茶多酚对胰α-淀粉酶的抑制动力学研究  

Research on Inhibition Kinetics of α-Amylase by Tea Polyphenols

作　　者：张永军[1] 黄惠华[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510641

出　　处：《食品工业》2010年第1期7-9,共3页The Food Industry

基　　金：国家"863"计划项目(2007AA100404)

摘　　要：研究了绿茶茶多酚对胰α-淀粉酶活性的抑制作用。采用非连续测定和作图法研究,结果表明:茶多酚对胰α-淀粉酶具有明显的抑制作用,其半抑制浓度为0.82mg/mL;抑制类型为可逆性非竞争性抑制,其抑制常数Ki为1.08mg/mL。Inhibition kinetics of u-amylase by tea polyphenols was studied using non-continuous measurement and graphing method. The results showed that the activity of α-amylase can inhibited by tea polyphenols obviously, with the half inhibitory concentration（IC50） as 0.82 mg/mL, the inhibitory type as reversible non-competitivess and the constant of inhibition（Ki） as 1.08 mg/mL.

关 键 词：茶多酚 胰α-淀粉酶 抑制 动力学 

分 类 号：TQ28[化学工程—有机化工]