超声波辅助酶法提取板栗壳多酚及其降糖降脂生物活性评价  

Ultrasonic assisted enzymatic extraction of polyphenols from chestnut shells and evaluation of their hypoglycemic and lipid-lowering biological activities

作　　者：汪雅馨 刘晓媛 马梦媛 涂剑秋 WANG Yaxin;LIU Xiaoyuan;MA Mengyuan;TU Jianqiu(College of Food Science and Engineering,Xinyang College of Agriculture and Forestry,Xinyang 463000,Henan,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳463000

出　　处：《粮食与油脂》2025年第5期89-94,共6页Cereals & Oils

基　　金：信阳农林学院青年基金(QN2022027);河南省高等学校重点科研项目计划(24B550016);河南省科技攻关计划(242102110089)。

摘　　要：采用超声波辅助酶法提取板栗壳多酚,探究超声时间、超声温度、复合酶制剂添加量及料液比对板栗壳多酚得率的影响,并以响应面法优化板栗壳多酚提取工艺,分析板栗壳多酚体外抗氧化活性及降糖降脂能力。结果表明:板栗壳多酚最佳提取工艺为超声时间31 min、超声温度50℃、料液比1∶31(g/mL)、复合酶制剂添加量1.9%(以板栗壳粉质量计),在此条件下板栗壳多酚得率为(54.75±0.26)%,对DPPH自由基的IC_(50)为(28.34±1.46)μg/mL,对α-葡萄糖苷酶的IC_(50)为(140.03±2.35)μg/mL;板栗壳多酚对牛磺胆酸钠的结合能力为(63.28±1.32)%,对甘氨胆酸钠的结合能力为(68.43±0.97)%。Ultrasonic assisted enzymatic extraction was used to extract polyphenols from chestnut shells. The effects of ultrasound time, ultrasound temperature, dosage of composite enzyme preparation, and solid-liquid ratio on the yield of chestnut shell polyphenols were investigated. Response surface methodology was used to optimize the extraction process of chestnut shell polyphenols, and the in vitro antioxidant activity, hypoglycemic and lipid-lowering ability of chestnut shell polyphenols were analyzed. The results showed that the optimal extraction process for chestnut shell polyphenols was ultrasound time 31 min, ultrasound temperature 50 ℃, solid-liquid ratio 1 ∶31(g/mL), and composite enzyme preparation addition 1.9 %(based on the mass of chestnut shell powder). Under these conditions, the yield of chestnut shell polyphenols was(54.75±0.26)%, the IC_(50) for DPPH radical was(28.34±1.46)μg/mL, and the IC_(50) for α-glucosidase was(140.03±2.35) μg/mL. The binding ability of chestnut shell polyphenols to sodium taurocholate was(63.28±1.32) %, and the binding ability to sodium glycocholate was(68.43±0.97) %.

关 键 词：板栗壳多酚 超声波辅助酶法 抗氧化活性 降糖降脂 

分 类 号：TS201.1[轻工技术与工程—食品科学]