Development Of Mallotus Oblongifolius Flavored Beverage And Its Inhibition Of ?-glucosidase Activity

Mallotus oblongifolius(Mallotus oblongifolius),which contains tea polysaccharides,flavonoids and gallic acid,is a common tea substitute for Hainan folk.Some studies have shown that the polysaccharides and flavonoids in plants are natural ?-glucosidase inhibitors.The ?-glucosidase inhibitors can compete for glucose hydrolase,thereby inhibiting the absorption of carbohydrates in the upper small intestine,thereby slowing postprandial blood glucose Level,commonly used to treat type ? diabetes.At present,the domestic research on partridge tea mainly focuses on the screening of planting conditions and the basic identification of effective active ingredients.There are few reports on its ?-glucosidase activity research,refined processing and utilization and beverage development.This article takes partridge tea as the main raw material,uses low-temperature ultra-fine powder wall technology to carry out partridge tea powder preparation and compounding process test,and finally develops a partridge tea flavored beverage,and its ?-glucosidase activity Investigate.The test uses particle size,solubility,saponin content,flavonoid content,tea polysaccharide content and ?-glucosidase inhibition rate as reference indicators to screen and prepare partridge tea ultrafine powder and partridge tea compound powder;development of flavored beverages,A combination of artificial sensory,standard color difference and electronic nose sensory techniques is used to optimize the optimal flavor beverage formula by the response surface test method;the analysis of the inhibitory activity of ?-glucosidase by the brewing conditions of flavor beverages adopts a single factor and orthogonal combination method Explore the effect of bubble time,brewing temperature,material-liquid ratio and p H on ?-glucosidase activity.The main results are as follows:(1)Compared with the coarse powder of partridge tea,ultra-fine crushing made the particle size,water holding capacity and swelling degree of the powder smaller,and the solubility,wettability and fluidity become larger.Ultrafine crushing has little effect on the main functional groups in the powder.After ultrafinely crushed powder,the content of polysaccharide and flavonoids increased significantly,and the inhibitory effect on ?-glucosidase became stronger;the content of saponin decreased slightly.The final selection of ultrafine powder ? as the best raw material.(2)The solubility of mulberry leaf extract was best at 95.4%;the highest content of flavonoids in partridge tea-mulberry leaf extract was 0.17%.The saponin content in the partridge tea-mulberry leaf flavonoids extract was up to 0.04%.At a concentration of 0.1 ?g/m L,the inhibition rate of ?-amylase by the five powders was as high as 50%.When the concentration reached 20 ?g/m L,pure ultrafine partridge tea powder had the strongest inhibition of ?-glucosidase,with an inhibition rate of 34.14%.As the concentration of the extract increased,the inhibitory effect on the enzyme gradually increased.The inhibition rate of ?-glucosidase is related to the content of flavonoids and saponins;the inhibition rate of ?-amylase was related to the content of saponins and polysaccharides.Solubility has an effect on the content of polysaccharides,but has no effect on the content of flavonoids and saponins.In the end,pure ultrafine partridge tea powder was selected as the best raw material.(3)When ultrafine partridge tea powder 3.2%,ultramicro coffee 1%,instant coffee 12%,xylitol 20%,maltodextrin 5%,stevioside 0.1%,resistant dextrin 1%,milk powder 58.2% The product has a delicate taste and a mellow taste.It has the best sensory evaluation and was more popular with the public.(4)It is recommended that the best brewing process for flavored beverages was: brewing temperature 70 ?,brewing time 25 min,p H 8.40(soda water),material-liquid ratio 1:15.The beverage inhibits ?-glucosidase under this condition the strongest,the inhibition rate was 76%.