摘要
为进一步高值化利用红江橙(Citrus sinensis Osbeck cv.Hongjiang)果皮,该研究以黄酮提取量作为评价指标,采用超声辅助溶剂提取法和正交试验设计优化黄酮的提取工艺,并探讨黄酮提取物对α-葡萄糖苷酶和胰脂肪酶的抑制作用。结果显示,红江橙果皮黄酮类化合物的最佳提取工艺条件:提取温度为70℃、提取料液比为1:5、提取时间为50 min,该条件下黄酮提取量为82.57 mg/g,高于传统乙醇浸提法(23.56 mg/g)。红江橙果皮黄酮提取物(Citrus Sinensis Peel Flavonoids Extract,CSFE)对α-葡萄糖苷酶和胰脂肪酶的半抑制浓度IC50值分别为2.95 mg/mL和28.54 mg/mL;在10~50 mg/mL质量浓度范围内,CSFE对胰脂肪酶的抑制活性均呈现明显的质量浓度依赖性;其作用类型均均为混合型抑制。研究表明,红江橙果皮黄酮类提取物具有良好的α-葡萄糖苷酶抑制活性和胰脂肪酶抑制活性,可为其在降血糖和减肥功能活性的深入研究提供依据。
To enhance the utilization of the peel of Citrus sinensis Osbeck‘Hongjiang’,an optimal extraction process for flavonoids was developed.To this end,an orthogonal experimental design was adopted,and ultrasonic-assisted extraction was performed;the flavonoid yield served as the evaluation index.Subsequently,the inhibitory effects of the extract onα-glucosidase and pancreatic lipase were investigated.The results demonstrated that the optimal conditions included an ultrasonic temperature of 70℃,solid-liquid ratio of 1:5,and extraction time of 50 min.The resulting total flavonoid yield was 82.57 mg/g,considerably higher than that achieved by traditional ethanol extraction(23.56 mg/g).The IC50 values of the flavonoid extract from the peel of C.sinensis‘Hongjiang’(CSFE)forα-glucosidase and pancreatic lipase were 2.95 mg/mL and 28.54 mg/mL,respectively.The inhibitory effects of CSFE on pancreatic lipase were concentration-dependent between 10 and 50 mg/mL.Moreover,mixed-type inhibition was observed forα-glucosidase and pancreatic lipase.These findings indicate that CSFE exhibited good inhibitory effects againstα-glucosidase and pancreatic lipase,providing a theoretical foundation for future research on its hypoglycemic and weight reducing functions.
作者
林海生
饶梦微
秦小明
吴清孝
章超桦
余国师
张海龙
LIN Haisheng;RAO Mengwei;QIN Xiaoming;WU Qingxiao;ZHANG Chaohua;YU Guoshi;ZHANG Hailong(College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Modern Agricultural Science and Technology Innovation Centerfor Subtropical Fruit and Vegetable Processing,Zhanjiang 524088,China;Architechtural Engineering College,Zhanjiang University of Science and Technology,Zhanjiang 524003,China)
出处
《现代食品科技》
CAS
北大核心
2023年第10期89-96,共8页
Modern Food Science and Technology
基金
广东省教育厅创新强校工程项目(2013050214)
广东省教育厅高等学校科技创新团队项目(2021KCXTD021)。
关键词
红江橙
黄酮提取物
Α-葡萄糖苷酶
脂肪酶
Citrus sinensis Osbeck‘Hongjiang’
flavonoid extract
α-glycosidase
pancreatic lipase
