食品与发酵工业 >

2024 , Vol. 50 >Issue 14: 97 - 103

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035995

研究报告

海红米花色苷的提取工艺优化及其体外降糖作用研究

  • 钟凯翠 ,
  • 刘思炜 ,
  • 巫雨桐 ,
  • 陈忠琴 ,
  • 秦小明 ,
  • 谢汉刚 ,
  • 陈明深
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  • 1(广东海洋大学 食品科技学院,国家贝类加工技术研发分中心(湛江),广东省水产品加工与安全重点实验室,广东 湛江, 524088)
    2(广东振康医药科技有限公司,广东 佛山,528051)
第一作者：硕士研究生(陈忠琴讲师和秦小明教授为共同通信作者,E-mail:chenzhongqin@gdou.edu.cn;xiaoming0502@21cn.com)

收稿日期: 2023-05-01

  修回日期: 2023-07-21

  网络出版日期: 2024-08-02

基金资助

国家自然科学基金项目(32201971);广东省基础与应用基础研究基金项目(2021A1515110621);湛江市科技计划项目(2021E05017);广东海洋大学科研启动费资助项目(060302042007);现代农业产业技术体系专项资金资助(CARS-49)

收起

Study on extraction process optimization of anthocyanins from sea red rice and its hypoglycemic effect in vitro

  • ZHONG Kaicui ,
  • LIU Siwei ,
  • WU Yutong ,
  • CHEN Zhongqin ,
  • QIN Xiaoming ,
  • XIE Hangang ,
  • CHEN Mingshen
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  • 1(College of Food Science and Technology, National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Ocean University, Zhanjiang 524088, China)
    2(Guangdong Zhenkang Pharmaceutical Technology Co.Ltd., Foshan 528051, China)

Received date: 2023-05-01

  Revised date: 2023-07-21

  Online published: 2024-08-02

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摘要

该文旨在研究海红米花色苷的最佳提取工艺及体外降糖作用。采用单因素试验和正交试验设计优化海红米花色苷的提取工艺。利用pH示差法测定花色苷含量,分析花色苷的α-葡萄糖苷酶和α-淀粉酶抑制能力,并采用酶抑制动力学模型研究其酶抑制方式。海红米花色苷的最优提取工艺是:pH 0.75,乙醇体积分数85%,提取温度45 ℃,提取时间30 min,在此条件下,提取物中花色苷含量为1.66 mg/mL。海红米花色苷对α-葡萄糖苷酶和α-淀粉酶均有较强的抑制能力,其IC50分别为0.11、0.05 mg/mL,且酶抑制动力学分析表明,海红米花色苷对α-葡萄糖苷酶和α-淀粉酶的抑制方式包括竞争性和非竞争性抑制。该研究提供了一种超声辅助提取海红米花色苷的简便方法,且提取的花色苷能够以混合型抑制方式发挥体外降糖作用,研究为海红米资源的开发利用提供了理论方向。

关键词： 海红米; 花色苷; α-葡萄糖苷酶; α-淀粉酶; 酶抑制动力学

本文引用格式

钟凯翠 , 刘思炜 , 巫雨桐 , 陈忠琴 , 秦小明 , 谢汉刚 , 陈明深 . 海红米花色苷的提取工艺优化及其体外降糖作用研究[J]. 食品与发酵工业, 2024 , 50(14) : 97 -103 . DOI: 10.13995/j.cnki.11-1802/ts.035995

Abstract

The extraction process optimization of anthocyanins from sea red rice and its hypoglycemic effect in vitro were investigated in this study.A series of single-factor experiments and orthogonal experimental designs were used to optimize the extraction process of anthocyanins from sea red rice.The contents of anthocyanins were determined by the pH difference method, and the inhibitory activities of anthocyanins against α-glucosidase and α-amylase were also analyzed.In addition, the enzyme inhibition mode of anthocyanins was studied by the enzyme inhibition kinetics model (α-glucosidase and α-amylase).The optimal extraction conditions of anthocyanins were as follows: pH 0.75, 85% of ethanol, 45 ℃ of extraction temperature, 30 min of extraction time, and the content of anthocyanins was 1.66 mg/mL under these conditions.Anthocyanins of sea red rice had strong inhibition against α-glucosidase (IC50 of 0.11 mg/mL) and α-amylase (IC50 of 0.05 mg/mL).The enzyme inhibition kinetics analysis indicated that anthocyanins of sea red rice showed mixed inhibition mode against two enzymes (α-glucosidase and α-amylase), namely including competitive inhibition and non-competitive inhibition.This study provides a simple method for ultrasonic-assisted extraction of anthocyanins from sea red rice, and the extracted anthocyanins could play a hypoglycemic effect in vitro with mixed inhibition mode.This study would provide a theoretical direction for the development and utilization of sea red rice resources.

Key words： sea red rice; anthocyanins; α-glucosidase; α-amylase; enzyme inhibition kinetics

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