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中国精品科技期刊2020
王丽霞,张秀清,范梦晨,等. 黄芪复合颗粒茶的制备工艺优化及体外抗凝血活性评价[J]. 食品工业科技,2025,46(22):375−384. doi: 10.13386/j.issn1002-0306.2024110384.
引用本文: 王丽霞,张秀清,范梦晨,等. 黄芪复合颗粒茶的制备工艺优化及体外抗凝血活性评价[J]. 食品工业科技,2025,46(22):375−384. doi: 10.13386/j.issn1002-0306.2024110384.
WANG Lixia, ZHANG Xiuqing, FAN Mengchen, et al. Optimization of Preparation Processing and Evaluation of Anticoagulant Activity in Vitro of Astragalus Composite Granular Tea[J]. Science and Technology of Food Industry, 2025, 46(22): 375−384. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024110384.
Citation: WANG Lixia, ZHANG Xiuqing, FAN Mengchen, et al. Optimization of Preparation Processing and Evaluation of Anticoagulant Activity in Vitro of Astragalus Composite Granular Tea[J]. Science and Technology of Food Industry, 2025, 46(22): 375−384. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024110384.

黄芪复合颗粒茶的制备工艺优化及体外抗凝血活性评价

Optimization of Preparation Processing and Evaluation of Anticoagulant Activity in Vitro of Astragalus Composite Granular Tea

  • 摘要: 该文以黄芪、丹参及三七等十二种药食同源中草药经过煎煮、浓缩、制粒和干燥工艺制备黄芪复合颗粒茶。通过单因素实验及响应面试验优化其煎煮工艺,以成型率、休止角、堆密度、吸湿率及感官评分为指标筛选赋形剂种类及比例,采用电子鼻与气相色谱-质谱联用(Gas Chromatography-Mass Spectrometry,GC-MS)检测其风味成分,通过抗凝血三项实验评价其体外抗凝血活性。结果表明:黄芪复合颗粒茶的最佳工艺条件为浸泡时间45 min,加水量13倍,煎煮时间60 min,煎煮次数3次;浸膏与复配赋形剂(乳糖:木糖醇=1:1)为1:2.5,此时得到煎煮液中的多糖含量为497.53 mg/g,其理化指标、污染物、菌落总数及致病菌质量检测均符合国家标准;颗粒茶共鉴定出以醛类、烯类、酯类及醇类为主的74种挥发性成分,其含量占总含量的94.07%;体外抗凝血三项实验结果显示黄芪复合颗粒茶在浓度0.2 g/mL时显著(P<0.05)延长活化部分凝血活酶时间(Activated Partial Thromboplastin Time,APTT)、凝血酶原时间(Prothrombin Time,PT)和凝血酶时间(Thrombin Time,TT),表明其具有显著(P<0.05)的抗凝血活性,可通过内源性凝血途径、外源性凝血途径以及抑制纤维蛋白原转化为纤维蛋白这三种途径发挥抗凝血作用,为黄芪复合颗粒茶的应用提供了理论依据。

     

    Abstract: In this study, Astragalus composite granular tea was prepared by decocting, concentrating, granulation and drying processes of the twelve kinds of dietary Chinese herbs such as Astragalus, Salvia miltiorrhiza and Panax notoginseng. The decocting process of Astragalus composite granular tea was optimized by single factor experiments and response surface methodology. The categories and proportion of excipients were selected by the experiments of molding rate, angle of repose, stacking density, moisture absorption rate and sensory score. The flavor components were detected by electronic nose technique and gas chromatography-mass spectrometry (GC-MS). The anticoagulant activities in vitro were evaluated by three types of anticoagulant experiments. The results indicated that the optimum processing conditions of Astragalus composite granular tea were as follows: The soaking time was 45 min, the added amount of water was 13 times, the decoction time was 60 min, and the times of decoction was 3 times. The ratio of the concentrated extractives to compound excipients (lactose:xylitol=1:1) was 1:2.5. Under these conditions, the polysaccharide content in the decoction reacheed 497.53 mg/g. Its quality indicators, including physicochemical properties, pollutants, total bacterial count, and pathogenic bacteria, all complied with national standards. 74 volatile components were identified in Astragalus composite granular tea, including mainly aldehydes, alkenes, esters and alcohols, and its content accounted for 94.07% of the total content. The results of anticoagulant experiments showed that the Astragalus composite granular tea could significantly prolong activated (P<0.05) partial thromboplastin time (APTT), prothrombin time (PT) and thrombin time (TT) at the concentration of 0.2 g/mL, indicating that it could significantly (P<0.05) exert anticoagulant effect through three pathways of endogenous clotting pathways, exogenous clotting pathways and inhibition of fibrinogen conversion into fibrin pathways. It provided a theoretical basis for the application of Astragalus composite granular tea.

     

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