不同天然多酚提取物酚类组成及对α-淀粉酶和α-葡萄糖苷酶抑制特性的比较研究
首发时间:2019-12-30
摘要:为探究绿茶、葡萄籽、葡萄皮、石榴皮、可可5种天然多酚提取物对α-淀粉酶和α-葡萄糖苷酶的抑制能力及抑制特性,分别采用Folin-Ciocalteu法和UPLC-Q-TOF-MS对提取物中总多酚及酚类组分进行了分析,并测定提取物对α-淀粉酶和α-葡萄糖苷酶的抑制率及抑制类型。结果表明,5种提取物总酚含量高低顺序为:绿茶>葡萄籽>石榴皮>葡萄皮>可可。绿茶提取物所含多酚主要为表没食子儿茶素没食子酸酯及表儿茶素没食子酸酯等,葡萄籽、可可提取物多酚主要为原花青素二聚体、儿茶素等,葡萄皮提取物多酚主要为原花青素二聚体、儿茶素、花色苷等,石榴皮提取物所含多酚主要为安石榴苷、鞣花酸等。5种提取物对α-淀粉酶抑制能力(IC50值以多酚浓度计)顺序为:葡萄籽(0.002mg/mL)>葡萄皮(0.257 mg/mL)>绿茶(0.339 mg/mL)>石榴皮(0.658 mg/mL)>可可(1.233 mg/mL),而对α-葡萄糖苷酶抑制能力(IC50值以多酚浓度计)顺序为:可可(0.119mg/mL)>绿茶(0.799 mg/mL)>石榴皮(0.827 mg/mL)>葡萄皮(0.882 mg/mL)>葡萄籽(1.241 mg/mL)。本研究结果将为进一步探究天然多酚提取物的辅助降血糖机制及相关功能食品的应用开发提供指导依据。
关键词: 多酚 天然提取物 α-淀粉酶 α-葡萄糖苷酶 抑制特性
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Comparative study on phenolic compositions of natural polyphenol extracts and their inhibitory properties to α-amylase and α-glucosidase
Abstract:The Folin-Ciocalteu method and UPLC-Q-TOF-MS were analyzed the total polyphenols and phenolic components in the extract in order to investigate the inhibitory ability and characteristics of five natural polyphenol extracts of green tea, grape seed, grape peel, pomegranate peel and cocoa on α-amylase and α-glucosidase. And the inhibition ratio and type of α-amylase and α-glucosidase by the extract were determined. The results showed that the order of the total phenol content in the five extracts was: green tea>grape seed>pomegranate peel>grape skin>cocoa. The polyphenols in green tea extract are mainly epigallocatechin gallate and epicatechin gallate, etc. The polyphenols in grape seed and cocoa extract are mainly proanthocyanidin dimer and catechin, etc. The polyphenols contained in grape skin extract are mainly proanthocyanidin dimers, catechins, anthocyanins, etc. The polyphenols in the pomegranate peel extract are mainly pomegranate glycoside, ellagic acid, etc. The order of α-amylase inhibitory ability of the five extracts is (IC50 value based on polyphenol concentration): grape seed (0.002mg/mL)>grape peel (0.257mg/mL)>green tea (0.339mg/mL)>pomegranate peel (0.658mg/mL)>cocoa (1.233 mg/mL). The order of α-glucosidase inhibitory ability of the five extracts is (IC50 value based on polyphenol concentration): cocoa (0.119mg/mL)>green tea (0.799mg/mL)>pomegranate peel (0.827mg/mL)>grape peel (0.882mg/mL)>grape seed (1.241mg/mL). The results of this study will provide data support for further research on the mechanism of natural polyphenol extracts in inhibiting diabetes and related product development.
Keywords: Polyphenol Natural extracts α-Amylase α-Glucosidase Inhibitory characteristic
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不同天然多酚提取物酚类组成及对α-淀粉酶和α-葡萄糖苷酶抑制特性的比较研究
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