基于体外降糖活性的桑葚渣水提物的超声辅助工艺优化

doi:10.3969/j.issn.1004-1524.2019.03.19

浙江农业学报 ›› 2019, Vol. 31 ›› Issue (3): 480-486.DOI: 10.3969/j.issn.1004-1524.2019.03.19

基于体外降糖活性的桑葚渣水提物的超声辅助工艺优化

范铭^1,2, 向露², 刘哲¹, 陆胜民^1,2,*

1.浙江省农业科学院食品科学研究所,浙江省果蔬保鲜与加工技术研究重点实验室,农业农村部果品采后处理重点实验室,浙江杭州 310021;
2.浙江师范大学化学与生命科学学院,浙江金华 321004

收稿日期:2018-07-02 出版日期:2019-03-25 发布日期:2019-04-08
通讯作者: *陆胜民,E-mail: lushengmin@hotmail.com
作者简介:范铭(1993—),男,江苏溧阳人,硕士研究生,主要研究方向为果品加工。E-mail: fanm1009@outlook.com
基金资助:
浙江省重点研发计划(2017C02004)

Optimization of ultrasonic-assisted technology on mulberry residue extracts with in vitro hypoglycemic activity

FAN Ming^1,2, XIANG Lu², LIU Zhe¹, LU Shengmin^1,2,*

1. Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Key Laboratory of Post-Harvest Handling of Fruit, Ministry of Agriculture Rural Affairs, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;
2. College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua 321004, China

Received:2018-07-02 Online:2019-03-25 Published:2019-04-08

摘要/Abstract

摘要： 以桑葚渣为原料,采用超声辅助提取方法获得水提物并对其α-淀粉酶和α-葡萄糖苷酶的抑制活性进行检测,通过L₉(3⁴)正交试验优化了桑葚渣水提物的超声辅助工艺。结果表明:在最佳的提取工艺,即提取时间1.5 h、料液比1∶40(g·mL^-1)、超声温度50 ℃、超声功率350 W条件下,提取液对α-淀粉酶和α-葡萄糖苷酶活性的抑制率分别为76.4%、81.4%。

关键词: 桑葚渣, 超声辅助提取, α-淀粉酶抑制活性, α-葡萄糖苷酶抑制活性, 工艺优化

Abstract: Mulberry fruit was extracted with deionized water using ultrasonic-assisted method and inhibition rate to alpha-amylase and alpha-glucosidase activities by the extracts was monitored. The extraction process was optimized by L₉ (3⁴) orthogonal test. The results showed that, under the optimum conditions, i.e. 1.5 h of extraction time, 1∶40 (g·mL^-1) in the ratio of material to liquid, 50 ℃ in ultrasonic temperature and 350 W in ultrasonic power, the inhibition rate of the mulberry fruit extracts to alpha-amylase and alpha-glucosidase was 76.4% and 81.4%, respectively.

Key words: mulberry fruit, ultrasonic assisted extraction, alpha-amylase activity, alpha-glucosidase activity, process optimization

中图分类号:

S609.9

范铭, 向露, 刘哲, 陆胜民. 基于体外降糖活性的桑葚渣水提物的超声辅助工艺优化[J]. 浙江农业学报, 2019, 31(3): 480-486.

FAN Ming, XIANG Lu, LIU Zhe, LU Shengmin. Optimization of ultrasonic-assisted technology on mulberry residue extracts with in vitro hypoglycemic activity[J]. , 2019, 31(3): 480-486.

