酶法辅助超声提取红菜苔皮花色苷及其降血糖活性研究

Study on hypoglycemic activity of anthocyanins extracted from Brassica campestris var.purpuraria peel by enzymatic assisted ultrasound

研究旨在优化花色苷的提取工艺并考察其降血糖活性。试验以红菜苔皮为原料,通过单因素试验与正交试验探究酶法辅助超声优化花色苷的提取工艺。结果显示,酶法辅助超声提取红菜苔皮花色苷的最佳工艺条件为超声时间40 min、液料比20 mL/g、果胶酶与纤维素酶比例3∶1、pH值2.2、加酶量2‰,此条件下提取红菜苔皮花色苷含量为7.61 mg/g。体外降血糖试验发现,红菜苔皮花色苷对α-淀粉酶和α-葡萄糖苷酶的半数抑制浓度(IC_(50)值)分别为3.32、6.46 g/L,当花色苷水平为7.00%时,花色苷对α-淀粉酶的抑制率为77.00%,当花色苷水平为8.00%时,花色苷对α-葡萄糖苷酶的抑制率为86.00%,花色苷对α-淀粉酶和α-葡萄糖苷酶为抑制类型均为反竞争的抑制。研究表明,酶法辅助超声提取红菜苔皮花色苷是一种高效的提取方法,可为天然红色素的生产及食用色素品种的筛选提供参考。

The study was to optimize the extraction process of anthocyanins and investigate their hypoglycemic activity.Through a single factor test and orthogonal test,the extraction technology of anthocyanins was optimized by enzymatic assisted ultrasound with Brassica campestris var.purpuraria peel as the raw material.The results showed that the optimum conditions for extracting anthocyanins from the peel of Brassica campestris var.purpuraria were as follows:Ultrasonic time 40 min,the ratio of liquid to material of 20 mL/g,the ratio of pectinase to cellulase of 3∶1,pH value of 2.2,and the amount of enzyme addition 2‰.Under these conditions,the content of anthocyanins extracted from Brassica campestris var.purpuraria peel was 7.61 mg/g.The IC_(50)of anthocyanins onα-amylase andα-glucosidase was 3.32,6.46 g/L,respectively.At an anthocyanin level of 7.00%,the inhibition rate of anthocyanin onα-amylase was 77.00%.When the anthocyanin level was 8.00%,the inhibition rate of anthocyanin onα-glucosidase was 86.00%.The anthocyanin exhibits a noncompetitive inhibition type on bothα-amylase andα-glucosidase at these concentrations.The study indicates that the enzymatic assisted ultrasound extraction of anthocyanins from Brassica campestris var.purpuraria peel is an efficient extraction method,which can provide a reference for the production of natural haematochrome and the screening of edible pigment varieties.