The Preparation And Efficacy Evaluation Of A Lipid-lowering Solid Beverage

In this topic,we compound a kind of solid beverage by using lotus leaf,hawthorn,dried tangerine and semen coicis combined with millet,corn.With viscosity,solubility,water imbibition,total alkaloids and flavonoids content as evaluation index,we optimized hot air drying,vacuum drying,vacuum freeze drying and extrusion processing technology of solid beverage,then,we choose the best processing technology and standardization by evaluating the quality of solid beverage prepared by four kinds of processing technology.Through physical and chemical experiment,sensory test experiment and constant temperature accelerated experiment to evaluate the security and storage stability of solid beverage.Through active material stability research to analysis and determine the shelf life of product.By extracted the total flavonoids of solid beverage to process radical scavenging experiment,we evaluated the antioxidant capacity in vitro of solid beverage.SD rats were chosen as the experimental animals.After established high-fat model by feeding high-fat forage,feed rats with forage contain different solid beverage respectively.Then we evaluated lipid-lowering efficacy inside the body of solid beverage by measuring blood sugar,blood lipid,body weight,coefficient of testicular fat,coefficient of spleen fat,liver index etc.Through the research,we can make the following conclusions:? Total content of flavonoids in the solid beverage made by extrusion processing technology was 9.13±0.25mg/g,total content of alkaloid was 1.98±0.06mg/g.Quality of solid beverage prepared by different processing technology respectively: solid beverage prepared by extrusion processing technology has good solubility and absorbent;solid beverage prepared by freeze drying processing technology has the smallest viscosity and has the highest total content of flavonoids and total content of alkaloid;solid beverage prepared by vacuum drying has a better colour and lustre.In comprehensively,extrusion processing technology for solid beverage is suitable foe mass production in the factory.? Some indicators of solid beverage were as follows: Total number of colonies was 276 cfu/ml,mold was 5 cfu/ml,clolur and lustre index: L*=50.52 b*=1.45a*=25.1,moisture content was 3.19%,solubility was 12.24%,water imbibition was9.82%,viscosity was 102.5 mpa.s,total content of alkaloid was 2.01 mg/g,total content of flavonoids was 9.36 mg/g.Its sensory quality was uniform and bright,colour was deep yellow,it tasted slightly bitter,but soft and smooth and have a strong aroma.Microbial indicators can meet the demands of GB16740-1997 in three months,physical andchemical quality had a change in three months but with less variation,efficacy material also was relatively stable,sensory quality also changed little during the three months storage period.? Flavonoids of the solid beverage not only showed a certain scavenging to hydroxyl free radicals and DPPH,but also had a certain resilience.In a certain range of concentration,with the increase of concentration,the antioxidant index increased.? In animal experiments,contrast to the model group,the diet intake,weight fain,Lee's index,coefficient of testicular fat,coefficient of kidney fat of sample group rats significantly reduced(P<0.01);.Liver index of rat was nor significantly decreased,and changed quite among high dose group and drug group.Liver weight of rat increased slowly,the weight of spleen,kidney and testis didn't change much.The level of TG,TC,LDL-C significantly decreased(P<0.05).HDL-C indicators had obvious increased.ALT,AST reached a significant level reduction(P<0.05).Lipid-lowering effect of high dose group of sample and drug group were almost the same.