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石榴皮提取物的酶抑制作用研究
引用本文:谢贞建,范珏,唐鹏程,焦士蓉.石榴皮提取物的酶抑制作用研究[J].安徽农业科学,2009,37(7):2829-2831.
作者姓名:谢贞建  范珏  唐鹏程  焦士蓉
作者单位:西华大学生物工程学院,四川成都,610039;西华大学生物工程学院,四川成都,610039;西华大学生物工程学院,四川成都,610039;西华大学生物工程学院,四川成都,610039
基金项目:西华大学2008年校人才培养与引进科研课题(R0820501)
摘    要:目的]研究石榴皮提取物对α-淀粉酶和α-葡萄糖苷酶的抑制作用。方法]以液固比、提取时间、微波功率3个因素,石榴皮多酚为响应值进行Box-Behnken设计,对石榴皮进行提取。以淀粉和PNPG为底物,构建符合人体糖尿病病理的生理特征、更加具有临床意义的高通量体外筛选模型。结果]结果表明,石榴皮提取物对α-淀粉酶的抑制作用随浓度的增加而增加,60 mg/ml时达39.55%;石榴皮提取物对α-葡萄糖苷酶的抑制作用,浓度在1~10μg/ml时,其抑制率与浓度呈线性关系;当浓度≥10μg/ml时,其增大趋势趋于平缓。提取物浓度在10μg/ml时,其抑制率达90%。结论]石榴皮提取物对α-淀粉酶和α-葡萄糖苷酶都有不同程度的抑制作用,是潜在的降糖功能因子。

关 键 词:石榴皮提取物  响应面法  α-淀粉酶  α-葡萄糖苷酶  抑制作用

Study on Effect of Pomegranate Pind Extracts on Enzyme Inhibitory
XIE Zhen-jian et al.Study on Effect of Pomegranate Pind Extracts on Enzyme Inhibitory[J].Journal of Anhui Agricultural Sciences,2009,37(7):2829-2831.
Authors:XIE Zhen-jian
Institution:XIE Zhen-jian et al(School of Bioengineering of Xihua University,Chengdu,Sichuan 610039)
Abstract:Objective]The purpose of this research was to study the inhibitory effect of pomegranate rind extracts on α-amylase and α-glucosidase.Method] The effect of microwave frequency,ratio of solvent to material and extracting time on yield of polyphenols were discussed.The Box-Behnken design was applied to fit a response surface function.Take the starch and PNPG as the substrate,constructing a reliable high-throughput way for screening α-amylase and α-glucosidase inhibitors.Result] The results showed that its inhibitory rate on α-amylase increased along with increasing concentration,and the inhibition of pomegranate rind peel extracts at 60 mg/ml was 39.55%.The inhibitory rate on α-glucosidase increased along with increasing concentration at 1-10 μg/ml,while the concentration ≥10 μg/ml,it changed gently.The inhibition rate of pomegranate rind extracts at 10 μg/ml was 90%.Conclusion]The pomegranate rind extracts have inhibitory effect on α-amylase and α-glucosidase,it's a potential functional factor for decreasing bloodsugar.
Keywords:Pomegranate rind extracts  Response surface methodology(RSM)  α-amylase  α-glucosidase  Inhibitory effect
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