现代食品科技2017，Vol.33Issue(12)：104-108,5.DOI:10.13982/j.mfst.1673-9078.2017.12.017
五味子抑制α-葡萄糖苷酶活性成分的研究
Inhibitory Effects of Ingredients of Fructus schisandrae on the α-glucosidase Activity
摘要
Abstract
The inhibitory effects of total lignans,total flavone,total triterpenes,schisandrol B,deoxyschizandrin,schisandrin and schisantherin A of Fructus schisandrae on the α-glucosidase activity.Using the in vitro inhibition of α-glucosidase activity as a model and 4-nitrophenyl α-D-glucopyranoside (PNPG) as substrate as well as acarbose (ACAR) as a positive control,the inhibitory effects of total lignans,total flavone,total triterpenes,schisandrol B,deoxyschizandrin,schisandrin and schisantherin A of Fructus schisandrae on the activity of α-glycosidase were determined in vitro.When the concentrations of total lignan,total flavone and total triterpenes in Fructus schisandrae were 1.0 mg/mL,the inhibitory rates of α-glucosidase were 96.15±1.52％,60.33±1.84％ and 48.62±2.15％,respectively.When the concentrations of schisandrol B,deoxyschizandrin,schisandrin and schisantherin A were of 0.33 mg/mL,the inhibitory rates of α-glucosidase were 96.53±1.62％,68.48±1.83％,15.57±2.37％,6.24±2.49％,respectively.The total lignans and schisandrin B in Fructus schisandrae had a significant inhibitory effect on the activity of α-glucosidase,and had a significant dose-effect relationship.关键词
五味子/活性成分/α-葡萄糖苷酶/抑制作用Key words
Fructus schisandrae/active ingredients/α-glucosidease/inhibitory effect引用本文复制引用
邱明阳,田双,赵武,刘玉婷,弓佩含,严铭铭,邵帅..五味子抑制α-葡萄糖苷酶活性成分的研究[J].现代食品科技,2017,33(12):104-108,5.基金项目
吉林省科技攻关项目(20140204070YY) （20140204070YY）
吉林省教育厅“十三五”科学技术研究规划项目(2016-024) （2016-024）
