文献类型：期刊文献

中文题名：海红米花色苷-牡蛎肽新型复合饮料制备工艺及降血糖作用研究

英文题名：Study on the preparation technology and hypoglycemic effect of a new composite beverage based on sea red rice anthocyanins and oyster peptides

作者：钟凯翠[1];邹雯清[1];陈忠琴[1,2,3];秦小明[1,2,3]

机构：[1]广东海洋大学食品科技学院,国家贝类加工技术研发分中心(湛江),广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,广东省水产预制食品加工与品质控制工程技术研究中心,广东湛江524088;[2]广东海洋大学深圳研究院,广东深圳518120;[3]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连116034

年份：2025

卷号：51

期号：7

起止页码：194

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：北大核心2023、、EI(收录号：20251918377746)、北大核心

基金：国家自然科学基金项目(32201971);广东省基础与应用基础研究基金项目(2024A1515011763);广东省基础与应用基础研究基金项目(2021A1515110621);湛江市科技计划项目(2021E05017);现代农业产业技术体系专项资金资助项目(CARS-49)。

语种：中文

中文关键词：花色苷;牡蛎肽;复合功能饮料;制备工艺;降血糖作用

外文关键词：anthocyanins;oyster peptides;composite functional beverage;optimum preparation process;hypoglycemic effect

中文摘要：该文旨在研究海红米花色苷-牡蛎肽新型复合饮料的最佳制备工艺及降血糖作用。以海红米花色苷和牡蛎肽作为原料,添加甜菊糖苷作为矫味剂,采用单因素试验和正交试验设计优化饮料的制备工艺。评价稳定剂含量与贮藏条件对饮料稳定性的影响,分析其体外淀粉消化酶抑制活性,并采用Ⅱ型糖尿病小鼠模型研究其体内降血糖作用。结果表明,海红米花色苷-牡蛎肽新型复合饮料的最佳制备工艺是:牡蛎肽1%、花色苷0.8%、甜菊糖苷0.1%,羧甲基纤维素钠0.15%、果胶0.2%,以上均为质量分数。此饮料宜低温贮藏,其对α-葡萄糖苷酶和α-淀粉酶均有较强的抑制作用,且能有效改善Ⅱ型糖尿病小鼠高血糖、胰岛素抵抗、糖原合成困难及组织损伤等症状。该研究提供了一种海红米花色苷-牡蛎肽新型复合饮料制备方法,且成品饮料能有效发挥体内降血糖作用,为降血糖功能饮料研发提供了新思路,有助于促进我国功能饮料市场的发展。

外文摘要：The objective of this study is to investigate the preparation technology and hypoglycemic effect of a new composite beverage based on sea red rice anthocyanins and oyster peptides.Using sea red rice anthocyanins and oyster peptides as raw materials,with the addition of steviosides as flavoring agents,the beverage preparation technology was optimized through single-factor experiments and orthogonal experimental designs.The effects of stabilizer content and storage conditions on the stability of the beverage were evaluated,and the inhibitory activities against starch digestive enzyme(α-glucosidase andα-amylase)were analyzed in vitro.In addition,the in vivo hypoglycemic effect of the beverage was investigated in type 2 diabetes mellitus mice model.The results showed that the optimal preparation process of the new composite beverage based on sea red rice anthocyanins and oyster peptides was as follows:1%of oyster peptides,0.8%of anthocyanins,0.1%of stevioside,0.15%and 0.2%of Carboxymethyl Cellulose-Na and pectin,respectively.The composite beverage should be stored at low temperature.It had a strong inhibitory effect onα-glucosidase andα-amylase,and could effectively improve symptoms of type 2 diabetes mellitus mice,such as hyperglycemia,insulin resistance,difficulty in glycogen synthesis,and tissue damage.This study provides a method for preparing a new composite beverage based on sea red rice anthocyanins and oyster peptides,and the final beverage could effectively exert hypoglycemic effect,providing new ideas for the research and development of hypoglycemic functional beverages,and helping to promote the development of China’s functional beverage market.