摘要
采用酶辅助闪式提取覆盆子中总黄酮.在单因素试验基础上采用响应面法优化其提取工艺条件,同时对提取的覆盆子总黄酮进行体外抗氧化、降血糖和降血脂活性研究.结果表明:覆盆子总黄酮最佳提取工艺条件为酶质量浓度2 mg/mL、酶解温度46℃、提取次数3、液固比36:1(mL/g),在此条件下覆盆子总黄酮得率为1.40 mg/g.体外试验结果表明,覆盆子总黄酮具有一定的抗氧化、降血糖和降血脂能力.
Abstract
Total flavonoids were extracted from raspberry by enzyme-assisted flash.The extraction condi-tions were optimized by response surface methodology on the basis of single factor experiments,and their antioxidant,hypoglycemic and hypolipidemic activity in vitro were studied.The results showed that the optimal conditions for the extraction of total flavonoids from raspberry were enzyme mass concentration 2 mg/mL,enzymatic hydrolysis temperature 46 ℃,extraction times 3,liquid-material ratio 36∶1(mL/g).Under these conditions,the yield of total flavonoids from raspberry was 1.40 mg/g.The re-sults of in vitro experiments showed that total flavonoids from raspberry had certain antioxidant,hypogly-cemic,and hypolipidemic abilities.
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