湖南农业大学学报（自然科学版）2018，Vol.44Issue(1)：51-55,5.DOI:10.13331/j.cnki.jhau.2018.01.010
六大茶类抑制 α-淀粉酶和胰蛋白酶的效果比较
Comparison of inhibitory effects of six kinds of tea on α-amylase and trypsin
摘要
Abstract
A bud with two leaves of Bixiangzao tea variety in spring as raw material and was separately processed into six categories of tea(green tea, yellow tea, white tea, oolong, brick tea and black tea), the samples fixed by steaming pattern as control to study the inhibitory effects of different kinds of tea on α-amylase and trypsin under the optimal enzymatic reaction conditions (the optimal enzymatic reaction conditions for α-amylase were that 18 μg/mL α-amylase and tea infusion were put into test tube and preheat in 37 water bath for 5 min, and then adding soluble starch to react℃for 20 min, the optimal enzymatic reaction conditions for trypsin were that 0.252 mg/mL trypsin and tea infusion were put into test tube and preheat in 40 water bath for 5 min, and℃ then adding casein to react for 15 min). The results showed that with the same concentration of tea infusion, the inhibitory effects of different tea on α-amylase and trypsinwere quite different but were all raised with the increase of the tea mass concentration within a certain range. Under the optimal reaction conditions, the inhibitory rate on α-amylase of control group, green tea, yellow tea, white tea, oolong, brick tea and black tea were 74.1％, 74.5％, 71.4％, 70.4％, 70.3％, 64.1％ and 57.3％ respectively, showing that the green tea's inhibitory effect on α-amylase was the best, and there were no significant differences between control group and green tea, white tea and oolong, but remarkable differences between white tea and yellow tea, yellow tea and oolong (P<0.05) and significant differences among the other kinds of tea (P<0.01). While for trypsin, the inhibitory rates of control group, green tea, yellow tea, white tea, oolong, brick tea and black tea were 86.12％, 85.35％, 73.11％, 68.76％, 82.41％, 64.76％ and 56.13％ respectively, among which the control group and green tea showed fairly good inhibitory effects and there were significant differences(P<0.01)among the other categories of tea.关键词
茶/α-淀粉酶/胰蛋白酶/抑制率Key words
tea/α-amylase/trypsin/inhibitionrate分类
农业科技引用本文复制引用
周阳,袁长彬,龚志华,袁冬寅,林玲,彭影琦,肖文军..六大茶类抑制 α-淀粉酶和胰蛋白酶的效果比较[J].湖南农业大学学报（自然科学版）,2018,44(1):51-55,5.基金项目
国家重点研发计划项目(2017YFD0400803) （2017YFD0400803）
湖南省科技重大专项(2017NK1020) （2017NK1020）
长沙市科技重大专项(kq1703003) （kq1703003）
