[1]王秋艳,黄馨阅,丁慧敏,等.低胆固醇多糖鸭肝酱的研制[J].南京师范大学学报(工程技术版),2022,22(04):064-68.[doi:10.3969/j.issn.1672-1292.2022.04.008]
　Wang Qiuyan,Huang Xinyue,Ding Huimin,et al.Preparation of Low Cholesterol Polysaccharide Duck Liver Sauce[J].Journal of Nanjing Normal University(Engineering and Technology),2022,22(04):064-68.[doi:10.3969/j.issn.1672-1292.2022.04.008]
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低胆固醇多糖鸭肝酱的研制
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南京师范大学学报（工程技术版）[ISSN:1006-6977/CN:61-1281/TN]

卷:
22卷
期数:
2022年04期
页码:
064-68
栏目:
食品科学与工程
出版日期:
2022-12-15

文章信息/Info

Title:
Preparation of Low Cholesterol Polysaccharide Duck Liver Sauce
文章编号:
1672-1292(2022)04-0064-05
作者:
王秋艳; 黄馨阅; 丁慧敏; 陶明煊
(南京师范大学食品与制药工程学院,江苏 南京 210023)
Author(s):
Wang Qiuyan; Huang Xinyue; Ding Huimin; Tao Mingxuan
(School of Food Science and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,China)
关键词:
金针菇多糖; 多糖鸭肝酱; 小鼠; 降胆固醇效果
Keywords:
Flammulina velutipes polysaccharide; polysaccharide duck liver sauce; mice; cholesterol lowering effect
分类号:
TS201.4
DOI:
10.3969/j.issn.1672-1292.2022.04.008
文献标志码:
A
摘要:
以普通鸭肝为原料,通过添加一定浓度具有显著降胆固醇功效的金针菇多糖,并结合小鼠血脂相关指标,研发出一种营养健康的功能性鸭肝酱. 50只小鼠随机分为空白对照组、普通鸭肝酱组、5%多糖鸭肝酱组、10%多糖鸭肝酱组、20%多糖鸭肝酱组,每组10只. 连续灌胃4周,取眼球血用于检测血清TG(triglyceride,TG)、TC(total cholesterol,TC)、LDL-C(low density lipoprotein cholesterol,LDL-C)和HDL-C(high density lipoprotein cholesterol,HDL-C)水平,处死小鼠后,解剖取小鼠肝脏,测定肝组织TG和TC含量. 喂饲普通鸭肝酱会造成机体内胆固醇含量的升高,而添加金针菇多糖的鸭肝酱相较于普通鸭肝酱具有一定降低机体吸收胆固醇的效果,且随着金针菇多糖添加量的增加,降胆固醇越显著,其中添加20%多糖的鸭肝酱相较于普通鸭肝酱不易造成机体胆固醇含量的异常升高,但结合鸭肝酱的风味和成本,选择10%金针菇多糖添加量的鸭肝酱,能够在保证风味的同时,降低食用高胆固醇鸭肝酱产生的危害.
Abstract:
A nutritious and healthy functional duck liver sauce is developed with common duck liver as raw material,by adding a certain concentration of Flammulina velutipes polysaccharide with significant cholesterol lowering effect,and combined with the related indexes of blood lipid in mice. Fifty mice are randomly divided into blank control group,common duck liver sauce group,5% polysaccharide duck liver sauce group,10% polysaccharide duck liver sauce group and 20% polysaccharide duck liver sauce group. After continuous gavage for 4 weeks,eyeball blood is taken to detect the levels of serum TG(triglyceride,TG),TC(total cholesterol,TC),HDL-C(high density lipoprotein cholesterol,HDL-C)and LDL-C(low density lipoprotein cholesterol,LDL-C). Having killed the mice,the mouse liver is dissected to determine the contents of TG and TC in liver tissue. Feeding ordinary duck liver sauce will cause the increase of cholesterol content in the body. Compared with ordinary duck liver sauce,duck liver sauce with Flammulina velutipes polysaccharide can reduce the absorption of cholesterol,and has a certain dose-response relationship with the amount of polysaccharide. Duck liver sauce with 20% polysaccharide is not easy to cause the abnormal increase of cholesterol content compared with ordinary duck liver sauce. However,combined with the flavor and cost of duck liver sauce,choosing the duck liver sauce with 10% Flammulina velutipes polysaccharide can not only ensure the flavor,but also reduce the harm caused by eating high cholesterol duck liver sauce.

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备注/Memo

备注/Memo:
收稿日期:2021-09-04.
基金项目:宁波市公益类科技计划项目(2019C10096)、浙江省动物蛋白食品精深加工技术重点实验室开放基金项目低胆固醇鹅肝酱产品的开发.
通讯作者:陶明煊,硕士,副教授,研究方向:生物活性物质与保健功能因子. E-mail:45017@njnu.edu.cn
更新日期/Last Update: 2022-12-15