大豆胚轴中大豆皂甙的提取及其对α-葡萄糖苷酶的抑制作用  

ISOLATION AND PURIFICATION OF SOYASAPONINS FROM SOYBEAN HYPOCOTYL

作　　者：全吉淑[1] 尹学哲[1] 工藤重光 

机构地区：[1]延边大学医学院,吉林延吉133000 [2]日本东北食效科学研究所

出　　处：《食品研究与开发》2006年第10期4-7,共4页Food Research and Development

基　　金：国家自然科学基金资助项目(30360113)

摘　　要：从大豆胚轴提取总糖甙,以C18柱层析法和高效液相色谱法(HPLC)分离纯化各类大豆皂甙,并以比色法测定大豆皂苷单体对α-葡萄糖苷酶的抑制活性。大豆皂苷具有很强的α-葡萄糖苷酶抑制作用。其中B类、E类和DDMP皂苷的抑制作用为最强,其半抑制浓度(IC50)值为10μmol/L￣40μmol/L;A类皂苷的抑制作用则较弱。大豆皂苷是α-葡萄糖苷酶抑制剂,经常食用可能有助于延缓糖尿病患者餐后血糖的持续升高。Total glycosides were extracted from soybean hypocotyl, then soyasaponins were isolated with C18 column chromatography and high-performance liquid chromatography （HPLC）. The inhibitory activities of each component of soyasaponins against α-glucosidase were tested by colorimetric method. Soyasaponins showed potent inhibitory activities against α-glucosidase. Group B, Group E and DDMP （2,3-dihydro-2,5-dihydroxy-6- methyl-4H-pyran-4-one） saponins were shown to be reversible inhibitors of α-glucosidase with IC50 values of 10 μmol/L～40 μmol/L, while Group A saponins showed a little lower potency with IC50 values of about 2 mmol/L. The results suggest soyasaponins, which exhibit inhibitory effects on α-glucosidase, seem physiologically useful for suppressing postprandial hyperglycemia in patients with diabetes mellitus.

关 键 词：大豆胚轴 大豆皂甙 制备 Α-葡萄糖苷酶 

分 类 号：TS214.1[轻工技术与工程—粮食、油脂及植物蛋白工程]