该试验以黑青稞为原料,以γ-氨基丁酸(γ-aminobutyric acid,GABA)含量为响应指标,探究提取温度、提取时间、液料比对GABA含量的影响,并进行体外降血糖活性研究.在单因素试验的基础上,将3个影响因素进行响应面试验,试验结果表明黑青稞提取GABA最佳工艺参数为提取温度60 ℃、提取时间90 min、液料比3:1(mL/g),在该条件下,黑青稞中GABA含量为(0.338±0.012)mg/mL,与模型理论值0.341 mg/mL接近,说明响应面模型可较好地优化黑青稞GABA的提取工艺.黑青稞中GABA对α-淀粉酶的抑制率为(72.41±0.43)%,对a-葡萄糖苷酶抑制率为(82.29±0.38)%,表明其具有较好的体外降血糖效果.
With black highland barley as the raw material and the content of γ-aminobutyric acid(GABA)as the response index,this paper analyzed the influence of extraction temperature,extraction time and liquid-material ratio on GABA content,and explored the hypoglycemic activity in vitro.On the basis of single factor test,the three influencing factors were tested by response surface methodology.The results showed that the op-timal extraction process parameters of GABA in black highland barley were as follows:extraction temperature 60 ℃,extraction time 90 min,and liquid-material ratio 3:1(mL/g).Under these conditions,the GABA con-tent in black highland barley was(0.338±0.012)mg/mL,which was close to the model predicted value of 0.341 mg/mL,indicating that the response surface model optimized the extraction process of GABA in black highland barley.The inhibition rate of GABA in black highland barley on α-amyase was(72.41±0.43)%,and that of GABA on α-glucosidase was(82.29±0.38)%,suggesting a good hypoglycemic activity in vitro.