Optimization of Processing Technology and Study on Hypoglycemic Activity of Charred Hawthorn
Objective:To explore the optimal processing technology of charred hawthorn and its hypoglycemic effect.Methods:The optimal processing technology for charred hawthorn is achieved through orthogonal experi-ments,with alcohol extract and organic acid content which are quality inspection components in hawthorn phar-macopoeia as comprehensive indicators,and dosage,frying time,and frying temperature as factors to be exam-ined.Then,the α-amylase inhibition rate,α-glucosidase inhibition rate,and glucose dialysis delay index of the ethanol extract from charred hawthorn were measured using an enzyme-linked immunosorbent assay reader to an-alyze its hypoglycemic activity.Results:The optimal process for processing charred hawthorn is to add 80g of med-icine,stir fry for 10 minutes,and stir fry at a temperature of 200℃.The alcohol soluble extract content of charred hawthorn processed by this method is 22.30％,and the organic acid content is 6.34％,which meets the requirements of the pharmacopoeia.The ethanol extract of hawthorn has a concentration of 10.0 mg/mL,with an inhibition rate of 98.0％for α-glucosidase and 86.0％for α-amylase.The glucose dialysis delay index is 70.6％when the dialysis time is 10 minutes.Conclusion:The optimized processing technology of charred hawthorn ob-tained from orthogonal experiments is feasible,and the ethanol extract has a good hypoglycemic effect.It can pro-vide reference for standardizing the processing technology of charred hawthorn and provide theoretical basis and da-ta reference for the hypoglycemic products of charred hawthorn.
万方数据
维普
