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Article(id=1153986649122918948, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986642063905290, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241126003, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1732550400000, receivedDateStr=2024-11-26, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1753061457186, onlineDateStr=2025-07-21, pubDate=1739548800000, pubDateStr=2025-02-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1753061457186, onlineIssueDateStr=2025-07-21, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1753061457186, creator=13701087609, updateTime=1753061457186, updator=13701087609, issue=Issue{id=1153986642063905290, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='3', pageStart='1', pageEnd='316', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1753061455502, creator=13701087609, updateTime=1760070725729, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1183385652272968023, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986642063905290, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1183385652272968024, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153986642063905290, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=214, endPage=219, ext={EN=ArticleExt(id=1153986649810784807, articleId=1153986649122918948, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Preparation and quality study of Lycium barbarum and Hordeum vulgare lozenges, columnId=1153429494506447365, journalTitle=Journal of Food Safety & Quality, columnName=Special Topic: Development and Detection of Health Foods, runingTitle=null, highlight=null, articleAbstract=

Objective To prepare of Lycium barbarum and Hordeum vulgare lozenges and study of its safety quality. Methods The wolfberry and barley were ground into powder and sifted, mixed 1:1 into Lycium barbarum and Hordeum vulgare powder, kneaded into a dough with butter, and put into a grinding tool for tablet drying. The determination of toxic and harmful microorganisms and basic nutritional indexes including moisture, ash, protein, fat and starch was carried out on Lycium barbarum and Hordeum vulgare lozenges. The sensory evaluation team will score the product for sensory evaluation. Results No toxic and harmful components were detected in the lozenges of Lycium barbarum and Hordeum vulgare, and the moisture content was about 5.84%. The ash content was about 3.34%. The protein content was about 12.34%. The fat content was about 17.01%. The starch content was about 47.35%. The finished lozenge had uniform color and no special spots, complete shape without breakage, smooth taste with slight graininess, and moderate sweetness and sourness. Conclusion In this study, the utilization rate of wolfberry was improved by combining wolfberry and highland barley into lozenges, which promote the development of highland barley industry and provide a new way for wolfberry-related products.

, correspAuthors=Ming XIAO, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Ni AN, Min SHI, Ming XIAO), CN=ArticleExt(id=1153986669654036533, articleId=1153986649122918948, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=枸杞青稞含片的制备及品质研究, columnId=1153429494632276488, journalTitle=食品安全质量检测学报, columnName=本期专题：保健食品的研发与检测, runingTitle=null, highlight=null, articleAbstract=

目的 制备枸杞青稞含片并探究其安全品质。方法 将枸杞与青稞碾磨成粉过筛, 1:1混合成枸杞青稞粉, 加入黄油揉成团状, 放入磨具进行压片烘干。对枸杞青稞含片进行有毒有害微生物、基础营养指标包括水分、灰分、蛋白质、脂肪、淀粉的测定; 由感官评定小组对产品进行感官评定打分。结果 枸杞青稞含片当中未检测到有毒有害成分, 水分含量约在5.84%; 灰分含量约在3.34%; 蛋白质含量约在12.34%; 脂肪含量约在17.01%; 淀粉含量约为47.35%。含片成品色泽均匀无特殊斑点, 形态完整无断裂, 口感顺滑有轻微颗粒感, 酸甜度适中。结论 本研究通过将枸杞与青稞结合制成含片提高枸杞的利用率, 带动青稞产业的发展, 为枸杞相关产品提供新途径。

, correspAuthors=肖明, authorNote=null, correspAuthorsNote=
* 肖明(1971—), 博士, 副研究员, 主要研究方向为作物栽培。E-mail:
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安妮(1999—), 硕士研究生, 主要研究方向为食品加工与安全。E-mail:

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安妮(1999—), 硕士研究生, 主要研究方向为食品加工与安全。E-mail:

