食品与机械2016，Vol.32Issue(10)：9-11,21,4.DOI:10.13652/j.issn.1003-5788.2016.10.002
南瓜醪糟发酵液对α-葡萄糖苷酶的抑制作用
The inhibition effect on α-glucosidase from fermented supernatant of pumpkin laozao
摘要
Abstract
Pumpkin with glutinous rice as raw material,lao-zao was made by semi solid fermentation.The inhibition of pumpkin lao-zao and pure rice lao-zao was compared,and the inhibition effect of fer mented supernatant of the different concentrations and different fermented time and different adding amount of pumpkin were studied.Then,some physical and chemical indexes were determined.The result showed that pumpkin Lao-zao had significant inhibition effect on α glucosidase,the inhibition rate of primal was higher than 75 percent.and the active of inhibitor of pumpkin Lao-zao was higher than pure rice Lao zao.The fermented supernatant of the different concen trations and different fermented time and different adding amount of pumpkin had extremely significant effect on the inhibition effect of α-glucosidase.Moreover,in the forty-eight hour,the inhibition effect was highest,the ratio of glutinous rice and pumpkin was appropriate as 2∶ l(g/g).In pumpkin Lao-zao,polysaccharide is 2.87 mg/g,re ducing sugar is 3.88％,Vc is 0.024 mg/100 g,protein is 0.071 2 mg/g,alcohol is 2 mL/g,pH is 3.75.关键词
南瓜醪糟/α-葡萄糖苷酶/抑制/成分含量Key words
the pumpkin Lao-zao/α-glucosidase/inhibition/composition content引用本文复制引用
效碧亮,杨转萍,罗丽媛,孙静..南瓜醪糟发酵液对α-葡萄糖苷酶的抑制作用[J].食品与机械,2016,32(10):9-11,21,4.基金项目
甘肃省教育厅项目(编号:2015B-218) （编号:2015B-218）
