精制苦瓜提取物的制备及其降糖作用

Preparation of Refine Momordica Charactia L. Extract and its Effect on Rat with Streptozotocin-induced Diabetes

目的:对苦瓜果汁进行精加工,得到去除其中性寒味苦成分的精制苦瓜提取物,并通过对2型糖尿病大鼠动物试验,比较未去苦味的苦瓜提取物粗品和除去苦味的精制苦瓜提取物的活性差异。方法:使用大孔树脂处理方法,得到无苦味的精制苦瓜提取物。大鼠高脂高糖饮食1个月后,ip链脲佐茵素诱导2型糖尿病。使用精制苦瓜提取物治疗2型糖尿病大鼠,测试其降糖活性作用。结果:精制苦瓜提取物没有苦味,性温;通过活性对比试验,精制苦瓜提取物和苦瓜提取物粗品对2型糖尿病大鼠作用6周后,大鼠体重均明显增加,血糖显著下降,两者无显著性差异。结论:采用大孔树脂吸附的方法既除去苦瓜提取物粗品中的苦味性寒成分,又未见其精制苦瓜提取物在降糖活性方面的明显损失。

Objective： To explore a process of the preparation of refine（non-bitter） Mornordica Charactia L, extract powder, and compare the effect on rat with diabetes between non-bitter and bitter powder. Method： Non-bitter Mornordica Charactia L. extract powder was obtained by macroporous resin. The effects of oral feeding of the extract in rat with streptozotocin-induced diabetes was also observed. Result： The powder was non-better and mild, and after the oral the powder for 6 weeks the blood glucose values in model rats were lowered, the weights of the rats were increased. There weren＇ t obvious differences between bitter powder and non-bitter powder. Conclusion： The process of removal of bitter was effective, easily manipulated.