粮食与油脂

以粗多糖含量为指标，在单因素试验的基础上，采用正交试验优化茶花蜂花粉温差法破壁工艺，而后进行最佳超声时间的探究，获得超声辅助温差法的最优工艺。同时探究茶花蜂花粉水提物对α-淀粉酶、α-葡萄糖苷酶的抑制作用。结果表明：超声辅助温差法的最佳工艺为冷冻时间24 h、温差90℃、料液比1∶35(g/mL)、水浴温度65℃、水浴时间4.5 h、超声60 min,该工艺下粗多糖含量为515.65 mg/g。相同质量浓度下，茶花蜂花粉水提物对α-淀粉酶、α-葡萄糖苷酶的抑制率高于阿卡波糖，结果表明该破壁工艺所得的茶花蜂花粉水提物是一种良好的α-淀粉酶、α-葡萄糖苷酶的抑制剂。

Based on the single factor test, orthogonal test was used to optimize the wall breaking process of temperature difference method of camellia bee pollentaking crude polysaccharide content as the index, and then the optimal ultrasonic time was explored to obtain the optimal process of ultrasonic assisted temperature difference method. Meanwhile, the inhibitory effect of camellia bee pollen water extract on α-amylase and α-glucosidase was studied. The results showed that the optimal process of ultrasonic assisted temperature difference method was freezing time 24 h, temperature difference 90 ℃, solid-liquid ratio 1 ∶35(g/mL), water bath temperature 65 ℃, water bath time 4.5 h and ultrasonic 60 min. The crude polysaccharide content under this process was 515.65 mg/g. At the same mass concentration, the inhibition rate of α-amylase and α-glucosidase of camellia bee pollen water extract was higher than that of acarbose. The results indicated that the water extract of camellia bee pollen obtained by the wall-breaking process was a good inhibitor of α-amylase and α-glucosidase.