苦瓜皂苷最佳提取工艺优化及其对α-葡萄糖苷酶的抑制活性  

Optimization of Extraction Process of Saponins from Momordica charantia and Their Inhibitory Activity onα-Glucosidase

作　　者：石博[1] 万新建[1] 关峰[1] 张景云[1] 黄长林[1] 张会国 黄国东 SHI Bo;WAN Xin-jian;GUAN Feng;ZHANG Jing-yun;HUANG Chang-lin;ZHANG Hui-guo;HUANG Guo-dong(Institute of Vegetable and Flower,Jiangxi Acadmy of Agricultural Sciences,Nanchang 330200,Jiangxi,China;Jiangxi Gaoan Agriculture Bureau,Gao'an 330800,Jiangxi,China)

机构地区：[1]江西省农业科学院蔬菜花卉研究所,江西南昌330200 [2]江西省高安市农业农村局,江西高安330800

出　　处：《食品研究与开发》2023年第11期145-150,共6页Food Research and Development

基　　金：国家现代农业产业技术体系(CARS-23);江西省重点研发计划(20212BBF61003,20212BBF63015,20212BBF63012);江西现代农业科研协同创新专项(JXXTCX202101)。

摘　　要：采用响应面法优化超声提取苦瓜皂苷的最佳工艺,并考察最佳提取工艺条件下提取物对α-葡萄糖苷酶的抑制活性。试验结果表明,超声提取苦瓜皂苷的最佳工艺条件为固液比1∶15(g/mL)、乙醇浓度75%、超声时间95 min、提取温度50℃,在该条件下苦瓜皂苷的提取率可达2.21%,其对α-葡萄糖苷酶抑制的IC50值为5.48 mg/mL。Response surface methodology was used to optimize the ultrasonic extraction process of saponins from Momordica charantia,and the inhibitory activity of the extract onα-glucosidase under the optimal extraction process conditions was investigated.The experimental results showed that the optimal extraction conditions for ultrasonic extraction of saponins from Momordica charantia were solid-liquid ratio 1∶15(g/mL),ethanol concentration 75%,ultrasonic time 95 min,extraction temperature 50℃.Under such conditions,the extraction rate of saponins from Momordica charantia was up to 2.21%,and the IC50 value againstα-glucosidase was 5.48 mg/mL.

关 键 词：苦瓜 皂苷 超声提取 最佳工艺 Α-葡萄糖苷酶 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]