Study on low temperature extraction of Chuju Chrysanthemum morifolium and its α-glucosidase inhibitory activity

doi:10.13386/j.issn1002-0306.2013.07.078

Study on low temperature extraction of Chuju Chrysanthemum morifolium and its α-glucosidase inhibitory activity[J]. Science and Technology of Food Industry, 2013, (07): 211-214. DOI: 10.13386/j.issn1002-0306.2013.07.078

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Study on low temperature extraction of Chuju Chrysanthemum morifolium and its α-glucosidase inhibitory activity

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To optimize the low temperature extraction process of Chuju Chrysanthemum morifolium, the effects of extracting time, extracting temperature and the ratio of liquid to solid on extraction rate were explored by one-factor-at-a-time method.The extracting process was optimized by orthogonal design.The extraction rates of total polyphenol and total flavonoids were 5.905, 53.138mg/g under the optimized condition that extracting temperature was 60℃, the ratio of liquid to solid was 30∶ 1, and extracting time was 50min.The extract showed potent inhibitory activities against α-glucosidase with IC₅₀ value of 32μg/mL.

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Science and Technology of Food Industry

Study on low temperature extraction of Chuju Chrysanthemum morifolium and its α-glucosidase inhibitory activity

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