中国食品添加剂Issue(2)：111-114,4.
南瓜多糖对α-葡萄糖苷酶抑制作用的研究
Study on Inhibition of pumpkin polysaccharide on α-glucosidase
摘要
Abstract
Objective: To investigate a possible mechanism of pumpkin polysaccharide on the hypoglycemic effect by studying the effect of pumpkin polysaccharide on α-glucosidase activity. Methods: The pumpkin polysaccharide was heat extraction, extracted by Organic solvent step with step, vacuum concentration and freeze dryness. Extract α-glucosidase from the upper small intestine of the normal rats. Glucosidase activity was assayed by using the PNPG substrate. Optimize the best experimental conditions while investigating the effect of pumpkin polysaccharide on α-glucosidase enzyme activity. Results: The pumpkin polysaccharide has a faintish inhibition on α-glucosidase while on the experimental conditions as follows: 2hours reaction time, 49℃ reaction temperature, buffer pH 6.0, PNPG substrate concentration of 10mmol/L. Conclusion: The hypoglycemic effect of pumpkin polysaccharide has not the inhibition to α-glucosidase activity, but another function.关键词
南瓜多糖/α-葡萄糖苷酶/降血糖/抑制作用Key words
pumpkin polysaccharide/ α-glucosidase/ hypoglycemic/ inhibition分类
轻工纺织引用本文复制引用
金晖,张拥军,朱丽云,李佳,姚惠源..南瓜多糖对α-葡萄糖苷酶抑制作用的研究[J].中国食品添加剂,2011,(2):111-114,4.基金项目
浙江省自然科学基金项目(Y3100532). （Y3100532）
