The eucommia ulmoides leaves Fu brick tea was used to extracted chlorogenic acid by ultrasonic-assisted method,the content of chlorogenic acid was determined by HPLC. On the basis of the single factor experiment,response surface methodology was used to optimize the extraction process,and evaluate the hypoglycemic and antioxidant activity in vitro. The results showed that the optimum condition were as follows:ultrasonic power 90 W,ethanol concentration 39%,extraction time 50 min, ratio of liquid to solid 25∶1 (mL∶g),and extraction temperature 60 ℃, under the best condition, the yield of eucommia ulmoides leaves Fu brick tea chlorogenic acid was 2.446 1%,and which was consistent with the predicted results,it showed that the extraction process is stable and feasible.When the eucommia ulmoides leaves Fu brick tea chlorogenic acid concentration was 1.4 mg/mL,the inhibition rate to α-pancreatic amylase was 83.26%, and when the eucommia ulmoides leaves fu brick tea chlorogenic acid concentration was 0.18 mg/mL, the inhibition rate to α-glucosidase was 96.80%.When the eucommia ulmoides leaves fu brick tea chlorogenic acid concentration was 24 μg/mL,the rate of scavenging DPPH radicals was 97.94% ,while the same concentration of Vc on the scavenging DPPH radicals was 96.90%,slightly lower than chlorogenic acid.and when the eucommia ulmoides leaves fu brick tea chlorogenic acid concentration was 0.28 mg/mL, the reducing power reached to 1.75,significantly higher than Vc.The results shows eucommia ulmoides leaves fu brick tea chlorogenic acid has good effect on hypoglycemic and antioxidant activity.
ZENG Qiao
,
WEI Cheng-bo
,
XIA Fei
,
LI Xiang
. Optimization of ultrasonic-assisted extraction of eucommia ulmoides leaves Fu brick tea chlorogenic acid via response surface analysis and its hypoglycemic and antioxidant activities in vitro[J]. Food and Fermentation Industries, 2018
, 44(9)
: 204
-211
.
DOI: 10.13995/j.cnki.11-1802/ts.018104
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