四种天然产物对α-淀粉酶抑制作用研究  

α-amylase inhibition of 4 natural products

作　　者：莫丽春[1] 陈丽娟[1] 吴月霖[1] 曾凡骏[1] 

机构地区：[1]四川大学食品工程系,成都610065

出　　处：《食品科技》2012年第3期85-88,共4页Food Science and Technology

摘　　要：研究了苦瓜、绞股蓝、山药、蜂胶提取物4种天然产物对α-淀粉酶抑制作用,结果显示山药对α-淀粉酶无明显抑制作用,其余3种天然产物对α-淀粉酶均有抑制作用,对α-淀粉酶半抑制浓度(IC50)分别为30.6、40.7、36.1mg/mL,且抑制效果可达到现有α-淀粉酶抑制剂拜糖平的2.25、1.69、1.9倍。A This article focuses on the inhibition of a-amylase of the extracts from Momordica Charantia L, Gynostemma, yam, propolis. The results show that except the extracts of yam the rest of three natural products all have obvious effect on inhibiting α-amylase, and the 50% inhibiting concentration（IC50, mg/ mL）of each is 30.6, 40.7, 36.1 mg/mL which is 2.25, 1.69, 1.9 times than acarbose.

关 键 词：糖尿病 天然产物 Α-淀粉酶 抑制剂 

分 类 号：TS201.25[轻工技术与工程—食品科学]