食叶草多酚超声提取工艺优化及抑制α-葡萄糖苷酶活性的研究  

Study on Optimization of Ultrasound-Assisted Extraction of Polyphenols from Rumex Hanus and Their Effects onα-glucosidase Inhibitory Activity

作　　者：王龙霞 纵伟 WANG Longxia;ZONG Wei(Henan Provincial Measurement Standard and Product Quality Inspection and Testing Center,Zhengzhou 450000,China;Food and Biological Engineering College,Zhengzhou University of Light Industry,Zhengzhou 450000,China)

机构地区：[1]河南省计量标准和产品质量检验检测中心,郑州450000 [2]郑州轻工业大学食品与生物工程学院,郑州450000

出　　处：《食品与发酵科技》2024年第5期61-66,共6页Food and Fermentation Science & Technology

基　　金：河南省市场监督管理局科技计划项目(编号2022SJ16)。

摘　　要：该研究采用超声提取食叶草多酚,并研究其对α-葡萄糖苷酶的抑制活性。在单因素试验的基础上,采用响应面试验优化得到超声提取食叶草多酚的最优条件为乙醇体积分数60%、超声功率250 W、提取时间31 min。在此条件下多酚得率为(12.55±0.26)%。食叶草多酚具有较高的α-葡萄糖苷酶抑制活性,IC50为1.73 mg/mL。研究结果可为食叶草多酚的提取及其功能开发提供参考。This study extracted polyphenols from Rumex Hanus using ultrasound and studied their effects onα-glucosidase inhibitory activity.Based on the single factor test,the ultrasound-assisted extraction of polyphenols from Rumex Hanus were optimized by response surface method.The optimum conditions for ultrasound-assisted extraction were ethanol volume fraction content 60%,ultrasonic power 250 W,extraction time 31 min.Under these conditions,the yield of polyphenols was(12.55±0.26)%.Polyphenols from Rumex Hanus have higherα-glucosidase inhibitory activity,the IC50 was 1.73 mg/mL.The results can provide reference for the extraction of polyphenols and the development of its function.

关 键 词：食叶草 多酚 超声提取 α-葡萄糖苷酶抑制活性 

分 类 号：O629.9[理学—有机化学]