甘草中α-葡萄糖苷酶抑制物的提取工艺研究

Extraction of α-glucosidase Inhibitor from Glycyrrhizins uralensis Fisch

本文研究了甘草中α-葡萄糖苷酶抑制物质的提取工艺。采用单因素实验和正交实验确定了各因素对提取工艺的影响和最佳工艺条件,其最佳提取工艺为:提取温度为30℃、提取时间为1 h、提取试剂为水,料液比为1:10,此时,α-葡萄糖苷酶抑制率达到48.94%。提取条件影响工艺的主次顺序依次为:提取时间、提取温度、料液比、提取试剂。

The extraction process of a-glucosidase inhibitor from Glycyrrhizins uralensis Fisch were investigated in this article. With single factor experiment and the orthogonal experiment designed, the best extracting reagent was detemined as water and the best extraction process were confirmed as follows： extraction temperature 30℃, extraction time 1 hour and ratio of solid to liquid 1：10, under which 48.94% of a-glucosidase inhibitor was abtained. The effects of the extraction parameters on α-glucosidase yield were in order of extracting time 〉temperature〉ratio of solid to liquid.