红参-红景天功能饮品加工工艺优化及其提高免疫力功能评价

本研究以红参为原料,辅以红景天、大枣研制红参-红景天功能饮品。以人参总皂苷、红景天苷含量及感官质量为指标,通过响应面优化超声辅助提取工艺及产品配方,采用动物模型对产品进行提高免疫力功能评价。试验结果表明:红参最佳提取工艺为:液料比32:1 mL/g,超声功率270 W,超声时间32 min;红景天最佳工艺为:液料比40:1 mL/g,超声功率300 W,超声时间30 min。产品最优配方为:红参提取液2%,红景天提取液1.5%,大枣汁3%,白砂糖6%。给样组小鼠的脏器指数、细胞免疫功能、NK细胞活性均高于空白对照组,综合试验结果,中剂量组的细胞免疫功能-耳肿胀程度(47.30%±3.38%)比空白组(9.90%±3.41%)提高了37.40%,NK细胞活性((766.253±94.021)U/L)比空白组((261.690±69.281)U/L)提高192.81%,提高效果较为明显。该产品可作为保健饮品用于免疫力低的人群。

Optimization of Processing Technology of Red Ginseng-Rhodiola Functional Drinks and Evaluation of Its Improving Immune Function

In this paper,red ginseng,was used as raw material,Rhodiola rosea and Ziziphus jujuba were supplemented to develop the red ginseng-Rhodiola functional drinks. Taking ginseng total saponins,salidroside content and sensory quality as indicators,the ultrasound-assisted extraction process and product formulation were optimized by response surface experiment,and the animal model was used to evaluate the immunity function. The results showed that the optimum extraction technology of red ginseng was as follows:Liquid-to-material ratio 32:1 mL/g,ultrasonic power 270 W,ultrasonic time 32 min;the optimum technology of Rhodiola was as follows:Liquid-to-material ratio 40:1 mL/g,ultrasonic power 300 W,ultrasonic time 30 min. The optimum formulation of product was as follows:Red ginseng extract 2%,Rhodiola extract 1.5%,Ziziphus jujuba juice 3% and 6% of sugar. Animal experiments showed that the organ index,cellular immune function and NK cell activity of dose groups were all higher than those in the control group. Among them,the cellular immune function-ear swelling in the middle dose group(47.30%±3.38%)was 37.40% higher than that in the blank group(9.90%±3.41%),and the NK cell activity of medium dose((766.253±94.021) U/L)was improved by 192.81% compared with the control group((261.69±69.281) U/L),the effect of the improvements was obvious. The product can be used as food or functional food for sub-healthy populations with low immunity.