为进一步高值化利用红江橙（Citrus sinensis Osbeck cv. Hongjiang）果皮，该研究以黄酮提取量作为评价指标，采用超声辅助溶剂提取法和正交试验设计优化黄酮的提取工艺，并探讨黄酮提取物对α-葡萄糖苷酶和胰脂肪酶的抑制作用。结果显示，红江橙果皮黄酮类化合物的最佳提取工艺条件：提取温度为70 ℃、提取料液比为1:5、提取时间为50 min，该条件下黄酮提取量为 82.57 mg/g，高于传统乙醇浸提法（23.56 mg/g）。红江橙果皮黄酮提取物（Citrus Sinensis Peel Flavonoids Extract，CSFE）对α-葡萄糖苷酶和胰脂肪酶的半抑制浓度IC50值分别为2.95 mg/mL和28.54 mg/mL；在10~50 mg/mL质量浓度范围内，CSFE对胰脂肪酶的抑制活性均呈现明显的质量浓度依赖性；其作用类型均均为混合型抑制。研究表明，红江橙果皮黄酮类提取物具有良好的α-葡萄糖苷酶抑制活性和胰脂肪酶抑制活性，可为其在降血糖和减肥功能活性的深入研究提供依据。

To enhance the utilization of the peel of Citrus sinensis Osbeck ‘Hongjiang’, an optimal extraction process for flavonoids was developed. To this end, an orthogonal experimental design was adopted, and ultrasonic-assisted extraction was performed; the flavonoid yield served as the evaluation index. Subsequently, the inhibitory effects of the extract on α-glucosidase and pancreatic lipase were investigated. The results demonstrated that the optimal conditions included an ultrasonic temperature of 70 ℃, solid-liquid ratio of 1:5, and extraction time of 50 min. The resulting total flavonoid yield was 82.57 mg/g, considerably higher than that achieved by traditional ethanol extraction (23.56 mg/g). The IC50 values of the flavonoid extract from the peel of C. sinensis ‘Hongjiang’ (CSFE) for α-glucosidase and pancreatic lipase were 2.95 mg/mL and 28.54 mg/mL, respectively. The inhibitory effects of CSFE on pancreatic lipase were concentration-dependent between 10 and 50 mg/mL. Moreover, mixed-type inhibition was observed for α-glucosidase and pancreatic lipase. These findings indicate that CSFE exhibited good inhibitory effects against α-glucosidase and pancreatic lipase, providing a theoretical foundation for future research on its hypoglycemic and weight reducing functions.

广东省教育厅创新强校工程项目（2013050214）；广东省教育厅高等学校科技创新团队项目（2021KCXTD021）