Development and Immunomodulatory Effect of Cinnamon-Ginger-Sugar Drink

In this study,cinnamon,ginger and brown sugar were used as raw materials to develop a kind of functional drink with appropriate taste,antibacterial effect and immunity enhancement. The sensory evaluation and antimicrobial effects were used as indicators to investigate the best formulation of products through single factor experiment and response surface methodology(RSM). The specific substances in cinnamon-ginger-sugar drink(CGSd) were analyzed by gas chromatography-mass spectrometry(GC-MS). Then,body weight,immune organ index,carbon granular expurgation,serum hemolysin,and delayed type hypersensitivity(DTH) were measured by the immunological methods. The results showed that the best formula of product was made by 1000 mL of distilled water mixed with 3.998% cinnamon,2.082% ginger and 3.171% brown sugar. The bacteriostatic rate of this product was up to 98.9%±0.78%. The GC-MS analysis showed that CGSd mainly contains acids,sugars and alcohols. The drink includes substances with immunomodulatory effect such as isoxazole,mannose and arachidonic acid. Drink including dose of high,middle and low group could increase the body weight of mice,serum hemolysin content and carbon granular expurgation ability significantly compared with the control group(P<0.05). High dose sample and control group had significant difference in the DTH(P<0.05). In this paper,CGSd can enhance the immunity.