薏苡仁脂肪酸的α-葡萄糖苷酶抑制活性  

Theα-Glucosidase Inhibitory Activity of Fatty Acids from Coix lacryma-jobi L.Seeds

作　　者：周丽琬 李颖[1,2] 陈惠琴 杨小雨[3] 徐幸莲 戴好富[1,2] ZHOU Liwan;Li Ying;CHEN Huiqin;YANG Xiaoyu;XU Xinglian;DAI Haofu(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095;Hainan Key Laboratory for Research and Development of Natural Products from Li Folk Medicine,Chinese Academy of Tropical Agricultural Science,Haikou 571001;Institute of Subtropical Crops,Guizhou Academy of Agricultural Sciences,Xingyi 562400)

机构地区：[1]南京农业大学食品科技学院,南京210095 [2]中国热带农业科学院热带生物技术研究所,海南省黎药资源天然产物研究与利用重点实验室,海口571101 [3]贵州省农业科学院亚热带作物研究所,兴义562400

出　　处：《食品工业》2022年第6期216-220,共5页The Food Industry

基　　金：贵州省百万人才项目;中国热带农业科学院院级创新团队(17-CXTD-15),中国热带农业科学院热带生物技术研究所基本科研业务费(1630052016008)。

摘　　要：为探究薏苡仁提取物及其脂肪酸的α-葡萄糖苷酶抑制活性,通过GC-MS对薏苡仁乙醇提取物及其石油醚和乙酸乙酯萃取部位进行分析以鉴定其主要成分,利用优化后的p NPG法筛选各提取物的α-葡萄糖苷酶抑制活性。在此基础上,对各提取物中的主要成分进行α-葡萄糖苷酶抑制活性测试及酶动力学研究。结果表明,薏苡仁提取物中的主要成分及其α-糖苷酶抑制活性分别为棕榈酸(IC;=163.46±0.01μmol/L)、反式-油酸(IC;=4.05±0.01μmol/L)、顺式-亚油酸(IC;=3.83±0.03μmol/L)、顺式-油酸甲酯(IC;=16.75±0.07μmol/L)、顺式-亚油酸甲酯(IC;=3.59±0.04μmol/L),它们对α-葡萄糖苷酶的抑制作用均明显强于阳性对照阿卡波糖(IC;=581.94±0.26μmol/L)。酶动力学结果显示,反式-油酸(2)、顺式-油酸甲酯(4)和顺式-亚油酸甲酯(5)为α-葡萄糖苷酶的竞争性抑制剂,棕榈酸(1)和顺式-亚油酸(3)为α-葡萄糖苷酶的混合性抑制剂。试验表明,薏苡仁中的主要成分为脂肪酸且都有较强的α-糖苷酶抑制活性,为薏苡仁降血糖活性的研究提供了科学指导。To investigate theα-glucosidase inhibitory activity of fatty acids from coix seeds(Coix lacryma-jobi L.),the main constituents in the ethanol extract,petroleum ether fraction and ethyl acetate fraction from coix seeds were identified by GCMS.Theα-glucosidase inhibitory activity of crude extract,fractions,and fatty acids isolated were screened by the optimized p NPG method,and kinetic analysis was performed for the fatty acids.In this experiment,five main constituents were identified as:n-hexadecanoic acid(1),(E)-9-octadecenoic acid(2),(Z,Z)-9,12-octadecadienoic acid(3),(Z)-9-octadecenoic acid methyl ester(4),and(Z,Z)-9,12-octadecadienoic acid methyl ester(5).Theα-glucosidase inhibitory activity for above compounds were evaluated with IC;values of 163.46±0.01,4.05±0.01,3.83±0.03,16.75±0.07,and 3.59±0.04μmol/L,respectively.All the compounds displayed superior inhibitory activity to the positive control(acarbose,IC;=581.94±0.26μmol/L).The results of enzyme kinetics analysis revealed that Compounds 2,4,and 5 showed the competitive inhibition,and Compounds 1 and 3 were the mixed type inhibitors.The main constituents of coix seeds were identified as fatty acids,which displayed strongα-glucosidase inhibitory activities.This study may provide the scientific guidance for antidiabetic study of Coix lacryma-jobi L..

关 键 词：薏苡仁 脂肪酸 气相色谱-质谱联用 Α-葡萄糖苷酶 酶动力学 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]