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Objective To develop a compound beverage suitable for diabetics using Auricularia auricula and Stigma maydis as raw materials. Methods Using Auricularia auricular and Stigma maydis as raw materials, xanthan gum as a stabilizer, and mogroside as a flavoring agent, the preparation process of the compound beverage was optimized through orthogonal experiments. The hypoglycemic effects of the beverage was evaluated by in vitro hypoglycemic and antioxidant tests. Results The optimal formula for the compound beverage was as follows: 30% of Auricularia auricula enzymatic hydrolysate, 40% of Stigma maydis extract, 0.10 g of mogroside, and 0.03 g of xanthan gum. Under these conditions, the sensory score of the compound beverage was 73.57 points. The α-glucosidase inhibition rate and α-amylase inhibition rate of the composite beverage were (55.26±2.05)% and (34.64±0.40)%, respectively. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate, superoxide anion scavenging rate, and hydroxyl radical scavenging rate of the compound beverage were (77.08±1.20)%, (30.56±0.41)%, and (38.95±0.43)%, respectively, all superior to those of the single Auricularia auricula enzymatic hydrolysate and Stigma maydis extract. Conclusion The composite beverage demonstrates positive effects in regulating blood glucose levels and eliminating endogenous free radicals. This study establishes the optimized formulation and preparation process for Auricularia auricula and Stigma maydis compound beverage, which demonstrates both feasibility and effectiveness. These findings provide both a theoretical foundation and practical references for developing functional beverages with dual hypoglycemic and antioxidant properties.
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| 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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