李妍妍,叶春杰,李春英,申爱民,吴哲雄

• 1:河南农业大学食品科学技术学院
• 2:郑州科学技术学院
• 3:郑州市农业科技研究院
• 4:江西绿领农业科技有限公司

摘要(Abstract)：

辣椒中含有多种生物活性成分，具有显著的α-葡萄糖苷酶抑制活性，可安全、有效地降低餐后血糖水平。该研究以辣椒粉为原料，采用超声辅助提取技术系统考察了乙醇体积分数、液料比、超声时间、超声温度和提取次数对α-葡萄糖苷酶抑制率的影响，并结合响应面法(RSM)优化提取工艺。结果表明，以水为提取溶剂，超声(240 W,40 kHz)提取2次，得到最佳提取条件为液料比20∶1、超声时间20 min、超声温度28℃。在此条件下，α-葡萄糖苷酶抑制率达(18.82±0.52)%,与预测值的差值为0.29%,变异系数为2.77%,模型预测准确、稳定性高，易于工业化应用，为辣椒资源的高附加值开发提供了理论支撑，对降血糖功能性食品的开发具有重要指导意义。

关键词(KeyWords)： 辣椒;α-葡萄糖苷酶抑制剂;超声提取;响应面法;工艺优化

Abstract:

Keywords:

基金项目(Foundation): 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(30801249,30801406)

作者(Author): 李妍妍,叶春杰,李春英,申爱民,吴哲雄

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