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安妮(1999—), 硕士研究生, 主要研究方向为食品加工与安全。E-mail:

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College of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China), AuthorCompanyExt(id=1183428074201825670, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986649122918948, companyId=1183428074189242756, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2.青海大学农林科学院, 西宁 810016)])], figs=[ArticleFig(id=1183428076009570723, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986649122918948, language=EN, label=Fig.1, caption=Basic nutritional indexes of Lycium barbarum and Hordeum vulgare lozenges, figureFileSmall=esAHG7FUGbNGf+IrSeikwA==, figureFileBig=I7EJSldEI5iULaRA7wuoVw==, tableContent=null), ArticleFig(id=1183428076131205541, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986649122918948, language=CN, label=图1, caption=枸杞青稞含片基础营养指标, figureFileSmall=esAHG7FUGbNGf+IrSeikwA==, figureFileBig=I7EJSldEI5iULaRA7wuoVw==, tableContent=null), ArticleFig(id=1183428076194120103, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986649122918948, language=EN, label=Fig.2, caption=Molecular biometric identification results of Lycium barbarum and Hordeum vulgare lozenges, figureFileSmall=u+etv/PVDc8L9XcofMO0yw==, figureFileBig=/KGd1fkCM/mpCgeHVxxb3A==, tableContent=null), ArticleFig(id=1183428076278006186, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986649122918948, language=CN, label=图2, caption=枸杞青稞含片的分子学生物鉴定结果, figureFileSmall=u+etv/PVDc8L9XcofMO0yw==, figureFileBig=/KGd1fkCM/mpCgeHVxxb3A==, tableContent=null), ArticleFig(id=1183428076345115051, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986649122918948, language=EN, label=Fig.3, caption=Pentagon diagram of sensory evaluation, figureFileSmall=TmMvPlD6dH9qHvhmdFDqAg==, figureFileBig=V+NCOXRQKs+7NhNzvxVGrQ==, tableContent=null), ArticleFig(id=1183428076412223916, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986649122918948, language=CN, label=图3, caption=感官评定五边形图, figureFileSmall=TmMvPlD6dH9qHvhmdFDqAg==, figureFileBig=V+NCOXRQKs+7NhNzvxVGrQ==, tableContent=null), ArticleFig(id=1183428076470944173, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986649122918948, language=EN, label=Table 1, caption=

Table of sensory evaluation criteria

, figureFileSmall=null, figureFileBig=null, tableContent=
指标 评分标准 分数
色泽
(25)		 色泽均匀, 无特殊斑点 17~25
色泽均匀, 有少量斑点 10~16
色泽不均匀, 有少量斑点 ≤9
口感
(25)		 入口顺滑细腻, 无颗粒感 17~25
入口顺滑, 有轻微颗粒感 10~16
风味
(25)		 甜度适中 17~25
甜度欠佳, 微酸 10~16
酸味突出, 无明显甜味 ≤9
组织形态(25) 形态完整, 表面光滑 17~25
形态完整, 表面略微粗糙 10~16
形态不完整, 表面粗糙, 有断裂现象 ≤9
总分 100
), ArticleFig(id=1183428076538053038, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153986649122918948, language=CN, label=表1, caption=

感官评定标准表

, figureFileSmall=null, figureFileBig=null, tableContent=
指标 评分标准 分数
色泽
(25)		 色泽均匀, 无特殊斑点 17~25
色泽均匀, 有少量斑点 10~16
色泽不均匀, 有少量斑点 ≤9
口感
(25)		 入口顺滑细腻, 无颗粒感 17~25
入口顺滑, 有轻微颗粒感 10~16
风味
(25)		 甜度适中 17~25
甜度欠佳, 微酸 10~16
酸味突出, 无明显甜味 ≤9
组织形态(25) 形态完整, 表面光滑 17~25
形态完整, 表面略微粗糙 10~16
形态不完整, 表面粗糙, 有断裂现象 ≤9
总分 100
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枸杞青稞含片的制备及品质研究
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安妮 1, 2 , 师敏 1, 2 , 肖明 2, *
食品安全质量检测学报 | 本期专题：保健食品的研发与检测 2025,16(3): 214-219
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食品安全质量检测学报 | 本期专题：保健食品的研发与检测 2025, 16(3): 214-219
枸杞青稞含片的制备及品质研究
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安妮1, 2 , 师敏1, 2, 肖明2, *
作者信息
  • 1.青海大学农牧学院, 西宁 810016
  • 2.青海大学农林科学院, 西宁 810016

