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中国精品科技期刊2020
张文芳,吴承霖,宁欢,等. 复合猴头菇饮料制备工艺及对酒精性胃损伤的改善作用[J]. 食品工业科技,2025,46(12):215−225. doi: 10.13386/j.issn1002-0306.2024060455.
引用本文: 张文芳,吴承霖,宁欢,等. 复合猴头菇饮料制备工艺及对酒精性胃损伤的改善作用[J]. 食品工业科技,2025,46(12):215−225. doi: 10.13386/j.issn1002-0306.2024060455.
ZHANG Wenfang, WU Chenglin, NING Huan, et al. Hericium erinaceus Compound Beverage and Its Ameliorative Effect on Alcohol-induced Oxidative Injury in Rats[J]. Science and Technology of Food Industry, 2025, 46(12): 215−225. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060455.
Citation: ZHANG Wenfang, WU Chenglin, NING Huan, et al. Hericium erinaceus Compound Beverage and Its Ameliorative Effect on Alcohol-induced Oxidative Injury in Rats[J]. Science and Technology of Food Industry, 2025, 46(12): 215−225. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060455.

复合猴头菇饮料制备工艺及对酒精性胃损伤的改善作用

Hericium erinaceus Compound Beverage and Its Ameliorative Effect on Alcohol-induced Oxidative Injury in Rats

  • 摘要: 目的:开发具有抗氧化、保护胃肠功能的复合猴头菇饮料,并研究其对大鼠酒精性胃损伤的改善作用。方法:以猴头菇提取物为主要原料,山楂、陈皮提取物为辅料,通过单因素实验、正交试验、响应面试验对复合猴头菇饮料配方及澄清工艺进行优化,采用50%酒精建立大鼠酒精性氧化损伤模型,对复方猴头菇水提液改善大鼠酒精性氧化损伤功能进行验证。结果:复合猴头菇饮料最佳工艺配方为:猴头菇水提液23%,山楂水提液37%,陈皮水提液14%,30%木糖醇溶液21%,1%柠檬酸柠檬酸钠溶液(2:1)5%,此条件下产品感官评价最高,口味最佳。复合猴头菇饮料最佳澄清工艺为:明胶2 g/L,羧甲基纤维素钠0.15 g/L,絮凝时间80 min,絮凝温度25 ℃,此条件下产品透光率为96.1%,稳定性较好。根据最佳配方和工艺制得的产品各项指标:可溶性固形物30 g/L;还原糖含量0.2733 g/L;总酚含量6.73%;pH3.74,均符合GB/T 31326《植物饮料》相关要求,得到的最终配方有实践意义。动物实验表明猴头菇复方水提液对大鼠酒精性氧化损伤有一定的改善作用。胃组织HE染色结果显示,模型组胃黏膜剥落损伤、腺体结构紊乱、组织间隙扩大,胃组织溃烂程度严重;经猴头菌复方水提液干预后,胃组织细胞结构排列较模型组整齐,肿胀程度有所降低,出血点有所减少。且与模型组相比,猴头菇复方水提液均能提高机体血清和胃组织中的T-AOC、GSH、CAT的水平,其中血清中T-AOC水平以及胃组织中GSH和T-AOC显著提高(P<0.05),减少机体血清和胃组织中NO、MPO的水平,其中胃组织NO水平显著降低(P<0.05)。结论:复合猴头菇饮料制备工艺可行,制得的产品具有良好的抗氧化活性,且对大鼠酒精性胃损伤大鼠具有明显的改善作用。

     

    Abstract: Objective: To develop a Hericium erinaceus beverage and investigate its protective effect on alcohol-induced gastric mucosa injury in vivo. The antioxidant properties were possessed by H. erinaceus, and the gastrointestinal tract was protected. Methods: Using H. erinaceus extract as the main raw material, and hawthorn and orange peel extract as auxiliary material, the formulation and clarifying process of the compound beverage was optimized using single factor experiments combined with the orthogonal test and Box-Behnken response surface method. Physical and chemical tests were also conducted. Simultaneously, an alcohol oxidative injury model was established by 50% alcohol administration in rats. The protective effects of the water extract of H. erinaceus on oxidative damage in rats were assessed. Results: The optimal ingredient ratio of the H. erinaceus beverage was 23% H. erinaceus, 37% hawthorn, and 14% orange peel water extracts, and 21% of 30% xylitol, and 5% of a 1% citric acid and sodium citrate (2:1) solutions. Based on the optimization results of univariate experiments, the optimal clarification process parameters of the H. erinaceus beverage were obtained using orthogonal experiments: Clarification temperature 25 ℃, clarification time 80 min, gelatin dosage 2 g/L, and sodium carboxymethyl cellulose dosage 0.15 g/L. Under these process conditions, good stability was exhibited by the product, and a light transmittance of 96.1% was achieved by the H. erinaceus beverage after clarification. The physical and chemical indicators (soluble solid: 30 g/L, reducing sugar: 0.2733 g/L, total phenolic: 6.73%, and pH: 3.74) of the beverage produced using the optimized process were found to meet the requirements of GB/T 31326 "Plant based beverages", and practical significance was demonstrated by the final formula. Animal tests showed that the H. erinaceus water extract can substantially ameliorate alcoholic oxidative damage in rats. HE staining of gastric tissue showed that the gastric mucosa of the model group was exfoliated, with a disordered glandular structure, enlarged tissue space, and severely ulcerated gastric tissue. After administration of the H. erinaceus water extract, the structure of gastric tissue cells was neater than that of the model group, and the degree of swelling and bleeding was reduced. Compared with the model group, increases in T-AOC, GSH, and CAT levels in serum and gastric tissue were observed with the H. erinaceus water extract, and significant increases in T-AOC level in serum, as well as GSH and T-AOC levels in gastric tissue, were detected. Simultaneously, the H. erinaceus water extract compound significantly reduced the NO and MPO levels, as well as the NO level in gastric tissue. Conclusion: The H. erinaceus beverage preparation process was demonstrated to be feasible. Good antioxidant activity was exhibited by the H. erinaceus beverage, and alcohol-induced gastric mucosa injury was shown to be improved in vivo.

     

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