【摘要】 紫苏籽多酚是紫苏的成分之一，具有多种生物活性。文章以紫苏籽为原料，通过单因素实验考察了酶的种类、提取方法、超声条件对紫苏籽多酚提取量的影响，并将乙醇浓度、料液比、提取温度、超声时间、超声功率等因素下的各个水平与抗氧化指标进行相关性分析。同时，对紫苏籽提取液酚类成分进行鉴定，并对α-淀粉酶、胰脂肪酶、α-葡萄糖酶的抑制活性进行研究。结果表明，紫苏籽多酚的最优提取条件：酶的种类为胃蛋白酶，提取方法为先酶解再超声，胃蛋白酶添加量5 mg/mL、乙醇浓度40%、料液比1∶40、提取温度40℃、超声时间45 min、超声功率432 W,在此条件下，紫苏籽多酚提取量为38.69 mg/g。紫苏籽多酚提取液的抗氧化能力与多酚提取量具有良好的相关性。此外，紫苏籽多酚对α-淀粉酶、胰脂肪酶、α-葡萄糖酶具有显著的抑制作用。更多还原

【Abstract】 Perilla seed polyphenols are one of the components of perilla and have a variety of biological activities. In this paper, with perilla seeds as the raw materials, the effects of enzyme types, extraction methods and ultrasonic conditions on the extraction amount of perilla seed polyphenols are investigated by single factor experiment, and correlation between various levels under ethanol concentration, solid-liquid ratio, extraction temperature, ultrasonic time, ultrasonic power and antioxidant indexes is analyzed. At the same time, the phenolic components of perilla seed extracting solution are identified, and their inhibitory activities on α-amylase, pancreatic lipase and α-glucolase are studied. The results show that the optimal extraction conditions of perilla seed polyphenols are as follows: the type of enzyme is pepsin, the extraction method is enzymatic hydrolysis followed by ultrasound, the addition amount of pepsin is 5 mg/mL, the ethanol concentration is 40%, the solid-liquid ratio is 1∶40, the extraction temperature is 40 ℃, the ultrasonic time is 45 min, and the ultrasonic power is 432 W. Under these conditions, the extraction amount of perilla seed polyphenols is 38.69 mg/g. The antioxidant capacity of perilla seed polyphenol extracting solution has a good correlation with the extraction amount of polyphenols. In addition, perilla seed polyphenols have significant inhibitory effects on α-amylase, pancreatic lipase and α-glucolase.更多还原