    • 安妮(1999—), 硕士研究生, 主要研究方向为食品加工与安全。E-mail:

通讯作者:

* 肖明(1971—), 博士, 副研究员, 主要研究方向为作物栽培。E-mail:
Preparation and quality study of Lycium barbarum and Hordeum vulgare lozenges
Ni AN1, 2 , Min SHI1, 2, Ming XIAO2, *
Affiliations
  • 1. College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China
  • 2. College of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
出版时间: 2025-02-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241126003
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摘要
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目的 制备枸杞青稞含片并探究其安全品质。方法 将枸杞与青稞碾磨成粉过筛, 1:1混合成枸杞青稞粉, 加入黄油揉成团状, 放入磨具进行压片烘干。对枸杞青稞含片进行有毒有害微生物、基础营养指标包括水分、灰分、蛋白质、脂肪、淀粉的测定; 由感官评定小组对产品进行感官评定打分。结果 枸杞青稞含片当中未检测到有毒有害成分, 水分含量约在5.84%; 灰分含量约在3.34%; 蛋白质含量约在12.34%; 脂肪含量约在17.01%; 淀粉含量约为47.35%。含片成品色泽均匀无特殊斑点, 形态完整无断裂, 口感顺滑有轻微颗粒感, 酸甜度适中。结论 本研究通过将枸杞与青稞结合制成含片提高枸杞的利用率, 带动青稞产业的发展, 为枸杞相关产品提供新途径。

枸杞  /  青稞  /  含片  /  微生物  /  营养指标

Objective To prepare of Lycium barbarum and Hordeum vulgare lozenges and study of its safety quality. Methods The wolfberry and barley were ground into powder and sifted, mixed 1:1 into Lycium barbarum and Hordeum vulgare powder, kneaded into a dough with butter, and put into a grinding tool for tablet drying. The determination of toxic and harmful microorganisms and basic nutritional indexes including moisture, ash, protein, fat and starch was carried out on Lycium barbarum and Hordeum vulgare lozenges. The sensory evaluation team will score the product for sensory evaluation. Results No toxic and harmful components were detected in the lozenges of Lycium barbarum and Hordeum vulgare, and the moisture content was about 5.84%. The ash content was about 3.34%. The protein content was about 12.34%. The fat content was about 17.01%. The starch content was about 47.35%. The finished lozenge had uniform color and no special spots, complete shape without breakage, smooth taste with slight graininess, and moderate sweetness and sourness. Conclusion In this study, the utilization rate of wolfberry was improved by combining wolfberry and highland barley into lozenges, which promote the development of highland barley industry and provide a new way for wolfberry-related products.

