为了提高树莓果渣的综合利用率以及高效制备树莓果渣中降血糖成分，本研究以黄酮提取量和α-葡萄糖苷酶抑制率为指标，优化了超声波协同高剪切法辅助乙醇提取树莓果渣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黄酮提取量与乙醇浓度比、提取温度、超声波处理时间之间的关系。最佳工艺条件：高速剪切乳化机转速为14000 r/min，提取温度为55 ℃，超声时间为26 min，剪切时间为40 s，超声功率为210 w，此时提取物的α-葡萄糖苷酶抑制率（65.6±0.11）%；黄酮提取量为（39.11±0.16）mg/g。该法在提取效率及活性保持方面具备优势，与单独使用超声波工艺、高剪切工艺相比，树莓果渣黄酮提取量分别增多117.45%、112.17%；提取物α-葡萄糖苷酶抑制率分别提升47.85%、43.79%，而树莓果渣中黄酮类物质的高效提取也为降糖物质的制备提供了新途径。

In order to improve the comprehensive utilization rate of Rubus idaeus pmace and extract the hypoglycemic components of Rubus idaeus pmace efficiently, in this study, flavonoid extraction and inhibition rate of α-glucosidase were used as indexes to optimize the extraction technology of hypoglycemic components in Rubus idaeus pmace assisted by high speed shear ultrasonography. The response surface method was used to optimize the main process parameters. The results of ANOVA showed that the regression model reflected the relationship between flavonoid extraction amount and ethanol concentration ratio, extraction temperature and ultrasonic treatment time. The best process conditions: high-speed shear emulsifying machine speed of 14000 r/min, extracting temperature of 55 ℃, ultrasonic time of 26 min, shear time of 40 s, ultrasonic power of 210 w. Under this condition, the inhibition rate of α-glucosidase was (65.56±0.11)%; the content of flavonoids in Rubus idaeus pmace was (39.11±0.16) mg/g. The method has an advantage in extracting efficiency and activity retention. Comparing to the use of the ultrasound process and the high shear technique, this method increased by 117.45% and 112.17% of the flavonoids contents in Rubus idaeus pmace, respectively; and increased by 47.85% and 43.79% of α-glucosidase inhibition, respectively. The efficient extraction of flavonoids from Rubus idaeus pmace also provided a new way for the extraction of hypoglycemic substances.

“十三五”国家重点研发计划项目（2016YFC0500307-07）