Study on the extraction and stability of α-glucosidase inhibitory compo-nents from pepper(Capsicum annuum L.)leaves
LI Chunying
YE Chunjie
LI Yanyan
LI Yu
SHEN Xiaoye
WU Zhexiong
Abstract：Pepper leaves contain α-glucosidase inhibitor that delays sugar breakdown and absorption in small intestine.The ethanol was used to extract α-glucosidase inhibitory components in pepper leaf powder and optimized the extraction process was optimized by changing liquid to material ratio,ethanol volume fraction,extraction temperature and extraction time in this study.The stability of α-glucosidase inhibitory components were further investigated with different tempera-ture during vacuum concentration process and different temperature and acidified conditions during food processing.The results showed the optimized extraction condition for α-glucosidase inhibitory components in pepper leaf powder were liquid to material ratio of 10∶1,ethanol volume fraction of 35％,extraction temperature of 26 ℃,and extraction time of 5 h.The α-glucosidase inhibitory components were relatively stable during vacuum concentration process at 50 ℃.The food processing analysis showed α-glucosidase inhibitory components were sensitive to high temperature but were stable during pH 2.0-6.0,collectively,the results provide scientific data for high value application of pepper leaves.
Keywords：α-glucosidase inhibitorExtractionResponse surface methodStabilityPepper leaves
Publication Date：2024-05-05
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：10( 71-80 )