彭 婷¹，江 丹¹，陈 阳²，王 玉¹，赖富丽²，陈志元^1*，黄林恋¹

（1.劲牌持正堂药业有限公司，黄石435000；2.中药保健食品质量与安全湖北省重点实验室（劲牌有限公司），大冶435100）

摘要：该研究以桑叶提取液为研究对象，脱色率为评价指标，通过单因素及响应面实验优化桑叶提取液的脱色工艺。通过体外实验，测定桑叶提取液脱色前后对α-葡萄糖苷酶的抑制效果。结果表明，最佳脱色条件为桑叶提取液与树脂湿重比2:1 g/g、脱色pH 9.6、脱色时间9.0 h、脱色温度60 ℃。在此条件下，桑叶提取液脱色率为（96.87±0.23）%，1-脱氧野尻霉素含量提高倍数为（2.00±0.05）倍，脱色后桑叶提取液对α-葡萄糖苷酶的最大抑制率较脱色前提高了0.14倍。该实验建立了桑叶提取液树脂脱色方法，脱色后桑叶提取液颜色较浅，对α-葡萄糖苷酶的抑制率明显提高，为以桑叶提取液为原料的低色度降糖食品的深度开发、工业化生产提供理论支撑。

关键词：桑叶提取液；脱色工艺；响应面；1-脱氧野尻霉素；低色度降糖食品

中图分类号：TS201.2 文献标识码：A 文章编号：1674-506X（2024）06-0062-0008

Optimization of Decolorization Process of Mulberry Leaf Extract Using Response Surface Methodology and Its Inhibitory Activity on α-Glucosidase

PENG Ting¹，JIANG Dan¹，CHEN Yang²，WANG Yu¹，LAI Fuli²，CHEN Zhiyuan^1*，HUANG Linlian¹

（1.Jing Brand Chizhengtang Pharmaceutical Co.，Ltd.，Huangshi 435000，China；2.Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine Health Food （Jing Brand Co.，Ltd.），Daye 435100，China）

Abstract：In this study, mulberry leaf extract was used as the research object, and the decolorization rate was used as the evaluation index. The decolorization process conditions of mulberry leaf extract were optimized through single factor experiments and response surface methodology experiments. At the same time, before and after decolorization of mulberry leaf extract on the inhibition rate of α-glucosidase was determined through in vitro experiments. The results showed that the optimal decolorization conditions were as follows: the wet weight ratio of mulberry leaf extract to resin 2:1 g/g, the decolorization pH 9.6, the decolorization time 9.0 h, and the decolorization temperature 60 ℃. Under these conditions, the decolorization rate of the mulberry leaf extract was （96.87±0.23） %，and the content of 1-deoxynojirimycin increased by （2.00±0.05） times. After decolorization, the maximum inhibition rate of α-glucosidase by mulberry leaf extract was 0.14 times higher than before decolorization. The resin decolorization method for mulberry leaf extract was established in this experiment. After decolorization, the color of mulberry leaf extract was lighter, and the inhibition rate of α-glucosidase significantly increased. This study provided theoretical support for the deep development and industrial production of low color hypoglycemic foods by using mulberry leaf extract as raw material.

Keywords：mulberry leaf extract；decolorization process；response surface；1-deoxynojirimycin；low color hypoglycemic food

doi：10.3969/j.issn.1674-506X.2024.06-009