摘要
以传统香辛料植物为主要研究对象,选取花椒、小茴香、丁香、八角、白胡椒、肉桂和白芥子7种香辛料,分别考察提取溶剂种类、提取方法对香辛料粗提物中乙酰胆碱酯酶抑制率的影响。结果表明,乙醇作为提取溶剂时,香辛料粗提物的抑制活性最强,且抑制率随乙醇体积分数的增加而增大,以80%为最高。通过对4种提取方法的对比发现,回流提取法提取得到的香辛料粗提物的乙酰胆碱酯酶抑制率较高。对同一工艺条件下提取的香辛料粗提物进行乙酰胆碱酯酶抑制活性测试,结果发现7种香辛料都具有一定的抑制能力,其中花椒粗提物的抑制能力最强,为45.47%±0.50%。
The effects of extraction solvent type and extraction method on the inhibition rate of acetylcholinesterase in the crude extracts of traditional spices were investigated by selecting 7 spices,including Sichuan pepper,cumin,clove,star anise,white pepper,cinnamon and mustard seed.The results showed that when ethanol was used as the extraction solvent,the inhibitory activity of the crude extract was the strongest,the inhibitory rate increased with the increase of ethanol concentration,and 80%concentration was the highest.Compared the four extraction method,the results showed that the inhibition rate of acetylcholinesterase was higher in the crude extracts obtained by reflux extraction.The acetylcholinesterase inhibitory activity of the crude extracts of spices extracted under the same process was tested.The inhibitory activity of the crude extracts of prickly ash was 45.47%±0.50%.
作者
魏蒙月
周小飞
张赟彬
邵铮铮
秦晓佩
WEI Mengyue;ZHOU Xiaofei;ZHANG Yunbin;SHAO Zhengzheng;QIN Xiaopei(School of Food and Drug,Shanghai Zhongqiao Vocational and Technical University,Shanghai 201514;School of Food and Tourism,Shanghai Vocational College of Urban Construction,Shanghai 201415)
出处
《食品工业》
2025年第1期117-121,共5页
The Food Industry
基金
上海市晨光计划(17CGB26)
上海中侨职业技术大学校级科研项目(ZQZR202431)。
关键词
香辛料
乙酰胆碱酯酶
抑制
spices
acetylcholinesterase
inhibition
