普洱茶对α-葡萄糖苷酶活性影响的研究  

Effect of Pu Erh tea on the activity of α-glucosidase

作　　者：杨新河[1,2] 黄建安[2,3] 刘仲华[1,2,3] 毛清黎[1,2] 吴文亮[2,3] 

机构地区：[1]湖北工程学院生命科学技术学院,湖北孝感432000 [2]国家植物功能成分利用工程技术研究中心,湖南长沙410128 [3]湖南农业大学茶学教育部重点实验室,湖南长沙410128

出　　处：《食品工业科技》2012年第12期122-124,共3页Science and Technology of Food Industry

基　　金：科技部支撑计划重大项目(2007BAD58B00-03);云南省政府茶叶科技专项(2007YNCXB-01-01);国家茶产业技术体系深加工研究室项目

摘　　要：研究了普洱茶水提取物及其经三氯甲烷、乙酸乙酯、正丁醇的萃取部分和水层部分对α-葡萄糖苷酶活性的影响。发现普洱茶水提物及各溶剂萃取部分(浓度均为2.5mg/mL)对α-葡萄糖苷酶活性的影响程度不同。其中,阳性对照品(阿卡波糖)、乙酸乙酯部分、正丁醇部分、水层部分及水提取物均有显著的抑制作用,抑制率依次为60.16%、82.52%、65.84%、58.22%、52.29%,而三氯甲烷部分几乎没有影响。普洱茶水提取物及各溶剂萃取部分对α-葡萄糖苷酶活性的不同影响取决于它们内在化学成分的组成及含量差异。The water extract of Pu Erh Tea and its fractions extracted by chloroform,ethyl acetate,n-butanol and water were investigated on the effect of α-glucosidase activity.The results showed that Pu Erh tea water extracted and its fractions had different effects on α-glucosidase activity when their concentrations were 2.5mg/mL.The positive control（Acarbose）,ethyl acetate fraction,n-butanol fraction,water fraction and the water extract showed obvious difference of inhibitive activity,their inhibition rates were 60.16%,82.52%,65.84%,58.22% and 52.29%,respectively.However,chloroform fraction barely affected α-glucosidase activity under the same condition.The varying effects of the water extract and its different extraction fractions from Pu Erh tea on α-glucosidase activity depended on the differences of chemical composition and their contents.

关 键 词：普洱茶 水提取物 Α-葡萄糖苷酶 酶活性 

分 类 号：TS272[农业科学—茶叶生产加工]