摘要
对洋葱总多酚提取工艺及其对α-淀粉酶的抑制作用进行研究,通过单因素实验和响应面优化,得到洋葱总多酚的提取工艺为:采用微波辅助醇提工艺,乙醇体积分数为85%、液固比为32mL/g、微波温度为63℃、微波功率为600W、提取时间2min,此条件总多酚含量达12.45mg/g。酶抑制实验结果表明:在体外,洋葱总多酚粗提取物不具有对α-淀粉酶的抑制作用。
The extraction and alpha-amylase inhibition activity of total polyphenols from onion were studied. The best processing conditions were attained by single factors and Response Surface Method （RSM）. Choosing alcohol with microwave assisted extraction（MAE）, ethanol concentration was 85%, microwave power was 600 W, liquid-solid ratio was 32 （mL/g）, at 63 ℃for 2 min, the yield of polyphenols was 12.45 （mg/g）. Enzyme inhibition indicated that the total polyphenols crude extract of onion had no inhibition activity effect to alpha-amylase in vitro.
出处
《中国调味品》
CAS
北大核心
2011年第11期25-29,共5页
China Condiment
基金
西华大学研究生创新基金项目(ycjj201174)
关键词
洋葱
总多酚
响应曲面法
Α-淀粉酶
抑制作用
Allium cepa L.
total polyphenols
Response Surface Method
Alpha-amylase
inhibition activity
