榴莲壳提取物抗衰老作用及其方便型鸡汤的制作  

The anti-aging effect of durian shell extract and its convenient chicken soup production

作　　者：范丽丽[1,2,3] 林翠英 詹源菲 陈莹 陈仪新[1,3] FAN Li-li;LIN Cui-ying;ZHAN Yuan-fei;CHEN Ying;CHEN Yi-xin(Guangxi University of Chinese Medicine,Nanning 530200,China;Guangxi Key Laboratory of TCM Formulas Theory and Transformation for Damp Diseases,Nanning 530200,China;Collaborative Innovation Center of Research on Functional Ingredients of Agricultural Residues,Nanning 530200,China)

机构地区：[1]广西中医药大学,南宁530200 [2]广西中医湿病方药理论与转化重点实验室,南宁530200 [3]农作物废弃物功能成分研究协同创新中心,南宁530200

出　　处：《湖北农业科学》2025年第2期150-155,228,共7页Hubei Agricultural Sciences

基　　金：广西研究生联合培养基地(桂学位[2021]6号);中医药壮瑶医药药膳食疗项目建设(2024年广西中医局专项);广西中医药大学‘桂派中医药传承创新团队’资助项目:农作物废弃物药用研究创新团队(2022A005);2022年全国名老中医药专家传承工作室建设项目(国中医药人教函【2022】75号)。

摘　　要：采用黑腹果蝇寿命及肠道益生菌试验研究榴莲壳的抗衰老作用,并通过单因素试验和正交试验研究方便型榴莲壳鸡汤的最佳制作工艺。结果表明,榴莲壳提取物可使黑腹果蝇寿命延长,也可促进肠道益生菌的生长增殖,说明其具有抗衰老的作用;榴莲壳鸡汤的最佳制作工艺为鸡肉100 g,榴莲壳14.3 g,料水比1∶5,盐添加量0.9%,熬制时间105 min;鸡肉去腥葱、姜、料酒的最佳添加量分别为6%、12%、5%;最佳灭菌条件为100℃灭菌30 min。此条件下制备的榴莲壳鸡汤呈淡黄色,鸡肉软硬适中,口感醇厚,香气浓郁。The anti-aging effect of the durian shell was studied by using the lifespan of Drosophila melanogaster and gut probiotics ex⁃periments,and the optimal production process of convenient durian shell chicken soup was studied through single factor and orthogo⁃nal experiments.The results showed that durian shell extract could prolong the life of Drosophila melanogaster and promote the growth and proliferation of intestinal probiotics,indicating that it had anti-aging effects;the best production process of durian shell chicken soup was chicken 100 g,durian shell 14.3 g,ratio of material to water 1∶5,salt addition 0.9%,and cooking time 105 min;the best ad⁃dition amount of green onion,ginger and cooking wine for the deodorization of the chicken meat was 6%,12%and 5%,respectively;the best sterilization condition was 100℃for 30 min.The durian shell chicken soup prepared under this condition was light yellow,the chicken meat was moderate in hardness,the taste was mellow,and the aroma was rich.

关 键 词：榴莲壳 方便型鸡汤 抗衰老 感官评价 

分 类 号：TS209[轻工技术与工程—食品科学]