不同品种生姜提取物对α-葡萄糖苷酶的抑制作用  

The inhibitory effect of different gingers on α-glycosidase

作　　者：刘富月[1] 王晓东 李守鹏[1] 李啸晨[1] 刘军伟[1] 唐晓珍[1] 

机构地区：[1]山东农业大学食品科学与工程学院 [2]山东省对外科技交流中心,山东济南250101

出　　处：《食品与发酵工业》2014年第12期6-9,共4页Food and Fermentation Industries

基　　金："十二五"国家科技支撑计划课题(2012BAD33B07);山东省科技攻关项目(2012GGA12030);泰安市科技发展项目(20113075)

摘　　要：从34种生姜中筛选对α-葡萄糖苷酶抑制效果最好的品种,以期从中得到一种能较好控制餐后血糖的功能成分,提高生姜附加值。采用α-葡萄糖苷酶抑制剂体外筛选模型,通过抑制率高低确定最佳提取溶剂及抑制作用最好的生姜品种,以酶浓度-反应速度及L-B作图法确定酶抑制类型。生姜乙醇提取物抑制率为66.2%,最高,云南罗平小黄姜乙醇提取物抑制率为88.58%,最高。其对α-葡萄糖苷酶的抑制类型为可逆抑制中的非竞争性抑制,米氏常数Km为3.14×10-3mol/L。生姜中含有α-葡萄糖苷酶抑制剂且抑制效果显著。34 gingers were screened for their inhibitory effect on α-glycosidase in order to obtain a functional component to control the postprandial blood glucose and thus improve the additional value gingers. Using in vitro screening model,the best extraction solvent and the ginger cultivars with the strongest inhibitory effect were determined based on the inhibiting rate. The type of enzyme inhibition was determined based on enzyme concentration-reaction speed and L-B graphing method. Ginger extract with ethanol showed the highest inhibition rate of 66. 2%. The little turmeric of luoping Yunnan showed the highest inhibition rate of 88. 58%. The type of enzyme inhibition was non-competitive inhibition of the reversible inhibition. α-glycosidase inhibitor existed in the ginger and the inhibition effect was remarkable.

关 键 词：生姜 Α-葡萄糖苷酶 Α-葡萄糖苷酶抑制剂 酶抑制类型 

分 类 号：TS201.25[轻工技术与工程—食品科学]