摘要
山茱萸皂甙和鞣质的酶抑制动力学反应结果表明,皂甙和鞣质对α-葡萄糖苷酶有良好的抑制活性,皂甙的IC50和Ki分别为0.482mg/ml和1.051mg/ml,而鞣质的IC50和Ki分别为0.220mg/ml和0.148mg/ml,皂甙对热稳定,属于非竞争性抑制剂,鞣质对热不稳定且属于竞争性抑制剂。
In this experiment the activities of α-Glucosidase inhibitor of tannins and saponins from Comus officinalis were evaluated by using α-glucosidase activity inhibitory kinetics assay. The results showed that there is good inhibition of saponins. Its IC50 and K1 are 0.482mg/ml andl.05 lmg/ml respectively. It has a higher thermal stability. However, the inhibition of tannins is non-competitive. Its IC50 and K1 are 0.220mg/ml and 0.148mg/ml respectively. It has no thermal stability.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第2期73-78,共6页
Food Science
关键词
山茱萸
Α-葡萄糖苷酶抑制剂
皂甙
鞣质
非竞争性
竞争性
Comus officinalis
α-glucosidase inhibitor
saponins
tannins
non-competitive
competitive
