不同产地槐米炮制前后主成分的含量变化对α-葡萄糖苷酶活性抑制的影响  

The Content Changes of Principal Component from Sophora Japonica after Frying and Impact on α-glucosidase

作　　者：阮氏霞 崔玲玲[1] 袁永亮[1] 杨中林[1] 

机构地区：[1]中国药科大学中药学院,南京210009

出　　处：《海峡药学》2016年第3期48-51,共4页Strait Pharmaceutical Journal

摘　　要：目的比较研究10批不同产地槐米炒制前后对槐米中芦丁,槲皮素的含量变化及其对α-糖苷酶活性抑制作用的影响。方法对10批不同产地的槐米药材分别进行炒制,采用高效液相色谱法分别测定各槐米药材提取液中芦丁和槲皮素含量;以对硝基苯酚-β-1,4-葡萄糖苷(p NPG)为底物,阿卡波糖为阳性对照,测定各槐米药材提取液对α-葡萄糖苷酶活性抑制率,比较了芦丁和槲皮素含量变化对α-葡萄糖苷酶的抑制活性的影响。结果经过炒制后,10批槐米炒制品中的芦丁含量均有所降低,而槲皮素含量则明显升高;槐米炒制品对α-糖苷酶活性抑制作用均优于生品。结论不同产地槐米炮制后,由于槲皮素含量的普遍升高,导致了槐米炒制品对α-葡萄糖苷酶活性抑制作用升高,表明槲皮素在对α-糖苷酶抑制活性起着重要作用。在治疗糖尿病疾病时选用炒制槐米更为合理。OBJECTIVE To study the relationship between the content changes of rutin and quercetin and α-glucosidase inhibitory activities from different regions of Sophora japonica before and after frying. METHODS Ten different regions of Sophora japonica were fried by gentle heat;the content of rutin and quecertin were detected by using the high performance liquid chromatography（ HPLC） with UV detector;Using p NPG as substrate and acarbose as positive control in order to detect the α-glucosidase inhibitory activities. Analyzing the relationship between the content change and α-glucosidase activities. RESULTS After the frying,the content of rutin were reduced;on the contrary,the content of quecertin were increased. The inhibitory activities of fried product on α-glucosidase were better than the raw product. CONCLUSION After frying,the content of quecertin were increased and the α-glucosidase inhibitory activities also enhanced. It is showed that quecertin played an important role on the inhibitory activity of α-glucosidase. In the treatment of diabetes,frying Sophora japonica should be more reasonable.

关 键 词：槐米 炮制 芦丁 槲皮素 Α-糖苷酶 

分 类 号：R927.2[医药卫生—药学]