本文在单因素实验的基础上,结合响应面分析法考察原料质量浓度、乙醇体积分数、超声功率、提取温度和提取时间等因素对桑叶提取物抑制脂肪酶活性的影响,优化桑叶抑制脂肪酶活性组分的超声波辅助提取工艺,并采用超高效液相色谱-四级杆-飞行时间高分辨质谱技术(Ultra-high Performance Liquid Chromatography-Quadrupole-Time of Flight High Resolution Mass Spectrometry,UPLC-Q-TOF HRMS)对桑叶提取物活性成分进行检测分析.结果表明,桑叶抑制脂肪酶活性组分的最佳提取工艺参数为原料质量浓度0.05 g/mL、乙醇体积分数70％、超声功率195 W、提取温度31 ℃、提取时间40 min,在此条件下测得桑叶提取物脂肪酶抑制率为39.68％.共鉴定出了 1067种化合物,其中黄酮和酚酸类占比最高,分别含有203和201种化合物,这些化合物可能是桑叶提取物抑制脂肪酶活性的物质基础.本研究优化桑叶超声波辅助提取工艺,针对性地提高桑叶抑制脂肪酶活性组分的提取效率,并分析桑叶抑制脂肪酶活性的主要成分,可为桑叶在改善脂质代谢方面的功能性应用及健康食品研发提供参考.
Abstract
In this study,on the basis of single factor experiments,the effects of raw material mass concentration,ethanol volume fraction,ultrasonic power,extraction temperature,and extraction time on the lipase inhibition activity of mulberry leaves extract were investigated in combination with response surface methodology to optimize the ultrasonic-assisted extraction process of the lipase-inhibiting components of mulberry leaves.Meanwhile,the active ingredients of mulberry leaves extract were analyzed by UPLC-Q-TOF HRMS.The results showed that the optimal extraction process parameters for the lipase-inhibiting components of mulberry leaves were as follows:The mass concentration of raw material was 0.05 g/mL,volume fraction of ethanol was 70％,ultrasonic power was 195 W,extraction temperature was 31 ℃ and the extraction time was 40 min.Under these conditions,the lipase inhibition rate of mulberry leaves extract was 39.68％.A total of 1067 compounds were identified.Flavonoids and phenolic acids accounted for the highest proportion,containing 203 and 201 compounds,respectively.These compounds might be the material basis for the lipase inhibiting activity of mulberry leaves extract.In this study,the ultrasonic-assisted extraction process of mulberry leaves was optimized to improve the extraction efficiency of the lipase-inhibiting active components,and the main active ingredients were analyzed.The results may provide a reference for the functional application of mulberry leaves in improving lipid metabolism and the development of health food.
维普
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