不同浸泡条件对杜仲叶茶活性成分的影响  

Effect of Different Soaking Conditions on the Active Ingredients of Eucommia Ulmoides Leaves Tea

作　　者：蒋碧伟 罗蓓蓓 张立攀 张亚勋 孙茜茜 任钊 JIANG Biwei;LUO Beibei;ZHANG Lipan;ZHANG Yaxun;SUN Xixi;REN Zhao(Henan Commerce Science Institute Co.,Ltd.,Zhengzhou 450000,China)

机构地区：[1]河南省商业科学研究所有限责任公司,河南郑州450000

出　　处：《河南化工》2023年第9期27-32,共6页Henan Chemical Industry

基　　金：河南省科学院重大科研项目聚焦项目(200111002);河南省科学院助推科技成果转化专项(210211032,190211014);河南省科学院基本科研业务费(220611016,210611061,200611119);河南省科技开放合作项目(162106000024)。

摘　　要：探讨不同浸泡条件对杜仲叶茶活性成分的影响,分析评价了其抗氧化能力及体外降糖作用。分别考察了浸泡温度、时间、次数对杜仲叶茶中黄酮、多酚、绿原酸、京尼平苷酸溶出量的影响。在此基础上,研究其对DPPH·、OH·清除作用及对葡萄糖苷酶的抑制效果。研究表明,当浸泡温度在90℃以上,时间45 min,首次浸泡时活性成分溶出量最大。杜仲叶茶的抗氧化能力研究表明,其对DPPH·、OH·均有一定的清除作用,IC_(50)分别为0.23192、7.44369 g/L,同时,杜仲叶茶体外降糖研究表明,其对葡萄糖苷酶具有明显的抑制效果,IC_(50)为1.94163 g/L。合适的浸泡条件能够保证杜仲叶茶活性成分溶出量最大,更有利于其功效作用的发挥。The effects of different soaking conditions on the active ingredients of Eucommia ulmoides.leaf tea are discussed,and its antioxidant capacity and hypoglycemic effect in vitro are analyzed and evaluated.The effects of soaking temperature,time and times on the dissolution of flavonoids,polyphenols,chlorogenic acid and geniposidic acid in eucommia leaf tea are investigated.On this basis,the scavenging effects on DPPH·,OH·and the inhibitory effect on glucosidase are studied.The results show that when the soaking temperature is above 90℃and the soaking time is 45 min,the dissolution amount of active ingredients is the largest at the first soaking.The antioxidant capacity of eucommia leaf tea shows that it has a certain scavenging effect on DPPH·and OH·,and the IC_(50)is 0.23192,7.44369 g/L respectively.At the same time,the in vitro hypoglycemic study of eucommia leaf tea shows that it has a significant inhibitory effect on glucosidase,and the IC_(50)is 1.94163 g/L.The appropriate soaking conditions can ensure the maximum dissolution of the active ingredients of eucommia leaf tea,which is more conducive to the exertion of its efficacy.

关 键 词：浸泡 溶出量 抑制作用 活性成分 

分 类 号：TQ464[化学工程—制药化工]