山楂叶多酚提取工艺及其降糖降脂应用研究

Study on extraction technology of polyphenols from hawthorn leaves and its application in reducing glucose and lipid

试验以山楂叶为原料,采用超声辅助提取,研究液料比、乙醇浓度、超声时间、超声温度对山楂叶多酚得率的影响。通过Box-Behnken试验,对山楂叶多酚的提取工艺进行优化,探讨山楂叶多酚对α-葡萄糖苷酶、α-淀粉酶和胰脂肪酶的抑制作用。结果显示:山楂叶多酚提取条件为液料比40 m L/g、乙醇浓度70%、超声时间25 min、超声温度55℃时,多酚得率最高为0.66%。山楂叶多酚浓度为3.5 g/L时,对α-葡萄糖苷酶和α-淀粉酶的抑制作用最强,抑制率分别为88.7%和83.3%。研究表明,山楂叶多酚对α-葡萄糖苷酶和α-淀粉酶有较好的抑制作用,山楂叶多酚浓度为2.5 g/L时对胰脂肪酶有一定的抑制作用,抑制率最高为46.8%。研究结果对降糖降脂饲料的研发具有一定的指导意义。

In the experiment, taking hawthorn leaves as raw materials, the effects of ethanol concentration, liquidmaterial ratio, ultrasonic temperature and ultrasonic time on the yield of hawthorn leaf polyphenols were studied by ultrasonic assisted extraction method. The extraction process of hawthorn leaf polyphenols was optimized by BoxBehnken experiment. On this basis, the effects of hawthorn leaf polyphenols on α-glucosidase and Inhibition ofα-amylase. The results of Box-Behnken model experiment showed that the highest yield of polyphenols was 0.66%.When the liquid-material ratio was 40 mL/g, the ethanol concentration was 70%, the ultrasonic time was 25 min, and the ultrasonic temperature was 55 ℃. When the concentration of polyphenols in hawthorn leaves was 3.5 g/L. The inhibition rate of α-glucosidase and α-amylase was 88.7% and 83.3% respectively, indicating that hawthorn leaf polyphenols had the strongest inhibitory effect on α-glucosidase and α-amylase. The study indicates that when the concentration of hawthorn leaf polyphenols is 2.5 g/L, it has a certain inhibitory effect on pancreatic lipase, and the highest inhibitory rate is 46.8%.The results have certain guiding significance for the research and development of hypoglycemic and lipid-lowering feed.