Lycium barbarum  /  Hordeum vulgare  /  lozenges  /  microbe  /  nutritional indicators
安妮, 师敏, 肖明. 枸杞青稞含片的制备及品质研究. 食品安全质量检测学报, 2025 , 16 (3) : 214 -219 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241126003
Ni AN, Min SHI, Ming XIAO. Preparation and quality study of Lycium barbarum and Hordeum vulgare lozenges[J]. Journal of Food Safety & Quality, 2025 , 16 (3) : 214 -219 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241126003
正文
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0 引言
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枸杞(Lycium barbarum)是茄科(Solanaceae)枸杞属(Lycium)灌木[1], 是浆果中的一种。枸杞约有80个不同的品种, 多数种分布在美洲, 其中南美洲的种类最多, 欧亚大陆约有10种, 主要分布在中亚。我国有7个种和3个变种, 多数分布在我国的西北和华北地区[2], 如宁夏、青海和新疆。枸杞具有耐盐碱、抗旱、抗寒等特点, 适宜在高海拔地区种植, 自引入青海后, 已成为青海支柱性产业, 带动了青海的经济发展。枸杞作为药食同源的植物, 在我国已有2000多年的药用历史[3], 著名中医学家倪朱谟在《本草汇言》中记载: “枸杞具有补益精血、调和阴阳、降低内热、抗风湿”等功效[4-5]。在现代医学中, 枸杞在制药方面用途广泛, 其含有多种活性成分, 例如多糖[6]、多酚、黄酮类胡萝卜素、维生素[7]、矿物质、生物碱[8]、氨基酸[9]等, 是现代多种成防制剂的主要组成成分。据现有试验结果可以得出, 枸杞具有保护肝肾功能、抗氧化[10]、抗衰老[11]、保护视力、抗疲劳、调节免疫、抗肿瘤[12]和调节肠道菌群等药理作用[13]。
青稞(Hordeum vulgare var. coeleste Linnaeus)是禾本科, 大麦属一年生草本植物[14]。由于青藏高原海拔高, 气候寒冷, 适宜生长的农作物较少, 而青稞具有耐寒性强、适应性强、生育期短、产量高等特点[15], 因此成为青藏高原藏区人民的主要食物, 藏族传统美食糌粑就是由青稞粉制成。其作为青藏高原特色作物[16-17], 一直以来都是青海支柱型产业, 可用于食用、药用、酿造等多种用途, 其中青海天佑德青稞酒已成为青海知名企业。青稞具有三高两低的特点[18], 分别是高蛋白、高纤维、高维生素、低脂肪、低糖, 符合现代人民对食品营养的追求是极佳的主食。青稞当中含有吩咐的β-葡聚糖、阿拉伯木聚糖和酚类化合物[19], 可预防心血管疾病、糖尿病等多种慢性疾病, 同时对抗氧化、降血压、改善肠道菌群等有积极作用[20-21]。
随着生活水平的提高, 人们对于食品的要求也逐渐提高, 在吃饱吃好的基础上又增加了一些保健功能的需求。因此, 保健食品的研究与开发近年来成为了热点研究项目。枸杞具有一定的药用价值, 青稞因其三高两低的特点也逐渐被人们所关注, 此外, 青稞当中还含有一些对人体有益的微量元素, 符合人们对于健康绿色食品的追求。目前, 枸杞与青稞的销量逐渐提高, 带动了当地经济效益, 但相关产品的研究与开发较少, 两种作物单独食用都存在一定的不足之处, 两者结合既解决了枸杞过甜的问题, 同时还解决了青稞粉过于干涩的问题, 填补了枸杞与青稞相关产品的市场空缺。本研究将枸杞青稞混合压片制成枸杞青稞含片, 并对制备好的产品进行基础营养指标的测定, 主要包括水分、灰分、蛋白质、脂肪和淀粉, 其次, 对其进行分子生物学鉴定, 探究其是否含有大肠杆菌、黄曲霉毒素等有毒微生物, 是否符合食用标准, 最后对其进行感官评定打分。本研究旨在为后续产品投入生产提供理论基础和技术支持。
