玉蜀黍不同部位提取物对α葡萄糖苷酶和α淀粉酶抑制作用  

Inhibitory Effects of Extracts from Different Parts of Maize onα-Glucosidase andα-Amylase

作　　者：杨小倩 孙佳明 吴楠 高旭 郅慧 吴淇 张辉 李晶峰 YANG Xiao-qian;SUN Jia-ming;WU Nan;GAO Xu;ZHI Hui;WU Qi;ZHANG Hui;LI Jing-feng(Jinlin Ginseng Academy,Changchun University of Chinese Medicine,Changchun 130117,China;Jilin Xinshui Science and Technology Development Co.,Ltd.,Changchun 130000,China)

机构地区：[1]长春中医药大学吉林省人参科学研究院,吉林长春130117 [2]吉林鑫水科技开发有限公司,吉林长春130000

出　　处：《食品工业科技》2021年第1期15-21,27,共8页Science and Technology of Food Industry

基　　金：长春市医药健康产业科技创新重大专项(18YJ004)。

摘　　要：目的:探究玉蜀黍不同部位(须、秸秆皮、秸秆芯)提取物对α-葡萄糖苷酶和α-淀粉酶活性抑制作用。方法:采用常规理化方法测定玉蜀黍不同部位中总黄酮、总皂苷、总多糖、总蛋白质提取物的含量,酶底物反应法和3,5-二硝基水杨酸比色法测定α-葡萄糖苷酶和α-淀粉酶抑制活性,考察不同pH、温度、时间对α-葡萄糖苷酶和α-淀粉酶活性影响。结果:抑制α-葡萄糖苷酶反应最优条件:反应pH6.8、温度37℃、时间20 min;抑制α-淀粉酶反应最优条件:pH6.8、温度37℃、时间10 min。玉蜀黍不同部位总黄酮(5.80%~18.23%)、总皂苷(7.87%~10.99%)、总多糖(24.48%~35.36%)、总蛋白质(9.41%~13.02%)含量存在明显差异,玉蜀黍不同部位的总黄酮提取物对α-葡萄糖苷酶抑制作用显著,玉蜀黍须、秸秆芯、秸秆皮中总黄酮提取物对α-葡萄糖苷酶的半数抑制浓度(IC 50)分别为:0.63、0.35、0.13 mg/mL;须、秸秆皮、秸秆芯中总黄酮提取物质量浓度在1、0.5、0.125 mg/mL时对α-淀粉酶最大抑制率分别为:36.41%±0.26%、21.46%±1.45%、14.63%±0.62%。结论:玉蜀黍不同部位中发挥抑制α-葡萄糖苷酶和α-淀粉酶活性作用主要有效成分群是总黄酮。Objective:To study the inhibitory effects of extracts from different parts of maize(whisker,straw skin,straw core)on the activities ofα-glucosidase andα-amylase.Methods:The contents of total flavonoids,total saponins,total polysaccharides and total protein extracts in different parts of maize were determined by routine physical and chemical methods.The inhibitory activities ofα-glucosidase andα-amylase were determined by enzyme substrate reaction and 3,5-dinitrosalicylic acid colorimetry.The effects of different pH,temperature and time on the activities ofα-glucosidase andα-amylase were investigated.Results:the optimal conditions ofα-glucosidase inhibition were pH6.8,temperature 37℃,time 20 min,and pH6.8,temperature 37℃,time 10 min.The content of total flavone(5.80%~18.23%),total saponin(7.87%~10.99%),total polysaccharide(24.48%~35.36%)and total protein(9.41%~13.02%)in different parts of maize were significantly different.The inhibitory effect of total flavone extract in different parts of maize onα-glucosidase was significant.The IC 50 of total flavone extract in whisker,straw core and straw skin was 0.63,0.35 and 0.13 mg/mL,respectively The maximum inhibition rates ofα-amylase at 1,0.5 and 0.125 mg/mL were 36.41%±0.26%,21.46%±1.45%and 14.63%±0.62%.Conclusion:Total flavonoids are the main active components in different parts of maize,which can inhibit the activities ofα-glucosidase andα-amylase.

关 键 词：玉蜀黍 不同部位 Α-葡萄糖苷酶 Α-淀粉酶 黄酮 降糖 

分 类 号：TS201.1[轻工技术与工程—食品科学]