瓠瓜胰蛋白酶抑制剂水提工艺条件优化及不同部位胰蛋白酶抑制剂活性

Optimization of Aqueous Extraction of Trypsin Inhibitor from Gourd and Trypsin Inhibitor Activity of Different Parts of Gourd

以水为溶剂,从瓠瓜的不同部位中提取胰蛋白酶抑制剂,通过单因素和正交试验确定提取胰蛋白酶抑制剂的较佳条件,通过苯甲酰DL-精氨酸(BAPNA)法测定提取液对胰蛋白酶的抑制率和活性,采用标准曲线法测定瓠瓜胰蛋白酶抑制剂含量。结果表明:料液比1:4(m/V)、70℃、pH8、1h为较佳提取条件。瓠瓜不同部位胰蛋白酶抑制剂活性分别为瓠瓜籽29.8TIU/g、瓠瓜果肉28.3TIU/g、瓠瓜瓤19.1TIU/g。瓠瓜不同部位胰蛋白酶抑制剂含量分别为瓠瓜籽38.66μg/mL、瓠瓜肉37.06μg/mL、瓠瓜瓤25.33μg/mL。

The aqueous extraction of trypsin inhibitor was optimized using orthogonal array design. Trypsin inhibitor activity was determined from the standard curve generated using DL-BAPNA as substrate. Our results indicate that the optimal extraction conditions were 1：4 of solid-to-solvent ratio, 70 ℃, pH 8 and 1 h. The trypsin inhibitor activity and content were 29.8 TIU/g and 38.66 μg/mL in seeds, 28.3 TIU/g and 37.06 μg/mL in rind, and 19.1 TIU/g and 25.33 μg/mL in pulp.