刺玫果不同醇提物对降糖酶活性影响及其加工稳定性  

Effects of different Rosa davurica alcohol extracts on the activity of hypoglycemic enzyme and their processing stabilities

作　　者：符群[1,2] 吴小杰 FU Qun;WU Xiaojie(College of Forestry,Northeast Forestry University,Harbin 150040,Heilongjiang,China;Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province,Harbin 150040,Heilongjiang,China)

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040 [2]黑龙江省植物资源利用重点实验室,黑龙江哈尔滨150040

出　　处：《中南林业科技大学学报》2022年第3期143-151,共9页Journal of Central South University of Forestry & Technology

基　　金：国家重点研发计划项目(2016YFC0500307-07)。

摘　　要：【目的】研究刺玫果醇提物对降糖酶的抑制作用及其在不同加工条件下的稳定效果,筛选出最优级分,为刺玫果开发应用提供合理的参考。【方法】以刺玫果为试材,分别用体积分数为30%、50%、70%、90%的乙醇提取刺玫果活性成分,比色法测定黄酮、多酚、多糖含量。分析刺玫果醇提物对α-葡萄糖苷酶、α-淀粉酶的抑制作用,通过IC_(50)筛选抑制效果最优级分,并研究了不同温度、自然光、紫外光、pH以及不同金属离子对刺玫果醇提物稳定性的影响。【结果】刺玫果不同醇提物中,70%醇提物对α-葡萄糖苷酶抑制作用显著(IC_(50)为1.905 mg/mL),50%醇提物对α-淀粉酶的抑制作用显著(IC_(50)为10.212 mg/mL),不同因素条件对刺玫果醇提物黄酮、多酚、多糖稳定性有一定的影响。低温有助于刺玫果稳定性的保持;随着光照时间的增加,黄酮、多酚稳定性逐渐下降,多糖则无显著影响,紫外辐射对刺玫果醇提物稳定性的影响最为显著;刺玫果醇提物在pH值2.0~6.0的酸性条件下能较好地保持多酚、多糖稳定性,pH值4.0~8.0条件下利于黄酮稳定;醇提液黄酮对Na^(+)稳定,K^(+)、Mg^(2+)均不稳定,与其他离子相比,Cu^(2+)的破坏性更为明显;多酚对低浓度的K^(+)、Mg^(2+)稳定;K^(+)对刺玫果醇提物多糖无显著影响,低浓度的Na^(+)、Mg^(2+)对多糖稳定性影响小,Cu^(2+)影响显著。【结论】70%刺玫果醇提物对α-葡萄糖苷酶的抑制效果优于α-淀粉酶,不同加工条件下稳定性更好,为刺玫果储藏加工产业的应用研究奠定基础。【Objective】This article was aimed to study the inhibitory effect of Rosa davurica alcohol extracts on hypoglycemic enzymes and their stabilities under different processing conditions,and screen out the optimal fraction to provide a reasonable reference for the development and application of Rosa davurica.【Method】By taking Rosa davurica as the test material,the active components were extracted with 30%,50%,70%and 90%ethanol,respectively.The contents of flavonoids,polyphenols and polysaccharides were determined by colorimetry.The inhibitory effect of Rosa davurica alcohol extracts onα-glucosidase andα-amylase was analyzed,and the optimal inhibitory fraction was screened out by IC_(50).Meanwhile,the effects of temperature,natural light,ultraviolet light,pH and different metal ions on the stability of Rosa davurica alcohol extracts were determined.【Result】Among different alcohol extracts of Rosa davurica,the 70%alcohol extract had a significant inhibitory effect onα-glucosidase(IC_(50) was 1.905 mg/mL),and the 50%alcohol extract had a significant inhibitory effect onα-amylase(IC_(50) was 10.212 mg/mL).Different factors and conditions showed certain effects on the stability of flavonoids,polyphenols and polysaccharides of the Rosa davurica alcohol extracts.Low temperature contributed to the stability of Rosa davurica.With the increase of light time,the stability of flavonoids and polyphenols decreased gradually,but polysaccharides showed no significant changes.Ultraviolet radiation had the most significant effect on the stability of Rosa davurica alcohol extracts.The alcohol extracts of Rosa davurica can maintain the stability of polyphenols and polysaccharides well under acidic conditions with a pH value of 2.0-6.0,and a pH value of 4.0-8.0 was beneficial to the stability of flavonoids.Flavonoids from alcohol extracts were stable to Na^(+),but unstable to K^(+)and Mg^(2+).Compared with other ions,Cu^(2+)was more destructive.Polyphenols were stable to low concentrations of K^(+)and Mg^(2+).K^(+)had no

关 键 词：刺玫果 醇提物 Α-葡萄糖苷酶 Α-淀粉酶 稳定性 

分 类 号：S789.5[农业科学—林学]