辣椒叶α-葡萄糖苷酶抑制剂的提取及稳定性研究  

Study on the extraction and stability of α-glucosidase inhibitory componentsfrom pepper(Capsicum annuum L.)leaves

作　　者：李春英 叶春杰 李妍妍 李瑜[1,3] 申晓晔 吴哲熊 LI Chunying;YE Chunjie;LI Yanyan;LI Yu;SHEN Xiaoye;WU Zhexiong(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan,China;Key Laboratory of Bulk Grain Processing Ministry of Agriculture and Rural Affairs,Zhengzhou 450002,Henan,China;Zhengzhou Key Laboratory of Vegetable Processing,Storage and Safety Control,Zhengzhou 450002,Henan,China;Jiangxi Green Collar Agricultural Technology Co,.LTD,Leping 333300,Jiangxi,China)

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]农业农村部大宗粮食加工重点实验室,郑州450002 [3]郑州市蔬菜加工贮藏与安全控制重点实验室,郑州450002 [4]江西绿领农业科技有限公司,江西乐平333300

出　　处：《中国瓜菜》2024年第5期71-80,共10页China Cucurbits And Vegetables

基　　金：鸡泽县绿色循环优质高效特色农业促进项目(30801735);横向科研项目(30801406,30801249)。

摘　　要：辣椒叶中含有在小肠中延缓糖分分解吸收的α-葡萄糖苷酶抑制剂,以辣椒叶粉为原料,乙醇为提取溶剂,在单因素(液料比、乙醇体积分数、提取温度和提取时间)试验的基础上设计响应面试验,优化提取α-葡萄糖苷酶抑制剂的工艺,并探索α-葡萄糖苷酶抑制剂在提取后真空浓缩过程中的温度、食品加工过程中的温度、强酸条件下的稳定性。结果表明,辣椒叶中α-葡萄糖苷酶抑制剂的最佳提取条件为:液料比10∶1、乙醇体积分数35%、提取温度26℃、提取时间5 h;提取液在真空浓缩过程中温度控制在50℃以下相对稳定,而在加工特性研究中发现,α-葡萄糖苷酶抑制剂对高温比较敏感,而在pH 2.0~6.0范围内稳定性良好。研究结果可为辣椒叶资源的高值化开发利用提供理论依据。Pepper leaves containα-glucosidase inhibitor that delays sugar breakdown and absorption in small intestine.The ethanol was used to extractα-glucosidase inhibitory components in pepper leaf powder and optimized the extraction process was optimized by changing liquid to material ratio,ethanol volume fraction,extraction temperature and extraction time in this study.The stability ofα-glucosidase inhibitory components were further investigated with different temperature during vacuum concentration process and different temperature and acidified conditions during food processing.The results showed the optimized extraction condition forα-glucosidase inhibitory components in pepper leaf powder were liquid to material ratio of 10∶1,ethanol volume fraction of 35%,extraction temperature of 26℃,and extraction time of 5 h.Theα-glucosidase inhibitory components were relatively stable during vacuum concentration process at 50℃.The food processing analysis showedα-glucosidase inhibitory components were sensitive to high temperature but were stable during pH 2.0-6.0,collectively,the results provide scientific data for high value application of pepper leaves.

关 键 词：葡萄糖苷酶抑制剂 提取 响应面法 稳定性 辣椒叶 

分 类 号：S641.3[农业科学—蔬菜学]