普洱茶化学成分及对α-淀粉酶抑制作用的研究  

Research on the Chemical Constituents of Pu-erh Tea and Its Inhibition Effect on α-amylase

作　　者：张冬英[1,2] 邵宛芳[1] 刘仲华[2] 黄业伟[1] 施兆鹏[2] 

机构地区：[1]云南农业大学龙润普洱茶学院,云南昆明650201 [2]湖南农业大学教育部茶学重点实验室,湖南长沙410128

出　　处：《西南农业学报》2009年第1期52-54,共3页Southwest China Journal of Agricultural Sciences

基　　金：国家科技支撑计划项目(2007BAD58B04);科技部“十五”重大科技攻关项目(2004BA542C);云南省教育厅科学研究基金项目(07Y40163)

摘　　要：从普洱茶中分离并鉴定了2个单体化合物,分别为尿嘧啶和没食子酸,其中尿嘧啶为首次从普洱茶中获得。同时,研究了尿嘧啶和没食子酸对α-淀粉酶的影响。结果表明,没食子酸对α-淀粉酶有较强的抑制作用。此结果可为普洱茶降糖降脂作用机理提供一定理论参考。The Uracil and Gallic acid were isolated and identified respectively from Pu-erh Tea in this paper. The Uracil was firstly isolated from Pu-erh Tea. And the effect of Uracil and Gallic acid on α-amylase was also studied. The result showed that Gallic acid had strong inhibition onα-amylase. It could provide some theories on the anti-diabetes and anti-hyperlipidenmia functionarymachine for Pu-erh Tea.

关 键 词：普洱茶 尿嘧啶 没食子酸 Α-淀粉酶 抑制作用 

分 类 号：S571.1[农业科学—茶叶生产加工]