摘要
目的:为提升茄皮的附加值,本研究以茄皮为原料,探究茄皮酚(eggplant Peel polyphenol,EPP)的最优提取工艺,并对其体外体内降血糖功效进行评价。方法:采用超声辅助法提取EPP,以得率为评价指标,通过单因素实验和正交试验对提取EPP工艺参数进行优化;通过测定EPP对α-葡萄糖苷酶的抑制率和对小鼠体重、空腹血糖和糖耐量的影响评价其体外和体内降血糖功效。结果:在超声功率540 W、料液比为1:50 g/mL、提取温度50℃、提取时间50 min的条件下效果最优,EPP得率为43.21%;对α-葡萄糖苷酶的抑制率随着EPP浓度的增加而提升,1 mg/mL EPP对α-葡萄糖苷酶的抑制率为45.46%;EPP可明显提升糖尿病小鼠的体重,改善空腹血糖值,提升糖耐量,对糖尿病小鼠具有明显的降血糖作用。结论:本研究确定了EPP具有降血糖功效,为茄皮综合开发利用奠定了理论基础。
Objective:In order to improve the added value of eggplant peel,the best method of phenolic compounds from eggplant peel(EPP),as well as its hypoglycemic impact in vitro and in vivo were studied.Methods:EPP was extracted by ultrasonic-assisted method.The extraction parameters of EPP were optimized by single factor experiments and orthogonal experiment with yield as evaluation index.The inhibitory rate of EPP onα-glucosidase and its effects on body weight,fasting glucose,and glucose tolerance in mice were analyzed to evaluate its hypoglycemic efficacy in vitro and in vivo.Results:The optimal extraction conditions were as follows:Ultrasonic power 540 W,solid-liquid ratio 1:50 g/mL,extraction temperature 50℃and extraction time 50 min.The extraction yield of EPP was 43.21%.The inhibitory rate onα-glucosidase increased with the increase of EPP concentration,and the inhibition rate ofα-glucosidase was 45.46%with 1 mg/mL EPP.The body weight,fasting blood glucose and glucose tolerance of diabetic mice could be improved by EPP,and it had a significant hypoglycemic effect on diabetic mice.Conclusion:This study confirmed that EPP had hypoglycemic effect,which laid a theoretical foundation for comprehensive development and utilization of eggplant peel.
作者
关玉婷
陈瑞瑞
蔡如玉
范蓓
孙晶
张瑞
张紫阳
常世敏
GUAN Yuting;CHEN Ruirui;CAI Ruyu;FAN Bei;SUN Jing;ZHANG Rui;ZHANG Ziyang;CHANG Shimin(College of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056038,China;Handan Key Laboratory of Natural Products and Functional Foods,Handan 056038,China;Institute of Food Science and Technology CAAS,Beijing 100193,China)
出处
《食品工业科技》
CAS
北大核心
2022年第24期254-260,共7页
Science and Technology of Food Industry
基金
河北省高教项目(2019GJJG624)(2019GJJG254)
邯郸市科技研发计划项目(21422012318)。
关键词
茄皮
酚类化合物
超声辅助
Α-葡萄糖苷酶
降血糖
糖耐量
eggplant peel
phenolic compounds
ultrasound-assisted
α-glucosidase
hypoglycemic
glucose tolerance
