期刊论文

Extraction Technology of α-amylase Inhibitor from Perilla frutescens Leaf

中文

现代食品

2096-5060

2022

28

18

71-74

10.16736/j.cnki.cn41-1434/ts.2022.18.018

2021年国家大学生创新创业训练计划项目（202112659002）； 衡阳师范学院创新平台开放基金项目（YK20K04）；

本校为第一机构

本研究以紫苏叶为原料,选取料液比、提取温度、乙醇浓度和提取时间为自变量,α-AI的抑制率为因变量,采用超声辅助溶剂法提取α-AI。结果表明,在料液比为1∶20(g∶mL),提取温度为60℃,乙醇浓度为70%,提取时间为70 min的条件下,提取的α-AI抑制率平均值为59.12%。

Using Perilla frutescens leaf as material, the α-amylase(α-AI) inhibitor from Perilla frutescens leaf was extracted by ultrasonic-assisted solvent method with ratio of solid to liquid, temperature, concentration of ethanol solution and time as the independent variables and α-AI rate as dependent variable. The results showed that under the conditions of solid-liquid ratio of 1 ∶ 20(g ∶ mL), extraction temperature of 60 ℃, ethanol concentration of 70% and extraction time of ...