atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2021-3-25-33atu-439Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYИсследование витаминного состава лекарственных трав при разработке иммуностимулирующих кондитерских изделийResearch of the vitamin composition of medicinal herbs in the development of immunostimulating confectionery productshttps://orcid.org/0000-0003-0395-3379ПронинаЮ. Г.ProninaYu. G.

050012, г. Алматы, ул. Толе би, 100

050012, city of Almaty, Tole bi str., 100

medvezhonok_87@inbox.ruhttps://orcid.org/0000-0001-7258-746XНабиеваЖ. С.NabiyevaZh. S.

050012, г. Алматы, ул. Толе би, 100

050012, city of Almaty, Tole bi str., 100

atu_nabiyeva@mail.ruhttps://orcid.org/0000-0002-7854-1523БазылхановаЭ. Ч.BazylkhanovaE. Ch.

050012, г. Алматы, ул. Толе би, 100

050012, city of Almaty, Tole bi str., 100

66bel@bk.ruhttps://orcid.org/0000-0002-2149-9811БелозерцеваО. Д.BelozertsevaO. D.

050012, г. Алматы, ул. Толе би, 100

050012, city of Almaty, Tole bi str., 100

nik_belozerceva@mail.ruСамадунА. И.SamadunA. I.

050012, г. Алматы, ул. Толе би, 100

050012, city of Almaty, Tole bi str., 100

abdu.93_93@mail.ruАО «Алматинский технологический университет»Казахстан«Almaty Technological University », JSCKazakhstan202122092021032533Copyright © Пронина Ю.Г., Набиева Ж.С., Базылханова Э.Ч., Белозерцева О.Д., Самадун А.И., 20212021Пронина Ю.Г., Набиева Ж.С., Базылханова Э.Ч., Белозерцева О.Д., Самадун А.И.Pronina Y.G., Nabiyeva Z.S., Bazylkhanova E.C., Belozertseva O.D., Samadun A.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/439

В данной статье отражены результаты исследования содержания витаминов, полифенолов, антиоксидантов в лекарственном сырье местного происхождения (корень солодки, зверобой, листья облепихи, корень имбиря, калина, цикорий, мать-и-мачеха, корневища алтея, корень девясила, тысячелистник, плоды рябины, плоды шиповника, семена льна) в целях изучения их полезных свойств в качестве компонента для мармеладных изделий, обладающих иммуностимулирующим действием. Согласно проведенным лабораторным исследованиям, наибольшее количество полифенолов содер-жится в листьях облепихи и зверобое (60,02% и 12,82% соответственно), антиоксидантов (3,61 мг/100 г и 2,49 мг/100г) и большая часть витаминов группы В (В₂ в листьях облепихи 0,777 мг/100 г, а в зверобое 0,088 мг/100 г, В₅ – 1,506 мг/100г и 0,061 мг/100г соответственно, В₆ – 0,680 мг/100 г в листьях облепихи и 0,427 мг/100 г в зверобое). Высокое содержание витамина С выявлено в шиповнике (4,355 мг/100г) и зверобое (4,314 мг/100г). В листьях облепихи содержание аскорбиновой кислоты составляет 1,409 мг/100 г, что на 67% меньше по сравнению со зверобоем. В связи с этим следует, что наиболее перспективным сырьем для придания иммуностимулирующего действия мармеладным кондитерским изделиям являются листья облепихи и зверобой.

This article reflects the results of a study of the content of vitamins, polyphenols, antioxidants in medicinal raw materials of local origin (licorice root, St. rose hips, flax seeds) in order to study their beneficial properties as a component for marmalade products that have an immunostimulating effect. According to laboratory studies, the largest amount of polyphenols is found in the leaves of sea buckthorn and St. John's wort (60.02% and 12.82%, respectively), antioxidants (3.61 mg / 100 g and 2.49 mg / 100 g) and most of the B vitamins (В₂ in sea buckthorn leaves 0.777 mg / 100 g, and in St. John's wort 0.088 mg / 100 g, В₅ - 1.506 mg / 100 g and 0.061 mg / 100 g, respectively, В₆ - 0.680 mg / 100 g in sea buckthorn leaves and 0.427 mg / 100 g in St. John's wort). A high content of vitamin C was found in rose hips (4.355 mg / 100g) and St. John's wort (4.314 mg / 100g). In the leaves of sea buckthorn, the content of ascorbic acid is 1.409 mg / 100 g, which is 67% less compared to St. John's wort. In this regard, it follows that the most promising raw materials for imparting an immunostimulating effect to marmalade confectionery products are sea buckthorn leaves and St. John's wort.

витаминыполифенолыантиоксидантылекарственные травыкондитерские изделияvitaminspolyphenolsantioxidantsmedicinal herbsconfectioneryИсследования проводятся в Алматинском технологическом университете, г. Алматы, Республики Казахстан в рамках проекта №AP09058293 «Разработка технологии производства диетических иммуностимулирующих кондитерских изделий на основе переработки местного растительного сырья», финансируемого Министерством образования и науки Республики Казахстан.ReferencesДокучаева Е.А., Сяхович В.Э., Богданова Н.В. Общая биохимия: Витамины: практикум. – Минск: ИВЦ Минфина, 2017. – 52 c.Dokuchaeva E.A., Sjahovich V.Je., Bogdanova N.V. Obshhaja biohimija: Vitaminy: praktikum. – Minsk: IVC Minfina, 2017. – 52 c. (in Russian).Ламажапова Г.П. Физиология питания. Учебное пособие - М.: Мир науки, 2016. – 146 с.Lamazhapova G.P. Fiziologija pitanija. Uchebnoe posobie - M.: Mir nauki, 2016. – 146 s. (in Russian).Кукенов М.К.. Аверина В.Ю. и др. 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The authors declare that there are no conflicts of interest present.