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中国精品科技期刊2020
张聪, 谭蓉, 孔俊豪, 葛庆丰, 杨秀芳, 汪志君. 黑茶降血脂质量评价模型的构建及验证[J]. 食品工业科技, 2014, (17): 312-316. DOI: 10.13386/j.issn1002-0306.2014.17.061
引用本文: 张聪, 谭蓉, 孔俊豪, 葛庆丰, 杨秀芳, 汪志君. 黑茶降血脂质量评价模型的构建及验证[J]. 食品工业科技, 2014, (17): 312-316. DOI: 10.13386/j.issn1002-0306.2014.17.061
ZHANG Cong, TAN Rong, KONG Jun-hao, GE Qing-feng, YANG Xiu-fang, WANG Zhi-jun. Modeling for antihyperlipdemic effects evaluation and verification of dark tea[J]. Science and Technology of Food Industry, 2014, (17): 312-316. DOI: 10.13386/j.issn1002-0306.2014.17.061
Citation: ZHANG Cong, TAN Rong, KONG Jun-hao, GE Qing-feng, YANG Xiu-fang, WANG Zhi-jun. Modeling for antihyperlipdemic effects evaluation and verification of dark tea[J]. Science and Technology of Food Industry, 2014, (17): 312-316. DOI: 10.13386/j.issn1002-0306.2014.17.061

黑茶降血脂质量评价模型的构建及验证

Modeling for antihyperlipdemic effects evaluation and verification of dark tea

  • 摘要: 为探索快速简便的黑茶降血脂质量评价方法,对16个茶样进行成分检测,利用主成分分析法构建黑茶降血脂质量的评价模型。通过油酸诱导HepG2细胞,建立体外高脂细胞模型,在细胞存活率实验(MTT法)的基础上,以细胞内脂质含量为指标验证黑茶的降血脂功效。结果表明:模型预测结果与验证实验结果一致,本研究构建的评价模型具有客观性和可操作性。 

     

    Abstract: In order to explore a simple and convenient method to evaluate the antihyperlipdemic effects of dark tea, a model based on the components of sixteen samples was built by the method of principal component analysis.A model of HepG2 steatosis in vitro was established under the conditions contained oleic acid. Based on the cell viability test ( MTT value) , lipid in cells was used to evaluate the effect of dark tea on HepG2 steatosis.The result showed that both the result of model predicting and verificational test were the same.So the model to evaluate the antihyperlipdemic effects of dark tea was objective and practical.

     

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