白芸豆中α-淀粉酶抑制剂的提取工艺研究  

Extraction technology of α-amylase inhibitor from white kidney bean

作　　者：程敏[1] 田童童 李甜[1] 朱新荣[1] 张建[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832003

出　　处：《中国酿造》2015年第6期89-93,共5页China Brewing

基　　金：石河子大学青年骨干教师培训项目(3152SPXY01027)

摘　　要：以白芸豆为原料,采用3,5-二硝基水杨酸比色法测白芸豆中α-淀粉酶抑制剂(α-AI)抑制率。在单因素的基础上,选择料液比、p H值、提取时间、提取温度为自变量,α-AI抑制率为响应值,利用响应面分析法,研究各自变量及其交互作用对α-AI抑制率的影响。根据预测模型得到最佳的提取工艺条件为料液比1∶30.05(g∶m L),p H值为3.6,提取时间2.66 h,提取温度50.14℃。在此条件下得到的α-AI抑制率为95.435%。所得白芸豆α-AI抑制率提取回归模型高度显著(R2=0.973),拟合性好,可用于预测白芸豆中α-AI抑制率。Using white kidney bean as material, the a-amylase （a-AI） inhibition activity in white kidney bean was determined by 3,5-dinitrosalicylic acid （DNS） colorimetry. Based on single factor experiment, the interaction effect of solid-liquid ratio, pH, extraction time, and temperature on α-AI rate were optimized using response surface methodology. Theoptimum extraction conditions were as follows： solid-liquid ratio 1：30.05（g：ml）, pH 3.6, time 2.66 h, temperature 50.14℃ based on the prediction model. Under these conditions, the α-AI rate of extraction solution was 95.435%. The established regression model were highly significant （RZ=0.973）, which can be used for the prediction of α-AI rate in white kidney bean.

关 键 词：白芸豆 提取 α-淀粉酶抑制率 响应面分析 

分 类 号：Q51[生物学—生物化学]