油茶饼粕多糖对体外α-葡萄糖苷酶的抑制作用  

α-Glucosidase Inhibitory Activity of Camellia Cake Polysaccharides in Vitro

作　　者：李湘洲[1] 张胜[1] 李文生[1,2] 

机构地区：[1]中南林业科技大学材料科学与工程学院,湖南长沙410004 [2]湖南大学化学化工学院,湖南长沙410082

出　　处：《湖南大学学报（自然科学版）》2012年第11期71-73,共3页Journal of Hunan University:Natural Sciences

基　　金：国家科技支撑计划项目(2009BADB1B03);湖南省林业科技计划项目(2011油茶专项)

摘　　要：采用体外方法对从油茶饼粕中分离纯化后的油茶饼粕多糖的α-葡萄糖苷酶的抑制活性进行了测试.结果表明:油茶饼粕多糖由阿拉伯糖、半乳糖、鼠李糖、半乳糖醛酸、葡萄糖、甘露糖等构成,其相对分子质量为3 000～12 000;油茶饼粕粗多糖及各分级多糖的浓度与α-葡萄糖苷酶的抑制活性呈现正相关,其IC50为0.053mg/mL,油茶饼粕多糖具有抑制葡萄糖吸收的作用.The inhibitory activities on α-glucosidase of Camellia cake polysaccharides（CCP） isolated and purified from Camellia cake were investigated in vitro assay systems.The results showed that CCP contained arabinose,galactose,rhamnose,galacturonic acid,glucose and mannose,with a relative molecular mass of 3 000～12 000.It has been demonstrated that CCP has appreciable α-glucosidase inhibitory effect in a concentration-dependent manner.The IC50 of CCP was 0.053 mg/mL,and CCP can be considered as a potential candidate for α-glucosidase inhibitors.

关 键 词：油茶饼粕多糖 Α-葡萄糖苷酶 活性抑制 体外 

分 类 号：S789.9[农业科学—林学]