陈皮精油和茶叶精油协同抑制α-葡萄糖苷酶作用研究  

Synergistic Inhibitory Effect of Essential Oil of Tangerine Peel and Tea Leaf Againstα-Glucosidase

作　　者：李永莲[1] 游宗霖 鄢嘉炜 侯欣桦 叶秀雅[1] YU Yufeng ZHANG Yangbing LI Yonglian;YOU Zonglin;YAN Jiawei;HOU Xinhua;YU Yufeng;ZHANG Yangbing;YE Xiuya(Guangdong Industry Polytechnic,Guangzhou 510300,China;School of Biotechnology and Health Sciences,Wuyi University,Jiangmen 529020,China)

机构地区：[1]广东轻工职业技术学院,广东广州510300 [2]五邑大学生物科技与大健康学院,广东江门529020

出　　处：《广东轻工职业技术学院学报》2021年第4期1-5,共5页Journal of Guangdong Industry Polytechnic

基　　金：广东省高校青年创新人才项目(自然科学类)(2017GkQNCX006);2018年广东轻工职业技术学院优秀青年基金项目(QN2018-005);广东轻工职业技术学院第二十届“挑战杯”大学生课外学术科技作品竞赛立项项目。

摘　　要：采用超临界CO_(2)萃取的方法提取得到陈皮精油和茶叶精油,并对其化学成分进行分析。选用以α-对硝基苯酚葡萄糖苷(PNPG)为底物的筛选模型,对陈皮精油和茶油进行α-葡萄糖苷酶的抑制活性测试,并以阿卡波糖作为阳性对照作抑制曲线。测试结果显示,陈皮精油和茶叶精油的IC_(50)分别是30.53μg/mL和118.48μg/mL。此外,还对陈皮精油和茶叶精油联合抑制作用进行研究,结果表明:当两者的重量比为11时,其对α-葡萄糖苷酶起协同抑制的作用。研究结果显示陈皮精油和茶油的联合用药能够有效抑制α-葡萄糖苷酶的活性,为高效筛选潜在降糖药物提供新思路,对天然植物精油的降糖作用研究奠定了坚实的基础。In this study,we firstly extracted essential oils of tangerine peel and tea by supercritical CO_(2) extraction and analyzed the main constituents of these essential oils.Secondly,the screening model withα--nitrophenol glucoside(PNPG)used the inhibitory activity test of tangerine peel essential oil and tea oil,and used acboose as the positive control as the inhibition curve.The results showed that the IC_(50) of tangerine peel and tea essential oils were 30.53μg/mL and 118.48μg/mL,respectively.In addition,we studied the combined inhibition of tangerine and tea oils with a weight ratio of 11.These results demonstrated that the combination of tangerine peel essential oil and tea oil could effectively inhibit the activity ofα-glucosidase,providing new ideas for the efficient screening of potential hypoglycemic drugs,and lay a solid foundation for the study of natural plant essential oils.

关 键 词：植物精油 Α-葡萄糖苷酶 协同作用 

分 类 号：R284.2[医药卫生—中药学]