塔尔米抗氧化饼干配方优化及对果蝇II型糖尿病模型降糖作用的影响

吴飞虎 敬思群 王德萍

吴飞虎,敬思群,王德萍. 塔尔米抗氧化饼干配方优化及对果蝇II型糖尿病模型降糖作用的影响[J]. 食品工业科技,2021,42(18):174−182. doi:  10.13386/j.issn1002-0306.2020120223
引用本文: 吴飞虎,敬思群,王德萍. 塔尔米抗氧化饼干配方优化及对果蝇II型糖尿病模型降糖作用的影响[J]. 食品工业科技,2021,42(18):174−182. doi:  10.13386/j.issn1002-0306.2020120223
WU Feihu, JING Siqun, WANG Deping. Optimization of Ta-er-mi Antioxidant Biscuit Formula and Its Effect on Hypoglycemic Effect of Drosophila II Diabetes Model[J]. Science and Technology of Food Industry, 2021, 42(18): 174−182. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120223
Citation: WU Feihu, JING Siqun, WANG Deping. Optimization of Ta-er-mi Antioxidant Biscuit Formula and Its Effect on Hypoglycemic Effect of Drosophila II Diabetes Model[J]. Science and Technology of Food Industry, 2021, 42(18): 174−182. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120223

塔尔米抗氧化饼干配方优化及对果蝇II型糖尿病模型降糖作用的影响

doi: 10.13386/j.issn1002-0306.2020120223
基金项目: 韶关学院教授科研启动经费(433-99000611);自治区重大专项项目(No.2016A01001-3)
详细信息
    作者简介:

    吴飞虎(1995−),男,硕士研究生,研究方向:食品工程,E-mail:FeiHu51855@163.com

    通讯作者:

    敬思群(1966−),女,博士,教授,研究方向:食品安全,E-mail:jingsiqun@163.com

  • 中图分类号: TS213.2

Optimization of Ta-er-mi Antioxidant Biscuit Formula and Its Effect on Hypoglycemic Effect of Drosophila II Diabetes Model

  • 摘要: 以塔尔米、山楂及糙米为主要原料制作塔尔米饼干,并通过抗氧化实验和果蝇实验评价塔尔米饼干的抗氧化活性及降糖作用。以质构特性和感官评分为指标,研究原料的粗细度对饼干的影响;以DPPH自由基清除率、ABTS+自由基清除率、总抗氧化能力、感官评分上述四项的综合评分为指标,通过单因素和正交试验确定塔尔米饼干的最优配方;以DPPH自由基清除率、ABTS+自由基清除率、总抗氧化能力为指标,评价塔尔米饼干的抗氧化能力;以果蝇为实验动物,建立高糖诱导的果蝇II型糖尿病模型,并以总蛋白、甘油三酯、海藻糖含量为考察指标,分析塔尔米饼干对果蝇模型糖代谢的影响。结果表明:当原料的粗细度为80目时,制得饼干的弹性、硬度、脆性及感官评价均优于40和60目;塔尔米饼干的最优配方为:塔尔米粉60%、山楂粉10%、糙米粉10%,在此条件下塔尔米饼干的综合评分为73.33±6.24 分,其中DPPH自由基清除率的IC50值为2.22±0.12 mg/mL,ABTS+自由基清除率的IC50值为3.84±0.40 mg/mL;当塔尔米饼干溶液浓度为10 mg/mL时,其总抗氧化能力0.74±0.02,三者均优于普通饼干,弱于阳性对照VC,表明塔尔米饼干具有一定的抗氧化活性;果蝇实验得出塔尔米饼干对高糖诱导的果蝇II型糖尿病模型的总蛋白含量、甘油三脂含量及海藻糖的含量的都有显著降低的作用,塔尔米饼干具有降糖的功效。
  • 图  1  原料粗细度对饼干品质的影响

