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

doi:10.3969/j.issn.1004-1524.2019.03.19

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

• Food Science • Previous Articles Next Articles

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

Abstract

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

CLC Number:

S609.9

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.

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

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