莲藕解酒功能软糖的制备及功效评价

doi:10.3969/j.issn.1004-1524.20230406

浙江农业学报 ›› 2024, Vol. 36 ›› Issue (2): 404-415.DOI: 10.3969/j.issn.1004-1524.20230406

莲藕解酒功能软糖的制备及功效评价

杨紫瀚¹^,²(), 吴伟杰², 高原², 刘瑞玲², 申屠旭萍¹, 郜海燕², 陈杭君²^,^*()

1.中国计量大学生命科学学院,浙江杭州 310018
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(省部共建),浙江省果蔬保鲜与加工技术研究重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州 310021

收稿日期:2023-03-29 出版日期:2024-02-25 发布日期:2024-03-05
作者简介:杨紫瀚(1997—),男,甘肃兰州人,硕士研究生,主要从事食品营养与功能研究。E-mail:yzh13919051238@163.com
通讯作者: *陈杭君,E-mail:spshangjun@sina.com
基金资助:
国家特色蔬菜产业体系岗位专家项目(CARS-24-E-01);农业重大技术协同推广项目(2023)

Preparation and efficacy evaluation of lotus root relieving alcoholism functional gel fudge

YANG Zihan¹^,²(), WU Weijie², GAO Yuan², LIU Ruiling², SHENTU Xuping¹, GAO Haiyan², CHEN Hangjun²^,^*()

1. School of Life Sciences, China Jiliang University, Hangzhou 310018, China
2. 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, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2023-03-29 Online:2024-02-25 Published:2024-03-05

摘要/Abstract

摘要：

为了探讨了莲藕解酒成分的提取工艺条件及其制备的软糖的解酒功效。本研究以莲藕为原料,以乙醇脱氢酶(ADH)体外激活率为指标,通过单因素和正交试验对提取溶剂、料液比、提取时间和提取温度进行研究。对最优提取工艺下的莲藕提取物进行成分分析并以此作为原料制备解酒功能软糖,测定软糖中添加不同浓度莲藕提取液对DPPH自由基、ABTS⁺自由基和·OH自由基的清除率;建立小鼠醉酒模型评价莲藕功能软糖的醒酒功效。实验结果表明,莲藕解酒成分最佳提取工艺为溶剂选用100%甲醇,料液比1∶40,提取温度60 ℃,提取时间5 h,此工艺下得到的莲藕提取物对ADH体外激活率为(19.60±2.10)%。UPLC-QTOF-MS/MS分析此工艺条件下莲藕提取物有433种成分,主要物质为酚酸和黄酮类物质。莲藕解酒功能软糖对ABTS⁺自由基、·OH自由基和DPPH自由基清除率的IC₅₀分别为14.59、101.96和5.54 mg·mL^-1。动物实验证明莲藕解酒功能软糖可以显著提高(P<0.05)饮酒后小鼠肝脏ADH活性并显著降低(P<0.05)小鼠饮酒后血液中乙醇的含量,同时延长小鼠平均醉酒潜伏时间并缩短醉酒后翻正反射恢复时间。表明莲藕解酒软糖具有一定的解酒效果。本研究结果为开发具有解酒护肝功效的功能性食品提供了新的理论和实践基础。

关键词: 莲藕, 解酒, 凝胶软糖, 工艺优化

Abstract:

This paper focuses on the extraction process conditions of the antidote components of lotus roots and the antidote efficacy of the fudge prepared. The extraction solvents, solid-liquid ratio, extraction time and extraction temperature were investigated by single-factor and orthogonal experiments using lotus root as the raw material and the in vitro activation rate of alcohol dehydrogenase (ADH) as the index. The composition of the lotus root extract was analyzed and used as the raw material for the preparation of alcoholic functional gummies. The scavenging rates of DPPH radicals, ABTS⁺radicals and ·OH radicals were determined by adding different concentrations of lotus root extracts to the gel fudge. The results showed that the best extraction process of lotus root extract was 100% methanol, 1∶40 ratio, 60 ℃ and 5 h. The in vitro activation rate of ADH was (19.60±2.10)%, and 433 components were analyzed by UPLC-QTOF-MS/MS, the main substances are phenolic acids and flavonoids. The IC₅₀ of lotus root gummy extract for the scavenging of ABTS⁺radical, ·OH radical and DPPH radical were 14.59 mg·mL^-1, 101.96 mg·mL^-1 and 5.54 mg·mL^-1, respectively. Animal experiments demonstrated that lotus root relieving alcoholism functional gel fudge significantly increased (P<0.05) and decreased (P<0.05) the liver ADH activity in mice after alcohol consumption. It also prolonged the mean latency time of intoxication and shortened the recovery time of the reflex after intoxication. The results of this study suggest that lotus root relieving alcoholism functional gel fudge have certain antidrinking effects. The results of this study provide a new theoretical and practical basis for the development of functional food with the effect of alcohol detoxification and liver protection.

