为了高效制备鸡树条荚蒾果实中的降血糖成分，本研究以α-葡萄糖苷酶、α-淀粉酶抑制率为考察指标，优化了高速剪切-超声联合法辅助乙醇提取荚蒾果中降血糖成分的工艺。采用响应面法对主要工艺参数进行优化，方差分析结果表明：回归模型较好地反映了酶抑制率与剪切转速、料液比、提取温度之间的关系。最佳工艺条件：高速剪切乳化机转速为18000 r/min，料液比为1:19 (g/mL)，提取温度为60 ℃，超声时间为40 min，剪切时间为120 s，超声功率为270 W，此时提取物的双酶综合抑制率(65.89±1.03)%，其中α-葡萄糖苷酶抑制率为(72.11±0.86)%，α-淀粉酶抑制率为(56.57±1.05)%。此条件下测得α-葡萄糖苷酶抑制率的IC50为0.844 mg/mL，α-淀粉酶抑制率的IC50为1.422 mg/mL。高速剪切-超声联合法提取物的综合抑制率较普通超声法提高了11.39% (p<0.01)，较单一高速剪切法提高了13.64% (p <0.01)。

In this paper, α-glucosidase and α-amylase inhibition rate were used as indicators to optimize the process of high-speed shear-ultrasonic combination with ethanol assisted extraction of hypoglycemic components from the fruits of Viburnum sargentii Koehne. Regression coefficient and analysis showed that the regression model fitted the actual process well. Based on the results of response surface methodology, the best extraction process parameters were ascertained as follows: the high speed shear dispersing emulsifier’ speed is 18000 r/min, the solid-liquid ratio is 1:19 (g/mL), the extraction temperature is 60 ℃, the ultrasonic time is 40 min, shear cutting time is 120 s, ultrasonic power is 270 W. Under these conditions, the comprehensive inhibition rate was (65.89±1.03)%, the α-glucosidase inhibition rate was (72.11±0.86)%, and the α-amylase inhibition rate was (56.57±1.05)%.The IC50 were 0.844 mg/mL, and 1.422 mg/mL respectively. Comparing enzyme inhibition rate, high-speed shear-ultrasonic combination was 11.39% (p<0.01) higher than the ultrasound method and 13.64% (p<0.01) higher than the high-speed shear method.

“十三五”国家重点研发计划项目（2016YFC0500307-07）