食品工业科技2024，Vol.45Issue(1)：178-184,7.DOI:10.13386/j.issn1002-0306.2023030017
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 Itsin Vitro Antioxidant and Hypoglycemic Activity
摘要
Abstract
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 and α-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 IC50 values of DPPH and ABTS+ radicals scavenged by purified proanthocyanidins were 0.10 mg/mL and 7 µg/mL,respectively,and the IC50 value for inhibiting α-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.关键词
欧李果渣/原花青素/提取工艺/抗氧化/降血糖Key words
Cerasus humilispomace/proanthocyanidins/extraction process/antioxidant/hypoglycemic分类
医药卫生引用本文复制引用
张晓冰,张羽师,王雨,赵锦江,王笑雪,刘舒鹏,李卫东..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[J].食品工业科技,2024,45(1):178-184,7.基金项目
北京市自然科学基金资助项目(5212014) （5212014）
宁夏自治区重点研发计划项目(2020BBF02027). （2020BBF02027）
