洋葱总多酚的提取工艺及其酶抑制作用初探  

Preliminary study on the extraction and enzyme inhibition activity of total polyphenols of onion

作　　者：唐远谋[1] 焦士蓉[1] 刘佳[1] 冯慧[1] 唐鹏程[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《中国调味品》2011年第11期25-29,共5页China Condiment

基　　金：西华大学研究生创新基金项目(ycjj201174)

摘　　要：对洋葱总多酚提取工艺及其对α-淀粉酶的抑制作用进行研究,通过单因素实验和响应面优化,得到洋葱总多酚的提取工艺为:采用微波辅助醇提工艺,乙醇体积分数为85%、液固比为32mL/g、微波温度为63℃、微波功率为600W、提取时间2min,此条件总多酚含量达12.45mg/g。酶抑制实验结果表明:在体外,洋葱总多酚粗提取物不具有对α-淀粉酶的抑制作用。The extraction and alpha-amylase inhibition activity of total polyphenols from onion were studied. The best processing conditions were attained by single factors and Response Surface Method （RSM）. Choosing alcohol with microwave assisted extraction（MAE）, ethanol concentration was 85%, microwave power was 600 W, liquid-solid ratio was 32 （mL/g）, at 63 ℃for 2 min, the yield of polyphenols was 12.45 （mg/g）. Enzyme inhibition indicated that the total polyphenols crude extract of onion had no inhibition activity effect to alpha-amylase in vitro.

关 键 词：洋葱 总多酚 响应曲面法 Α-淀粉酶 抑制作用 

分 类 号：TS201.25[轻工技术与工程—食品科学]