罗勒籽脂肪酸及其对蛋白酪氨酸磷酸酯酶1B(PTP1B)抑制作用的研究  

Component and PTP1B Inhibition of Fatty Acid from Seeds of Ocimum basilicum L.

作　　者：胡尔西丹·伊麻木[1,2,3] 马庆苓[1] 阿布力米提·伊力[1] 热娜·卡斯木[3] 阿吉艾克拜尔·艾萨[1] 

机构地区：[1]中国科学院新疆理化技术研究所,乌鲁木齐830011 [2]中国科学院研究生院,北京100039 [3]新疆医科大学药学院,乌鲁木齐830054

出　　处：《天然产物研究与开发》2012年第9期1261-1263,1302,共4页Natural Product Research and Development

基　　金：新疆维吾尔自治区科技基础条件平台建设项目(PT0906);新疆特有药用资源利用省部共建实验室(XJYS0204-2011-01)

摘　　要：利用索氏提取法提取罗勒籽油,向罗勒籽油加入氢氧化钾甲醇溶液后并用水浴加热,加入正己烷和蒸馏水萃取,上清液即为罗勒籽油中脂肪酸,用气相色谱质谱法(GC/MS)对脂肪酸进行鉴定。共鉴定出了4种脂肪酸,其中α-亚麻酸为62.88%、亚油酸为20.66%、棕榈酸为10.67%、硬脂酸为5.79%。对罗勒籽脂肪酸进行PTP1B的抑制作用研究,结果表明脂肪酸对PTP1B有较强的抑制作用,其IC50为11.12μg/mL。该研究为深入研究罗勒籽的药理作用提供了科学依据。Fats and oil were extracted by Soxhlet extraction from the seeds of Ocimum basilicum L..And then fats and oil were dissolved in KOH of methonal with water-bath.Lastly,the fatty acids were extracted with n-hexane.The chemical constituents of the fatty acids were identified and quantified by means of capillary gas chromatography combined gas Chromatography-mass spectrometry.The results indicated that the fatty acids included four kinds of fatty acids：α-linolenic acid（62.88%）,linoleic acid（20.66%）,hexadecanoic acid（10.67%） and octadecanoic acid（5.79%）.The fatty acids had strong inhibiting effect on PTP1B with IC50 value of 11.12 μg/mL.The results provided the basis for further study of the seeds of O.basilicum.

关 键 词：罗勒籽 脂肪酸 气相色谱/质谱 PTP1B抑制作用 

分 类 号：O657.63[理学—分析化学]