| 超声辅助提取槟榔核多酚工艺优化及降糖活性研究 |
| |
| 引用本文： | 陈思卿,胡齐,潘飞兵,匡凤姣,包怡红.超声辅助提取槟榔核多酚工艺优化及降糖活性研究[J].中国林副特产,2022(1):8-11. |
| |
| 作者姓名： | 陈思卿 胡齐 潘飞兵 匡凤姣 包怡红 |
| |
| 作者单位： | 1. 东北林业大学林学院;3. 海南口味王科技发展有限公司 |
| |
| 基金项目： | 海南华创槟榔研究院院长基金(HCBL2020YZ-006)。 |
| |
| 摘 要： | 研究提取条件对槟榔核提取物中多酚含量及其体外降糖活性的影响.以槟榔核为原料,乙醇溶液为提取溶剂,利用福林-酚比色法测定槟榔核中多酚的含量,分析槟榔核提取物对α-葡萄糖苷酶和α-淀粉酶的影响,并进行工艺优化.结果 表明:超声辅助提取槟榔核多酚最佳条件为:乙醇体积分数40％,料液比1∶60(g/mL),提取温度80℃,提取...
|
| 关 键 词： | 槟榔核 多酚 降糖活性 α-淀粉酶抑制率 α-葡萄糖苷酶抑制率 |
Optimization and Hypoglycemic Activity of Ultrasound-assisted Extraction of Polyphenols from Betel-nut |
| |
| Chen Siqing,Hu Qi,Pan Feibing,Kuang Fengjiao,Bao Yihong.Optimization and Hypoglycemic Activity of Ultrasound-assisted Extraction of Polyphenols from Betel-nut[J].Forest By-product and Speciality in China,2022(1):8-11. |
| |
| Authors: | Chen Siqing Hu Qi Pan Feibing Kuang Fengjiao Bao Yihong |
| |
| Institution: | (College of Forestry,Northeast Forestry University,Harbin 150040;Huachuang Institute of Areca Research-Hainan,Haikou 570100;Hainan Kouweiwang Science and Technology Development Co.,Wanning,Hainan 571500) |
| |
| Abstract: | The effect of different extraction conditions on the content of polyphenols and its in vitro hypoglycemic activity were studied.Using betel-nut as the raw material and ethanol as the organic solvent to extract polyphenols and the content of polyphenols in betel-nut was determined by Folin-Ciocalteu method.The effects of betel-nut extract onα-glucosidase andα-amylase were analyzed,and the process was optimized.The results showed that the optimal conditions for ultrasonic-assisted extraction of polyphenols from betel-nut were:when the ethanol volume fraction was 40%,the material to solvent ratio was 1∶60(g/mL),extraction temperature was 80℃,and extraction time was 40 min,the extraction amount of polyphenol was 111.47 mg/g.Under these conditions,the inhibition rate ofα-amylase andα-glucosidase were 90.51%and 89.67%.In vitro hypoglycemic experiment on betel-nut extract proved that it has a good hypoglycemic ability,which provided a theoretical basis and technical reference for the evaluation and activation of the activity and function of betel nut. |
| |
| Keywords: | Betel-nut polyphenol Hypoglycemic activity α-amylase inhibition rate α-glucosidase inhibition rate |
| 本文献已被 维普 等数据库收录！ |
|
