山楂枸杞保健酸奶的功能性研究

食品科学 ›› 2006, Vol. 27 ›› Issue (4): 233-236.

山楂枸杞保健酸奶的功能性研究

栾金水

浙江工商大学食品、生物与环境工程学院

出版日期:2006-04-15 发布日期:2011-09-13

Study on Health Functionality of New SG Yoghourt Fermented with Haw (or Medlar) and Lycium Chinese

LUAN Jin-Shui

Institute of Food Science, Biotechnological and Environmental Engineering, Zhejiang Gongshang University, Hangzhou 310035, China

Online:2006-04-15 Published:2011-09-13

摘要/Abstract

摘要： 目的:探索“山楂枸杞保健酸奶”(简称“SG酸奶”)对大、小鼠降血脂和免疫调节的功能。方法:将大、小鼠分别建立动物病理模型组、SG酸奶组和普通酸奶组,测定其各组动物的血脂(TC、TG、LDL-C、HDL-C)、巨噬细胞吞噬功能、胸腺、脾指数及溶血素(HC50)等指标,观察其相应的功效。结果:SG酸奶组与动物病理模型组和普通酸奶组比较,具有明显的降血脂和免疫调节的功能(p≤0.05～0.001)。结论:SG酸奶有着较好降血脂和免疫调节的功能,它具有保健型乳制品开发的良好的前景。

关键词: 山楂, 枸杞, 酸奶, 血脂, 免疫, 保健食品

Abstract: Objective: To study the health functionality of a new yoghourt fermented with haw (or medlar) and Lycium Chinese (SG yoghourt) for reducing blood lipids and immunologic regulation in rat and mouse. Method: The animal model groups of pathology, SG yoghourt, and ordinary yoghourt were assayed respectively. The blood lipids (TC, TG, LDL-C, HDL-C), phagocytose of macrophage, exponents of thymus and spleen, and hemolysin, in animals of vary groups, were assayed and the related effects were observed. Result: There are obviously reduction in blood lipids and regulation of immunology comparing the SG yoghourt group with the pathology group or ordinary yoghourt group (p≤0.05～0.001). Conclusion: SG yoghourt shows the fine function of reducing blood lipids and promoting immunological regulation. The new SG yoghourt has a broad exploiting prospect as a healthful food.

Key words: haw, Lycium Chineses, yoghourt, blood lipid, immune, heart food

栾金水. 山楂枸杞保健酸奶的功能性研究[J]. 食品科学, 2006, 27(4): 233-236.

LUAN Jin-Shui. Study on Health Functionality of New SG Yoghourt Fermented with Haw (or Medlar) and Lycium Chinese[J]. FOOD SCIENCE, 2006, 27(4): 233-236.

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