1 材料与方法
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1.1 试验材料
本试验选用青海种植的宁杞7号和青稞, 黄油选用超市购买的安佳原味小黄油。
1.2 试剂与仪器
硫酸、硫酸铜、硫酸钾、无水乙醚、95%乙醇、盐酸、碘、甲基红试剂、碱性酒石酸酮甲液、碱性酒石酸乙液、牛肉膏、蛋白胨、葡萄糖、琼脂、氯化钠(分析纯, 国药集团化学试剂有限公司)。
HXM-2030马弗炉(湖南华星能源仪器有限公司); SKD-200自动凯氏定氮仪(上海沛欧公司); SXT-06索氏抽提器(上海本昂科学仪器有限公司); SW-CJ-2D超净工作台(上海沪净医疗器械有限公司); LDZM-80L灭菌锅(上海申安医疗器械厂); Lllumina NovaSeq x-plus二代高通量测序平台(上海奥纳斯特生物科技有限公司); GXZ-280A光照培养箱(宁波江南仪器厂); ZG-TP203千分之一分析天平(武义珠恒电子有限公司)。
1.3 工艺流程
1.3.1 主要工艺流程
枸杞青稞→干燥→粉碎→1:1混合→加入黄油→混合均匀压片→干燥→包装→成品
1.3.2 工艺操作要点
将干燥后的枸杞和青稞碾磨成粉, 过500目筛后将狗七分与青稞粉按照1:1 (m:m)混合, 备用, 在60 ℃水浴锅中融化黄油, 枸杞青稞粉与黄油按照2.5:1 (m:V)的比例加入融化的黄油, 揉成面团, 分成适当大小的颗粒, 放入磨具压片制成含片, 将压制成型的含片于60 ℃烘8 h得到枸杞青稞含片成品。
1.4 基础营养指标测定
1.4.1 水分测定
准确称取枸杞样品2 g置于铝盒, 盖好盖子再一次精密称重。打开铝盒盖子, 于105 ℃烘5 h, 取出盖好铝盒盖子, 置于干燥皿冷却30 min, 精密称重, 再次烘干1 h, 冷却称重直至两次称重差异不超过5 mg为止, 根据公式(1)计算枸杞水分含量。
$W / \%=\frac{M_{1}-M_{2}}{M_{1}-M_{3}} \times 100 \%$
式中: W为枸杞水分含量; M1为铝盒和样品的质量, g; M2为铝盒和样品干燥后的质量, g; M3为铝盒的质量, g。
1.4.2 灰分测定
取合适的瓷坩埚放置马弗炉在550 ℃±25 ℃灼烧30 min, 放入干燥皿冷却30 min, 准确称重, 直至两次称重差异不超过5 mg为止。
准确称取样品2~5 g置于恒重后的瓷坩埚中称重, 先在电热板充分碳化至无烟, 后置于马弗炉在550 ℃±25 ℃灼烧4 h, 冷却至200 ℃取出放入干燥皿冷却30 min, 准确称重直至两次称重差异不超过5 mg为止。根据公式(2)计算枸杞灰分含量。
$W_{1} / \%=\frac{M_{1 \mathrm{H}}-M_{2 \mathrm{H}}}{M_{2 \mathrm{H}}-M_{3 \mathrm{H}}} \times 100 \%$
式中: W1为枸杞灰分含量; M1H为坩埚和灰分的质量, g; M2H为坩埚的质量, g; M3H为坩埚和样品的质量, g。
1.4.3 蛋白质测定
准确称取样品2 g置于消化管中, 加入0.4 g硫酸铜、6 g硫酸钾和20 mL硫酸在消化炉进行消化, 温度达到420 ℃后继续消化1 h, 取出冷却至室温加入50 mL水, 放入自动凯氏定氮仪进行测定。根据公式(3)计算枸杞蛋白质含量。
