海南槟榔提取物急性毒性研究及保健饮料开发

研究海南槟榔提取物的急性毒性及保健饮料的开发。一次性灌胃给予小鼠最大容积和最大混悬浓度的槟榔提取物,观察小鼠急性毒性反应,评价槟榔提取物的安全性;正交设计法优化得出槟榔提取物、白砂糖和柠檬酸的最佳配方;用不同用量的阿拉伯胶、羧甲基纤维素钠、海藻酸钠作为稳定剂,评价最佳稳定剂。14 d内,小鼠外观、精神、行为无异常,槟榔提取物最大给药量为5.0 g/kg;槟榔饮料的最佳配方为槟榔提取物添加量0.2%,柠檬酸添加量0.05%,白砂糖添加量10%,槟榔饮料的最佳稳定剂为0.2%的阿拉伯胶。槟榔提取物安全性高,槟榔保健饮料具有槟榔的淡香味,适合大众口味。

Research on Acute Toxicity Testing and Preparation of Functional Health Beverage of Betel Nut Extract Cultivated in Hainan Island

To study acute toxicity and preparation of functional health beverage of betel nut extract cultivated in Hainan Island; Betel nut extract was given to mice in the maximum volume and concentration, the response of mice was observed within 14 days to evaluate safety of betel nut extract. Orthogonal experimental design was employed to optimize the preparation of betel nut extract, white granulated sugar and citric acid and then the best stabilizer was figured out among different dose of arabic gum, sodium carboxymethyl cellulose and sodium alga acid. Mice did not show abnormal response to betel nut extract in appearance, consciousness, and behavior within 14 days, the maximum dose of betel nut extract was 5.0 g/kg. Optimized preparation of functional health beverage of betel nut extract was 0.2% betel nut extract, 0.05% citric acid and 10% white granulated sugar. 0.2% arabic gum was the best stabilizer. Betel nut extract is safe and functional health beverage of it posses light smell of betel nut and is suitable to be consumed among population.