目的研究山茱萸水提液的最佳提取工艺及对α-淀粉酶活力的抑制作用。方法以抑制率为指标,采用均匀设计法选定山茱萸水提液的最佳提取工艺,然后根据最佳提取工艺制备山茱萸水提液,采用碘呈色法研究不同浓度山茱萸水提液对α-淀粉酶活力的抑制作用。结果山茱萸水提液的最佳提取工艺为煎煮3次、每次90min、加水量6倍,在此工艺下制备的山茱萸水提液对α-淀粉酶的抑制作用随着浓度的增大而增强,当浓度为400mg/m l时,抑制率高达46.20%。结论均匀设计法优选山茱萸水提液提取工艺简便可行,根据所优选的提取工艺制备的山茱萸水提液对α-淀粉酶有一定的抑制作用。
目的探索提取山茱萸中α-淀粉酶抑制剂的最佳工艺。方法以乙醇为提取溶剂,选取浸提时间、固液比和乙醇浓度3个因素做单因素实验,然后通过L9(34)正交试验方法确定最佳提取工艺。结果山茱萸中α-淀粉酶抑制剂的最佳提取工艺条件为A2B2C2,即浸提时间6 h、固液比1∶10、乙醇浓度75%。结论优化得到的提取工艺稳定可行,为进一步研究和开发利用山茱萸提供了依据。
Objective: To explore the inhibition of 22 kinds of Chinese herbs on α-glucosidase and screen Chinese herbs which have greater inhibition.Methods: The experiment was carried out with maltose as substrate,and then established optimal reaction conditions.The inhibition of 22 kinds of Chinese herbs and acarbose on α-glucosidase were tested by the enzyme reaction system.Here,acarbose was used as a positive control group.Results: All of the 22 kinds of Chinese herbs could inhibit the activity of α-glucosidase,and Sangye,Sangbaipi,Diyu,Qingguo and Wubeizi were the fi rst fi ve,the inhibition rates were 63.19%,76.55%,70.03%,78.18% and 92.83% respectively at the concentration of 500mg/ml.The inhibition of Wubeizi was the strongest,and when its concentration reached 1000mg/ml,the inhibition rate increased to 95.44%,which was similar to the effect of 5mg/ ml acarbose.Conclusion: Compared with the other Chinese herbs,Sangye,Sangbaipi,Diyu,Qingguo and Wubeizi had stronger inhibition on α-glucosidase in vitro.
