摘要
研究了超声微波协同萃取垂柳叶中α-葡萄糖苷酶抑制剂的方法。在单因素实验的基础上,通过正交实验确定了最佳提取工艺为:微波功率150W,料液比1∶18g/mL,时间270s,乙醇浓度70%。在此条件下,α-葡萄糖苷酶抑制率达到77.85%。与其他提取方法相比,超声微波协同萃取在提取效果上具有明显的优势。与其他植物原料相比,垂柳叶提取物对α-葡萄糖苷酶具有较强的抑制活性。
The ultrasonic-microwave synergistic extraction method of α-glucosidase inhibitor from leaves of Salix babylonica. L was investigated. Based on single factor test,the orthogonal test was designed to optimize the extraction conditions. Results showed that the optimum process was as following：microwave power 150W, solid-liquid ratio 1 ∶18g/mL,extraction time 270s and alcohol concentration 70%. Under these conditions,the inhibition rate of α-glucosidase reached 77.85%. Compared with other extraction methods,the ultrasonic-microwave synergistic extraction had obvious advantages in the extracting effect. Compared with other materials,leaves of Salix babylonica. L showed stronger inhibition to α-glucosidase.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第2期235-238,241,共5页
Science and Technology of Food Industry
关键词
超声微波协同萃取
垂柳叶
Α-葡萄糖苷酶抑制剂
ultrasonic-microwave synergistic extraction
Salix babylonica.L
α-glucosidase inhibitor
