超声波法提取榛蘑总皂苷及其酶抑制活性研究
Cereals & Oils（2021）
Abstract
采用超声波法对榛蘑活性成分榛蘑总皂苷提取工艺进行优化,并对其提取物进行酶抑制活性进行评价.结果 表明:最优的提取工艺条件为乙醇体积分数85％、料液比1∶27(g/mL)、提取时间13 min,榛蘑总皂苷得率达到22.91％.提取物榛蘑总皂苷对α-葡萄糖苷酶和α-淀粉酶具有一定的抑制活性作用.
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