Microwave-ultrasound assisted extraction of epimedin F from Epimedii Folium and its effects on α-glucosidase and α-amylase
AN Yejuan, ZHOU Xuexue, WANG Yi, YANG Mi, ZHANG Huafeng*
(School of Food Engineering and Nutritional Science, Shaanxi Normal University, National Engineering Laboratory for Resources Development of Endangered Crude Drugs in Northwest China, International Joint Research Center of Shaanxi Province for Food and Health Sciences, Xi′an 710119, Shaanxi, China)
Abstract:
A microwave-ultrasound assisted extraction procedure was optimized to isolate epimedin F from Epimedii Folium using response surface test. The extraction mechanism was discussed by scanning and transmission electron micrographs. Inhibitory activities of epimedin F against α-glucosidase and α-amylase were analyzed. The optimal extraction conditions were as follows: ethanol concentration, 70%; extraction duration, 20 min; ratio of liquor to solid, 20∶1(mL∶g); microwave power, 200 W. The extraction yield of microwave-ultrasound assisted extraction was 13% higher than that of the microwave assisted extraction and 23% higher than that of the ultrasound assisted extraction. This could be elucidated by the disruptions of tissues, cells and organelles, which facilitated the dissolution of epimedin F. Epimedin F exhibited inhibitory effect on α-glucosidase with the IC50 value of 66.89 μg/mL. This study provides a reference for the further development of Epimedii Folium resources and its application in auxiliary hypoglycemic health food.
KeyWords:
Epimedii Folium; epimedin F; microwave-ultrasound assisted extraction; ultrastructure; α-glucosidase; α-amylase
