林大成1,2，赖 颖3，潘 敏1，刘洪媚1，蔡 萌1，张国泰1,*
（1 柳州工学院 食品与化学工程学院，广西 柳州 545000；
2 北部湾大学钦州发展研究院，广西 钦州 535000；
3 北部湾大学，广西 钦州 535000）
摘 要：本文以菠萝汁与药食同源物质为原料，使用复合乳酸菌制剂进行发酵处理，并通过正交试验优化了制备工 艺，制得菠萝果汁凉茶，评价其降血糖活性。结果表明，其最优制备工艺为菠萝汁添加量40%、药食同源物质添加 量4%、糖添加量 12%及菌种添加量 2%，其总糖含量为 11.2±0.3%，总酸含量为 386.7±0.5mg/dL，pH 值为 4.0± 0.2。相较于纯菠萝汁，菠萝果汁凉茶的总黄酮含量显著增加，为31.37%，提高了近 3 倍，其对 α-淀粉酶和 α-葡萄 糖苷酶活性抑制率显著增强，达到52.89%和47.2%，分别提高近 5 倍和 3 倍。此外，其对α-淀粉酶和α-葡萄糖苷 酶的半数抑制浓度（IC50 ）分别为 0.464mg/mL 和 0.569mg/mL。本研究能够为菠萝的高值化加工和具有降血糖活性 的功能性饮料开发提供一定的理论支撑。 关键词：菠萝；药食同源物质；饮料；降血糖评价；工艺优化
Optimization of Pineapple Juice Herbal Tea Process and Evaluation of Its Hypoglycemic Activity
LIN Da-cheng 1,2，LAI Ying3，PAN Min1，LIU Hong-mei1，CAI Meng1，ZHANG Guo-tai1,*
（1 School of Food and Chemical Engineering，Liuzhou University of Technology，Liuzhou 545000，China；
2 Qinzhou Development Research Institute of Beibu Gulf University，Qin Zhou 535000，China；
3 Beibu Gulf University，Qinzhou 535000，China）
Abstract: With the rising prevalence of diabetes，research on the prevention and intervention of it through functional beverages has emerged as a significant area of focus. Traditional pineapple juice is characterized by a high sugar content，which restricts its consumption among individuals requiring blood sugar regulation. Consequently，this study combined pineapple juice and herbal tea as raw materials，employed lactic acid bacteria for fermentation. The process technology was optimized and its hypoglycemic activity was further assessed. The results indicated that the incorporation of pineapple juice，traditional Chinese medicine，sugar，and bacterial strains significantly influenced the sensory evaluation of the pineapple juice herbal tea. The optimal formulation comprised 40% pineapple juice，4% traditional Chinese medicine，12% sugar，and 2% bacterial strains. Its total sugar content was 11.2±0.3%，total acid content was 386.7±0.5mg/dL，and pH value was 4.0±0.2. In comparison to pure pineapple juice，the total flavonoid content of the pineapple juice herbal tea increased significantly to 31.37%，increasing threefold approximatly. The inhibition rates of alpha-amylase and alpha-glucosidase activities were significantly enhanced to 52.89% and 47.2%， reflecting increases of nearly fivefold and threefold， respectively. Furthermore， the half maximal inhibitory concentrations（IC50 ）for alpha-amylase and alpha-glucosidase were determined to be 0.464mg/mL and 0.569mg/mL， respectively. This study provides theoretical support for the high-value processing of pineapples and the development of functional beverages with hypoglycemic properties.
Key words: pineapple；herbal tea；drinks；hypoglycemic evaluation；process optimization
中图分类号：TS275 文献标志码：A 文章编号：1007-7871（2025）05-0028-07
2025，Vol.28，No.5