巴拉圭茶多酚的提取纯化及其对唾液淀粉酶活性的影响

Extraction and Purification of Polyphenols from Ilex paraguarensis and Its Effects on Activity of Ptyalin

以多酚质量分数为评判指标,对巴拉圭茶多酚的乙醇回流提取工艺、粗多酚的纯化工艺进行了研究,并采用碘-淀粉比色法比较不同质量浓度多酚对唾液淀粉酶活性的影响.结果显示,乙醇的体积分数为70%,回流时间60min,回流温度80℃,料液比1∶30为巴拉圭茶多酚的最佳提取工艺条件;乙酸乙酯是多酚最好的纯化试剂,纯化后多酚的质量分数为80.04%;纯化后的多酚对唾液淀粉酶的活性有抑制作用.

To detemine the optimum extraction and purification process of polyphenols from llex paraguarensis, then to estimate the pure polyphenols＇ effects on activity of ptyalin, the refluence extraction and purification process of polyphenols from llex paraguarensis were investigated with the content of polyphenols as index; effects of the different content pure polyphenols on activity of ptyalin were compared using idodine-starch spectrophotometrical method. The results showed that the optimum extraction conditions were 30 fold of 70% ethanol, dip in 80 ℃ water, refluxing 60 min; EtoAc was the best reagent for purification, the content of polyphenols was 80.04% after purification; The pure polyphenols could restrain activity of ptyalin.