雅安藏茶抑制α-淀粉酶的活性级分筛选与评价  

Screening and Evaluation of α-Amylase-inhibiting Fractions Extracted from Ya’an Tibetan Tea

作　　者：聂坤伦[1,2] 何利[3] 速晓娟[1,2] 边金霖[1,2] 郭金龙[1] 杜晓[1,2] 

机构地区：[1]四川农业大学国家茶检中心(四川)研发中心,四川雅安625014 [2]国家茶叶质量检验中心(四川筹),四川雅安625014 [3]四川农业大学食品学院,四川雅安625014

出　　处：《食品科学》2013年第9期74-79,共6页Food Science

基　　金：国家211工程建设四川农业大学"双支"计划项目(06370101)

摘　　要：以雅安藏茶为材料,用体积分数70%乙醇溶液提取后经系统萃取分离得到7种雅安藏茶级分,并测定各个级分的主要成分及对α-淀粉酶活性的影响,筛选其活性成分。结果表明:雅安藏茶抑制α-淀粉酶的活性成分是儿茶素、茶褐素和咖啡碱,以对α-淀粉酶活性的最大抑制率为标准,各个活性成分抑制能力依次为儿茶素>茶褐素>咖啡碱。Seven kinds of Ya’an Tibetan tea fractions were separated by liquid-liquid extraction by using 70% ethanol.Major components of Ya’an Tibetan tea were analyzed.Furthermore,the inhibitory activity of the fractions on α-amylase and corresponding active sites were determined.The results showed that the activity of α-amylase could be inhibited by catechins,caffeine and TBs in Ya’an Tibetan tea.The decreasing order of the inhibitory activity of Ya’an Tibetan tea extract fractions on α-amylase was catechin ＆gt; TBs ＆gt; caffeine.

关 键 词：雅安藏茶 雅安藏茶级分 活性级分筛选 Α-淀粉酶活性 抑制作用 

分 类 号：S571.1[农业科学—茶叶生产加工] Q556.2[农业科学—作物学]