鹰嘴豆α-淀粉酶抑制剂的提取工艺研究  

The Extraction Procedure of α-amylase Inhibitor from Chickpea Seeds

作　　者：刘晓洁[1] 刘同祥[2] 张宗申[1] 

机构地区：[1]大连工业大学生物工程学院,辽宁大连116034 [2]中央民族大学中国少数民族传统医学研究中心,北京100081

出　　处：《时珍国医国药》2011年第4期797-798,共2页Lishizhen Medicine and Materia Medica Research

基　　金：国家自然科学基金(No.30510403202)

摘　　要：目的研究鹰嘴豆中α-淀粉酶抑制剂的最佳提取条件。方法以提取液对α-淀粉酶的抑制率为指标,采用正交实验法对提取温度(A)、pH值(B)、提取时间(C)、溶剂用量(D)4个因素进行优选。结果在所选水平范围内,因素C对提取效果具有高度显著的影响,B为显著影响,A和D因素影响不显著。结论属于国内首次研究鹰嘴豆中α-淀粉酶抑制剂的提取工艺,其最佳提取条件为C3B2A3D1。Objective To optimize the extraction procedure of α-amylase inhibitor（α-AI） from the chickpea seeds.Methods The inhibition rate of α-amylase activity was used as screening index,and then the temperature（A）,PH value（B）,extraction time（C）,solvent（D） on the extraction of α-AI were investigated by orthogonal test.Results Within the four selected levels,factor C showed significant effect on the extraction of α-AI,then followed by factor B,by contrast,factors A and D showed less influence on the extraction of α-AI.Conclusion The extraction process of α-AI from seeds of the chickpea was studied for the first time and C3B2A3D1 proved to be the optimal extraction procedure for α-AI from chickpea seeds.

关 键 词：鹰嘴豆 Α-淀粉酶抑制剂 正交实验 

分 类 号：R284.2[医药卫生—中药学]