热回流法提取榛蘑总皂苷及其酶抑制活性研究  

Study on the extraction of total saponins from hazelnut mushroom by heating reflux method and its enzyme inhibitory activity

作　　者：佟喜旺 孙艳 于丽颖[1] TONG Xi-wang;SUN Yan;YU Li-ying(Jilin Institute of Chemical Technology,Jilin 132022,Jilin,China)

机构地区：[1]吉林化工学院,吉林吉林132022

出　　处：《粮食与油脂》2023年第4期88-92,共5页Cereals & Oils

基　　金：吉林省科技创新发展计划项目(20190105192);吉林省省预算内基本建设资金项目(2020C028-2)。

摘　　要：采用单因素与响应面试验相结合的方式优化榛蘑总皂苷的提取条件,并对其酶抑制活性进行了研究。结果表明:最优提取工艺条件为乙醇体积分数75%、料液比1∶28(g/mL)、提取时间77 min,在该条件下榛蘑总皂苷得率为34.52%;当榛蘑总皂苷质量浓度达到25 mg/mL时,对酪氨酸酶和脂肪酶的抑制率分别为55.14%和96.33%,酶抑制活性效果良好。The extraction conditions of total saponins from hazelnut mushroom were optimized by combi­ning single factor and response test,and its enzyme inhibition activity was studied.The results showed that the optimum extraction conditions were as follows:ethanol volume fraction 75%,solid-liquid ratio 1:28(g/mL),extraction time 77 min.Under these conditions,the yield of total saponins was 34.52%.When the total saponin mass concentration of hazelnut mushroom reached 25 mg/mL,the inhibition rates of tyrosinase and lipase were 55.14%and 96.33%,respectively,and the enzyme inhibition effect was good.

关 键 词：榛蘑总皂苷 加热回流 响应面法 提取工艺 酶抑制活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]