百香果叶总酚的提取工艺优化、抗氧化活性及其抑制α-葡萄糖苷酶活性

Optimization Extraction Processing,Antioxidant Activity and Inhibition ofα-Glucosidase Activity of Total Polyphenols from Leaves of Passiflora edulis

目的:旨在研究百香果叶多酚的提取工艺及其生物活性。方法:应用微波辅助提取百香果叶多酚,并考察乙醇体积分数、微波功率、微波时间及料液比四个单因素对总酚提取量的影响,在单因素试验基础上采用正交实验设计对总酚的提取工艺进行优化;采用测定清除3种自由基能力和总还原力的方法对其抗氧化性进行评估;并测定了百香果叶多酚对α-葡萄糖苷酶的抑制作用。结果:提取百香果叶总酚的最佳工艺条件为:乙醇体积分数60%,微波功率400 W,微波时间20 min,料液比1∶40 g/mL;在此条件下百香果叶总酚提取量为(2.200±0.015)mg/g。结论:百香果叶多酚具有较好的抗氧化活性和抑制α-葡萄糖苷酶的作用。

Objective:To sduty the extraction process and bioactivity of polyphenols from leaves of Passiflora edulis leaves.Methods:Extraction content of polyphenols from Passiflora edulis leaves was carried out by microwave-assisted method.The effects of ethanol volume fraction,microwave power,microwave time and ratio of material to liquid on the extraction of polyphenols were investigated.The orthogonal design was used to optimize the extraction process of polyphenol on the basis of single factor experiment.The antioxidant activity was evaluated by three kinds of free radical scavenging assays and reducing power assay.And the inhibitory effect onα-glucosidase was determined.Results:The optimum conditions were as follows:Alcohol volume fraction 60%,microwave power 400 W,microwave time 20 min,ratio of material to liquid 1∶40 g/mL,and the total polyphenols yield was up to(2.200±0.015)mg/g.Conclusion:The polyphenols extracted from the leaves of Passiflora edulis revealed good antioxidant activity and inhibition ofα-glucosidase.