油梨粕中总黄酮提取工艺优化及其抑制α-葡萄糖苷酶活性研究

摘要

采用单因素试验和响应面法对油梨粕中总黄酮的提取工艺进行优化,并研究其抑制α-葡萄糖苷酶活性作用.结果表明:油梨粕总黄酮最佳提取工艺条件为提取温度65℃、提取时间27 min、乙醇体积分数60%、液料比30:1、提取次数1次,此条件下油梨粕总黄酮得率可达9.25%;油梨粕总黄酮提取物具有较好的抑制α-葡萄糖苷酶活性作用.%The extraction process of total flavonoids from Persea americana Mill. meal was optimized by single factor experiment and response surface methodology,and its inhibitory effect on α-glucosidase ac-tivity was studied. The results showed that the optimal extraction conditions of total flavonoids from Persea americana Mill. meal were obtained as follows:extraction temperature 65℃,extraction time 27 min,vol-ume fraction of ethanol 60%,ratio of liquid to material 30:1 and extraction times once. Under the opti-mal conditions,the yield of total flavonoids reached 9.25%. The total flavonoids extract of Persea ameri-cana Mill. meal had a good inhibitory effect on α-glucosidase activity.