食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
14期
1-3,66
,共4页
邱韵%何庆峰%林妙玲%刘玥%赵俊旭%张湘汮
邱韻%何慶峰%林妙玲%劉玥%趙俊旭%張湘汮
구운%하경봉%림묘령%류모%조준욱%장상균
苦瓜提取物%析因分析%协同作用%抗氧化%α-淀粉酶
苦瓜提取物%析因分析%協同作用%抗氧化%α-澱粉酶
고과제취물%석인분석%협동작용%항양화%α-정분매
bitter melon extracts%factorial design%synergies%antioxidant%α-amylase
通过析因设计研究不同溶剂苦瓜提取物的协同作用, 为苦瓜功能保健食品的开发提供参考. 以邻二氮菲-Fe2+氧化法抗氧化试验及α-淀粉酶的抑制试验研究苦瓜醇提物和水提物的剂量-反应关系,并进行3×3析因设计,通过析因分析研究苦瓜醇提物与水提物的协同作用. 结果表明苦瓜的醇提物和水提物在抗氧化及α-淀粉酶抑制作用方面存在协同作用.协同抗氧化效果最好组合是水提物0.2 mg/mL,醇提物0.15 mg/mL;协同抑制α-淀粉酶效果最好的组合是水提物40 mg/mL,醇提物30 mg/mL.
通過析因設計研究不同溶劑苦瓜提取物的協同作用, 為苦瓜功能保健食品的開髮提供參攷. 以鄰二氮菲-Fe2+氧化法抗氧化試驗及α-澱粉酶的抑製試驗研究苦瓜醇提物和水提物的劑量-反應關繫,併進行3×3析因設計,通過析因分析研究苦瓜醇提物與水提物的協同作用. 結果錶明苦瓜的醇提物和水提物在抗氧化及α-澱粉酶抑製作用方麵存在協同作用.協同抗氧化效果最好組閤是水提物0.2 mg/mL,醇提物0.15 mg/mL;協同抑製α-澱粉酶效果最好的組閤是水提物40 mg/mL,醇提物30 mg/mL.
통과석인설계연구불동용제고과제취물적협동작용, 위고과공능보건식품적개발제공삼고. 이린이담비-Fe2+양화법항양화시험급α-정분매적억제시험연구고과순제물화수제물적제량-반응관계,병진행3×3석인설계,통과석인분석연구고과순제물여수제물적협동작용. 결과표명고과적순제물화수제물재항양화급α-정분매억제작용방면존재협동작용.협동항양화효과최호조합시수제물0.2 mg/mL,순제물0.15 mg/mL;협동억제α-정분매효과최호적조합시수제물40 mg/mL,순제물30 mg/mL.
The aim of this experiment was to study the synergies of different solvents extracts derived from bitter melon by factorial design and to provide reference for the development of functional foods bitter gourd. Antioxidant andα-amylase inhibition capacity of the bitter alcohol extract and aqueous extract were detected by phenanthroline-Fe2+oxidation assay and α-amylase inhibition experiments in this study. Hypoglycemic effect was explored by statistical analysis of factorial design .The results showed that alcohol extract and aqueous extract had synergies effects on antioxidant and α-amylase inhibition activity.Best combination of synergistic antioxidant effect was 0.2 mg/mL aqueous extract, 0.15 mg/mL alcohol extract. The best combination on α-amylase inhibition was 40 mg/mL aqueous extract, 30 mg/mL alcohol extract.
