Optimization of Decolorization Process of Mulberry Leaf Extract Using Response Surface Methodology and Its Inhibitory Activity onα-Glucosidase
In this study,mulberry leaf extract was used as the research object,and the decolorization rate was used as the evaluation index.The decolorization process conditions of mulberry leaf extract were optimized through single factor experiments and response surface methodology experiments.At the same time,before and after decolorization of mulberry leaf extract on the inhibition rate of α-glucosidase was determined through in vitro experiments.The results showed that the optimal decolorization conditions were as follows:the wet weight ratio of mulberry leaf extract to resin 2∶1 g/g,the decolorization pH 9.6,the decolorization time 9.0 h,and the decolorization temperature 60 ℃.Under these conditions,the decolorization rate of the mulberry leaf extract was(96.87±0.23)％,and the content of 1-deoxynojirimycin increased by(2.00±0.05)times.After decolorization,the maximum inhibition rate of α-glucosidase by mulberry leaf extract was 0.14 times higher than before decolorization.The resin decolorization method for mulberry leaf extract was established in this experiment.After decolorization,the color of mulberry leaf extract was lighter,and the inhibition rate of α-glucosidase significantly increased.This study provided theoretical support for the deep development and industrial production of low color hypoglycemic foods by using mulberry leaf extract as raw material.
mulberry leaf extractdecolorization processresponse surface1-deoxynojirimycinlow color hypoglycemic food
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