The anti-aging effect of durian shell extract and its convenient chicken soup production

doi:10.14088/j.cnki.issn0439-8114.2025.02.023

Abstract

Abstract: The anti-aging effect of the durian shell was studied by using the lifespan of Drosophila melanogaster and gut probiotics experiments, and the optimal production process of convenient durian shell chicken soup was studied through single factor and orthogonal experiments. The results showed that durian shell extract could prolong the life of Drosophila melanogaster and promote the growth and proliferation of intestinal probiotics, indicating that it had anti-aging effects;the best production process of durian shell chicken soup was chicken 100 g, durian shell 14.3 g, ratio of material to water 1∶5, salt addition 0.9%, and cooking time 105 min;the best addition amount of green onion, ginger and cooking wine for the deodorization of the chicken meat was 6%, 12% and 5%, respectively;the best sterilization condition was 100 ℃ for 30 min. The durian shell chicken soup prepared under this condition was light yellow, the chicken meat was moderate in hardness, the taste was mellow, and the aroma was rich.

Key words: durian shell, convenience chicken soup, anti-aging, sensory evaluation

CLC Number:

TS209

FAN Li-li, LIN Cui-ying, ZHAN Yuan-fei, CHEN Ying, CHEN Yi-xin. The anti-aging effect of durian shell extract and its convenient chicken soup production[J]. HUBEI AGRICULTURAL SCIENCES, 2025, 64(2): 150-155.

References

[1] 冯健英. 榴莲壳活性成分研究[D]. 广州:广东药科大学, 2017.
[2] 张放. 2022年我国鲜榴莲与冷冻榴莲进口情况简析[J]. 中国果业信息, 2023, 40(6): 27-35,53.
[3] FENG J Y,YI X M,HUANG W J, et al.Novel triterpenoids and glycosides from durian exert pronounced anti-inflammatory activities[J]. Food chemistry, 2018, 241:215-221.
[4] FENG J Y,WANG Y H,YI X M, et al.Phenolics from durian exert pronounced no inhibitory and antioxidant activities[J]. Journal of agricultural and food chemistry, 2016, 64(21):4273-4279.
[5] 洪军,杜海霞,胡建业. 超声波辅助提取榴莲果皮总黄酮及其抗氧化、抗菌活性的研究[J]. 河南农业大学学报, 2014, 48(5): 653-657.
[6] 吴敏芝. 榴莲壳提取物的制备及其抗炎镇痛作用的研究[D]. 广州:南方医科大学, 2010.
[7] 谢果,吴敏芝,成金乐,等. 榴莲皮提取物抗炎作用研究[J]. 广州中医药大学学报, 2015, 32(1): 130-135.
[8] 黄雨颖. 榴莲壳香豆素和短柄枹栎三萜抗炎活性及分子机制研究[D]. 广州:广东药科大学, 2020.
[9] MUHTADI, PRIMARIANTI A U, SUJONO T A. Antidiabetic activity of durian (Durio zibethinus Murr.) and rambutan (Nephelium lappaceum L.) fruit peels in alloxan diabetic rats[J]. Procedia food science, 2015, 3:255-261.
[10] 谢果,宝丽,何蓉蓉,等. 榴莲壳醇提物对应激性肝损伤小鼠的保护作用[J]. 中药新药与临床药理, 2008, 19(1): 22-25.
[11] 贾戌生,贺晓慧,刘倩,等.基于中药传统法象认知观的抗新型冠状病毒中药临证选用[J]. 宁夏医科大学学报,2020,42(9):956-961.
[12] 娄玉钤,娄多峰,李满意.中华痹病大全[M].北京:中国医药科技出版社,2019.239.
[13] 榴莲炖鸡温中益气补而不燥[J].江苏卫生保健,2020(11):45.
[14] 叶晓楠,曾慧慧,刘思琦,等.酸枣提取物的抗氧化及抗衰老作用[J].食品工业科技,2022,43(9):389-395.
[15] 陈蓉,范丽丽,卢佳如,等.基于消化酶和肠道益生菌作用的枇杷叶降血糖作用研究[J].中国食物与营养,2021,27(9):61-68.
[16] 祁延雯. 方便老鸭汤的加工工艺研究[D].成都:四川农业大学, 2013.
[17] 张洁洁. 十珍鸭的加工与保藏工艺对品质的影响[D].江苏扬州:扬州大学, 2009.
[18] GB4789.2—2022,食品安全国家标准食品微生物学检验菌落总数测定[S].
[19] GB4789.3—2016,食品安全国家标准食品卫生微生物学检验大肠菌群计数[S].
[20] GB4789.26—2023,食品安全国家标准食品微生物学检验商业无菌检验[S].
[21] 张云甫.味道:烹饪大师话调味[M].北京:群言出版社,2016.18.