现代食品科技2017，Vol.33Issue(12)：50-55,6.DOI:10.13982/j.mfst.1673-9078.2017.12.008
余甘子酚类成分及其抑制α-葡萄糖苷酶活性的研究
Structural Identification of Phenolic Constituents from Phyllanthus emblica L.and Their Inhibitory Activity on a-glucosidase
摘要
Abstract
The phenolic constituents in the hypoglycemic active fraction of the methanol extract of Phyllanthus emblica L and their inhibitory activity on α-glucosidase were studied.Using methanol soaking extract Phyllanthus emblica L,the methanol extract (PE) was chromatographed on a D101 macroporous resin column to obtain three fractions (PEA-PEC).Hypoglycemic activity test showed that 30％ ethanol elution part (PEA) was the active fraction.PEA was further isolated and purified by column chromatography of Sephadex LH-20,ODS and semi-preparative HPLC columns.The structures of the isolated compounds were identified according to the physicochemical properties,1H-NMR,13C-NMR and high resolution mass spectral analyses as well as relevant references.The compounds were tested for their in vitro inhibitory activity on α-glucosidase.Seven phenolic compounds were isolated from PEA fraction and identified as gallic acid (1),methyl gallate (2),1-O-galloyl-β-D-glucose (3),1,6-di-O-galloyl-β-D-glucose (4),corilagin (5),mucic acid-1,4-Lactone-2-O-gallate (6),mucic acid-2-O-gallate (7).All compounds except compound 2 showed good inhibitory activity on α-glucosidase.Gallic acid derivatives were the active constituents that P.emblica L.inhibited the activity of a-glucosidase.关键词
余甘子/化学成分/酚类成分/α-葡萄糖苷酶抑制活性Key words
Phyllanthus emblica L., chemical constituents/phenolic constituents/inhibitory activity of α-glucosidase引用本文复制引用
刘伟,李明玺,王俊龙,万春鹏..余甘子酚类成分及其抑制α-葡萄糖苷酶活性的研究[J].现代食品科技,2017,33(12):50-55,6.基金项目
新疆维吾尔自治区教育厅普通高校重点实验室资助项目(2017YSHXZD01) （2017YSHXZD01）
国家自然科学基金青年科学基金项目(31500286) （31500286）
