摘要
从番石榴叶中提取总黄酮以及多糖,测定其对α-葡萄糖苷酶以及猪胰液α-淀粉酶抑制活性以评估其降血糖活性。结果表明番石榴叶中提取的黄酮类以及多糖类化合物对这2种酶都具有较好的抑制活性,其中黄酮和多糖对蔗糖酶的抑制率分别为63.5%和29.3%,对麦芽糖酶的抑制率分别为47.7%和20.6%,对α-淀粉酶的抑制率分别为54.4%和31.9%。此外,所提取的总黄酮以及多糖对α-葡萄糖苷酶以及猪胰液α-淀粉酶的抑制活性存在协同作用,两者混合的酶抑制活性更好,其中黄酮和多糖的混合物对蔗糖酶,麦芽糖酶以及α-淀粉酶的抑制率分别为75.8%,53.5%和60.1%。
The crude flavoinds and polysacchrides were extracted and purified from the guava leaves. In oder to masure their antidibetic activities , the enzyme inhibitory activities against rat intestinal α-glucosidase andporcine pancreatic α-amylase of the flavoinds and polysacchrides were studied. The result revealed the flavoinds and polysacchrides demonstrated significant enzyme inhibitory, with inhibitory rates of 63.5 % and 29.3 % against sucrase, with inhibitory rates of 47.7 % and 20.6 % against mahase and with inhibitory rates of 54.4 % and 31.9 % against α-amylase, respectively.In addition, the isolated flavonoids and polysaechrides showed synergistic inhibitory capacity to rat intestinal α-glucosidase and porcine pancreatic α-amylase, and the inhibitory activity of the mixture of flavonoids and polysacchrides to these two kinds of enzyme was improved significantly with inhibitory rates of 75.8 %, 53.5 % and 60.1% against sucrase, maltase and a-amylase respectively.
出处
《食品研究与开发》
CAS
北大核心
2011年第10期56-59,共4页
Food Research and Development
关键词
番石榴叶
黄酮
多糖
降血糖活性
协同作用
guava leaves
flavoinds
polysacchrides
antidiabetic activity
synergistic effect
