豆豉及其多糖对α-葡萄糖苷酶抑制作用的研究及豆豉中降糖有效成分的初步分析

Study on Inhibition on α-glucosidase and Analysis of the Hypoglycemic Composition of Lobster Sauce

目的 :探讨豆豉 (永川豆豉 )及其多糖对α 葡萄糖苷酶活力的影响及豆豉中降糖有效成分的初步分析。方法 :豆豉水提液通过浸提、离心制得 ;豆豉经热水提取、低温减压浓缩、三氯醋酸洗去蛋白、流水透析、SephadexG 5 0柱层析分离纯化、制得豆豉多糖。酶活性用PNPG法测定。结果 :豆豉及其多糖对α 葡萄糖苷酶有抑制作用。结论 :豆豉及其多糖可能具有拜糖平样的降糖作用 ,豆豉中可能含有苯丙氨酸衍生物。

Objective:To study the effects of lobster sauce and polysaccharide extracts on α 1,4 glucosidase activity by establishing on enzyme inhibitor model Methods:Glucosidase activity was assayed at PH optima by PNPG substrate. Lobster sauce extracts were prepared by soaking,centrifagation Polysaccharide were prepared by soaking,centrifagation,separation Results:Lobster sauce and polysaccharide can inhibit α 1,4 glucosidase Conclusion:This finding suggested that their hypoglycemic mechanism was similar to Acarbose Lobster sauce may contain phenyalanine