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中国精品科技期刊2020
秦凡平,牛犇,房祥军,等. 抹茶山核桃仁制作工艺优化及其抗氧化和降脂活性[J]. 食品工业科技,2025,46(3):1−9. doi: 10.13386/j.issn1002-0306.2024030153.
引用本文: 秦凡平,牛犇,房祥军,等. 抹茶山核桃仁制作工艺优化及其抗氧化和降脂活性[J]. 食品工业科技,2025,46(3):1−9. doi: 10.13386/j.issn1002-0306.2024030153.
QIN Fanping, NIU Ben, FANG Xiangjun, et al. Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-Lowering Activities[J]. Science and Technology of Food Industry, 2025, 46(3): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030153.
Citation: QIN Fanping, NIU Ben, FANG Xiangjun, et al. Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-Lowering Activities[J]. Science and Technology of Food Industry, 2025, 46(3): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030153.

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

  • 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,牛黄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200 μg/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。

     

    Abstract: 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 the compound 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 200 μg/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 possess significant antioxidant and lipid-lowering activities.

     

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