微波预处理-超声波辅助提取紫山药多糖及抑制α-葡萄糖苷酶活性研究

Microwave Pretreatment and Ultrasonic Assistant Extraction of Polysaccharides from Purple Yam and Its Inhibition on α-Glucosinase

以紫山药粉为原料,对微波预处理-超声波提取紫山药多糖的工艺进行优化,并以α-葡萄糖苷酶抑制模型研究其对α-葡萄糖苷酶活性的抑制作用。通过单因素及正交试验确定最佳提取工艺为料液比1∶40(g/mL)、微波功率300 W、微波时间30 s、超声功率270 W、超声时间30 min。在最佳工艺条件下,紫山药多糖平均得率为11.12%。醇沉后的紫山药多糖粉末中多糖的质量分数为45.80%。α-葡萄糖苷酶活性抑制试验中,紫山药多糖表现出明显的抑制作用,对α-葡萄糖苷酶抑制能力较阿卡波糖弱。

Taking purple yam as the experimental material, the extraction technology of polysaccharides from purple yam by microwave pretreatment and ultrasonic extraction was optimized, and the inhibition effect on α-glucosinase was studied by using the inhibition model of α-glucosinase. Through single factor and orthogonal test, the optimum condition were as follows: material-solvent ratio 1 ∶ 40 (g/mL), microwave power 300 W, microwave time 30 s, ultrasonic power 270 W, ultrasonic time 30 min. Under such conditions, the yield of polysaccharides was 11.12 %. The mass fraction of polysaccharides from purple yam polysaccharides powder was 45.80 % after deproteinization and ethanol precipitation. In the α-gluconidase inhibition test, the polysaccharide from purple yam showed a significant inhibitory effect, and the inhibition ability of α-gluconidase was weaker than that of Aqiabo.