菠萝蜜果皮多酚超声辅助提取工艺及降血糖活性研究

Ultrasonic-assisted extraction technology and hyperglycemic effect of polyphenols from jackfruit peel

采用响应面法对菠萝蜜果皮中的多酚提取工艺进行优化,经乙醇溶液萃取得多酚粗提物,用XAD-7HP大孔树脂对多酚粗提物进一步分离纯化,并采用链脲佐菌素诱导的糖尿病小鼠模型,研究了菠萝蜜果皮多酚的降血糖作用及其机制。结果表明,超声波辅助提取最佳工艺为料液比1∶59(g∶m L),乙醇体积分数35%,超声温度55℃,超声时间41 min和超声功率360 W,在该条件下多酚得率为5.89 mg/g。经XAD-7HP大孔树脂纯化后的多酚含量由13.41%提高到63.26%,纯化倍数为4.71。降血糖活性初步研究结果表明,菠萝蜜果皮多酚能显著降低链脲佐菌素(STZ)诱导的糖尿病小鼠血糖浓度,有一定的降血糖活性。

The extraction conditions of polyphenols from jackfruit peel were optimized by response surface methodology. The polyphenols crude extracts were obtained by ethanol solution extraction, and were separated and purified by XAD-7HP macroporous resin. By diabetic mice models induced with streptozotocin, the hyperglycemic effect and its mechanism of polyphenols from jackfruit peel were were researched. The results showed that the optimal process conditions of ultrasonic assisted extraction were solid-liquid ratio 1：59 （g：ml）, ethanol content 35%, extraction temperature 55 ℃, time 41 min, and ultrasonic power 360 W. Under the conditions, the polyphenols yield was 5.89 mg/g. After XAD 7 HP macroporous resin purification, the polyphenols content increased from 13.41% to 63.26%, purification fold was 4.71. The preliminary results of hyperglycemic effect showed that jackfruit peel polyphenols could significantly reduce blood glucose concentration of diabetic mice models induced with streptozotocin, and had a certain hyperglycemic ability.