细叶韭花醇提物体外抗氧化及对α-葡萄糖苷酶抑制作用的研究  

Study on Antioxidation of Ethanol Extract from Allium tenuissimum L.Flowers in Vitro and Its Inhibition onα-Glucosidase

作　　者：李美萍[1] 侯健 刘燕 尉立刚[1] 郭彩霞[1] LI Mei-ping;HOU Jian;LIU Yan;WEI Li-gang;GUO Cai-xia(School of Life Science,Shanxi University,Taiyuan 030006,China)

机构地区：[1]山西大学生命科学学院,太原030006

出　　处：《中国调味品》2022年第2期30-34,共5页China Condiment

基　　金：国家自然科学基金(31801670)。

摘　　要：以乙醇为溶剂,用不同浓度的乙醇提取细叶韭花中的有效成分,并对其抗氧化及降血糖效果进行研究。抗氧化实验测定了不同乙醇提取物对DPPH自由基、ABTS自由基的清除能力及总还原能力;降血糖实验通过模拟体内环境,测定不同的乙醇提取物对α-葡萄糖苷酶的抑制作用。结果表明,细叶韭花醇提物的抗氧化能力和降血糖效果均良好,其中,尤以60%的醇提物体外抗氧化和对α-葡萄糖苷酶的抑制作用最强。Using ethanol as the solvent,the active components of Allium tenuissimum L.flowers are extracted with different concentration of ethanol,and their antioxidation and hypoglycemic effects are studied.The scavenging ability of DPPH free radical and ABTS free radical and total reducing ability of different ethanol extracts are determined by antioxidation experiment.Hypoglycemic experiments are conducted to determine the inhibitory effects of different ethanol extracts onα-glucosidase by simulating the internal environment.The results show that the ethanol extracts of Allium tenuissimum L.flowers have good antioxidant capacity and hypoglycemic effect,especially 60%ethanol extract shows the strongest antioxidation in vitro andα-glucosidase inhibition.

关 键 词：细叶韭花醇提物 抗氧化 Α-葡萄糖苷酶 

分 类 号：TS201.25[轻工技术与工程—食品科学]