黑果枸杞中多酚类物质的糖析萃取及其对糖基化终产物的抑制作用

Sugaring-out extraction of polyphenols from Lycium ruthenicum Murr. and Inhibitory effect on advanced glycation end products (AGEs)formation

摘要:

本文采用糖析萃取体系提取黑果枸杞中多酚类物质并对其抑制糖基化终产物（AGEs）进行了研究。首先确定有机溶剂和糖的种类，再通过单因素和正交实验设计确定有机溶剂质量分数、糖质量分数和粗提物质量分数对多酚类物质糖析萃取效果；并考察了不同加热反应时间、多酚浓度对葡萄糖/甘氨酸模拟体系中AGEs的抑制效果。结果表明，优化工艺参数为36%叔丁醇/26%葡萄糖糖析体系中，加入粗提物使其质量分数为2%，在此条件下，总酚、黄酮和花色苷平均回收率分别为94.15%、94.08%、94.3%。此外，糖析萃取与盐析萃取比较，在萃取效果上具有一定优势，是一种高效萃取技术。在80℃反应加热2h，1.0mg/mL黑果枸杞多酚对AGEs相对抑制率可达71.93%?1.32%；此结果可为天然AGEs抑制剂开发提供理论依据。

Abstract:

Sugaring-out extraction was adopted to separate polyphenols from Lycium ruthenicum Murr.,which was incubated in the simulated systems at different times levels (0.5-3h )and concentrations (0.2-1.0 mg/m L), which was to observe its inhibitory effect on AGEs. different organic solvent /sugar types system were selected for the further study. The optimization sugaring-out extraction system of 25% (w/w) t-butanol and 19% (w/w) glucose were selected, 2% (w/w)of polyphenols crude extract, 94.15% polyphenols, 94.08% flavones and 94.3% anthocyanins were recovered in the upper phase. Compared with salting-out extraction, the present method exhibited higher extraction effect. The maximum relative inhibitory rate of the solution containing polyphenols with the concentration of 1.0mg/mL on AGEs formation was up to 71.93%?1.32% after heated for 2h at 80℃. Polyphenols could be used as functional food ingredients to inhibit AGE formation.