黑豆皮中天然产物抗氧化及降糖活性筛选  

Antioxidant Activity and Hypoglycemic Screening of Natural Products from Black Soybean Hulls

作　　者：李勇 芦冬涛 董川 梁文婷 LI Yong;LU Dongtao;DONG Chuan;LIANG Wenting(Institute of Environmental Science,Shanxi University,Taiyuan 030006,China)

机构地区：[1]山西大学环境科学研究所,山西太原030006

出　　处：《山西大学学报（自然科学版）》2021年第6期1186-1192,共7页Journal of Shanxi University(Natural Science Edition)

基　　金：山西自然科学基金(201901D211144);山西省重点研发项目(201803D221008-11)。

摘　　要：在体外药理活性模型筛选出黑豆皮[Glycine max(L.)Merr.]不同粗提物抗氧化及降糖活性较强的活性部分Ⅳ,并通过各种色谱及波谱技术,从活性部位Ⅳ中发现了6个具有一定ABTS+和DPPH^(+)自由基清除作用和α-葡萄糖苷酶抑制活性的化合物。异鼠李素首次从黑豆皮中分得,其余结构包括原儿茶酸甲酯、原儿茶酸乙酯、大豆素、槲皮素、染料木素。体外活性抑制实验显示,六种天然产物与维生素C的抗氧化活性对比由强到弱依次为:槲皮素>异鼠李素>染料木素>大豆素>原儿茶酸甲酯>维生素C>原儿茶酸乙酯;而与阿卡波糖的体外抑制α-葡萄糖苷酶活性对比由强到弱依次为:槲皮素>阿卡波糖>异鼠李素>染料木素>大豆素>原儿茶酸甲酯>原儿茶酸乙酯。以上结果表明,黑豆表现出的抗氧化和降糖活性与其表皮中含有多种酚酸类化合物有关。The active part IV was screened from the hulls of black soybean [Glycine max(L.) Merr. ] by observing their antioxidant and hypoglyecmic effects in vitro pharmacological models. The six compounds were isolated and identified from the active part Ⅳof black soybean hulls, and they have ABTS+and DPPH+scavenging ability and α-glucosidase inhibitory. Six compounds were isolated and identified as protocatechuic acid methyl ester, protocatechuic acid ethyl ester, daidzein, quercetin, genistein, isorhamnetin.The compound 6 was firstly isolated from black soybean hulls. The in vitro biological tests showed that the antioxidant activities of six natural products were in the declining order of quercetin > isorhamnetin > genistein > daidzein > protocatechuic acid methyl ester > vitamin C > protocatechuic acid ethyl ester. Moreover, the α-glucosidase inhibitory of six natural products were in the declining order of quercetin > acarbose > isorhamnetin > genistein > daidzein > protocatechuic acid methyl ester > protocatechuic acid ethyl ester. These results indicated that the antioxidant activity and hypoglycemic activities of black soybeans were related to the phenolic acid compounds in the hulls.

关 键 词：黑豆皮 粗提物 抗氧化活性 α-葡萄糖苷酶抑制活性 

分 类 号：TS209[轻工技术与工程—食品科学]