$W_{2} / \%=\frac{\left(V_{1}-V_{2}\right) \times c \times 0.0140}{m \times V_{3} / 100} \times F \times 100 \%$
式中: W2为枸杞蛋白质含量; V1为样品消耗硫酸标准滴定液的体积, mL; V2为空白消耗硫酸标准滴定液的体积mL; c为硫酸标准滴定液浓度; m为样品的质量, g; V3为吸取消化液的体积, mL; F为氮换算为蛋白质的系数。
1.4.4 脂肪测定
准确称取样品2 g移入滤纸筒一起放入抽提筒中, 连接接收瓶, 在冷凝管上端加入无水乙醚至瓶内三分之二处, 水浴加热抽提6~10 h, 之后用磨砂玻璃棒蘸取一滴抽提液无油斑证明抽提已完成。取下接收瓶水浴加热使得无水乙醚蒸发, 在于(100±5) ℃干燥1 h, 冷却0.5 h后称重, 重复以上操作直至两次称重差异不超过2 mg为止。根据公式4计算枸杞脂肪含量。
$W_{3} / \%=\frac{M_{1 \mathrm{~F}}-M_{0}}{M_{2 \mathrm{~F}}} \times 100 \%$
式中: W3为枸杞脂肪含量; M0为接收瓶的重量, g; M1F为恒重后接收瓶和脂肪的重量, g; M2F为样品的重量, g。
1.4.5 淀粉测定
将枸杞样品粉碎过40目筛, 准确称取粉碎后的样品2 g放于有滤纸的漏斗中, 用50 mL无水乙醚分5次冲洗样品中的脂肪, 在用约100 mL 85%的乙醇分次冲洗可溶性糖类, 将冲洗后的样品放入250 mL的烧杯中, 再用50 mL蒸馏水冲洗滤纸, 洗液并入烧杯, 将烧杯沸水浴使得淀粉糊化, 冷却至60 ℃以下, 加入20 mL淀粉酶溶液, 在55~60 ℃下放置1 h, 并时时搅拌, 吸取一滴与碘溶液混合, 重复上述操作直至反应液不显蓝色, 加热至沸腾冷却后移入容量瓶中, 加水至刻度摇匀, 过滤, 弃去初滤液。取50 mL滤液于锥形瓶, 加入5 mL盐酸装上回流冷凝器沸水回流1 h, 冷却后加入2滴甲基红指示剂, 用氢氧化钠溶液(200 g/L)调和至中性,溶液转入100 mL容量瓶, 洗涤锥形瓶洗液并入容量瓶, 加水至刻度备用。
在150 mL锥形瓶中加入碱性酒石酸铜甲液及碱性酒石酸铜乙液各5 mL, 加水10 mL, 放入两颗玻璃珠, 加热至沸腾, 保持沸腾状态, 滴定样品溶液直至溶液蓝色消失, 记录滴定液消耗的体积。重复3次计算平均值, 根据公式(5)计算枸杞淀粉含量。
$W_{4}=\frac{M_{1 \mathrm{~S}}}{\frac{50}{250} \times \frac{V_{1 \mathrm{~S}}}{100}}$
式中: W4为枸杞淀粉含量; M1S为10 mL碱性酒石酸铜溶液(甲、乙液各半)相当于葡萄糖的质量, g; V1S为测定平均消耗样品的溶液体积, mL; 50为测定用样品溶液体积, mL; 100为测定用样品的定容体积, mL; 250为样品定容体积, mL。
1.5 分子生物学鉴定
将制备好的样品粉碎, 分别加入90 mL的无菌水稀释, 将稀释好的样品置于180 r/min、28 ℃的摇床上振荡20 min, 取1 mL摇匀的菌液, 用9 mL无菌生理盐水对样品依次进行梯度稀释, 再分别从10-1 g/mL, 10-2 g/mL稀释液中吸取200 μL稀释液涂布于马铃薯葡萄糖琼脂培养基(potato dextrose ager, PDA)中, 从10-3 g/mL, 10-4 g/mL的稀释液中吸取200 μL的稀释液涂布于高十一号培养基中, 从10-5 g/mL, 10-6 g/mL的稀释液中吸取200 μL的稀释液涂布于牛肉膏蛋白胨培养基中。从培养基上挑取单一的真菌菌落置于新的PDA培养基中, 挑取单一的细菌和真菌落在新的培养基中进行划线纯化。
