赶黄草多酚提取工艺及对非酶糖基化抑制作用  

Extraction Process of Polyphenols from Penthorum Chinense Pursh and Its Inhibitory Effect on Non-Enzymatic Glycosylation

作　　者：王杉 WANG Shan(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《食品科技》2022年第8期179-186,共8页Food Science and Technology

基　　金：天津市高等学校大学生创新创业训练计划项目(202110057096)。

摘　　要：为探究赶黄草多酚对非酶糖基化的抑制作用,以赶黄草为原料,采取乙醇浸提法制备赶黄草多酚,通过单因素实验以及响应面优化,确定了赶黄草多酚最优提取工艺,然后对AB-8大孔吸附树脂纯化产物进行蛋白质非酶糖基化活性抑制研究。结果表明:各因素对得率的影响依次是液料比>提取时间>乙醇浓度>提取温度;最佳提取工艺条件:料液比为1:22、乙醇体积分数为70%(v/v)、提取温度为60℃及提取时间为31 min,多酚得率为(264.233±3.982)mg/g。经AB-8大孔吸附树脂纯化后多酚含量为(449.41±6.257)mg/g,较纯化前提高了70.08%。赶黄草多酚通过抑制蛋白质交联作用对体外非酶糖基化模型中的前、中、末期产物均有较好的抑制活性。In order to explore the inhibitory effect of the polyphenols of Penthorum chinense Pursh on non-enzymatic glycosylation,polyphenols were prepared by ethanol extraction from Penthorum chinense Pursh as raw material.The optimal extraction process was determined by single factor experiment and response surface optimization.The ethanol extract was further purified with AB-8 macroporous adsorption resin,and tested for its inhibitory effects on protein non-enzymatic glycosylation.The results showed that the priority of factors affecting the extraction rate was liquid-to-solid ratio>extraction time>ethanol concentration>extraction temperature.The optimal process was 70%(v/v)ethanol extraction at 60℃for 31 min with a solid to liquid ration of 1:22,and the highest yield reached(264.233±3.982)mg/g.After purification by AB-8 macroporous adsorption resin,the polyphenol content was(449.41±6.257)mg/g,which was 70.08%higher than that before purification.The polyphenols of Penthorum chinense Pursh showed good inhibitory activity against the early-,middle-and end-products in the in vitro non-enzymatic glycosylation model by inhibiting protein cross-linking.

关 键 词：赶黄草 多酚 晚期糖基化终产物 非酶糖基化 蛋白质交联 

分 类 号：TS201.2[轻工技术与工程—食品科学]