    Figure  1.  Influence of raw material thickness on biscuit texture

    图  2  单因素实验结果

    Figure  2.  Results of single factor experiment

    图  3  塔尔米饼干抗氧化能力分析

    Figure  3.  Antioxidant ability analysis of Ta-er-mi biscuits

    图  4  塔尔米饼干对的果蝇模型糖脂代谢的影响

    Figure  4.  Effect of Ta-er-mi biscuits on glucose metabolism in a Drosophila model

    注:A-正常组;B-高糖模型组;C-阳性对照组;D-塔尔米饼干低剂量组;E-塔尔米饼干高剂量组。“*”表示与正常组比较P<0.05,“**”表示与正常组比较P<0.01;“#”表示与模型组比较P<0.05,“##”表示与模型组比较P<0.01。

    表  1  正交试验因素水平设计

    Table  1.   Factor and level of orthogonal test

    水平
    因素
    塔尔米:小麦粉
    A
    山楂粉添加量
    B(%)
    糙米粉添加量
    C(%)
    155:4566
    260:4088
    365:351010
    下载: 导出CSV

    表  2  加权感官评分标准

    Table  2.   Weighted sensory scoring criteria

    项目口感(30%)硬度(20%)脆度(20%)色泽(15%)外形(15%)
    好(80~100分)味道爽口,有浓厚的塔尔米香味硬度适宜酥脆适口,不粘牙色泽基本均匀外形完整,薄厚均匀
    一般(60~80分)无焙烤特有香味口感微硬入口松散,脆度不够色泽不太均匀,有异色外形不完整,有破碎,凹凸现象
    差(40~60分)有焦糊味口感僵硬,不适口粘牙色泽不均匀,有焦糊表面凹凸现象、破碎严重
    下载: 导出CSV

    表  3  指标分值分配

    Table  3.   Allocation of index and score

    分值(分)感官评分(分)DPPH自由基清除能力IC50值(mg/mL)总抗氧化能力值ABTS+自由基清除能力IC50值(mg/mL)
    100>80<3>0.7<20
    5070~803~3.50.4~0.720~30
    30<70>3.5<0.4>30
    下载: 导出CSV

    表  4  塔尔米饼干分组

    Table  4.   Ta-er-mi biscuit group

    序号组别数量(只)受试物
    1正常对照组30普通培养基
    2模型对照组30高糖培养基
    3阳性对照组300.1%二甲双胍+高糖培养基
    4塔尔米饼干低剂量组301%饼干+高糖培养基
    5塔尔米饼干高剂量组305%饼干+高糖培养基
    下载: 导出CSV

    表  5  正交试验结果表

    Table  5.   Results of orthogonal test

    实验号ABCD
    空列
    指标
    感官评分(分)DPPH自由基清除能力IC50总抗氧化能力ABTS+自由基清除能力IC50综合评分(分)
    11(55:45)1(6%)1(6%)169.34.0380.372545.2130
    212(8%)2(8%)265.23.5160.298840.3230
    313(10%)3(10%)368.63.9750.315217.2651
    42(60:40)12383.54.0430.598734.5548
    5223176.73.4860.352910.6961
    6231274.22.7550.713828.9571
    73(65:35)13282.95.5090.387424.450
    8321365.43.8120.572322.2840
    9332169.54.8280.378414.3551
    综合
    评分


    k137.0042.6747.0047.34
    k260.0043.6743.0050.34
    k347.0057.6754.0046.34因素顺序:A>B>C
    最优组合:A2B3C3
    R2415114
    下载: 导出CSV

    表  6  方差分析结果

    Table  6.   Analysis of variance

    因素偏差平方和自由度FF临界值显著性
    塔尔米粉798230.69219.000*
    山楂粉422216.23119.000
    糙米粉18627.15419.000
    误差262
    注:*差异显著(P<0.05);**差异极显著(P<0.01)。
    下载: 导出CSV
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  • 收稿日期:  2020-12-25
  • 网络出版日期:  2021-08-06
  • 刊出日期:  2021-09-14

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