橄榄苦苷的提取优化及其降压活性研究  

The optimization of extracting conditions of oleuropein and its antihypertension effect

作　　者：田志祥[1] 冯坤苗 狄志彪 庞遵霆 韩春超[1] 

机构地区：[1]山东中医药大学药学院,济南250300

出　　处：《中国食品添加剂》2015年第10期82-87,共6页China Food Additives

基　　金：山东省高等学校科技计划项目J14LK61

摘　　要：目的:从油橄榄叶中制备高纯度的橄榄苦苷,并且探讨含有高纯度橄榄苦苷的橄榄叶提取物的降压作用及其机制。方法:使用70%的乙醇为溶剂进行加热回流提取,采用高效液相色谱法测定橄榄苦苷的量。利用Design Expert数据处理软件进行响应面实验设计,确定最佳提取工艺。橄榄叶提取物利用大孔吸附树脂技术和萃取技术提升橄榄苦苷的含量。使用自发性高血压大鼠为动物模型,灌胃给药橄榄苦苷提取物来观察其降压作用。结果:经过响应面分析法分析后最佳提取温度为78.29℃,提取时间为89.82min,乙醇体积为12.91m L/g,橄榄苦苷预测最高提取率为0.216mg/g。动物实验在进行2周后,给药组的血压相对模型组的血压得到了明显的降低。结论:在使用响应面软件的优化下,橄榄苦苷的提取率可以达到最高,并且发现最终得到的橄榄苦苷具有显著的降压效果。Objective： To extract highly purified oleuropein from olea europaea L. and study its antihypertension effect and mechanism. Method： Sample was refluxed with 70% ethanol in the water bath, and HPLC was used to determine the content of oleuropein. Response surface design was applied by design expert to find the optimum extracting conditions. The extracts were purified and concentrated by macroporous resin. The antihypertension effect of the extracts was observed on spontaneous hypertensive rats by oral administration. Result： After analysis of the response surface design, the best extracting conditions was as follows： extraction temperature 78.29℃, extraction time 89.82min, ethanol concentration 12.91mL/g. The predicted highest extraction yield of oleuropein was 0.216mg/g. After 2 weeks animal experiments, the blood pressure of the drug group was significantly decreased compared with the untreated group. Conclusion： With the optimization of response surface design, the extraction yield was the highest, and it had significant antihypertension effect.

关 键 词：橄榄苦苷 提取 响应面优化 高血压 

分 类 号：TS202.1[轻工技术与工程—食品科学]