桑叶黄酮类和多糖类化合物的提取及其降血糖作用研究  

Study on antidiabetic offect of flavoinds and polysacchrides from the mulberry leaves

作　　者：寇秀颖[1] 杜阳吉[1] 徐勇[1] 

机构地区：[1]广东省食品工业研究所广东省食品工业公共实验室,广州510308

出　　处：《食品工程》2010年第4期39-41,48,共4页Food Engineering

摘　　要：从桑叶中提取总黄酮和多糖,并测定其对α-葡萄糖苷酶和猪胰液α-淀粉酶的抑制作用以评估其降血糖功能。结果表明,桑叶中提取的黄酮类和多糖类化合物对这两种酶都有较好的抑制作用,并且总黄酮和多糖对α-葡萄糖苷酶及猪胰液α-淀粉酶的抑制存在协同作用,两者混合对两种酶的抑制作用更强。The crude flavonoids and polysacchrides were extracted and purified from the mulberry leaves.In order to masure their antidiabetic effect,the enzyme inhibitory effect against rat intestinal α-glucosidase and porcine pancreatic α-amylase of the flavonoids and polysacchrides were studied.The result revealed the flavonoids and polysacchrides demonstrated significant enzyme inhibitory.In addition,the isolated flavonoids and polysacchrides showed synergistic inhibitory capacity to rat intestinal α-glucosidase and porcine pancreatic α-amylase,and the inhibitory effect of flavonoids and polysacchrides was improved significantly.

关 键 词：桑叶 黄酮 多糖 降血糖作用 协同作用 

分 类 号：TS202.3[轻工技术与工程—食品科学]