摘要
目的对茶多糖(TPS)进行硫酸酯化分子修饰,并研究其降血糖活性。方法用氯磺酸-吡啶法对茶多糖进行硫酸酯化修饰,得到硫酸酯化茶多糖(S-TPS)；采用四氧嘧啶诱导小鼠造成糖尿病模型,用茶多糖(TPS)和硫酸酯化茶多糖(S-TPS)对造模后的糖尿病小鼠分别进行分组灌胃,对其降血糖活性进行比较。结果茶多糖(TPS)和硫酸酯化茶多糖(S-TPS)均能降低小鼠血糖水平,而硫酸酯化茶多糖(S-TPS)的降血糖效果更为明显。结论茶多糖经过硫酸酯化以后能进一步提高其降血糖生物活性。
Purpose The aim is to sulfonize tea polysaccharides （TPS）, and to evaluate the hypoglycemic effect of sulfated tea polysaccharides （S-TPS）. Methods S-TPS was prepared by the reaction of tea polysaccharide （TPS） with chlorosulfonic acid-Pyridine. The diabetic mice induced by alloxan were feed, and the changes in level of blood glucose were monitored. Results TPS and S-TPS were found to depress glucose increase in diabetic model mice, especially the S-TPS. Conclusion S-TPS exhibits marked hypoglycemic effect.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第11期167-169,共3页
Science and Technology of Food Industry
关键词
茶多糖
硫酸酯化
糖尿病
降血糖
tea polysaccharides （TPS）
sulfation
diabetes
hypoglycemic effect