Key words: lotus root, relieving alcoholism, gel fudge, process optimization

中图分类号:

TS201.1

杨紫瀚, 吴伟杰, 高原, 刘瑞玲, 申屠旭萍, 郜海燕, 陈杭君. 莲藕解酒功能软糖的制备及功效评价[J]. 浙江农业学报, 2024, 36(2): 404-415.

YANG Zihan, WU Weijie, GAO Yuan, LIU Ruiling, SHENTU Xuping, GAO Haiyan, CHEN Hangjun. Preparation and efficacy evaluation of lotus root relieving alcoholism functional gel fudge[J]. Acta Agriculturae Zhejiangensis, 2024, 36(2): 404-415.

图/表 12

图1 不同体积分数的甲醇作为溶剂对莲藕提取物对ADH激活率的影响不同处理间没有相同小写字母表示差异显著(P<0.05)。下同。

Fig.1 Effect of different volume fractions of methanol as solvent on the activation rate of ethanol dehydrogenase from lotus root extract The data without the same lowecase letters show the significant difference (P<0.05). The same as below.

图2 不同提取温度对莲藕提取物对ADH激活率的影响

Fig.2 Effect of different extraction temperatures on the activation rate of ethanol dehydrogenase from lotus root extracts

图3 不同提取时间对莲藕提取物的ADH激活率的影响

Fig.3 Effect of different extraction times on the activation rate of ethanol dehydrogenase from lotus root extracts

图4 不同料液比对莲藕提取物的ADH激活率的影响

Fig.4 Effect of different material-liquid ratios on the activation rate of ethanol dehydrogenase from lotus root extract

表1 正交试验因素与水平设计

Table 1 Orthogonal experimental factors and level design

水平 Level	A甲醇体积分数 Methanol concentration/%	B提取时间 Extraction time/h	C提取温度 Extraction temperature/℃	D料液比 Solid-liquid ration(m/V)
1	80	3	50	1∶40
2	90	4	60	1∶45
3	100	5	70	1∶50

表2 正交试验结果

Table 2 Results of orthogonal experiments

试验编号 Test No.	因素 Factor				ADH激活率 ADH activation rate/%
试验编号 Test No.	A	B	C	D	ADH激活率 ADH activation rate/%
1	1	1	1	1	5.30
2	1	2	2	2	7.80
3	1	3	3	3	7.60
4	2	1	2	3	13.96
5	2	2	3	1	11.35
6	2	3	1	2	9.81
7	3	1	3	2	18.31
8	3	2	1	3	19.17
9	3	3	2	1	19.60
k₁	6.9	12.523	11.427	12.083	—
k₂	11.707	12.773	13.787	11.973	—
k₃	19.027	12.337	12.420	13.577	—
R	12.127	0.436	2.360	1.604	—

表3 莲藕解酒成分提取工艺方差分析

Table 3 Analysis of variance for the extraction process of antidote components from lotus root

因素 Factor	偏差平方和 Square of deviance	自由度 Degree of freedom	F比 F-ratio	F临界值 F marginal value	显著性 Significance
A	223.742	2	776.882	19	*
B	0.288	2	1	19
C	8.424	2	29.25	19	*
D	4.813	2	16.712	19
误差Error	0.29	2

图5 莲藕提取物MRM多峰图 A,正离子模式;B,负离子模式。

Fig.5 Lotus root extract MRM multi-peak figure A, Positive ion mode; B, Negative ion mode.

图6 莲藕提取物代谢物分布图

Fig.6 lotus root extract metabolites distribution

图7 不同浓度莲藕提取液对ABTS+自由基(A)、·OH自由基(B)和DPPH自由基(C)清除率的影响

Fig.7 Effects of different concentrations of lotus root extract on ABTS+ free radicals(A), ·OH radical (B) and DPPH free radicals (C) clearance rate

表4 莲藕解酒功能软糖解酒效果评价

Table 4 Evaluation of the effect of lotus root relieving alcoholism funcitional gel fudge

分组 Group	实验数量/只 Experimental quantity	醉酒潜伏时间 The latency time/min	翻正反射恢复时间 The recovery time of the positive reflex/min	醉酒率 Drunk rate/%
模型组Model group	10	5.29±1.2	150.76±9.31	100
莲藕提取液干预组Lotus root extract intervention group	10	20.58±6.24^*	53.89±19.51^**	80

图8 莲藕解酒功能软糖对小鼠血清乙醇含量和肝脏ADH活性的影响

Fig.8 Lotus root relieving alcoholism functional gel fudge on ethanol content in mouse serum and ADH activity in mouse liver

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莲藕解酒功能软糖的制备及功效评价

Preparation and efficacy evaluation of lotus root relieving alcoholism functional gel fudge

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