类黄酮和α-淀粉酶相互作用特性及机理的研究概述  

Research Summary on the Interaction and Mechanism between Flavonoids and α-amylase

作　　者：陈磊 刘辉 邱国栋 

机构地区：[1]广东产品质量监督检验研究院,广东佛山528300

出　　处：《广东化工》2016年第8期91-92,82,共3页Guangdong Chemical Industry

基　　金：国家自然科学基金资助项目,项目编号:21002034

摘　　要：类黄酮是自然界中广泛存在的一大类多酚化合物,其与α-淀粉酶相互作用后,能影响α-淀粉酶的催化活性及类黄酮的抗氧化活性。因此,文章简要总结了类黄酮的结构、分类、生理活性及构效关系,概述了类黄酮和α-淀粉酶间相互作用后对两者生理活性的影响,及两者作用机理的研究方法。Flavonoids are a kind of polyphenolic compounds existing in nature widely. The catalytic activity of α-amylase and antioxidant capacity of flavonoids could influenced after interaction between flavonoids and a-amylase. Therefore, the review mainly summarized the structure, classification, physiological activities and structure-activity relationship. At the same time, the work introduced the effects on physiological activities of flavonoids and a-amylase after interaction, and the research methods of interaction mechanism between flavonoids and c^-amylase were also briefly illustrated.

关 键 词：类黄酮 Α-淀粉酶 生理活性 作用机理 

分 类 号：TQ925.1[轻工技术与工程—发酵工程]