将分离的菌株采用18s RNA和16s RNA基因序列分析鉴定, 本研究选择通用引物为341F、806R进行聚合酶链式反应(polymerase chain reaction, PCR), 引物的具体序列341FCCTAYGGGRBGCASCAG、806RGGACTACNNGGG TATCTAAT, 测序序列通过生物大分子序列比对搜索工具(Basic Local Alignment Search Tool, BLAST)到美国国家生物技术信息中心(national center for biotechnology information, NCBI)的核酸序列数据库(nucleotide sequence datebase, NT)的已公开序列对比出物种相似度前10的物种信息, 并建立系统发育树, 最高相似度的物种即作为鉴定结果。
1.6 感官评定
由10名食品专业的学生组成感官评定小组, 分别对枸杞青稞含片从色泽、口感、风味、组织形态进行打分, 总分100分(表1)。
1.7 数据处理
每个试验进行3次平行, 利用Excel 2016进行数据整理及计算, 基础营养指标及感官评定雷达图均使用Origin 2020作图, 系统发育树使用MEGA11作图。
2 结果与分析
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2.1 基础营养指标
基础营养指标是一个食品可提供能量的重要参考指标, 主要包括水分、灰分、蛋白质、脂肪和淀粉。食品在高温灼烧的条件下, 有机物质挥发剩余残留物则为灰分, 灰分主要包括无机盐和氧化物, 灰分当中含有对人体有益的微量元素和矿物质, 具有良好的营养价值。蛋白质是组成人体细胞、组织的重要成分, 是生命的物质基础。氨基酸脱水缩合的方式组成多肽链, 而蛋白质是由多肽链组成的高分子化合物, 对于人体的各项生理活动都具有重要作用。脂肪是生物体的组成部分和储能物质, 过量摄入脂肪会导致肥胖、脂肪肝等疾病的发生, 当代健康食品追求低脂肪。淀粉是高分子化合物, 由葡萄糖聚合而成, 也是人体的主要供能来源, 通常作为食品当中必要检测项目。
对于枸杞和青稞的基础营养成分目前有参考数值, 枸杞的蛋白质含量约在13.9%, 脂肪约在1.5%, 淀粉约在64%, 青稞的蛋白质含量约在8.1%, 脂肪约在1.5%, 淀粉含量约在75%。枸杞青稞含片经试验得出水分含量约在5.84%; 灰分含量约在3.34%; 蛋白质含量约在12.34%; 脂肪含量约在17.01%; 淀粉含量约为47.35%。
由图1可以得出枸杞青稞含片的水分含量较低, 可以长时间在干燥条件下保存, 灰分和蛋白质含量较低, 由于有黄油的添加, 枸杞青稞含片中脂肪的主要来源就是黄油, 枸杞干果当中多糖占比约在40%~50%, 而青稞为大麦属, 与小麦水稻等主食一样, 淀粉含量较高, 因此枸杞青稞含片产品淀粉含量最高, 约在50%左右。
2.2 分子生物学鉴定
将分离纯化出来的菌株提取基因组DNA, 将提取的菌株进行PCR扩增, 送往上海奥娜斯特生物科技有限公司在NovaSeq X-plus平台进行测序, 将测序序列在NCBI的NT数据库进行比对, 将相似度前10的物种建立成系统发育树如下, 由图2可知, 枸杞青稞含片中检测出的菌株为短芽孢杆菌, 未检测到黄曲霉毒素、大肠杆菌等有毒有害微生物, 符合食用标准。
短芽孢杆菌是一种可产芽孢的兼性厌氧细菌[22], 属芽孢杆菌科, 短芽孢杆菌可以抑制多种病虫害。短芽孢杆菌广泛存在于土壤、植物、食物以及动物肠道当中, 温度、酸碱度、含氧量等多种环境因素都会对其造成一定的影响, 但由于其具有快速复活的特点具有较高的存活率[23]。研究表明, 短芽孢杆菌具有降解污染物[24]、抗逆促生[25]、降解重金属、抑制食源性致病菌[26]等功能。目前, 短芽孢杆菌畜禽养殖、农业及医学等多领域均展现出来了广泛的应用潜力。在食品当中短芽孢杆菌对食品可起到抑菌、防毒等多种有利影响。因此, 在枸杞青稞含片当中检出短芽孢杆菌, 可以有效提高产品的货架期, 抑制有害微生物的生长, 同时增加了枸杞青稞含片的保健功能, 例如可以促进消化吸收[27]、强化机体免疫力[28]、促进肠道菌群的平衡[29]。
