桂皮姜糖饮的开发及对小鼠免疫调节作用的研究

本研究以桂皮、生姜、红糖为原料研制出一种口感适宜,具有抑菌效果,并增强小鼠免疫力的功能性饮料。通过单因素和响应面实验得到产品的最佳配比,并利用气相色谱-质谱分析(GC-MS)对桂皮姜糖饮中具体物质进行分析。之后,采用免疫学测定方法对小鼠的体重变化、免疫器官指数、碳廓清作用、血清溶血素、迟发型变态反应(DTH)等免疫指标进行测定。结果显示,1000 mL水中添加桂皮3.998%、生姜2.082%、红糖3.171%熬制为产品的最佳配方,抑菌效果达到98.9%±0.78%,且美味适口;气质分析结果显示,桂皮姜糖饮中主要含有酸、糖、醇类物质,其中包括异恶唑、甘露糖和花生四烯酸等具有增强免疫功能的物质;免疫结果显示,桂皮姜糖饮高、中、低剂量组与对照组相比均能显著提高小鼠体重(P<0.05),同时高、中、低剂量组血清溶血素含量和碳廓清反应能力均显著高于对照组(P<0.05),迟发型变态反应中只有高剂量组与对照组有显著性差异(P<0.05)。综上表明,桂皮姜糖饮能够增强小鼠免疫能力。

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.