本研究探讨抗结剂二氧化硅（SiO2）与纳米二氧化硅（nSiO2）在护胃固体饮料的抗结效果，分析其对护胃固体饮料功效活性的影响，以探讨纳米级食品添加剂在功能性食品中的应用可能性。在以黄芪、茯苓、葛根的提取物和猴头菇多糖为原料制备的护胃固体饮料中，加入不同比例的SiO2或nSiO2，通过加速保藏实验，以休止角、堆积密度为指标，评价固体饮料稳定性，通过正常人胃黏膜上皮细胞（GES-1）以及乙醇损伤模型评价其护胃功效。结果表明，在0~1.50%添加量范围内，随着添加比例的增加，SiO2和nSiO2的抗结效果逐渐增强，表现在添加量为1.50%的SiO2和nSiO2的休止角分别为152 °和153 °，堆积密度分别为2.17 mg/mL和2.33 mg/mL，与空白对照组存在显著差异（p<0.05），但是SiO2和nSiO2抗结效果没有显著性差异。以1.00 mol/L乙醇诱导2 h，构建乙醇损伤细胞模型。结果表明，SiO2和nSiO2的添加对于护胃固体饮料的功效并无不利影响，在31.25 μg/mL的浓度条件下，nSiO2还有助于增强其促进GES-1细胞增殖以及对乙醇损伤GES-1细胞模型的预防作用，表现为细胞存活率分别为166%和110%，与空白对照组相比显著提高（100%；p<0.05）。因此nSiO2在食品生产和功能性食品的开发中具有良好的应用前景。

In order to explore the feasibility of applying nano-scale food additives in functional foods, this research studied the anti-caking effect of silica (SiO2) and nano-silica (nSiO2) in stomach-protecting solid drink, and analyzed their effects on the efficacy of the resultant beverages. Added different proportions of SiO2 or nSiO2 to the stomach-protecting solid beverage prepared with raw materials including the extracts of astragalus, poria and puerarialobata as well as the polysaccharides of Hericium erinaceus. Through accelerated storage experiments, the stability of the solid beverages was evaluated using angle of repose and bulk density as the indices. The gastric protection efficacy was evaluated using normal human gastric mucosal epithelial cells (GES-1) and ethanol injury model. The results showed that in the addition range of 0~1.50%, the anti-caking effects of SiO2 and nSiO2 gradually increased with the increase of addition proportion: the angles of repose of SiO2 and nSiO2 at 1.50% were152 ° and 153 °, respectively, and the bulk densities were 2.17 mg/mL and 2.33 mg/mL, respectively (which were significantly different from those of the blank control group (p<0.05)), although there was no significant difference in the anti-caking effect between SiO2 and nSiO2. A 2-h induction with 1.00 mol/L of ethanol led to the construction of an ethanol-damaged GES-1 cell model. The results showed that the addition of SiO2 and nSiO2 has no adverse effect on the efficacy of stomach-protecting solid beverages. At the concentration of 31.25 μg/mL, nSiO2 also helped to enhance its promoting effect on the proliferation of GES-1 cells and preventive effects on the ethanol-damaged GES-1 cells, with the cell survival rates as 166% and 110%, respectively (which were significantly higher than those of the blank control group (100%; p<0.05)). Therefore, nano-silica has great application prospects in food production and the development of functional foods.

广东省重点领域研发计划项目（2019B020210002）；国家重点研发计划项目（2018YFD0901101）；广东省自然科学基金面上项目（2019A1515012230）；中央高校基本科研业务费项目（2019KZ01）；国家自然科学基金面上项目（31671804）