辣椒叶 α-葡萄糖苷酶抑制剂的提取及稳定性研究

Study on the extraction and stability of α-glucosidase inhibitory components from pepper (Capsicum annuum L.) leaves

摘要

辣椒叶中含有在小肠中延缓糖分分解吸收的 α-葡萄糖苷酶抑制剂，以辣椒叶粉为原料，乙醇为提取溶剂，在单因素(液料比、乙醇体积分数、提取温度和提取时间)试验的基础上设计响应面试验，优化提取 α-葡萄糖苷酶抑制剂的工艺，并探索 α-葡萄糖苷酶抑制剂在提取后真空浓缩过程中的温度、食品加工过程中的温度、强酸条件下的稳定性。结果表明，辣椒叶中 α-葡萄糖苷酶抑制剂的最佳提取条件为:液料比10∶1、乙醇体积分数35%、提取温度26 ℃、提取时间5 h；提取液在真空浓缩过程中温度控制在50 ℃以下相对稳定，而在加工特性研究中发现， α-葡萄糖苷酶抑制剂对高温比较敏感，而在pH 2.0~6.0范围内稳定性良好。研究结果可为辣椒叶资源的高值化开发利用提供理论依据。

Abstract

Pepper leaves contain α-glucosidase inhibitor that delays sugar breakdown and absorption in small intestine. The ethanol was used to extract α-glucosidase inhibitory components in pepper leaf powder and optimized the extraction process was optimized by changing liquid to material ratio, ethanol volume fraction, extraction temperature and extraction time in this study. The stability of α-glucosidase inhibitory components were further investigated with different temperature during vacuum concentration process and different temperature and acidified conditions during food processing. The results showed the optimized extraction condition for α-glucosidase inhibitory components in pepper leaf powder were liquid to material ratio of 10∶1, ethanol volume fraction of 35%, extraction temperature of 26 ℃, and extraction time of 5 h. The α-glucosidase inhibitory components were relatively stable during vacuum concentration process at 50 ℃. The food processing analysis showed α-glucosidase inhibitory components were sensitive to high temperature but were stable during pH 2.0-6.0, collectively, the results provide scientific data for high value application of pepper leaves.

关键词

α-葡萄糖苷酶抑制剂 / 提取 / 响应面法 / 稳定性 / 辣椒叶

Key words

α-glucosidase inhibitor / Extraction / Response surface method / Stability / Pepper leaves

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基金资助

鸡泽县绿色循环优质高效特色农业促进项目(30801735)

横向科研项目(30801406)

横向科研项目(30801249)