以糖浆为原料，通过Amberlite XAD-2大孔吸附树脂提取分得到酚类物质，测定酚类提取物的理化性质。结果表明，糖浆中提取得到的酚类物质总酚含量为36.41 μg GAE/mg没食子酸当量，DPPH及ABTS+自由基清除能力的IC50值分别为0.05、 0.31 mg/mL，氧化自由基吸收能力（Oxygen Radical Absorbance Capacity，ORAC）为1 528.48 μmol TE/gtrolox当量，此外，其抑制α-葡萄糖苷酶的IC50值为0.05 mg/mL，表现出较优的抗氧化及降血糖活性。进一步将甘蔗糖浆作为原料应用到月饼的加工中，以添加等量低聚麦芽糖糖浆的月饼作为对比，结果表明，添加甘蔗糖浆的月饼具有更优的感官及更低的血糖生成指数，其感官评价达93分，人体血糖生成指数（Glycemic Index，GI）测试结果显示GI值为30.81，属于低GI食品。因此，富含酚类物质的活性糖浆一定程度上改善了月饼的品质，赋予其低升糖指数性能，为活性糖浆在低GI健康食品中的研究和应用提供了参考。

Polyphenol extracts were obtained from sugarcane molasses using Amberlite XAD-2 adsorbent resin, and their physicochemical properties were determined. The total phenolic content of the polyphenol extract was 36.41 μg GAE/mg (gallic acid equivalent). The IC50 values for DPPH and ABTS+ free radical scavenging were 0.049 mg/mL and 0.311 mg/mL, respectively. The oxygen radical absorbance capacity (ORAC) was 1 528.48 μmol TE/g (Trolox equivalent). Furthermore, according to the hypoglycemic activity analysis with respect to α-glucosidase, the IC50 of the polyphenol extract was 0.05 mg/mL. These results suggest high antioxidant and hypoglycemic activities of the extract. Subsequently, sugarcane molasses were added during the production of mooncakes. The products were compared to those containing equal amounts of oligo-maltose molasses. The results indicate that mooncakes containing sugarcane molasses had superior sensory quality score (93) and a lower glycemic index (GI; 30.81). Thus, mooncakes containing sugarcane molasses constitute a low GI food. In summary, molasses rich in polyphenols exhibit good antioxidant activity, and their addition to mooncakes improves the associated quality and GI value. This study provides a theoretical basis for the study and application of molasses as a low-GI healthy food.

企业委托项目（31-C-2020-027）