摘要
研究绿茶和红茶浸提液对猪胰α-淀粉酶的抑制作用。对绿茶和红茶进行浸泡提取得到茶浸提液,采用非连续测定和Dixon作图法研究其对猪胰α-淀粉酶的半抑制浓度和抑制机理。发现绿茶和红茶对猪胰α-淀粉酶的半抑制浓度分别为8.99mg/mL和10.01mg/mL(以干茶叶含量计),二者的抑制类型都为可逆非竞争型抑制,绿茶和红茶的抑制常数分别为9.42mg/mL和11.51mg/mL(以干茶叶含量计)。茶浸提液与猪胰α-淀粉酶相互作用后的紫外差谱显示茶浸提物导致了猪胰α-淀粉酶紫外吸收的增强和峰的移动。
The inhibition effects of extracts from green tea and black tea on α-amylase were studied in this paper. The half-inhibitory concentration （IC50） and inhibition mechanism of the extracts from green tea and black tea on α-amylase from pig pancreas were determined using non-continuous measurement and Dixon plotting method. The IC50 of the extract from green tea was determined as 8.99 mg/mL, while the extract from black tea was 10.01 mg/mL. Both of the two extracts from green tea and black tea showed non-competitive reversible inhibition effects on α-Amylase. The constant of inhibition （Ki） of extracts from green tea and black tea were 9.42 mg/mL and 11.51 mg/mL, respectively. The UV differential spectrum showed that the extracts from green tea and black tea could strengthen the ultraviolet absorption and Einstein shirt of α-Amylase.
出处
《现代食品科技》
EI
CAS
2010年第7期680-683,共4页
Modern Food Science and Technology
基金
国家"863"计划项目(2007AA100404)
