高师理科学刊2024，Vol.44Issue(5)：72-75,4.DOI:10.3969/j.issn.1007-9831.2024.05.014
马齿苋多糖的分离纯化及其对α-淀粉酶的抑制作用
Isolation and purification of purslane polysaccharides and inhibitory effects on the α-amylase
摘要
Abstract
Using dried and fresh purslane as raw materials to extract,remove protein,decolorizeand purify by column chromatography to obtain dried purslane polysaccharides(POP-Dc1,POP-Dc2)and fresh purslane polysaccharides(POP-Fc1,POP-Fc2).The inhibitory effects of two purslane polysaccharides on α-amylase activity were determined using the colourimetric method of 3,5-dinitrosalicylic acid(DNS).The results showed that the isolated and purified purslane polysaccharides exhibited certain inhibitory effects on α-amylase activity and the inhibitory ability was in the following magnitude:POP-Fc1>POP-Dc1>POP-Fc2>POP-Dc2,among which the strongest inhibitory effect was observed for POP-Fc1,with an inhibitory rate of (58.2±0.2)％ at 2.0 mg/mL.So that,separated and purified polysaccharides from fresh purslane can better inhibit α-amylase activity,which is expected to be used in the development of hypoglycemic drugs and health food.关键词
马齿苋多糖/分离纯化/α-淀粉酶Key words
purslane polysaccharides/separation and purification/α-amylase分类
化学化工引用本文复制引用
毛子俊,王金兰,张树军,王丹,赵英楠,孙立秋,时志春,赵明,李军..马齿苋多糖的分离纯化及其对α-淀粉酶的抑制作用[J].高师理科学刊,2024,44(5):72-75,4.基金项目
黑龙江省属高等学校基本科研业务费科研项目(145109512) （145109512）
