摘要
为了提高花生芽中白藜芦醇的提取率,此试验通过考察液料比、亚临界萃取温度、萃取时间、提取次数对花生芽中白藜芦醇提取率的影响,在单因素试验基础上进行响应面优化亚临界水萃取花生芽中白藜芦醇的工艺。并通过测定白藜芦醇纯化物抑制α-淀粉酶和α-葡萄糖苷酶活性的能力研究其抑制酶活性。结果表明,亚临界水萃取花生芽中白藜芦醇的最优工艺为:萃取温度135℃,萃取时间30 min,液料比130∶1(m L/g),在此条件下整个试验过程重复三次,白藜芦醇提取率为(7.65±0.04)mg/g。花生芽白藜芦醇具有良好的抑制酶活性能力,其对α-淀粉酶和α-葡萄糖苷酶的抑制率分别为67.36%、73.38%。
In order to improve the extraction rate of resveratrol from peanut buds,the effects of liquid-solid ratio,subcritical extraction temperature,extraction time and extraction times on the extraction rate of resveratrol from peanut buds were investigated. The process of subcritical water extraction of resveratrol from peanut buds was optimized on the basis of single factor experiment. The inhibitory activity of resveratrol on α-amylase and α-glucosidase was studied by measuring the activity of purified resveratrol product. The results showed that the optimum extraction conditions of resveratrol from peanut buds with subcritical water were as follows :extraction temperature 135℃,extraction time 30min,ratio of liquid to material 130∶1(mL/g). Under these conditions,the whole test process was repeated three times,the extraction rate of resveratrol was(7.65±0.04)mg/g. Resveratrol from peanut buds had good inhibitory activity on α-amylase and α-glucosidase,and the inhibition rates of resveratrol on α-amylase and α-glucosidase were 67.36% and 73.38%,respectively.
作者
武鹏程
蒲云峰
杜昕颖
王宏杰
王丽玲
侯旭杰
WU Pengcheng;PU Yunfeng;DU Xinying;WANG Hongjie;WANG Liling;HOU Xujie(Key Laboratory of South Xinjiang Special Agricultural Products Deep Processing Crops,College of Life Science,Tarim University,Alar 843300)
出处
《中国食品添加剂》
CAS
北大核心
2023年第2期61-68,共8页
China Food Additives
基金
新疆兵团科技攻关项目(新疆花生副产物的综合利用技术研究,项目编号:2018BC012)。
关键词
花生芽
白藜芦醇
亚临界水萃取
抑制酶活性
peanut sprout
resveratrol
subcritical water extraction
inhibit enzyme activity