参考文献

[1] SONG H Z, LAI J, TANG Q, et al.Mulberry ethanol extract attenuates hepatic steatosis and insulin resistance in high-fat diet-fed mice[J]. Nutrition Research, 2016, 36(7):710-718.
[2] CHEN C, YOU L J, ABBASI A M, et al.Optimization for ultrasound extraction of polysaccharides from mulberry fruits with antioxidant and hyperglycemic activity in vitro[J]. Carbohydrate Polymers,2015,130: 122-132.
[3] 孙乐,张小东,郭迎迎.桑葚的化学成分和药理作用研究进展[J].人参研究,2016,28(2):49-54.
SUN L, ZHANG X D, GUO Y Y.Research progress on chemical composition and pharmacological of MORI FRUCTUS[J]. Ginseng Research, 2016, 28(2):49-54. (in Chinese with English abstract)
[4] 陈冬梅. 桑葚的营养价值及应用前景[J].南方农业,2013,7(6):43-44.
CHEN D M.Nutritional value and application prospect of mulberry[J]. Journal of South China Agriculture,2013,7(6):43-44. (in Chinese)
[5] 赵秀玲,范道春.桑椹的生理活性成分、提取检测及药理作用研究进展[J].药物分析杂志,2017,37(3):378-385.
ZHAO X L, FAN D C.Review of physiological active components,extraction and detection methods and pharmacological bioactivities of mulberry[J]. Journal of Chinese Journal of Pharmaceutical Analysis,2017,37(3):378-385. (in Chinese with English abstract)
[6] 曾霞,陆燕,曹建平,等.桑葚酒发酵工艺优化及其主要香气成分分析[J].酿酒科技,2016(1):120-124.
ZENG X, LU Y, CAO J P, et al.Optimization of the fermentation process of mulberry wine and analysis of its main flavoring components[J]. Journal of Liquor-Making Science and Technology, 2016(1):120-124. (in Chinese with English abstract)
[7] 侯丽娟,何思鲁,赵翡,等.蓝莓醋、石榴醋、桑葚醋抗氧化活性成分的研究与比较[J].中国调味品,2016,41(9):5-9.
HOU L J, HE S L, ZHAO F, et al.Research and compare the antioxidant active ingredients of pomegranate vinegar, mulberry vinegar and blueberry vinegar[J]. Journal of China Condiment, 2016,41(9):5-9. (in Chinese with English abstract)
[8] 吕春玲,张英,姜绍通.响应面试验优化桑葚汁复合酶解制备工艺及微滤技术对其品质的影响[J].食品科学,2015,36(18):41-46.
LYU C L, ZHANG Y, JIANG S T.Optimization of enzymatic hydrolysis conditions for the production of mulberry juice by response surface methodology and influence of microfiltration on the quality of mulberry juice[J]. Journal of Food Science,2015,36(18):41-46. (in Chinese with English abstract)
[9] 张煜. 扁枝槲寄生提取物体外抗氧化、降糖、降脂效应研究[D].昆明:云南农业大学,2016.
ZHANG Y.Study of antioxidant, hypoglycemic and hypolipidemic activity of extracts of Visum ardiculatum in vitro[D]. Kunming: Yunnan Agricultural University,2016.(in Chinese with English abstract)
[10] LEE S H, PARK M H, HEO S J, et al.Dieckol isolated from Ecklonia cava inhibits alpha-glucosidase and alpha-amylase in vitro and alleviates postprandial hyperglycemia in streptozotocin-induced diabetic mice[J]. Food & Chemical Toxicology, 2010,48(10): 2633-2637.
[11] 朱文学,焦昆鹏,罗磊,等.绿豆皮黄酮的超声波辅助水提工艺优化及抗氧化活性[J].食品科学,2015,36(16):12-17.
ZHU W X, JIAO K P, LUO L, et al.Optimization of ultrasonic-assisted extraction and antioxidative activities of total flavonoids from mung bean (Phaseolus radiatus) hull[J]. Journal of Food Science, 2015,36(16):12-17. (in Chinese with English abstract)
[12] 丁建英,王晓飞,张丽,等.枇杷叶多酚超声波辅助提取工艺优化及其抗氧性分析[J].南方农业学报,2018,49(2):340-347.
DING J Y, WANG X F, ZHANG L, et al.Ultrasonic assisted extraction of polyphenol from loquat leaves and its antioxidant activity[J]. Journal of Southern Agriculture, 2018,49(2):340-347. (in Chinese with English abstract)
[13] 杨申明,王波,王振吉,等.金雀花总黄酮提取工艺优化及抗氧化性研究[J].浙江农业学报,2015,27(2):278-284.
YANG S M, WANG B, WANG Z J, et al.Optimization of extraction technology of total flavonoids in Parochetus communis and the antioxidative effects[J]. Acta Agriculturae Zhejiangensis, 2015,27(2):278-284. (in Chinese with English abstract)

基于体外降糖活性的桑葚渣水提物的超声辅助工艺优化

Optimization of ultrasonic-assisted technology on mulberry residue extracts with in vitro hypoglycemic activity

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 2

编辑推荐

Metrics

本文评价

[1]	范铭, 向露, 徐文慧, 曹艳, 刘哲, 陆胜民. 大孔树脂纯化桑葚渣中α-淀粉酶抑制剂的工艺优化及其活性成分研究[J]. 浙江农业学报, 2019, 31(7): 1154-1160.
[2]	马露, 孔维洲, 王丽萍, 张喜康, 王聪, 李佩佩, 刘敦华. 响应面法优化发酵鹿肉干工艺及其货架期预测[J]. 浙江农业学报, 2019, 31(12): 2109-2119.