2.3 感官评定
通过感官评定小组的打分可以得出, 含片成品色泽均匀无特殊斑点, 形态完整无断裂, 口感顺滑有轻微颗粒感, 酸甜度适中, 图3。
3 结论与讨论
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本研究所得的枸杞青稞含片水分含量约在5.84%; 灰分含量约在3.34%; 蛋白质含量约在12.34%; 脂肪含量约在17.01%; 淀粉含量约为47.35%。未检测到有毒有害成分, 所得产品色泽均匀无特殊斑点, 形态完整, 口感有轻微颗粒感, 总体接受度较高。
枸杞作为药食同源的食品, 近年来得到了广大消费者的关注, 市面上常见的的产品多为枸杞干果, 现如今投入市场的产品已有枸杞饮料[30]、枸杞果糕[31]、枸杞饼干[32], 在枸杞含片这一方面任然存在市场空缺。枸杞果实含糖量较高, 鲜果难以保存, 干燥后的枸杞果干容易出现板结现象, 直接食用甜度过高, 泡水又容易导致活性成分失活。青稞是谷类作物常作为藏区主食, 磨粉后较为干燥, 食用时口感干涩吞咽困难, 目前青稞销路较为狭窄, 仅在藏区售卖, 难以打通其余销路和带动藏区经济发展。枸杞青稞含片很好的解决了以上难题, 加入枸杞使得含片具有抗氧化、降血糖、降血脂、抗肿瘤等功能, 青稞粉饱腹感较强, 同时, 脂肪含量较少蛋白质含量较高符合当代人们对于食品的追求。枸杞青稞含片的淀粉含量较高, 淀粉中的碳水化合物是主要供能物质, 提高能量。枸杞青稞含片目前在市场上属于创新型产品, 将青海省两种特色产物相结合, 既保留了枸杞和青稞各自当中的活性成分又扩宽了两种农作物的销量, 增加了农民的收入, 具有良好的研究价值和开发前景。
枸杞青稞含片目前仍在研究阶段, 本研究所得产品营养含量丰富, 将枸杞与青稞结合改善了单独食用时所存在的缺陷, 具有高蛋白低脂肪的特点, 但是仍然存在一定缺陷, 例如, 感官评定当中对口感的评分较低, 是由于在加入黄油的过程中, 黄油与青稞枸杞粉混合后产生的颗粒状, 将此问题解决可大大提升枸杞青稞含片的口感, 黄油的加入提高了脂肪的含量, 若能找到具有相同作用的替代品可大大降低该产品的脂肪含量。
基金
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  • 枸杞中典型污染物来源级其安全性评估项目(K991922)
文献
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2025年第16卷第3期
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241126003
  • 接收时间：2024-11-26
  • 首发时间：2025-07-21
  • 出版时间：2025-02-15
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  • 收稿日期：2024-11-26
基金
枸杞中典型污染物来源级其安全性评估项目(K991922)
作者信息
    1.青海大学农牧学院, 西宁 810016
    2.青海大学农林科学院, 西宁 810016

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* 肖明(1971—), 博士, 副研究员, 主要研究方向为作物栽培。E-mail:
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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