脂活性,本研究以感官评分作为评价指标,通过单因素与响应面试验确定抹茶山核桃仁最佳加工工艺;通过测定1,1-二苯基-2-三硝基苯基(1,1-diphenyl-2-picrylhydrazyl,DPPH)和羟自由基的清除能力,牛磺胆酸钠和甘氨胆酸钠的结合能力以及对3T3-L1脂肪细胞模型中细胞内总胆固醇、甘油三酯水平的影响来评价抹茶山核桃仁抗氧化和降脂活性。结果表明,抹茶山核桃仁的最佳加工工艺为:白砂糖添加量15%、抹茶浸泡液浓度8%、烘烤时间30 min和烘烤温度130℃,感官评分88.40分。抹茶山核桃仁对DPPH和羟自由基的清除能力IC50分别为0.50 mg/mL和0.42 mg/mL;在0.10 g/mL时,抹茶山核桃仁对甘氨胆酸钠和牛磺胆酸钠的结合率分别达到56.25%和53.06%;在200μg/mL时,抹茶山核桃仁能够极显著降低3T3-L1脂肪细胞内的总胆固醇和甘油三酯含量(P<0.001)。本实验确定的工艺简单易行,体外和细胞实验表明抹茶山核桃仁具有一定的抗氧化能力和降脂活性。This study aimed to optimize the production process of matcha hickory kernel and investigate its antioxidant activity and lipid-lowering potential.Sensory scores were utilized as the evaluation criterion to identify the optimal processing technique for matcha hickory kernel via single-factor and response surface experiments.The antioxidant and lipid-lowering activities of matcha hickory kernel were assessed using various methods,including the scavenging abilities of 1,1-diphenyl-2-picrylhydrazyl(DPPH)and hydroxyl radicals,the binding capacities of sodium taurocholate and sodium glycocholate,and the impact on total cholesterol and triglyceride levels in 3T3-L1 adipocytes.The findings indicated that the most effective processing technique for matcha hickory kernel included the following parameters:White sugar content at 15%,matcha infusion concentration at 8%,baking time of 30 min,baking temperature set at 130℃,and a sensory score of 88.40 points.IC50 values for the scavenging abilities of DPPH and hydroxyl radicals by matcha hickory kernel were 0.50 mg/mL and 0.42 mg/mL,respectively.At a concentration of 0.10 g/mL,the binding rates of matcha hickory kernel with sodium glycocholate and sodium taurocholate were found to be 56.25%and 53.06%,respectively.At a concentration of 200μg/mL,matcha hickory kernel demonstrated an extremely significant reduction in the levels of total cholesterol and triglycerides in 3T3-L1 adipocytes(P<0.001).The process established in this experiment is straightforward and feasible,in vitro and cellular studies have demonstrated that matcha hickory kernel possesses significant antioxidant and lipid-lowering activities.

关 键 词：山核桃仁 加工工艺 感官评分 抗氧化能力 降脂活性 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]