摘要
从山茱萸中提取、分离并部分纯化得到水粗提物以及多糖、鞣质、皂甙、有机酸等组分。它们的得率分别为9.60%、2.00%、2.40%、0.75%、4.10%。酶反应动力学检测结果表明,除有机酸外各组分均对α-葡萄糖苷酶有抑制作用,其中皂甙和鞣质效果较佳,优于两倍量拜堂平。实验证实了山茱萸是天然α-葡萄糖苷酶抑制剂的良好来源,而山茱萸鞣质和皂甙是降糖功能因子的良好候选物。
In this experiment the crude eq-extracts and the components of polysaccharides, tannins, saponins and organic acids were obtained from Comus officinalis by extraction, isolation and partial purification with yields respectively 9.60%, 2.00%, 2.40%, 0.75%, 4.10%. The results of enzymatic kinetics assays showed that all of the components have inhibitory activities against α-glucosidase except organic acids. Saponins and tannins showed better inhibition effect than double concentration of Glucobay. The experiment confirmed that Comus officinalis is a good source of α-glucosidase inhibitors and Comus officinaliss saponins and tannins may become promising candidates for blood sugar reducing function factors.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第1期167-170,共4页
Food Science
关键词
山茱萸α-葡萄糖苷酶抑制剂
皂甙
鞣质
血糖
Comus officinalis
α-glucosidase inhibitor
saponin
tannin
blood sugar
