摘要
高良姜茎叶总黄酮是高良姜茎和叶子中所含的一类天然化合物,具有多种生物活性和药理作用。该研究通过单因素试验和正交试验优化了高良姜茎叶总黄酮微波提取工艺,研究结果表明,高良姜茎叶总黄酮提取的最佳加工工艺为超声时间40 min、超声功率750 W、乙醇体积分数60%、料液比1∶40和提取温度50℃,此时高良姜茎叶总黄酮提取量为107.23 mg/g;另外,对提纯前后的高良姜茎叶总黄酮还原能力和降血糖能力进行了测定,研究结果表明,高良姜茎叶总黄酮具有一定程度的还原能力和降血糖功效,且纯化后的高良姜茎叶总黄酮还原能力和降血糖功效明显强于纯化前。
Total flavonoids from the stems and leaves of Alpinia officinarum Hance are a kind of natural compounds contained in the stems and leaves of Alpinia officinarum Hance,which have various biological activities and pharmacological effects.In this study,the microwave extraction process of total flavonoids from the stems and leaves of Alpinia officinarum Hance is optimized through single factor test and orthogonal test.The results show that the optimal processing technology for the extraction of total flavonoids from the stems and leaves of Alpinia officinarum Hance is the ultrasonic time of 40 min,the ultrasonic power of 750 W,the ethanol volume fraction of 60%,the ratio of solid to liquid of 1∶40 and the extraction temperature of 50℃.At this time,the extraction amount of total flavonoids from the stems and leaves of Alpinia officinarum Hance is 107.23 mg/g.In addition,the reducing ability and hypoglycemic ability of total flavonoids from the stems and leaves of Alpinia officinarum Hance before and after purification are measured.The research results show that the total flavonoids from the stems and leaves of Alpinia officinarum Hance have a certain degree of reducing ability and hypoglycemic effect,and the reducing ability and hypoglycemic effect of total flavonoids from the stems and leaves of Alpinia officinarum Hance after purification are significantly stronger than those before purification.
作者
赫金凤
吴翠平
HE Jin-feng;WU Cui-ping(Shangqiu Medical College,Shangqiu 476006,China;School of Public Health,Zhengzhou University,Zhengzhou 450003,China)
出处
《中国调味品》
CAS
北大核心
2023年第12期79-82,共4页
China Condiment
基金
河南省教育厅重点科研项目(19B320011)。
关键词
高良姜
总黄酮
提取工艺
生物活性
Alpinia officinarum Hance
total flavonoids
extraction process
biological activity
