摘要
目的:优化萌发藜麦黄酮超声提取工艺并研究其体外降血糖活性。方法:采用Plackett-Burman试验设计考察料液比、超声功率、超声时间、乙醇体积分数、提取温度、提取次数等对萌发藜麦黄酮提取率的影响,通过最陡爬坡试验、响应面试验优化最佳提取工艺,并通过测定α-淀粉酶和α-葡萄糖苷酶的抑制率评价其降血糖活性。结果:Plackett-Burman试验显示料液比、超声功率、乙醇体积分数、提取温度是萌发藜麦黄酮的显著因素。通过响应面优化萌发藜麦最佳提取工艺参数为料液比1:26(g/mL)、超声功率120 W、乙醇体积分数55%、提取温度60℃,在此条件下萌发藜麦黄酮提取率为(3.07±0.13)mg/g。萌发藜麦黄酮对α-淀粉酶和α-葡萄糖苷酶抑制效果较未萌发藜麦黄酮好,其α-淀粉酶和α-葡萄糖苷酶抑制IC_(50)值分别是11.34、8.79μg/mL。结论:该萌发藜麦黄酮提取工艺稳定,藜麦萌发后黄酮具有较好的降血糖效果。
Objective:The conditions of ultrasonic extraction of flavonoids from Chenopodium quinoa after germination was optimized and the hypoglycemic activity was studied in vitro.Method:Significant factors in the extraction including ratio of solid to liquid,ultrasonic power,ultrasonic time,ethanol content,and extraction temperature,extraction times were determined by Plackett-Burman design,then the steepest ascent method and Box-Behnken experiment were used to optimize the extraction conditions.The in vitro hypoglycemic activity of extraction was studied based on their inhibitory effects onα-amylase andα-glucosidase.Result:The significant factors selected by Plackett-Burman test were ratio of solid to liquid,ultrasonic power,ethanol content,and extraction temperature,and according to response surface methodology,the optimum extraction conditions of ratio of solid to liquid 1:26(g/mL),ultrasonic power 120 W,ethanol content 55%,and extraction temperature 60℃,the extraction yield of Chenopodium quinoa flavonoids after germination was(3.07±0.13)mg/g.The inhibition activities of flavonoids from Chenopodium quinoa after germination toα-amylase andα-glucosidase were better than Chenopodium quinoa flavonoids with IC_(50)=11.34μg/mL,8.79μg/mL,respectively.Conclusion:The extraction process of flavonoids from Chenopodium quinoa after germination was stable,and the flavonoids had strong hypoglycemic activity in vitro.
作者
吴颜杰
罗双群
崔胜文
刘亚旗
WU Yanjie;LUO Shuangqun;CUI Shengwen;LIU Yaqi(Luohe Food Engineering Vocational University,Luohe 462300,China;Luohe Food Institute Company Limited,Luohe 462300,China;Henan Institute of Science and Technology,Xinxiang 452300,China)
出处
《食品科技》
CAS
北大核心
2024年第8期238-246,共9页
Food Science and Technology
基金
河南省教育厅高等学校重点科研项目(24A550014)。
