丝瓜叶提取物凝胶剂的制备及生物活性研究  

Study on the Preparation and Bioactivities of Luffa cylindrica Roem Leaves Extracts Gel

作　　者：陈霓平 蔡浛 陈泽丰 卞旺青 王亚坤 张紫菱 张焜 何燕 CHEN Ni-ping;CAI Han;CHEN Ze-feng;BIAN Wang-qing;WANG Ya-kun;ZHANG Zi-ling;ZHANG Kun;HE Yan(School of Biomedical and Pharmaceutical Sciences,Guangdong University of Technology,Guangzhou 510006,Guangdong,China)

机构地区：[1]广东工业大学生物医药学院,广东广州510006

出　　处：《食品研究与开发》2021年第10期75-81,共7页Food Research and Development

基　　金：广东省重点领域研发计划项目(2020B1111120003)。

摘　　要：采用榨汁-喷雾干燥法制得丝瓜叶提取物,并用卡波姆940为主要基质制备一种质量可控的丝瓜叶提取物凝胶剂并考察其生物活性。以总黄酮为主要活性质量指标进行质量研究,测定该凝胶剂对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌抑制效果、ABTS+自由基和DPPH自由基清除能力、络氨酸酶抑制活性。结果显示丝瓜叶提取物凝胶剂质量可控,稳定性好。其总黄酮含量为(0.57±0.02)%。对金黄色葡萄球菌抑菌效果较好。能有效清除ABTS+自由基和DPPH自由基,抗氧化能力强。该凝胶在浓度为2 mg/mL时酪氨酸酶抑制率可达45.09%,接近阳性对照熊果苷,具有较好酪氨酸酶抑制活性。该丝瓜叶提取物凝胶剂制备工艺简单,质量稳定可控,具有一定的外用应用价值。The luffa leaves extract was prepared by the juice extraction-spray drying method,and a quality controllable luffa leaves extract gel was prepared with Carbomer 940 as the main matrix and then the biological activity was investigated.The total flavonoids were used as the main active quality index for quality research,and the inhibitory effect of the gel on Staphylococcus aureus,Bacillus subtilis,Escherichia coli,ABTS+free radical and DPPH free radical scavenging ability,and tyrosinase inhibitory activity were determined.The results show that the quality of the luffa leaves extract gel is controllable and stable;the total flavonoid content in the luffa leaf extract gel was(0.57±0.02)%;the antibacterial effect of Staphylococcus aureus was better;ABTS+free radicals and DPPH free radicals could be efficiently scavenged,and the antioxidant capacity was good;the gel had a tyrosinase inhibition rate of 45.09%at a concentration of 2 mg/mL,which was close to the positive control arbutin,and the tyrosinase inhibitory activity was obvious.The preparation process of the loofah leaves gel was simple,the quality was stable and controllable,and had certain external application value.

关 键 词：丝瓜叶 凝胶剂 总黄酮 抗氧化 抗酪氨酸酶 

分 类 号：TS201.2[轻工技术与工程—食品科学]