灵芝总三萜低温提取工艺优化及其降血糖活性研究

Low temperature-extractionoptimization of process of total triterpenoidsfrom Ganoderma lucidumat and evaluation ofits hypoglycemic activity

为研究低温高速剪切提取灵芝总三萜(GLEC)的最佳工艺,以灵芝子实体为原料,应用单因素试验和响应面法考察不同因素对灵芝总三萜得率的影响。试验确定灵芝总三萜提取的最佳工艺参数:提取时间6 min,料液比1∶30 g/mL,乙醇体积分数80%,在此条件下总三萜得率为(0.54±0.05)%。以α-葡萄糖苷酶活性的抑制率为降血糖活性指标,比较了低温高速剪切法和传统乙醇热回流提取法对灵芝三萜降血糖活性的影响。实验结果表明低温高速剪切提取得到的酸性三萜降血糖活性显著高于传统乙醇热回流法。

G.lucidum fruit was used as the raw material to optimize the extraction process of total triterpenoid susing low temperature high-speed shearing technology.Single factortest and response surface method were applied to investigate the effect of different extraction factors on the yield of total triterpenoids.The optimum parameteris:extraction time of 6 min,solid-to-liquid ratio of 1∶30 g/mL and volume fraction of ethanol of 80% and the total triterpenoids yield was(0.54±0.05)%under these conditions.The hypoglycemic activity of G.lucidum triter penoids was compared with that of traditional ethanol thermal reflux extraction method using the inhibition rate of α-glucosidase activity as the index of hypoglycemic activity.The results showed that the hypoglycemic activity of the acidic triterpenoid sobtained by low temperature high-speed shearing technology was significantly higher than that of traditionale than olthermal reflux method.