欧李果渣原花青素提取工艺优化及其体外抗氧化和降糖活性评价

Optimization of Proanthocyanidin Extraction from Cerasus humilis Pomace and Evaluation of Its in Vitro Antioxidant and Hypoglycemic Activity

本研究以欧李果渣为原料,采用单因素结合正交试验对超声波辅助提取欧李果渣原花青素工艺进行优化,采用DPPH自由基清除实验、ABTS^(+)自由基清除实验、FRAP法测定铁离子还原能力实验对纯化后的欧李果渣原花青素抗氧化活性进行评价,并采用α-葡萄糖苷酶活性抑制试验对其降糖活性进行评价。结果表明,各因素对欧李果渣中原花青素提取得率的影响程度排序为:超声温度>料液比>超声时间>乙醇浓度;最佳提取工艺为乙醇浓度70%,超声温度60℃,超声时间40 min,料液比1:30 g/mL,在此条件下欧李果渣中原花青素得率为15.37 mg/g。纯化后的欧李果渣原花青素清除DPPH自由基和ABTS^(+)自由基的IC_(50)值分别为0.10 mg/mL和7μg/mL,抑制α-葡萄糖苷酶活性的IC_(50)值为0.056 mg/mL。本研究提取工艺稳定可行,原花青素得率较高,该条件下提取纯化后的原花青素具有较强的体外抗氧化和降糖活性。

In this study,the ultrasonic-assisted extraction process of proanthocyanidins from Cerasus humilis pomace was optimized using single-factor combined with orthogonal experiments.The in vitro antioxidant activity and hypoglycemic activity of the purified proanthocyanidins from Cerasus humilis pomace were determined using the DPPH radical scavenging test,ABTS^(+)radical scavenging test,FRAP method andα-glucosidase activity inhibition test.The extraction rate of proanthocyanidins was influenced in the following order:Sonication temperature>material-liquid ratio>sonication time>ethanol concentration.The best extraction process was that using 70%ethanol,sonication temperature of 60℃,sonication time of 40 min,and material-liquid ratio of 1:30 g/mL.Under these conditions,the yield of proanthocyanidins was 15.37 mg/g.The IC_(50) values of DPPH and ABTS^(+)radicals scavenged by purified proanthocyanidins were 0.10 mg/mL and 7μg/mL,respectively,and the IC_(50) value for inhibitingα-glucosidase activity was 0.056 mg/mL.The extraction process was stable and feasible,the yield of proanthocyanidins was high,and the purified proanthocyanidins had strong in vitro antioxidant activity and hypoglycemic activity.