食品科学2017，Vol.38Issue(18)：42-47,6.DOI:10.7506/spkx1002-6630-201718007
苦荞提取物成分分析及不同极性提取物对α-淀粉酶的抑制作用
Chemical Constituents and α-Amylase Inhibitory Effect of Crude Ethanol Extract and Fractions of Tartary Buckwheat
摘要
Abstract
The purpose of this study was to investigate the chemical composition and α-amylase inhibitory activity of the crude ethanol extract of tartary buckwheat and its fractions obtained by successive extraction with organic solvents of different polarities including petroleum ether, ethyl acetate and N-butyl alcohol. An ultra performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) method in the negative ion mode was established to analyze the major constitutions in the extracts. Results showed that the majority of the extracts were the flavonoids rutin, quercetin, quercetin-3-rutinoglucoglucoside, isoquercetin and kaempferol-3-O-rutinoside as well as some phenols such as hydroxybenzoic acid. The inhibition rate against α-amylase and the inhibition type were determined and fluorescence quenching experiments were used to study the α-amylase inhibitory activity of the extracts. Results revealed that the crude extract, and the ethyl acetate-soluble and N-butyl alcohol-soluble fractions all significantly inhibited α-amylase activity whereas the petroleum ether-soluble fraction could not. Therefore, it can be inferred that the inhibition of α-amylase by tartary buckwheat extracts likely resulted from the combined action of different fractions in a noncompetitive manner, as indicated by the kinetic analysis. Fluorescence quenching experiments revealed that the fluorescence of α-amylase was statically quenched as it formed a complex with the extracts of tartary buckwheat.关键词
超高效液相色谱-串联四极杆飞行时间质谱/苦荞提取物/α-淀粉酶/酶抑制/荧光猝灭Key words
UPLC-Q-TOF-MS/extracts of tartary buckwheat/α-amylase/inhibition/fluorescence quenching分类
轻工纺织引用本文复制引用
周晓婷,张根义..苦荞提取物成分分析及不同极性提取物对α-淀粉酶的抑制作用[J].食品科学,2017,38(18):42-47,6.基金项目
国家自然科学基金面上项目(31471585) （31471585）
