地榆中α-葡萄糖苷酶抑制活性因子的筛选  

A Screen of α-Glucosidase Inhibitors from Sanguisorba Officinalis

作　　者：陈丽华[1] 潘自红[1] 曹云丽[1] 马庆一[1] 

机构地区：[1]平顶山学院化学化工学院,河南平顶山467000

出　　处：《食品研究与开发》2013年第9期30-36,共7页Food Research and Development

基　　金：平顶山学院高层次人才科研启动经费资助项目(2008013)

摘　　要：从地榆中提取、分离并部分纯化得到水粗提物、多糖、黄酮、鞣质、皂甙,各组分的得率分别为1.45%、1.27%、1.06%、0.87%、0.88%。酶反应动力学检测结果表明:地榆黄酮和地榆鞣质对α-葡萄糖苷酶具有明显的抑制作用,且效果优于拜唐苹,且均属于竞争性抑制剂,地榆鞣质和地榆黄酮的Ki的分别为0.030 9 mg/mL和0.076 5 mg/mL,两者的IC50分别为和8.13×10-2mg/mL和0.266 mg/mL,地榆黄酮的抑制活性对热稳定,但地榆鞣质对热不稳定。实验证明地榆黄酮和地榆鞣质均是优良的α-葡萄糖苷酶抑制剂,地榆是良好的降糖药物来源。The yields of crude eq-extracts,polysaccharide,flavones,tannins and saponins by extraction,isolation and partial purification form Sanguisorba Officinalis in this experiment.The yield were 1.45 %,1.27 %,0.87 % and 0.88 %.The results of the enzyme kinetic assays showed that tannins and flavone had a better inhibition effect than Glucobay.And both of their inhibition was competitive;Ki of tannins and flavone were 0.030 9 mg/mL and 0.076 5 mg/mL;IC50of them were 8.13×10-2mg/mL and 0.266 mg/mL.Flavone showed a higher thermal stability,but tannins hadn＇t the property.The experiment confirmed that Sanguisorba officinalis was a good source of α-glucosidase inhibitors and Sanguisorba officinaliss flavone and tannins may become promising candidates for blood sugar reducing functional factors.

关 键 词：糖尿病 餐后血糖 地榆 Α-葡萄糖苷酶抑制剂 黄酮 鞣质 

分 类 号：R284[医药卫生—中药学]